Dr.Baher A Effat
Professor
National Research Center
Egypt
Biography
Baher Effat is a Research Professor of Food and Dairy Microbiology, National Research Centre, Egypt. Over 36 years of experience in Food and Dairy Bacteriology . He has shared in national and international programs and projects. He joined many international conferences and workshop, in addition to scientific activities. In addition he awarded for CAS-TWAS Visiting Scholar Fellowship From 03 Aug., 2006 to 31 October 2006.Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms. Member Who's Who in the World. Participated in several research projects in the field of Lactic acid bacteria, propionic acid bacteria, pathogenic bacteria , probiotics, production of functional dairy products rich with conjugated Linoleic acid. Supervised many Post- graduates for M. Sc and Ph.D. degrees in addition to discussing many other thesis. Secretary and Member of Cultural and Scientific Relations Committee in Food Technology and Nutrition Research Division, National Research Center. Participated in several conferences in Egypt. One of the Editorial and reviewer members for many international scientific journals. Published over 54 papers in the field of specialization. Member of Egyptian Society of Applied Microbiology, Egyptian Society of Food Science & Technology and Egyptian Society of Dairy Science.Member of the scientific editorial board of 5 scientific journals . Training of young researchers and lecturers on many science-related subjects; including courses for: Microbiological Analysis of Food, Control of Bacteria Contamination during Food Process and Isolation and Identification of Microorganisms.
Research Interest
Microbiological Analysis for Detection, Enumeration, Isolation and Identification of His Research Interest Include Food Contaminated Microorganisms, Pathogenic Bacteria, Lactic Acid Bacteria, Probiotics and Propionic Acid Bacteria in Food and Dairy Products.