Linnaeus University, Sweden
Dr. Mohammed Hefni is a Senior Researcher at Linnaeus University, Sweden, with a passion for sustainable, nutritious food development and health-impact clinical trials. His research spans chromatographic analysis, food science, and health, focusing on the intersection of nutrition and food processing. In addition to his research work, Dr. Hefni teaches nutrition, food chemistry, and analytical chemistry courses, helping shape the future of young scientists. His broad academic background and extensive research across Sweden, Egypt, and other global research centers, such as Uppsala and New Zealand, have allowed him to contribute significantly to advancing knowledge in food science and health outcomes.
Profile
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Education 🎓
Dr. Hefni obtained his PhD in Food Science, co-supervised by the Swedish University of Agricultural Sciences and Mansoura University, focusing on folate in Egyptian foods and how food processing and bio-processing impact its levels. Prior to that, he earned an MSc and a BSc in Food Science from Mansoura University, where he conducted research on children’s nutrition. His education in food science, backed by strong international experience, has made him a leader in his field, continually pushing boundaries in nutrition and food research.
Experience 💼
Dr. Hefni has extensive academic experience, transitioning from Assistant Lecturer to Associate Professor at Mansoura University, Egypt, and later joining Linnaeus University as a Senior Researcher in 2016. His career spans teaching, research, and international collaborations. He has worked on cutting-edge food science projects as a postdoctoral researcher in Sweden, New Zealand, and Poland. His expertise in chromatographic techniques, bioactive peptides, and food processing has made him a key figure in both food science education and research. Additionally, his contributions in research and teaching have fostered the development of new methodologies and innovations in nutrition and food chemistry.
Awards and Honors 🏅
Dr. Hefni’s remarkable career has been recognized through numerous awards. These include the University Research Award at Mansoura University (2010, 2012), the University Incentive Award (2015), and several international scholarships. His contributions to food science research have been bolstered by training grants and fellowship awards from renowned institutions in Poland, New Zealand, and the UK. His award-winning research highlights his expertise in areas like bioactive peptides, folate profiling, and sustainable food development. These accolades underscore his ongoing commitment to advancing scientific knowledge in nutrition and food chemistry.
Research Focus 🔬
Dr. Hefni’s research focuses on sustainable food development, particularly nutrition and food chemistry, and their connection to health outcomes. He works extensively with chromatographic analysis and clinical trials to assess the health impacts of foods, especially legumes and plant-based diets. His recent work explores improving folate content in Egyptian foods and investigating bioactive compounds such as peptides. His research is essential for developing food products that contribute to better health and sustainability, emphasizing the potential of food processing and bio-processing methods to enhance nutrition.
Publication Top Notes📚
- Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden (2020)
- High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate (2021)
- Folate content in foods commonly consumed in Egypt (2010)
- Folate content in processed legume foods commonly consumed in Egypt (2014)
- Increasing the folate content in Egyptian baladi bread using germinated wheat flour (2011)
- Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing (2015)
- The application of pulse flours in the development of plant-based cheese analogues (2021)
- Characterization of flavonoid compounds in common Swedish berry species (2020)
- Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars (2012)
- Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content (2019)
- A HPLC-UV method for the quantification of phenolic acids in cereals (2019)
- Bread making with sourdough and intact cereal and legume grains–effect on glycaemic index and glycaemic load (2021)
- Betaine, choline and folate content in different cereal genotypes (2018)
- A simple HPLC method with fluorescence detection for choline quantification in foods (2015)