The University of Jordan
Curriculum Vitae
Prof.Dr.Basem Mohammed Al-Sawalha
Department of Nutrition and Food Technology
University of Jordan
Amman, Jordan
Name: Basem Mohammed Al-Sawalha Nationality: Jordanian
Faculty: Agriculture
Department: Nutrition and Food Technology
Academic Rank: Professor
Specialization : Food science and technology (meat science)
Qualifications obtained by order:
Academic
Degree
The period
of study to
obtain
qualification
Specialization Graduation
Date
University / Country
From To
Bachelor 1976 1980 Nutrition 1980 University of Jordan
/ Jordan
Master 1986 1987 Food
Technology -
Food Quality
Control
1987 Reading / Britain
Higher
Diploma 1989 1990 Education -
research
assistants and
teaching
program
1990 University of
Jordan/ Jordan
Ph.D. 1990 1994 Meat Science
and Technology 1994 Bologna/Italy
*Title of Master's Thesis:
The effect of different casein-fat ratios on the properties of cheese made from
recombined milk, sheep's and cow's milk.
*Title of Doctoral thesis
Experimental research on conservation techniques and microbiological control in
meat products.
* Date of appointment at the University of Jordan : 18/9/1994
* Rank and seniority of appointment at University of Jordan : Assistant Professor
* Vacations obtained while working at the University of Jordan : nothing
*Academic experience (with the stated position) where he worked before and after his
appointment at the University of Jordan
Academic Rank Date of acquisition University
which
awarded the
Rank
Place / country Time spent in
rank Day Month Year
from to
Teaching
Assistant
1988 University of
Jordan
Amman/Jordan 1988 1990
Assistant
Professor
18 9 1994 University of
Jordan
Amman/Jordan 1994 2005
Associate
Professor
4 7 2005 University of
Jordan
Amman/Jordan 2005 2012
Professor(Full) 6 4 2012 University of
Jordan
Amman/Jordan 2012 Until
Now
*Nonacademic experience :
Position Institution Country Time period
From To
Quality engineer Jordan Standards and
Metrology
Organization
Jordan 1980 1983
Dairy processing unit’s
supervisor
University of Jordan
/Faculty of Agriculture Jordan 1983 1990
HACCP Lead Auditor European Quality Certification Institute.SGS
Belgium 1998 2004
Expert HACCP System European Quality Certification Institute.SGS
Belgium 1998 2004
HACCP Lecturer Agricultural Engineers
Association Amman-Jordan 1998 2004
Director of Agro-Industry Business Incubator
University of Jordan Amman-Jordan 2011 2016
FOOD Safety Lead Auditor(HACCP and ISO22000)
]Det Norsk Veritas DNV
Norway 2004 May
2012
Head of Department Department of Nutrition and Food Technology-University of Jordan
Jordan 2016 2018
Audit Experience
)Food Safety (HACCP and ISO22000
2004:-SGS 1998-1
1-About 150 mandays initial audit for about 25 different food industries and
companies in Jordan and other neighbouring countries.
2-About 250 mandays surveillance(follow up)audits.
3-Food Sectors Expert for about 12 different food sectors.
2012:-DNV 2004-2
1-About 100 mandays initial audit for about 20 different food industries
and companies in Jordan and other neighbouring countries.
2-About 200 mandays audit for about 20 different food industries.
3-Food Sectors Expert for almost all of the different food sectors.
Training inFood Safety(HACCP and ISO22000).-3
Giving training in food safety for about 20 times for trainers in the food
industries and the Jordanian Agriculture Engineering Association Candidates.
* Scientific production after obtaining the last university degree, Master and
Doctoral thesis not included , with an indication of the place and the date of
publication
Title Authors Journal Vol
(Issue): Pages
Year
1
Effect of Nitrite Substitution
with Olive Oil Leaves Extract
on Color and Sensory
Properties of Beef Mortadella
Basem Al-
Abdullah ,
Khaled Al
Marazeeq,
Malik
Haddadin,
Malak Angor
International
Journal of
Biology and
Biotechnology
13-2 2016
Evaluate Purebreeding and
Crossbreeding Strategy for
Better Carcass Traits of
Awassi, Chio and their
Basem Al-Abdullah
Mohammed J. Tabbaa
Jordan Journal
of Agricultural
sciences
accepted 2019
Title Authors Journal Vol
(Issue): Pages
Year
Reciprocal Crossbred Lambs
Antioxidant and antibacterial
properties of different solvent
extracts of Pistacia Palestina.
