الهيئة التدريسية

Wafa M H Masoud

Associate Professor

Biography :

الابحاث المنشورة

عنوان البحث	عنوان المجلة، العدد، الصفحة	سنة النشر	المرفقات
Surface ripened cheeses: The effects of Debaryomyces hansenii NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens.	International Dairy Journal 13: 231-237	2017-03	-
Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis DGGE	Yeast 21: 549-556.	2017-02	-
The combined effects of pH NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria	International Dairy Journal 15: 69-77	2005	-
Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus	Yeast 22: 1133-1142	2005	-
The effects of yeasts involved in fermentation of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus	International Journal of Food Microbiology 106: 229-234.	2006	-
Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa.	. International Journal of Food Microbiology 110: 291-296.	2006	-
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis DGGE and pyrosequencing.	International Dairy Journal 21 142-148.	2011	-
The fate of indigenous microbiota starter cultures Escherichia coli Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time qRT-PCR	International Journal of Food Microbiology 153: 192/202.	2012	-

الكتب المنشورة

select * from PUBLICATIONS_RESEARCH where INSTRUCTOR_ID='99238100' and PUBLICATIONS_TYPE='Book'

لا يوجد كتب منشورة

المقالات العامة

لا يوجد مقالات عامة

المؤتمرات

لا يوجد مؤتمرات

ورشة عمل

لا يوجد ورشات عمل

الابحاث الحالية

لا يوجد أبحاث حالية

Current Semester
Previous Courses

Previous Courses

Current Semester

السيرة الذاتية

CV99238100.pdf

Research published in specialized journals

#	Search Name	Place of publication	date of publication	number	DOI / ISBN
1 .	The combined effects of pH NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria	International Dairy Journal	2005	15	15
2 .	Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis DGGE	Yeast	2004	21	21
3 .	Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus.	Yeast	2005	22	22
4 .	raw milk cheese: quality and food safety		2008	16	16
5 .	The effects of yeasts involved in fermentation of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus	. International Journal of Food Microbiology	2006	106	106
6 .	Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa	International Journal of Food Microbiology	2006	110	110
7 .	Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis DGGE and pyrosequencing	International Dairy Journal	2011	21	21
8 .	The fate of indigenous microbiota starter cultures Escherichia coli Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time qRT-PCR	International Journal of Food Microbiology	2012	153	153
9 .	Surface ripened cheeses: The effects of Debaryomyces hansenii NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens.	I International Dairy Journal	2003	13	13
10 .	Surface ripened cheeses: The effects of Debaryomyces hansenii NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens.	International Dairy Journal 13: 231-237	2017-03
11 .	Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis DGGE	Yeast 21: 549-556.	2017-02
12 .	The combined effects of pH NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria	International Dairy Journal 15: 69-77	2005
13 .	Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus	Yeast 22: 1133-1142	2005
14 .	The effects of yeasts involved in fermentation of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus	International Journal of Food Microbiology 106: 229-234.	2006
15 .	Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa.	. International Journal of Food Microbiology 110: 291-296.	2006
16 .	Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis DGGE and pyrosequencing.	International Dairy Journal 21 142-148.	2011
17 .	The fate of indigenous microbiota starter cultures Escherichia coli Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time qRT-PCR	International Journal of Food Microbiology 153: 192/202.	2012
18 .	The effects of yeasts involved in fermentation of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus	International Journal of Food Microbiology 106: 229-234.	2006
19 .	Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa.	. International Journal of Food Microbiology 110: 291-296.	2006
20 .	Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis DGGE and pyrosequencing.	International Dairy Journal 21 142-148.	2011
21 .	The fate of indigenous microbiota starter cultures Escherichia coli Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time qRT-PCR	International Journal of Food Microbiology 153: 192/202.	2012
22 .	Surface ripened cheeses: The effects of Debaryomyces hansenii NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens.	International Dairy Journal 13: 231-237	2017-03
23 .	Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis DGGE	Yeast 21: 549-556.	2017-02
24 .	The combined effects of pH NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria	International Dairy Journal 15: 69-77	2005
25 .	Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A OTA production by Aspergillus ochraceus	Yeast 22: 1133-1142	2005

Participation in a scientific paper in scientific conferences

#	Conference Name	Place	Date	DOI / ISBN
1 .	Surface Ripened Cheeses: The Effects of Debaryomyces hansenii NaCl and pH on the Intensity of Pigmentation Produced by Brevibacterium linens	Copenhagen- Denmark	2005	LMC Food Congress
2 .	The Role of Yeast in Coffee Processing	Accra-Ghana	2005	6th International Seminar on Traditional African Fermented Foods
3 .	The role of Debaryomyces hansenii for growth and pigment formation by coryneform bacteria	Budapest- Hungary	2006	23rd Int. Specialised Symposium on Yeast
4 .	Determination of the predominant yeast populations during processing of Coffea arabica in East Africa by classical cultural techniques and by direct denaturating gradient gel electrophoresis DGGE	Reo de Janeiro- Brazil	2007	11th international Congress on Yeasts
5 .	Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in Tanzania	Cotonou Benin	2007	7th International Seminar on Traditional African Fermented Foods
6 .	The effect of yeasts involved in fermentation of Coffea arabica in Tanzania on growth and ochratoxin A OTA production by Aspergillus ochraceus	Cotonou Benin	2007	7th International Seminar on Traditional African Fermented Foods

Supervising or participating in the supervision of letters or scientific projects

#	Title	University Name	Student's name	Graduation Date
1 .	Evaluation of the AntimicrobialEffectsof Laurus nobilis leaf Extract as a Fresh Meat Preservative	جامعة فلسطين التقنية	محمود سبتي	11/2019
2 .	Evaluation of the AntimicrobialEffectsof Laurus nobilis leaf Extract as a Fresh Meat Preservative	جامعة فلسطين التقنية	محمود سبتي	11/2019
3 .	The antifungal effects of volatiles produced by Pichia anomala and Pichia kluyveri against growth of Aspergillus flavus and its ability to produce Aflatoxin B1 in wheat	جامعة فلسطين التنية خضوري	عبير احمد	06/06/2019
4 .	The Antimicrobials and Antioxidants of Laurus nobilis leaf Extract as a Food Preservative against Lipids Food Poisoning	جامعة فلسطين التقنية خضوري	محمود سبتي	06/04/2019
5 .	The Antimicrobials and Antioxidants of Laurus nobilis leaf Extract as a Food Preservative against Lipids Food Poisoning	جامعة فلسطين التقنية خضوري	محمود سبتي	06/04/2019
6 .	Evaluating the limit of early detection and diagnosis of food borne human pathogenic bacteria using electric tongue and multivariate data analysis	جامعة فلسطين التقنية	اية ابو رميلة	06/02/2020
7 .	Development of a quality system for coffee producers in Tanzania	University of Copenhagen	Christina B. Pedersen	2006
8 .	Interactions between yeast and ochratoxin A producing filamentous fungi during fermentation of coffe	University of Copenhagen	Christa Kaltoft	2007
9 .	Microbial interactions between Debaryomyces hansenii and Brevibacterium linens in Surface ripened Cheese Examined by Fluorescence Ratio Imaging Microscopy FRIM	University of Copenhagen	Pedro Ribeiro	2009

Arbitration in magazines

#	Magazine Name	Magazine category	The supervisor of the Magazine	Membership
1 .	Palestine technical university research journal	محلية	Palestine technical university	عضو هيئة نشر
2 .	international journal of food microbiology	دولية	Elsevier	عضو تحكيم
3 .	International Dairy Journal	دولية	Elsevier	عضو تحكيم
4 .	Journal of Applied Microbiology	دولية	Wiley	عضو تحكيم
5 .	Yeast	دولية	Wiley	عضو تحكيم

Arbitration for scientific letters

#	University Name	Academic Section	Student's name	Subject of the Thesis	Date
1 .	جامعة فلسطين التقنية	التكنولوجيا الحيوية الزراعية	سوسن عويس	Sulphate Reduction Bacteria SRB as New Tool for Desalination of Brackish Water in Lower Jordan Valley	08/01/2018
2 .	جامعة فلسطين التقنية	التكنولوجيا الحيوية الزراعية	سوسن عويس	Sulphate Reduction Bacteria SRB as New Tool for Desalination of Brackish Water in Lower Jordan Valley	08/01/2018

Arbitration of research projects

#	Project name	The supervisor of the Project	Date
1 .	Molecular identification and antimicrobial resistance of pathogenic Salmonella spp. In food samples in Palestine	Palestine Technical University	2017
2 .	Management of red palm weevil Rhynchophorus ferrigeneus oliv. Coleopteran: Curculionidate with endogenous bio-agent	Palestine Technical University	2017
3 .	Using sensors for classification of different fungi species according to their metabolic activities	Palestine Technical University	2017

Project Finance

#	Project name	Project category	Project Duration	Applicant	Date of submission	Sponsor	Value of funding	Project result	Value of the amount	the reason of refuse
1 .		فئة المشروع						نتيجة المشروع
2 .		فئة المشروع						نتيجة المشروع

Membership in trade unions / professional societies

#	Name of Association	Type of Membership	Notes
1 .	المجلس الاكديمي الفلسطيني	هيئة ادارية	-

Workshops I participated in

#	Workshop Name	The executing agency	Date	Type of participation
1 .	إدارة البيئة و تقييم دورة حياة المنتج	وزارة البيئة	January 2017	حضور و مشاركة في النقاش
2 .	كيف تدرس البحث العلمي لطلبة الدراسات العليا الماجتسر	المشروع الهولندي	11-14/12/2016	حضور و مشاركة في النقاش

Participation in the membership of the committees at the university

#	Committee Name	Committee Level	Note
1 .	لجنة جودة و النوعية	كلية	رئيسة لجنة
2 .	لجنة المجلة العلمية	جامعة	عضو لجنة
3 .	لجنة تخطيط المساقات	كلية	عضولجنة
4 .	تحكيم لمشاريع بحثية	جامعة	عضو لجنة
5 .	مجلس التعليم المستمر	جامعة	عضو
6 .	لجنة الجودة	جامعة	عضو
7 .	لجنة الجودة	جامعة	عضو
8 .	لجنة تمويل الابحاث العلميةة	جامعة	عضو
9 .	لجنة ماجستير التكنولوجيا الحيوية الزراعية	كلية	رئيسة اللجنة
10 .	لجنة ماجستير التكنولوجيا الحيوية الزراعية	كلية	رئيسة اللجنة
11 .	لجنة ماجستير التكنولوجيا الحيوية الزراعية	كلية	رئيسة اللجنة
12 .	مجلس الدراسات العليا	جامعة	عضو

Participate in the development of new academic programs

#	Program Name	Program level	Note
1 .	Food Processing Technology	بكالوريس	Writing the program