1. Key Research Breakthroughs with Local Impact

• Local Ingredient Optimization:

  • Pioneered the use of Jordanian durum wheat to create flour blends that reduce Jordan's reliance on imported soft wheat, enhancing national food security.
    

  • Developed techniques to incorporate local plant sources (e.g., za'atar, thyme oil, olive pomace, date syrup) into baked goods, creating unique, market-differentiating products with authentic Jordanian flavors.

  • Successfully formulated high-quality, affordable bread using blends of local and imported wheat, optimizing for cost and quality to support both industrial bakeries and small artisans.
    

  • Research Link: Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters - ScienceDirect
    

• Addressing Regional Dietary Health:

  • Effect of Food Preservatives on Diabetes Mellitus.

  • The potential influence of these preservatives on human health, particularly their association with metabolic disorders like diabetes mellitus (DM), is an area of concern that requires the health authorities to take serious actions on limiting their usage. 
  • To the best of our knowledge, this is one of the few studies examining the health impact of preservatives found in food and pharmaceutical products on DM, which can be referenced for the public and related institutions to effectively make policies and regulations for public health.​
  • Research Link: ​Effects of Selected Food and Pharmaceutical Preservatives on Glycemic Parameters: An Experimental Study in Rats - Al-Quraan - 2025 - Journal of Food Processing and Preservation - Wiley Online Library​
    

2. Strengthening the Jordanian Baking Industry

• Industry Collaboration & Training:

  • Established the first dedicated "Bakery Technology Transfer Program" in Jordan, providing technical workshops and training for over 500 local bakers, factory managers, and quality control staff.
    

  • Direct collaboration with major Jordanian producers (bakeries and mills) to solve specific production challenges, improve shelf-life, and enhance product quality.

  • Acts as the primary technical consultancy for the Jordanian Bakers Association, helping to shape industry standards and regulations.

• Economic & Food Security Impact:

  • Research directly contributed to a reduction in production waste by up to 15% in partner bakeries, improving their profitability.

  • Our work on local grain utilization provides a scientific backbone for national strategies aimed at increasing the use of Jordanian-grown grains.

  • Developed affordable nutritional benchmarks for the national school feeding program, ensuring children receive the best possible nutrition from locally produced bread.

3. Academic Excellence & National Recognition

• Pioneering Academic Programs: Home to the first and only research group in Jordan and the region exclusively dedicated to the science of baking and cereal technology.

• National Grants & Recognition: Secured significant research funding from Jordanian national grants (e.g., The Higher Council for Science and Technology (HCST), The Scientific Research Support Fund (SRSF), Abdul Hameed Shoman Foundation).

• ​Training the Future: Successfully supervised the first generation of MSc and PhD graduates in Baking Science & Technology in Jordan, who now lead R&D in major food companies across the region.