​Dr. Ziad AbuWaar have a strong interdisciplinary interest in materials science, particularly in understanding how the micro- and nanostructure of materials influences their thermal, mechanical, and functional properties across various applications. My background includes the fabrication and characterization of solar cells using self-assembled III-V compound semiconductor nanostructures, as well as the performance optimization of solar energy devices. These experiences have deepened my knowledge of heat transfer principles conduction, convection, and radiation which are also critical to thermal processing in food systems, especially in baking operations.

My research into structural, optical, and morphological properties of quantum dots and semiconductor nanostructures has provided a strong foundation in thermal analysis and transport mechanisms, which translate well into baking science, where heat diffusion, moisture migration, and crust formation govern product quality. In addition, my work in surface acoustic wave (SAW) gas sensor design and analysis has enhanced my understanding of acoustic propagation and viscoelastic behavior a concept closely tied to the rheological properties of dough and batters. In baking, the viscoelasticity of gluten networks, gas retention, and expansion are central to achieving optimal crumb structure, volume, and texture.

By bridging materials science with baking technology, I am particularly interested in how ingredient composition, thermal gradients, and process conditions affect the functional behavior of dough systems, and how this can be modeled and controlled to improve energy efficiency, product consistency, and shelf life. My goal is to apply this multidisciplinary knowledge to innovate within food processing and agro-processing, especially in the development of sustainable and functional baked goods.