Nehaya Assoli Khalid Ismail
Basem Al-Abdullah
2019
Evaluation of the Shelf Life of
Packaged Roast Beef and
Some Treatments for its
Extension.
Basem Al-Abdullah
Tamador Maaia
Food and
Nutrition
Sciences
7-3 2016
Sensory Evaluation of
Different Packaged Roast Beef
Treatments Designed for the
Extension of Its Shelf Life.
Basem Al-Abdullah
Tamador Maaia
Food and
Nutrition
Sciences
11-3 2016
2
Effect of starchy coating films
on the reduction of fat uptake
in deep –fat fried potato pellet
chips .
Abdullah, B.
Angor , M.
Ajo , R.
Italian Journal
of Food science 25:45-50 2013
3
Application of hazard analysis
critical control point principles
to beef mortadella production
Basem Al-
Abdullah
4
Comparison among Awassi and Chios breeds and their
crosses on body weight and dimensions at birth
and weaning
Basem M. Al-Abdullah and Mohammed J.
Tabbaa
Jordan Journal of Agricultural
sciences
7:656-666
2011
5
Reducing fat uptake during deep-frying of minced chicken meat-balls by
coating them with some hydrocolloids materials
Basem M. Al-Abdullah, Malak
M. Angor, Khalid M. Al-Ismai, and
Radwan Y. Ajo
Italian Journal of Food science
23:331-337
2011
6
Effect of Fat content and heat processing conditions
on the quality characteristics of canned luncheon meat
Basem Abdullah and Amer Al-
Majali
Jordan Journal of Agricultural
sciences
7:701-709
2011
7
Effect of chemical composition on the buffering
capacity of selected dairy products
M. Dabbas, K. Al-Ismail,and
Basem Abdullah
Jordan Journal of Agricultural
sciences
7:690-700
2011
8
Evaluation of some sensory properties and cooking loss
of different burger formulations
Khalid Al-marazeeq,
Basem Abdullah and Khalid Al-
Ismail
Italian Journal of food Science
22:134-142
2010
9 Attributes of low-fat beef Malak Angor and Basem
Journal of Muscle Food
21:317-326
2010
Title Authors Journal Vol
(Issue): Pages
Year
burgers made from formulations aimed at
enhancing product quality
Abdullah
10
Evaluation of some chemical properties of different burger
formulations
Khalled Al-Marazeeq,
Khalid Al-Ismai and Basem Abdullah
La Rivista Italiana Delle
Sostanzi Grasse
LXXXVI-July/September: 189-198
2009
11
Composition, chemical and microbiological properties of Jordanian ovine organ meats
Basem Abdullah
International Journal of Food
Science and Technology
43: 746-751
2008
12
Properties of five canned luncheon meat formulations as affected by quality of raw
materials
Basem Abdullah
International Journal of Food
Science and Technology
42: 30-35 2007
13
The effect of garlic, coriander and paprika on
lipid oxidation in beef frankfurtersh
Rand Al-Assaf and Basem Abdullah
Dirasat 32: 215-
221 2005
14
Proximate composition, selected minerals, cholesterol content and lipid oxidation of
mechanically and hand-deboned chickens from the
Jordanian market
Rola Al-Najdawi andB. Abdullah
Meat Science 61:243-
247 2002
15
Functional and sensory properties of chicken meat from spent- hen carcasses
deboned manually or mechanically in Jordan
Rola Al-Najdawi and Basem Abdullah
International Journal of Food
Science and Technology
40:537-544
2005
16
The effect of garlic, coriander and paprika on
Microbiological and sensory characteristics of beef
frankfurter
Rand Al-Assaf and Basem Abdullah
Jordan Journal of Agricultural
Sciences
3:233-240
2007
17
The effect of adding cellulases to diets containing alfalfa and wheat straw on
carcass and meat characteristics of Awassi
sheep.
Basem Abdullah Dirasat,
Agricultural Sciences
32:50-56 2005
Title Authors Journal Vol
(Issue): Pages
Year
18
Beef and sheep mortadella: formulation, processing and
quality aspects.
