Nour Al-Qtaishat is a lecturer in the Department of Nutrition and Food Technology at the University of Jordan. She holds a Bachelor's and Master's in Food Science and Technology from the same university. Her research focuses on food functionality and processing, with studies on dairy technology and meat product development, including work on sodium chloride substitution in cheese and fat replacement in mortadella. She has been a full-time lecturer since Feb​ruary​, 2024 and actively participates in research and training in nutrition and food science.​