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Cinnamon: Production, Processing, and Functional Properties

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9780443218200

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Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food. Dr. Mohamed A. Farag, specialized in plant metabolomics, Dr. Farag completed his PhD at Texas Tech University, USA. In 2005, after working at The Noble Foundation USA, he became a lecturer in the Faculty of Pharmacy, Cairo Univ. Since 2009, Dr. Farag has been working as a visiting professor at the Technical Univ. Munich, Germany and in 2010 he received the Alexander von Humboldt fellowship.

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