Basem Abdullah
International Journal of Food
Science and Technology
39(2) 2004
19
Substitution of nitrite by sorbate and the effect on properties of mortadella.
Aisha Al-shuaibi and
Basem Abdullah Meat Science 62(4) 2002
20
Microbiological method for presumptive identification of
irradiated meat
B. Abdullah Industrie Alimentari
XXXVIII: 1423-29
1999
21
Growth modeling of the predominant microbial
groups in hamburgers in relation to the modulation of
atmosphere composition, storage temperature and
diameter of meat particles
Abdullah,B Guerzoni
M.E.,B. Gardini F.,and
Paparella,A.
Meat Science 38:511-
26 1994
22
Modeling of the bacterial spoilage dynamics in
irradiated poultry meat
Guerzoni M.E.,Abdullah
B.,Casadie M.A., Gardini F.
Processing and marketing of
poultry products Flair no.6 1993
23
Suitability of a rapid gas chromatographic method for the total mesophilic bacteria
and total coliform enumeration in hamburgers
B. Abdullah, Gardini
F.,Paparella,A ,Guerzoni M.E.
Letters in Applied
Microbiology 14: 255-9 1992
24
Idoneita della bioluminescence alla
valutazione Della qualita microbiologica degli
hamburger
B. Abdullah, Paparella,A
Industrie Alimentari,
31 1992
25
Effect of ionizing irradation on microflora in Poultry meat
in relation to other technological variables
Guerzoni M.E.,Casadei MA.,Abdullah B.,Manferda G.,Fuochi
P.G.,Adamo M.
Applied radiation and
Isotopes
45: 398-405
1994
Title Authors Journal Vol
(Issue): Pages
Year
26
Resistance test for Salmonella Entiritides in
respect to ionising radiation
Gurzoni M.E.,Casadie
M.A., Abdullah B., Manferda
G., Fuochi P G., Adamo M.
Applied radiation and
Isotopes
45: 406-11
1994
27
Microbiological methoda for the identification of
irradiated foods
B. Abdullahxxx
il trattamento delgi alimenti con radiazioni
methods for the Scientific sanitari
XXXVII 1991
28
Preliminary experience in microbiological and chemical methods for the detection of
irradiated food
B. Abdullah Commission of the European Communities
1991
29
Halloumi cheese some aspects of Manufacture and
Quality
R. K. Robinson, M. S. Haddadin,
B. Abdullah
South Africa Journal of Dairy
Science 23
1991
30
Comparison of Body Weight and Dimensions at Birth and Weaning among Awassi and Chios Sheep Breeds and their
Crosses
Abdullah, Basem
Mohammad; Tabbaa,
Mohammad Jihad
2011
31
The Effects of Different Factors and Heterosis on Body Dimensions of Awassi, Chios and their Crossbred Lambs
Abdullah, BM; Al-Atiyat, RM; Tabbaa, MJ
Jordan Journal of Agricultural
Sciences
11:423-436
2015/1/1
32
Microbiological method for presumptive identification of irradiated meat
B. Abdullah
Industrie
Alimentari
38: 26-
511
1999
33
Carni bovine macinate, confezionate in atmosfera modificata: metodo rapido gascromatografico per la determinazione della shelf life
A PAPARELLA,
G RUOCCO, B
BARBIERI, B
ABDULLAH, ME
GUERZONI, F
GARDINI
Industrie
alimentari
33: 980-
984 1994
34
Metodo microbiologico per il riconoscimento presuntiyo di carni avicole irraggiate
GARDINI, F;
GUERZONI, ME;
LANCIOTTI, R;
ABDULLAH, B
Industrie
alimentari
38:-1423 1433
1999
35
Application of a rapid gas chromatographic method for assessing the shelf life of modified atmosphere
Paparella, A;
Ruocco, G;
Barbieri, B;
Abdullah, B
Industrie
Alimentari (Italy) 1994
Title Authors Journal Vol
(Issue): Pages
Year
packaged minced beef
36
SUITABILITY OF BIOLUMINESCENCE METHOD FOR THE EVALUATION OF THE MICROBIOLOGICAL QUALITY OF HAMBURGERS
ABDULLAH, B;
GARDINI, F;
GUERZONI, ME;
RUOCCO, G
INDUSTRIE
ALIMENTARI
31:-201 204
1992/3/1
:Books
-Meat Fat Replacement with Olive Oil(2012),in Olive
Oil:constituents,quality,health properties and bioconversions.Ed.Boskou
Dimitrios.INTECK,Croatia.
