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1

1. Personal Particulars

Name(s): Ali Ahmed Mohamed Ali Shahin

Surname: Shahin

Sex : Male

Marital Status : Married

Nationality : Egyptian

Date of Birth: 1/9/1980

Passport No.: A11562676

Date & Place of Issue: 12/2/2014 Monofiya / Egypt

Valid Till: 11/2/2021

Office Home

Address: 9 Cairo university street ,Giza ,

Egypt

Food Technology Research

institute (dairy research

department)

Egypt - Monofiya – Berket Elsaba –

Shentena Elhagar

Tel Nos. 0482997023/ 0482990598

Mobile/Cell: 01201184429 01288892395/

E-mail: [email protected] [email protected]

2

Educational Qualification(s)

Degree / Diploma / Certificates Year Name of Educational Institute

PH.D of Dairy Science, Cairo Unv. ,

Faculty OF Agriculture (study on

the use of vegetable oils in the

manufacture of soft cheese)

2016 Cairo Unv. , Faculty of Agriculture

1. Master of dairy science (A

comparative study of

different kinds of milks and

its usage in manufacture of

healthy food for children)

Manufacture of a

healthy flavored

yoghurt with addition

of skim milk powder ,

whey protein

concentrate and wheat

germ from goat milk

Manufacture of a healthy

flavored yoghurt with

addition of skim milk powder

, whey protein concentrate

and wheat germ from camel

milk milk

2007 Faculty of Agriculture/ Menofiya

university

2. Bachelor in Agriculture science

(Food and dairy industry science)

2001 Faculty of Agriculture/ Menofiya

university

Work on Rheology device (texture analyzer TMS-PRO FTC)

3

Professional Qualification(s),

Professional Qualification(s) Year Name of Institute

1. Toiful with score 500 2012 Centre for Foreign Language and

Professional Translation / Cairo

University

2. computer(word-excel-power point -

internet)

2010 Cairo University /Faculty of

Agriculture/ Computer center

3. Statistics with MSTAT AND SSTAT 2010 Cairo University /Faculty of

Agriculture/ Computer center

4. Food safety in soy processing

5-New in food manufacturing in bread

and pasta

6-Benefits and technology of fats and oils

7-Food analysis

8- Food standard specification

9-New methods in preservation and

manufacturing in fruit and vegetables

products

10- Clinical nutrition

11- Applications in the field of

agricultural commodities Economic

Analysis

12- Seminar (New Trends In Dairy

Technology)

12- Giving lecture about (vegetable oils

in dairy industry)

13- A workshop on ( Modern

applications in food and special nutrition)

14- Giving lecture about (quality cost

2008

2009

2011

2008

2008

2009

2010

1\2015

1\2015

3\2015

11\2015


Institute


Institute


Institute


Institute


Institute


Institute

Agricultural Economic Research

Institute

National Research Center


Institute


Institute

4

and continuous improvement of

procedure manufacture)

15- workshop about (Application of

nanotechnology in agriculture)

Workshop about (sustainable

development and food safety)

5\2016

7\2016

7\2016


Institute

National Research Center-Doky –

Giza

National Research Center-Doky -

Giza

2. Details of Employment/ Profession (current & previous)

Name of Employer /

Department / Company

Position Period Description of work


Institute

Agriculture

engineer

2001-

2003

Master thesis research and

courses

1.Egyptian Food Industry

company

production

engineer

2004 to

2005

Production engineer of

Ultrafiltration soft

cheese and its analogue

with palm oil and also

mozzarella , Cheddar

and Ras cheese

International Cairo for dairy

products

supervisor 2005-

2008

Production of semi hard

cheese such as Halloumi

cheese , Nabulsi cheese,

Moazzrella cheese and

its analogue , Romy or

Turkey hard cheese,

also Labena anbaris ,

Shanklish , fermented

milk drink and yoghurt

5

3. Food Technology Research

institute

Assistant

Researcher

2008 to

10 \2015

10\2015

until

now

Agriculture specialist

Assistant Researcher

(Training program in

manufacture of dairy

products (mozzarella

cheese – soft cheese –

yoghurt – hard and semi

hard cheese – palm oil

cheese – labenah –

halloumi cheese – akawi

cheese – nabulsi cheese

– labenah anbaris –

shanklish)

