• Ph.D. Food Science, Kansas State University
• M.S. Food Science, Kansas State University
• B.S. Biology, Birzeit University

My research program lies mainly in the areas of food chemistry and food quality. My research aims to understand the compositions of foods and their chemical and physical changes that undergo during handling, processing and storage, and to evaluate their physicochemical and sensory properties to enhance food quality, safety, stability and nutritive value.
Specific research interests:

• Improving oxidative stability of omega-3 polyunsaturated fatty acids in food systems
• Food protein-polysaccharide and polysaccharide-polysaccharide complexes as delivery methods for functional components
• Structure-function relationships and microstructural properties of food biopolymers and hydrocolloids in food systems
• Measurements and analyses of rheological properties of food systems (steady shear, dynamic, viscoelastic, and solid behavior of food) 
• Physicochemical and sensory properties of bakery and dairy foods
• Development of value-added functional foods (e.g., gluten-free, omega-3 products, low calorie, sugar free)

• 2016-Present Associate Professor, Western Kentucky University
• 2010-2016 Assistant Professor, Western Kentucky University
• 2007-2010 Research Faculty, Delaware State University
• 2003-2006 Ph.D. Graduate Research and Teaching Assistant, Kansas State University
• 2001-2003 M.S. Graduate Research and Teaching Assistant, Kansas State University

• Institute of Food Technologists (IFT), 2002-Present
• American Chemical Society (ACS), 2013-Present
• Kentucky Academy of Science (KAS), 2012-Present