Barakat S M Mahmoud
Assistant Professor, Department of Food Safety/Microbiology
Mississippi State University, USA
Dr.Mahmoud is an Assistant Professor of Food Safety and Extension Specialist at Mississippi State University. Prior to his position at MSU, he was holding a Postdoctoral Research Associate position in the Department of Food Science at Purdue University between May 1, 2006 and June 30, 2008. He earned his PhD in Marine Biosciences from Hokkaido University, Japan, in 2006. Dr. Mahmoud’s research addresses a broad spectrum of problematic issues in food safety, microbiology, quality and shelf life. His work focuses on using novel non-thermal technologies (X-ray, chlorine dioxide gas, electrolyzed water, essential oils, etc.,) to reduce the risk of foodborne illnesses. His work also focuses on using both modern molecular (RT–PCR) and traditional methods for pathogens detection in food. Dr. Mahmoud is well recognized as an International Scientist as he has worked and presented his work in many countries including USA, United Arab Emirates, Canada, Japan, Portugal, Thailand, Korea, and Egypt. He published more than 50 publications (in international journals and/or conferences), two book chapters, and in the process of editing a book entitle “Salmonella: A Dangerous Foodborne Pathogen”. Dr. Mahmoud has received many awards including, award from 6th Dubai International Food Safety Conference in 2011, Stewardship Award from MSU in 2008 and 2009 (Lab award); Record in Marquis Whos Who in Asia, 1st Edition in 2007 and in America 2011; Clark’s award form Hokkaido University in 2005; Japanese government scholarship (MONBUKAGAKUSHO) in 2002-2006; Research scholarship from Superior Institute of Agronomy, Technical University of Lisbon, Lisbon, Portugal in 2000-2001. Dr. Mahmoud is serving as an editor-in-chief for 3 international journals, associate editor for 2 international journal and serving on the editorial board for 7 international journals. Dr. Mahmoud is also serving as a reviewer for 5 international journals. Dr. Mahmoud is a Professional Member and Spokesman for the IFT (Institute of Food Technologists). He is serving on the Executive Committee for the Seafood Sciences and Technology Society of the Americans (SST). Dr. Mahmoud is also a member in American Society for Microbiology (ASM); International Association for Food Protection (IAFP), the Interstate Shellfish Sanitation Conference (ISSC), Seafood Science & Technology Society of the Americans (SST), and National Alliance for Food Safety and Security (NAFSS). Dr. Mahmoud has served and participated as a moderator/ judge/referee on award panels for the IFT, IAFP and PFT. Dr. Mahmoud has conducted tens of interviews with popular domestic and international newspaper and magazines.
Using non-thermal novel technologies/processes to reduce the risk of foodborne illnesses in minimally processed food. Using non-thermal novel technologies/processes to reduce and control spoilage microorganisms (bacteria, molds and yeasts) in minimally processed food. Studying the effects of non-thermal novel technologies on the quality and shelf life of minimally processed food Using both modern molecular (RT–PCR) and traditional methods for pathogens detection in food