Digestive Dynamics

Dr. Ahmed Hamad is a renowned food science and nutrition expert with years of experience in teaching, research, and industry. Dr. Ahmed has published numerous papers and books on food hygiene, nutrition, and bioscience and has worked with various government and non-government organizations on food safety and nutrition projects. Ahmed has been teaching and researching food science, Safety, technology, and quality for Thirteen (13) years. Ahmed teaches Food Chemistry, Microbiology, Food Technology and processing, Food Safety, and TQM courses in the food industry. Ahmed has many publications (+35) in highly prestigious peer-reviewed journals. He also contributes to many funded scientific projects. Ahmed participated as a peer reviewer for many prestigious food journals. Ahmed Has a role as a Book Editor for IGI Global, Springer, Wiley and CRC. Ahmed is a member of many professional associations and societies, such as RSPH, IFST, IAFP, AMSA, and ASM. He has also worked as an associate food safety and quality consultant from 2012 till now. He conducts over 2000+ Food safety and quality audits and leads Consulting projects for ISO 22000, ISO 9001, BRC, IFS, SQF, FSSC 22000, and HACCP/HARPC. He also designs and develops SOPs, SSOPs, Food safety policies for the Food Industry, and Food catering.

Dr. Tahra El Obeid is a highly accomplished expert in food science, human nutrition, and academic accreditation, with a career spanning over two decades in teaching, research, and consultancy. She is an Associate Professor at Qatar University’s College of Health Sciences. Dr. El Obeid has designed and implemented innovative curricula, aligned with international standards, and developed advanced postgraduate programs to foster excellence in nutrition education and research. Dr. El Obeid’s research portfolio is vast and impactful, with over 70 publications in high-impact journals covering topics such as bioactive compounds, functional foods, food safety, and dietary interventions for public health challenges. She has led and contributed to numerous funded research projects, including Qatar Research Development and Innovative Council and Qatar University grants, focusing on innovative solutions such as algae-based proteins, heavy metal risk assessments, and sustainable food systems. Her grants reflect her ability to address critical research gaps in nutrition and food security. Notable projects include investigations into camel milk authenticity, anti-obesity interventions, and phenolic bioactives for managing Type 2 diabetes. Dr. El Obeid actively contributes to international and national advisory boards. She represents Qatar in the Codex Alimentarius Technical Working Group on cell-based foods and precision fermentation under FAO/WHO. Her advisory roles span institutions such as Qatar's Ministry of Public Health and Qatar Standards and Metrology Organization, influencing policy on food safety, nutritional standards, and public health strategies. Beyond academia, she has consulted for global organizations, including the United Nations World Food Program (WFP), UNICEF, and WHO, focusing on food fortification, malnutrition, and public health interventions. She is a recognized leader in bridging academia and practice, contributing to national food security programs and empowering communities through sustainable nutritional solutions. Her groundbreaking research, extensive advisory contributions, and dedication to public health position her as a visionary leader in the fields of food science and nutrition.

Dr. Karim A. Farouk is an experienced bariatric surgeon and lecturer of general surgery "Gastrointestinal surgery Unit ", Faculty of medicine, Tanta University, Egypt whose work focuses on surgical innovations, metabolic outcomes, and patient care in obesity management. His work performing laparoscopic sleeve gastrectomy bridges the gap between surgical expertise and patient-centric nutrition strategies.