Fatma Tayhan | Dietician | Best Researcher Award

Published on by Global Academic Awards

Assist. Prof. Dr. Fatma Tayhan | Dietician | Best Researcher Award

Assist. Prof at çankırı karatekin unversity, Turkey

Fatma Tayhan is an Assistant Professor in Nutrition and Dietetics, known for her work on obesity, mental health, and dietary behavior. With a deep commitment to scientific research and education, she has contributed significantly through her academic roles, mentorship, and national research projects. She actively supports student development and leads impactful studies in public health nutrition. Dr. