Journal of Food Technology and Processing

Biography

Dr. Taha Mehany is an interdisciplinary researcher, scientist, food technologist, and chemist with expertise spanning food science, chemistry, and technology. He was a fellow of the IberusTalent Innovation Program and a Marie Sk?odowska-Curie (H2020) Fellow at the University of La Rioja, Spain. Dr. Mehany earned his BSc in Agricultural Sciences from Al-Azhar University, graduating with Highest Honors (Top Graduate); his MSc in Food Science and Technology from Alexandria University with GPA 4.0/4.0, Excellent with Honors; and his PhD in Chemistry from the University of La Rioja, Spain, awarded Sobresaliente Cum Laude (Excellent with Honors) with International Mention (2025). His research bridges analytical chemistry and food science, focusing on process analysis, chemometrics, and sensory evaluation to develop novel functional and healthy food products with enhanced sensory and physicochemical properties. He investigates metabolic profiling of bioactive compounds, including polyphenols, peptides, and lipids, and their antioxidant and anti-inflammatory roles in sustainable food innovation. Dr. Mehany?s expertise spans food technology, food chemistry, and food metabolomics, with extensive experience in advanced analytical techniques and chemometric modeling. His work includes research on cold-pressed and extra virgin olive oils, vegetable oils, fats, plant-based foods, and novel food processing methods, as well as phytochemical determination (phenolic content, antioxidant activity). He has explored the use of natural inhibitors (antioxidants and antimicrobials) to extend shelf life and develop sustainable functional foods with high consumer health benefits. Additional expertise includes protein isolation and characterization, beverage processing, oil-in-water (O/W) emulsions, and innovation in dairy and bakery products. He has received multiple international fellowships, including the Marie Sk?odowska-Curie (H2020) Fellowship and an Erasmus+ Visiting Researcher Award at the Department of Pharmacy, University of Genoa, Italy. Dr. Mehany has authored over 50 peer-reviewed publications, contributed to book chapters, presented at numerous international conferences, and co-led collaborative research projects. He has received awards such as the Egyptian Ministry of Scientific Research Distinguished Medal (2018), and serves as a reviewer for over 40 international journals and editor for leading publications in food science and chemistry.

Research Interest

Food Chemistry, Food Technology, Food Processing, Functional Food Development, Polyphenols, Non-conventional Proteins, Lipids, Plant-based Foods, Antioxidants, Foodomics, and Chemometrics.