Prof. Dr. Jihan Mohamed Kassem , Best Researcher Award , Egypt.
Dr. Jihan Mohamed Kassem is a distinguished Professor of Dairy Science and Technology at the National Research Centre, Giza, Egypt. she specializes in Dairy Chemistry, Food Science, and Nutrition. With a Ph.D. in Dairy Science from Cairo University (2008), her research focuses on whey proteins, bioactive lipids, and fermented dairy products. She has held various research positions since 1993, contributing extensively to dairy science. Dr. Kassem is an active member of several scientific societies and has supervised numerous M.Sc. and Ph.D. theses, making a significant impact on dairy technology. 
Publication Profile
Education & Experience
B.Sc. in Agriculture Science, Dairy Dept., Cairo University (1993)
M.Sc. in Dairy Science, Cairo University (2000) – Thesis: Reducing Pollution from Whey by the Production of Single Cell Protein
Ph.D. in Dairy Science, Cairo University (2008) – Thesis: Studies on Some Biological Properties of Whey Proteins 
Experience Timeline:
1993-1995: Student, Food & Dairy Science Dept.
1995-2000: Researcher Associate, Dairy Science Dept.
2000-2008: Associate Researcher, Dairy Dept.
2008-2014: Researcher, Dairy Dept.
2014-2019: Associate Professor, Dairy Dept.
2019-Present: Professor, Dairy Dept.
Suitability Summary
Professor Jihan Mohamed Kassem has been honored with the Best Researcher Award for her outstanding contributions to Dairy Science and Technology, particularly in the fields of whey protein applications, bioactive dairy components, and sustainable food processing. Her award-winning Ph.D. research on the biological properties of whey proteins has significantly advanced knowledge on their nutritional, functional, and industrial applications. With a strong focus on food innovation, environmental sustainability, and nutraceutical dairy formulations, Professor Kassem has established herself as a leading expert in dairy technology, making her a deserving recipient of this prestigious recognition. 
Professional Development 
Dr. Jihan Mohamed Kassem is an active member of several prestigious scientific organizations dedicated to food science, dairy technology, and women’s contributions to science. She serves as a board member of the Society for Women in Science in Developing Countries – Egypt, promoting women’s empowerment in research. She is also part of the Network on Fermented Foods (SASNET-Fermented Foods) – Egypt, contributing to advancements in fermentation science. Her involvement in multiple scientific societies, including the Egyptian Society of Dairy Science and Food Technology, highlights her commitment to innovation in food and nutrition research. 
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Research Focus
Dr. Jihan Mohamed Kassem research primarily revolves around dairy science and technology, with a strong emphasis on food innovation and sustainability. She has extensively studied whey proteins, bioactive lipids, and probiotic dairy products to improve nutritional value and functionality. Her Ph.D. research on whey proteins has contributed to enhancing dairy-derived bioactive compounds. Additionally, she explores technological advancements in dairy processing, focusing on fermented foods, functional dairy products, and environmentally friendly dairy production. With a passion for improving food quality and safety, she supervises research on fortified dairy products, sustainable production, and nutritional enhancements. 
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Awards & Honors 
Best Ph.D. Thesis Award in Food Science & Nutrition (2008) – National Research Centre
Board Member – Society for Women in Science in Developing Countries – Egypt
Board Member – Egyptian Society of Food Industries & Nutrition
Member – Egyptian Society of Dairy Science
Member – Egyptian Society of Food Science & Technology
Member – SASNET-Fermented Foods Network (Egypt)
Member – Scientific Society of Food and Industries
Member – Scientific Society of Human Performance in Health & Disability.
Publication Top Notes
Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L. (2025) – Cited by: N/A | DOI: 10.3390/pr13020413 
Application of Fat Replacers in Dairy Products: A Review (2024) – Cited by: N/A | DOI: 10.21603/2308-4057-2024-2-612 
Magnetic Polydopamine Nanoparticles as Stabilizers for Enzyme-Pickering Emulsions: Application in the Interfacial Catalytic Reaction of Olive Oil (2024) – Cited by: N/A | DOI: 10.2139/ssrn.4862907 