Yaseen Mammand Galali

ياسين مامند عمر

Assistant professor

Department of Food technology, College of Agriculture Engineering Sciences

Specialization: Nutrition and Food Quality

College of Agriculture Engineering Sciences :: Department of Food technology

General Specialization:

Food Technology

Specific Specialization:

Nutrition and Food Quality

[email protected]

Biography

My name is Yaseen Galali and graduated from college of Agriculture in 2007-2008. I was appointed in 2009 and worked as lab assistant and department secretary. In 2011 I obtained a scholarship from KRG government to complete masters degree in the Plymouth University-UK. I finished the study in 2014 and return as assistant lecturer. I promoted to lecturer in 2017. in 2021 I was promoted to assistant Prof. I have over 60 articles published in national and international journals and serve as external reviewer for more than 10 international journals in Nutrition and food quality.

Research Interest

My area of interest include Nutrition (functional food) nutritional epidemiology and food quality

Publications

1- Galali, Y., Rees,G., Kuri, V. (2012) An approach to produce functional cereal products with acceptable quality and processability traits using three functional ingredients. Centre for Agricultural and Rural Sustainability (CARS) symposium. New continental hotel-Plymouth

2- Galali, Y., Rees,G., Kuri, V. 2013. Effect of three functional ingredients on technical, sensorial and microstructure properties of Arabic bread: Response Surface Methodology Aiding a Functional Food Development. Centre for Agricultural and Rural Sustainability (CARS) symposium. Duchy College. (Second best oral presentation).

3- Galali, Y., Rees,G., Kuri, V. 2021 Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food. Journal of Food Science and Technology Paper presented at conference-Poster presentation

4..Galali, Y., Rees,G., Kuri, V. 2012. Influence of functional ingredients on starch

gelatinisation, gel and dough quality: Response surface methodology aids functional bread development. 2nd Oxford functional food conference- Oxford-UK.

5..Galali, Y., Rees,G., Kuri, V. 2012. Influence of functional ingredients on starch gelatinisation, gel and dough quality: Response surface methodology aids functional bread development. Postgraduate society conference series- Plymouth University.

Papers Published in Scientific journals

-Hanee M. Al-Dmoor and Yaseen Galali (2014) Prediction of Wheat Functionality by Assessing Dough and Bread Characteristics. American-Eurasian J. Agric. & Environ. Sci., 14 (2): 104-109. -Hanee M. Al-Dmoor and Yaseen Galali (2014) Novelty Formulas of Free Gluten Flat Bread for Coeliac Disease Patients. World Journal of Medical Sciences 11 (3): 306-311.

-Yaseen Galali and Evan Illia (2016) Perception of Kurdish consumers towards quality and safety information on food labelling of packed foods. The international conference on recent advances in medical and health science (ICRAMHS). Prague. Czeck republic. ----------------------------------------------------------------------------------------------------------------

Teaching

Human Nutrition