Dr. Rania I.M. Almoselhy; graduated from the Faculty of Agriculture, Ain Shams University, Cairo, Egypt. She received M.Sc. 2010 (APPLICATION OF SOME METHODS FOR DETECTING ADULTERATION IN OLIVE OIL) and Ph.D. 2015 (NEW ASPECTS ON STABILITY OF SOME EDIBLE OILS). She is working as an Associate Professor of Food Science and Technology & Technical Manager of Oils and Fats Laboratory (ISO/IEC 17025:2017) – Food Technology Research Institute – Agricultural Research Center – Giza – Egypt, a Member of the Egyptian Society of Food Science and Technology; Egyptian Society of Food Safety and Manufacturing; Egyptian Nutrition Society, giving community awareness lectures in the field of Food Science and Technology / Nutritional Education / Production Techniques and Quality Control of Table Olives and training of undergraduate students from the Faculty of Agriculture and Faculty of Science. She attended many Training Courses, Workshops, Seminars, Conferences, and Online Courses with Elsevier and Web of Science, and was assigned as a “Certified Peer Reviewer”, and an Editorial/Reviewer Board Member of many International Peer Reviewed Journals.

Food Science and Technology – Oils and Fats Research – Agricultural Biochemistry – Biotechnology – Chromatography (GC – GC-MS/MS – HPLC – TLC) – Spectroscopy (UV/Vis – FTIR – NMR) – Differential Scanning Calorimetry (DSC) – Nanotechnology – Nanoemulsions – Microemulsions – Sensory Evaluation of EVOO – Food Processing Contaminants – Food Chemistry – Food Safety – Functional Foods – Therapeutic Nutrition – ISO/IEC 17025:2017.

Email :  Rania_Almoselhy@outlook.com