* Conferences
Conference title Location Date
1 ISO Strategic Planning 2011-2015 Towards
Shaping the Future of International Standards
Amman, Jordan June 2009
2 Session of the FAO/WHO Codex Alimentarius
Committees for the Near East,
Amman, Jordan, February, 2007.
3 Scientific Agricultural Jordanian Conference,
the 6th,.
University of
Jordan, Amman
April 2007
4 2nd Arabian European FoodTec days
"Advances in Meat and Fish Technology"
Ismailia, Egypt 7-8 December
2010
5 Expert Seminar on Quality Assurance in Poultry
Meat
Ismailia, Egypt 5-6 December
2010
6 ISO 19011 (Guidelines for
Quality/environmental Management System
Auditing)
Amman, Jordan 27 July 2010
7 Christian Hansen A/S. Starter culture in the
dairy industry , applications and quality
management
Amman, Jordan 23/2/2004.
8 Near East Food Safety Meetings, FAO/WHO
Codex Alimentarius Committee,
Amman, Jordan, 2006.
9 ISO/JISM Regional Seminar on Food Safety
Management Systems and ISO 22000.
Amman, Jordan 1-3 April 2008.
Conference title Location Date
10 Workshop on food and safety
European Commission
Amman , Jordan 29-30 Nov 2010
11 Halal Food Logo/Jordan Standard and
Metrology Organization
Amman, Jordan 9-11 April 2012
12 4th Jordan IIR International Conference on
Refrigeration and Air Conditioning
Amman, Jordan 10-12 Sept. 2012
13 4th Conference for Academic Researches and
Thesis
Amman, Jordan 10 October 2012
14 The Reality of the Jordanian Food Industry and
Obstacles and Proposed Solutions
Amman, Jordan 17 October 2012
15 International Conference on Mediterranean
Countries and EU Opportunities
Amman, Jordan
22-23 October
2012
16 IPR and Technology Transfer Training and 1-1s
sessions
Amman , Jordan 17-18 June 2013
17 Training in Laboratory Efficiency Testing and
Calibration according to the Standard ISO/IEC
17025:2005
Amman , Jordan Jan 2015
18 The consultative workshop about the
participatory of private sector with the Faculty
of Agriculture
Amman , Jordan 5 March 2015
19 5th Jordanian IR International Conference on
Refrigeration and Air Conditioning
Aqaba ,Jordan 8-10 March 2015
PROPOSED FOOD SAFETY AND
QUALITY CONTROL APPROACH IN THE
JORDANIAN FOOD ORGANIZATIONS. Arab
Food Industries Forum on Food Safety and Trade
Facilitation
Amman,Jordan 4-5 March 2019
.طرق حفظ و تخزين المواد الغذائيه لالغذيه العربي المؤتمر
التراثيه
2019كانون الثاني عمان
Conference title Location Date
Training on ISO /IEC 17021-1.JISM Amman 2018
General Requirements for the competence of testing and
calibration laboratories(JSMO)
Amman 2018
*Students research supervision Thesis title Supervisor(s) Student's name Level Year
1
Effect of trisodium phosphate
stabilized in pea starch coating on
microbial content and sensory
properties of fresh beef meat
Basem Al-
Sawalha
Hadeel Al-
Kasasbeh M.Sc. 2019
2
Study the
antimicrobial,antioxidant and shelf
life effect of Salvia Dominica and
Pistacia Palaestina extract on
sliced beef mortadella
Basem Al-
Sawalha Nehaya Assoly Ph.D. 2018
3 Replacement of Nitrite by Olive Leaf Extract and Studying Its Effect on Properties of Mortadella
Abdullah, Basem
Khaled Mohammed Al-
Marazeeq Ph.D 2014
4
Influence of Addition of Solid Fat Fraction of Winterized Olive Oil ,Olive Oil and Aleppo Pine (PINUS HALEPENSIS ) Seed's Paste on Some Physicochemical and Sensory Properties of Frankfurter
Abdullah, Basem
Abed Hamad Abdullah Al-
Slaihat Ph.D 2014
5 Studying the Functional role of
Sumac as an Ingredient in Mortadella Processing
Abdullah, Basem
Tamdor S. Maayah
Ph.D 2011
6 A Survey of N-nitrosamines in Meat and Meat-Containing
Abdullah, Basem
Ola D. Al-Msiemi Ph.D 2011
Thesis title Supervisor(s) Student's name Level Year
1
Effect of trisodium phosphate
stabilized in pea starch coating on
microbial content and sensory
properties of fresh beef meat
Basem Al-
Sawalha
Hadeel Al-
Kasasbeh M.Sc. 2019
2
Study the
antimicrobial,antioxidant and shelf
life effect of Salvia Dominica and
Pistacia Palaestina extract on
sliced beef mortadella
Basem Al-
Sawalha Nehaya Assoly Ph.D. 2018
Foods and Their Reduction Using Different Treatments and
Additives
7 Effect of potato fiber on the
characteristics of low fat frankfurter
Abdullah, Basem
Mohammad Al-Zubi
M.Sc. 2008
8 Effect of beef and chicken fat replacement with olive oil on
hamburger properties.
