Ahmed Alhussaini HamadAhmed Hamad is a renowned food science and nutrition expert with years of experience in teaching, research, and industry. Dr. Ahmed has published numerous papers and books on food hygiene, nutrition, and bioscience and has worked with various governmnt and non-government organizations on food safety and nutrition projects. Ahmed has been teaching and researching food science, Safety, technology, and quality for Twelve (12) years. Ahmed teaches Food Chemistry, Microbiology, Food Technology and processing, Food Safety, and TQM courses in the food industry. Ahmed has many publications (+30) in highly prestigious peer-reviewed journals. He also contributes to many funded scientific projects in food safety, antimicrobial resistance, biofilm formation and control, Meat quality improvement, and environmental pollution. Ahmed participated as a peer reviewer for many prestigious food journals. Ahmed Has a role as a Book Editor for IGI Global, Wiley, Springer and CRC. Ahmed is a member of many professional associations and societies, such as RSPH, IFST, IAFP, AMSA, and ASM. He has also worked as an associate food safety and quality consultant from 2012 till now. He conducts over 2000+ Food safety and quality audits and leads Consulting projects for ISO 22000, ISO 9001, BRC, IFS, SQF, FSSC 22000, and HACCP/HARPC. He also designs and develops SOPs, SSOPs, Food safety policies for the Food Industry, and Food catering. Read More Read Less