- Give a training

program in Hygiene ,

quality control ,

quality assurance ,

GMP , HACCP, ISO

22000, Global gab

(7) and production

management in

dairies and foods

plant

- Provide consulting

for producer's dairy

factories

6

السيزة الذاتيت

االسم / على احمد محمد شاهين

5105\01\5يؼهذ ثحىس ركىنىعب االغزخ انىظفخ / ثبحش يغبػذ ثمغى ثحىس االنجب

0991\9\0ربسخ انالد :

شبسع عبيؼخ انمبهشح انغضح ( 9انؼىا : شزب انحغش ثشكخ انغجغ انىفخ او )

10510092259 \10599995295رهفى :

لتدرج الوظيفي :ا

5115\01\0يهذط صساػ يىلذ ثؼهذ ثحىس ركىنىعب االغزخ لغى ثحىس االنجب -0

5105\01\5ان 5112\ 01أخصبئ صساػ يؼهذ ثحىس ركىنىعب االغزخ لغى ثحىس االنجب -5

حز اال 5105\01\5ي ثبحش يغبػذ ثمغى ثحىس االنجب -2

-: المؤهالث

كهخ انضساػخ عبيؼخ انىفخ ط ػهىو صساػخ صبػبد غزائخ وانجبثكبنىسىحبصم ػه -0

(ص)يششوع انزخشط ػ انجكزشب انحىخ ف يزغبد االنجب وعىء هعى انالكزى 5110

ف يبعغزش ػهىو االنجب )دساعخ يمبسخ ث اىاع يخزهفخ ي االنجب واعزخذايهبحبصم ػه -5

)رمذش انزحبنم كهخ انضساػخ عبيؼخ انىفخ 5112\2\59صبػخ اغزخ صحخ نألغفبل (

انكبئخ وانطجؼخ وانؼبد انضمهخ ف نج االثم واالو وانبػض وانغى وانجمش وانغبيىط رحذ

انظشوف انصشخ واعزخذاو نج االثم وانبػض ف ازبط صثبد ويششوة يزخش ثبعزجذال انهج

انمح(انغفف ثشكض ثشور انششػ وع

دكزىسا ف ػهىو االنجب دساعخ ػه اعزخذاو انضىد انجبرخ ف صبػخ انغج انطش كهخ -2

) دساعخ عىدح وايب انضىد انجبرخ وانغج انصغ يهب ثبنغىق 5102انضساػخ عبيؼخ انمبهشح

نىعىد ف انصش( ػ غشك صبػخ عج ثضذ انخم وصذ ثذم صثذح انكبكبو ويمبسزهى ثب

وانضجبد ظذ االكغذح ثىاعطخ GLCانغىق واعشاء رحهالد االحبض انذهخ ثىاعطخ

انشاغبد وانشىائت انغش رائجخ وصىاثذ انذهى واعشاء رغشثخ رغزخ ػه فئشا انزغبسة نجب

انزأصش انصح نهز انضىد وانغج وانصغ يهب (

الخبزاث :

)صبػخ انغج انضالعخ واالعطجىن 5115-5112لطىس انغشثخ يهذط ثصغ انجب انهىاسي -0

ثبنزششح انفبئك وانمشذح انصبػخ ( جبر انذه

صبػخ عج ) 5119- 5115يذش انغىدح ازشبشىبل نزغبد االنجب وانزىسذاد فصم انغضح -5

انحهىو وانؼكبو وانهجخ اجبسظ وانىصسال وانشوي

7

نغج االثط ثبنضىد انجبرخ ثطشمخ انزششح انفبئك وانطجؼ ثذه انهجخجشح ف صبػخ ا

خجشح ف صبػخ انضثبد ويششوة انضثبد )صثبدو(

HACCP , GMP and ISO 22000(2005)خجشح ثظى انغىدح انشبيهخ ويشالجخ انغىدح ثبنصبغ و

الدوراث التدريبيت :