Abdullah, Basem
Khalid Al-Maraziq M.Sc. 2008
9
Studying the evaluation of the shelf life of packaged roast beef
and some treatments for its extension.
Abdullah, Basem
Tamdor S. Mayah M.Sc. 2006
10
Optimization of the retorting conditions and fat level for
production high quality canned luncheon meat.
Basem al-Abdullah
Amer Al-Majali M.Sc. 2005
11 Study on beef burgers quality
attributes and their improvement.
Basem al-Abdullah
Malak Ankor M.Sc. 2004
12 Study the properties of chicken
broilers treated with organic acids.
Basem al-Abdullah
Anas Ismail M.Sc. 2003
13
Studying the effect of garlic, coriander and paprika on some properties of frankfurter and
kebab.
Basem al-Abdullah
Rand Al-Assaf M.Sc. 2003
14
The Effect of grilling and frying on the chemical, sensory and microbial properties of frozen
frankfurter and kebab.
Basem al-Abdullah
Ola D. Al-Msemi M.Sc. 2003
Thesis title Supervisor(s) Student's name Level Year
1
Effect of trisodium phosphate
stabilized in pea starch coating on
microbial content and sensory
properties of fresh beef meat
Basem Al-
Sawalha
Hadeel Al-
Kasasbeh M.Sc. 2019
2
Study the
antimicrobial,antioxidant and shelf
life effect of Salvia Dominica and
Pistacia Palaestina extract on
sliced beef mortadella
Basem Al-
Sawalha Nehaya Assoly Ph.D. 2018
15 Studying the replacement of
meat fat with olive oil and effect on mortadella properties.
Abdullah, Basem
Elham Al-Haj Hussain
M.Sc. 2002
16 A Study of substitution of nitrite
by sorbate in mortadella production.
Basem al-Abdullah
Aesha Al-Shuaibi M.Sc. 1999
17
Influence of mechanical and hand deboning on meat
properties of whole and skinned spent layers.
Basem al-Abdullah
Rula Al-Najdaui M.Sc. 1999
* Membership of committees and scientific societies outside the university
• World Federation of Scientists • Jordanian Scientific Research Committee • A member of the Permanent Committee for Food Safety and Hygiene of the
o JFDA. • Head of the Meat Technical Committee of the Jordanian Institution of
Standardization and Metrology • Editorial Board Member of the International Journal for Food Science and
Technology.United Kingdom • Head of the Food Health and Safety committee of the Jordanian Institution
for Standardization and Metrology.
• Member of the technical team to develop the food industry at Vocational
Training Corporation
• Member of the technical advisory committee at the Department of Agriculture
/ Higher Council for Science and Technology , 2008
• A member of the International Institute of Refrigeration,Jordan National
Committee of IIR.Paris,France.
