Adham M. Abdou

Banha University

Dr. Adham M. Abdou received a bachelor’s degree in veterinary sciences from Cairo University, Egypt, in 1986. He obtained a master\'s degree and Ph.D. in Food Hygiene (Dairy Science) from Benha University, Egypt, in 1990 and 1997, respectively. Dr. Abdou is a faculty member at the same university. He carried out his Ph.D. research work at Miyazaki University, Japan, during 1994–1996. He worked at Pharma Foods Institute (PFI), Kyoto, Japan from 2002 to 2006. He is currently a scientific consultant at PFI. Since 2007, he has been a full professor at Benha University. In 2008, he was appointed as a scientific reviewer for the Ministry of Higher Education and became a board member of the committee for promoting professors in Egypt (2012 to 2015). Currently, Dr. Abdou is an Emeritus Professor, Benha University, Egypt.

Adham M. Abdou

1books edited

4chapters authored

Latest work with IntechOpen by Adham M. Abdou

Cheese is a palatable and dense model food with great nutritional value. Cheese lovers all over the world have access to an almost overwhelming variety of cheeses. Cheese has many health benefits that go beyond its nutritional and flavor properties. The health benefits are due to the presence of unique bioactive peptides and fatty acids in cheese. Furthermore, cheese is an excellent tool for making functional foods because it can serve as an excellent delivery vehicle for bioactive peptides, vitamins, minerals, probiotics, postbiotics, prebiotics, and other novel bioactive substances. This book offers opportunities for cheese manufacturers, cheese researchers, nutritionists, and even cheese lovers to learn more about the hidden health and nutritive benefits of cheese. The book reflects the trends and innovations in the development of cheese as a functional food.

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