About
Professional SummaryI’m an Associate Professor at the Dairy Science & Technology Dep., Food Industries & Nutrition Institute, National Research Centre (NRC). I obtained my MSc and Ph.D. degrees from the Food Science Department, Ain Shams University. I won the best Ph.D. thesis from NRC and Unilever Mashreq. I have participated in several research projects as a member and have organized some conferences and symposiums. I obtained a patent
Education
Academic Background-
Ph.D. Ain Shams University, Egypt Food Science and Technology | Completed: 2010
Publications (13)
Selected Scholarly Contributions
Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles.
Wafaa Kamel Bahgaat
2022
Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks.
Wafaa Kamel Bahgaat
2022
Egyptian kishk as a fortificant: impact on the quality of biscuit.
Wafaa Kamel Bahgaat
2021
Chemical and nutritional evaluation of novel white soft cheese prepared by nano-fortified interesterified olein: Stearin vegetable butter.
Wafaa Kamel Bahgaat
2020
Statistical optimization of b. subtilis mk775302 milk clotting enzyme production using agro-industrial residues, enzyme characterization and application in cheese manufacture.
Wafaa Kamel Bahgaat
2020
2019
Efficiency of water resources in small and medium-sized dairy factories in egypt.
Wafaa Kamel Bahgaat
2019
Impact of technological determinants on the production and marketing of dairy products in small and medium productive projects in Egypt.
Wafaa Kamel Bahgaat
2017
Comparison of amino acids and fatty acids profiles of egyptian kishk: Dried wheat based fermented milk mixture as functional food.
Wafaa Kamel Bahgaat
2017
Studies on the application of nano-fortified interesterified Olein: Stearin vegetable butter in biscuits preparation and its nutritional evaluation.
Wafaa Kamel Bahgaat
2016
The microbiological quality and physicochemical attributes of egyptian traditional Sa'eedi Kishk.
Wafaa Kamel Bahgaat
2014
Fourier transform infrared (FTIR) spectra in relation to the composition of white soft cheese.
Wafaa Kamel Bahgaat
2013
Production of functional biscuits for lowering blood lipids.
Wafaa Kamel Bahgaat
2012