*Membership of committees at the university
First, in section
- Social Committee - Academic Programs Commission - Scientific Research Committee - Library Committee - University and community Committee - Quality Assurance Committee - Masters and PhDs thesis defense Committee - Masters and PhDs thesis defense Committee - Cognitive competency exams for doctoral students committee - Committee for comprehensive exam for Master students
Second: at the Faculty
- Section’s representative at the College Board
- Social Committee
- committees bids
- Library Committee
Third, at the university
- College representative in the Arab League Council - University tenders committees
Scientific awards :
- Two awards for publishing two papers in a scientific journal offered by
Deanship of Scientific Research at University of Jordan 2010
- Two awards for publishing two papers in a scientific journal offered by
Deanship of Scientific Research at University of Jordan 2010 - Outstanding Researcher Award from the University of Jordan for the year
2012
Experinces in HACCP and ISO22000 Food Safety Management Systems :
Establishing and implementing HACCP system for the following food industries
companies in Jordan and other countries:
1-The Gulf Food Company.Establishing an updated HACCP Food Safety system
and its Implimentation For the Mayonaise of many types,Ketchup of many
types,Tomato Paste,and fruits Jams.2012.
2-Kabatilo Industry(Philadelphia Company) and Trading
Establishment.Establishment and implementation of an ISO22000 Food Safety
Management System for Fruits Drinks.2012.
3-Halawani Food Industry.Establishment and Implimentation of ISO 22000
system,2012.
4-AL-Dayaa Shawerma Food Company.Establishnent and Implimentation of
ISO22000 system,2013.
5-The Gulf Food Products Industries, for ( canned foul, canned Hmmos in
tehina, orange squash, tomato ketchup, Mayonaise) .2.002.
6-Jordan Valley Company food Industries, for ( canned legumescanned
foul, canned Hommos in tehina).
7-Al-Marrai Food Industries, for the products ( canned luncheon meat,
mortadella, frankfurter, hot dog, salami, chicken scallops, chicken nuggets,
kebab, minced beef and mutton meat).
8-Arabian Food Industries Company for ( mortadella, frankfurter, hot dog,
salami, chicken scallops, chicken nuggets, hamburgers). 2002.
9-Quality Food Company,Establishment of HACCP Food Safety System for
( luncheon meat, salami, mortadella, canned hot dog, frozen hot dog).2004.
10- Fakieh Poultry Company.Establishment of HACCP Food Safety System
for poultry and poultry meat products processing.In Saudi Arabia.2004.
11- Al-Hussein Medical Hospital City- Establishment of HACCP System for
the Department of Nutrition and the Kitchens Food Catering.2002.
12-Queen Alia Military Hospital. Establishment of HACCP System for the
Department of Nutrition and Food Catering.2002.
Training in Food Safety Management System ( HACCP and ISO22000)
given by Dr. Basem Abdullah :
1. Basics and Applications of the Hazard Analysis Critical Control Point (
HACCP) System in the Meat and Poultry Industry. June/1998. Center for
Consultation, Technical Services and Studies. University of Jordan. Lecture and
Coordinator.
2. Basics and Applications of the Hazard Analysis Critical Control Point (
HACCP) System in the food Industry. August 1999. Agricultural Engineers
Association of Jordan. Lecturer and Coordinator.
3. Developing and Implementing the Hazard Analysis Critical Control Point (
HACCP) System. September 2000. Quality Food Co.
4. Introduction to the Hazard Analysis Critical Control Point ( HACCP) System.
Agriculture Engineers Association of Jordan. June 2000.
5. Food Good Manufacturing Practices and Hazard Analysis Critical Control Point
( HACCP) System. Agriculture Engineers Association of Jordan. February
2003.
6. .Many training activities in the field of food technology through the consultancy
center at the university of Jordan.
7-Hazard Analysis Critical Control Point ( HACCP) lead Auditor Course. January
2003. Lecture.
8.Quality Management ISO and Food Safety Systems, Training for Quality
Food Company,April/2007.
9.HACCP System Establishment and Applications Training in the Fats and
OilIndustry.Al- Al-Qarya Oil Company.Amman,April 2008.
10.Food Safety Management System HACCP Princibles and Applications in
the Fresh Produce Products.Modern Valley Farms Company.Jordan
Valley,Jordan.May 2008.
11-.Food Safety Management System Including HACCP,Good Agricultural
Practices and Good Manufacturing Practices( GMP).
12.Sujab Company(Jabri Eisberg Company,Amman).ISO22000.Introduction
and Basics of the ISO22000 Standard and its implementation in the Food
Industry.2011.
Experience in Fruits and Vegetables Technology:
1-Training for FAO trainers in Fruits and Vegetables Processing.Center for
Consultation,University of Jordan.November 2008.
2-Training for FAO tranee in Fruits and Vegetables Processing.Center for
Consultaion.University of Jordan.April 2009.