Prof. Nissreen Abu-Ghannam

Tel +353 1 402 7570

Fax +353 1 878 8978

e-mail: nissreen.abughannam@dit.ie

 

 

 

 

 


Background

Professor Nissreen Abu-Ghannam is a Senior lecturer in Food Science and Technology. She holds  a BSc (First class honours in Chemistry), MSc in Applied Food Science (First class honours) and a PhD in Food Technology obtained from University College Dublin (UCD) for work conducted on processing kinetics of cereal and legume based products. Her lecturing portfolio covers the subjects of food process technology, Nutraceuticals and functional foods, food product development and food safety at undergraduate and postgraduate levels. She is the principal investigator for a number of projects aimed at mining nutraceutical ingredients from underutilized marine resources and food waste-streams mainly through the application of bio-processing technologies. She has been the lead supervisor for many postdoctoral researchers, PhD, MPhil and MSc students and has published extensively in peer-reviewed journals, technical magazines and in books. Her research work is regularly presented at national and international conferences with over 70 contributions to date.  Prof. Abu-Ghannam is a Fellow of the Institute of Food Science and Technology (UK) and a Certified Food Scientist (IFT).

For a full list of research activities please go to: http://arrow.dit.ie/do/search/?q=Nissreen%20Abu-Ghannam&fq=virtual_ancestor_link%3Ahttp%3A%2F%2Farrow.dit.ie

Research Interests

  • Probiotic fermentation of plant based products aiming towards the development of new functional food products.
  • Bio processing technologies for extracting nutraceutical and pharmaceutical ingredients from agri-food waste streams.
  • Development of new processing technologies for mining and enhancing the nutraceutical value of seaweeds.

Publications

Invited Book Chapters:

Abu-Ghannam, N. (In press). Non-dairy probiotic products. In P. Foerst (Ed.), Advances in probiotic technology”. CRC Press/Taylor and Francis. 

Abu-Ghannam, N. & Jaiswal, A. K. (2014). Blanching as a treatment process: Effect on polyphenols and antioxidant capacity of cabbage. In: Preedy V.R. (ed.) Processing and Impact on Active Components in Food. Academic Press (AP), Elsevier .

Abu-Ghannam, N. & Cox, S. (2013). Seaweeds based functional foods. In B. Hernandez-Ledesma and M. Herreo (Eds.), Bioactive compounds from marine foods: plant and animal sources. Wiley-Blackwell and IFT Press.

Abu-Ghannam, N. & Rajauria, G. (2013). Antimicrobial activity of compounds isolated from algae. In  H. Dominguez (Ed.), Functional ingredients from algae for foods and nutracceuticals. Woodhead Publishing.

Abu-Ghannam, N., & Gowen, A. (2011). Pulse-based food products. In B. Tiwari, A. Gowen and B. McKenna (Eds.), Pulse Foods: Processing, Quality and Nutraceutical Applications, Academic Press (AP), Elsevier. 249-278.

Gupta, S. & Abu-Ghannam, N. (2011). Recent advances in the application of non-thermal methods for the prevention of Salmonella in foods. In M. Barakat (Ed.), Salmonella: a dangerous foodborne pathogen. INTECH Publishing. 

 

Published full-length papers

Gupta, S. & Abu-Ghannam, N. (2011) Bioactive potential and possible health effects of edible brown seaweeds. Trends in Food Science and Technology, 22:315-326.

Gupta, S. & Abu-Ghannam, N. (2012) Probiotic fermentation of plant based products: possibilities and opportunities. Critical Reviews in Food Science and Nutrition, 52: 183-199.

Gupta, S., Cox, S. & Abu-Ghannam, N. (2010) Process optimization for the development of a functional beverage based on lactic acid fermentation of Oats. Biochemical Engineering Journal 52: 199-204.

Gupta, S.  & Abu-Ghannam, N. (2011) Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods. Innovative Food Science and Emerging Technologies 12: 600-609.

Gupta, S., Cox, S., Rajauria, G., Jaiswal, A. K.  & Abu-Ghannam, N. (2012) Growth inhibition of common food spoilage and pathogenic micro-organisms in the presence of brown seaweed extracts. Food and Bioprocess Technology, 5: 1907-1916

Gupta, S., Abu-Ghannam, N. & Scannell, AGM (2010) Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds. Food and Bioproducts Processing, 88: 259-265.

Gupta, S., Cox, S. & Abu-Ghannam, N. (2011) Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish Brown seaweed. LWT-Food Science and Technology 44: 1266-1272.

Gupta, S., Rajauria, G. & Abu-Ghannam, N. (2010) Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds. International Journal of Food Science and Technology 45: 482-489.

Gupta, S., Jaiswal, A. K. &Abu-Ghannam, N. (2012) Statistical optimization of blanching time and temperature of Irish York Cabbage using desirability function Journal of Food Processing and Preservation, 36: 412-422.

Gupta, S., Abu-Ghannam, N. & Rajauria, G. (2012). Effect of Heating and Probiotic Fermentation on Phytochemical Content and Anti-oxidant Potential of Edible Irish Brown Seaweeds. Botanica Marina, 55(5), 527-537.

Gupta, S., Jaiswal, A. K. &  Abu-Ghannam, N.  (2013). Optimization of fermentation conditions for the utilization of brewing waste to develop a nutraceutical rich liquid product. Industrial Crops and Products,44, 272-282.

