Roles

 Mohamed Otman Saleh Albasir, an Assistant Lecturer in the Department of Food Science, Faculty of Agriculture, University of Tripoli, where I have been working since 2009. Throughout my academic career, I have been involved in teaching several specialized courses in Food Science and Food Technology. I have taught Non-Alcoholic Beverage Technology and Meat and Poultry Technology, in addition to teaching the practical component of Sugar Technology. I have also contributed to students’ practical training and supervised practical activities related to the courses. Furthermore, I have supervised numerous undergraduate graduation projects, providing students with academic and scientific guidance throughout the preparation and implementation of their projects. My responsibilities included assisting students in selecting appropriate research topics, organizing their research activities, analyzing and presenting results in a scientific manner, and developing their practical and research skills in the field of Food Science and Technology. Through these activities, I have contributed to supporting the educational process and enhancing the practical and research capabilities of undergraduate students.

Careers

I began my professional career at the University of Tripoli in 2009 as a Teaching Assistant in the Department of Food Science, Faculty of Agriculture, where I served until 2011. In 2011, I was appointed as an Assistant Lecturer and continued in this academic position while carrying out teaching, research, and academic responsibilities within the department. I remained in this position until I obtained my PhD degree in 2021. Following the completion of my doctoral degree, I continued to undertake my teaching and research responsibilities while completing the necessary procedures for promotion of my academic rank to Lecturer.

Research Interests

My research interests are primarily focused on Food Science and Food Technology, with particular emphasis on the development and quality improvement of food products, especially bakery products. I am interested in studying the rheological properties of dough and the effects of processing conditions and food ingredients on dough characteristics, bread quality, and structure. My research also focuses on the effects of dietary fibre and bran on dough properties, bread structure, and overall product quality. In addition, my interests include the evaluation of the physical and chemical properties and quality of traditional and processed food products, as well as the development of nutritionally improved food products and the utilization of fibre-rich ingredients to enhance the nutritional value and quality of food products.

External Activities

Non