)يؼهذ ثحىس ركىنىعب االغزخ( 2008انغزاء االي ف يغبل رصغ انصىب -0

)يؼهذ ثحىس ركىنىعب االغزخ( 2008 انىاصفبد انمبعخ انخبصخ ثبألغزخ -5

)يؼهذ ثحىس ركىنىعب االغزخ( 2008 رحهم االغزخ -2

)يؼهذ ثحىس ركىنىعب االغزخ( 2009 انغذذ ف انزصغ انغزائ ف يغبل انخجض وانؼغبئ -2

)يؼهذ ثحىس ركىنىعب 2009 حفع ورصغ يزغبد انخعش وانفبكهخ انطشق انحذضخ ف -5

االغزخ(

)يؼهذ ثحىس ركىنىعب االغزخ( 2010 انزغزخ انؼالعخ -2

)يؼهذ ثحىس ركىنىعب االغزخ( 2011 فىائذ وركىنىعب انضىد وانذهى -2

)عبيؼخ انمبهشح( 5105دسعخ 511رىفم -9

)يؼهذ ثحىس االلزصبد انضساػ( 2015 لزصبد نهغهغ انضساػخرطجمبد ف يغبل انزحهم اال -9

01- Global GAP V5 2015 (TUV NORD EGYPT)

00- GMP (Good manufacturing practice) 2015 )يؼهذ ثحىس ركىنىعب االغزخ(

05- ISO 22000 (2005) اكزىثش ( 2)يصغ عىنذ ثبن

2غىدح( )يصغ عىنذ ثبن يذخ انمبء دوسح رذسجخ ػ )انغىدح انشبيهخ ويشالجخ ان -02

اكزىثش(

عبيؼخ انمبهشح(2010 ( يهبساد انحبعت األن ثىس ثىذ واكغم وثشايظ احصبء -02

انمبء يحبظشح ػ انضىد انجبرخ وصبػخ االنجب ثمبػخ يؼهذ ثحىس ركىنىعب االغزخ -05

2\5105

المؤتمزاث

50-51عىء انزغزخ انهج نكم االػبس االول نغؼخ رغزخ انؼمم ويكبفحخ انؼه انؤرش -0

اكزىثش 2كهخ انطت عبيؼخ يصش نهؼهىو وانزكىنىعب يذخ 5112دغجش

لبػخ انؤرشاد بدي انضساػ انذل انغضح 5105اثشم 0ذوح انهج انمىح انحىخ -5

ػبد يشكض وسشخ ػم انزطجمبد انحذضخ ف يغبل االغزخ انخبصخ وانزغزخ لبػخ االعزب -2

5105\00انجحىس انضساػخ

8

بش 02ذوح انشكض انمىي نهجحىس انذل ثؼىا االرغبهبد انحذضخ ف ركىنىعب االنجب -2

5102

: األبحاث المنشورة

1 - Seham, I. Farag ; El-Sonbaty,A.H. ; Hussein,S.A. ; Farrag ,A. and

Shahine, A.M. (2007) Effect of substitution added skim milk powder

(SMP) with wheat germ (WG) on the quality of goat's milk yoghurt and

fermented camel's milk drink. Proc. The 10th

Egyptian Conf. for Dairy

Sci. & Tech. Dokki,19 – 21 November , Cairo , Egypt , PP. 315-336.

2 - El-Sonbaty,A.H.; Seham, I. Farag ; Badawi, R.M. ; Hussein, S.A.

and Shahine, A.M. (2008). Preparation of goat's and camel's milk

yoghurt fortified with skim milk powder and whey protein concentrate.

Proc. Of the 3rd

International Conf. on Food Sci. and Nutrition, Cairo,

Egypt , November 3-5, PP. 220-235.

3- Abd El-Gawad I.A. , Hamad E.M. , Zeidan M.A. and Shahin

A.A. (2015).Fatty Acid Composition and Quality Characteristic of

Some Vegetable Oils Used in Making Commercial Imitation Cheese in

Egypt. J. Nutr. Food Sci., 5: 380. doi:10.4172/2155- 9600.1000380

(international).

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