Jaiswal, A. K., Rajauria, G., Abu-Ghannam, N. & Gupta, S. (2011). Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables. Natural Products Communications, 6(9), 1299-1304.

Jaiswal, A. K., Gupta, S. & Abu-Ghannam, N. (2012) Optimization of lactic acid fermentation of York cabbage for the development of potential probiotic products. International Journal of Food Science and Technology, 47(8), 1605-1612.

Jaiswal, A. K., Abu-Ghannam, N. & Gupta, S. (2012). A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracia vegetables. International Journal of Food Science & Technology, 47(2), 223-231.

Jaiswal, A. K., Gupta, S., & Abu-Ghannam, N. (2012). Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry, 131(1), 63-72.

Jaiswal, A. K., Rajauria, G., Abu-Ghannam, N. & Gupta, S. (2012). Effect of different solvents on polyphenolic content, antioxidant capacity and antibacterial activity of Irish York cabbage. Journal of Food Biochemistry, 36(3), 344-358.

Jaiswal, A. K., Gupta, S. & Abu-Ghannam, N. (2012) Optimization of lactic acid fermentation of York cabbage for the development of potential probiotic products. International Journal of Food Science and Technology, 47(8), 1605-1612.

Jaiswal, A. K., Gupta, S., Abu-Ghannam, N. & Cox, S. (2011). Application of Baranyi function to model the antimicrobial properties of solvent extract from Irish York cabbage against food spoilage and pathogenic bacteria. Food Science and Technology International, 17(5), 495-502.

Jaiswal, A. K. & Abu-Ghannam, N. (2013). Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing. Food Research International, 53(1), 125-133.

Jaiswal, A. K., & Abu-Ghannam, N. (2013). Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity. Industrial Crops and Products, 50(0), 212-218.

Rajauria, G., Jaiswal, A.K., Abu-Ghannam, N. & Gupta, S. (2010). Effect of hydrothermal processing on color, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds. International Journal of Food Science & Technology, 45(12), 2485-2493.

Rajauria, G., Jaiswal, A. K., Abu-Ghannam, N. & Gupta, S. (2012). Antimicrobial, antioxidant and free radical scavenging capacity of brown seaweed Himanthalia elongata from western coast of Ireland.Journal of Food Biochemistry, 37(3), 322-335.

Rajauria, G., & Abu-Ghannam, N. (2013). Isolation and Partial Characterization of Bioactive Fucoxanthin from Himanthalia elongata Brown Seaweed: A TLC-Based Approach. International Journal of Analytical Chemistry (DOI: 10.1155/2013/802573).

Cox, S., Abu-Ghannam, N. & Gupta, S.  (2010). An assessment of the antioxidant and antimicrobial activity of six species of edible Irish seaweeds. International Food Research Journal, 17, 205-220.

Cox, S., Abu-Ghannam, N. & Gupta, S. (2011). Effect of processing conditions on phytochemical constituents of edible Irish seaweed Himanthalia elongata. Journal of Food Processing and Preservation, 36 (4), 348-363.

Cox, S., Gupta, S. &  Abu-Ghannam, N. (2011). Application of response surface methodology for studying the influence of hydrothermal processing on the phytochemical constituents of Irish edible brown seaweed Himanthalia elongata. Botanica Marina, 54, 471-480.

Cox, S., Gupta, S. & Abu-Ghannam, N. (2012). Effect of different rehydration temperatures on the moisture and phytochemical constituents of dried edible Irish Brown seaweed.  LWT – Food Science and Technology, 47 (2), 300-307.

Cox, S., Turley G. H., Rajauria, G., Abu-Ghannam, N. & Jaiswal, A. K. (2013). Antioxidant potential and antimicrobial efficacy of seaweed (Himanthalia elongata) extract in model food systems.  Journal of Applied Phycology (DOI 10.1007/s10811-013-0215-0).

Chitlapilly-Dass, S., Abu-Ghannam, N., Antony-Babu, S. & Cummins, EJ. (2010) Ecology and molecular typing of Listeria monocytogenes in a processing plant for cold-smoked salmon in the Republic of Ireland. Food Research International. 43, 1529–1536

Chitlapilly-Dass, S., Abu-Ghannam, N. & Cummins, EJ. (2011) Prevalence and typing of Listeria monocytogenes strains in retail vacuum packed cold-smoked salmon in the Republic of Ireland. Journal of Food Safety 31,21–27.

Reis, S.F., Rai, D.K. & Abu-­Ghannam, N. (2012). Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds. Food Chemistry, 135, 1991­1998.

Reis, S. F., & Abu-Ghannam, N. (2014). Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain. LWT-Food Science and Technology, 55(1), 269-277.

Reis, S.F., Rai, D.K. & Abu-Ghannam, N. (2014). Apple pomace as a potential ingredient for the development of new functional foods. International Journal of Food Science and Technology. (DOI:10.1111/ijfs.12477).

 

Scholarly Activity

  • Member of the Environmental Sustainability and Health Institute (ESHI) at DIT.
  • Member of the College of Sciences Research Committee
  • Fellow of the Institute of Food Science and Technology (UK)
  • Chair of the programme BSc Nutraceuticals for Health and Nutrition
  • Chair of the programme Higher Certificate in Food Science and Management (2009-2014)
  • Staff Representative on Faculty Board of Faculty of Tourism and Food (2006-2009)

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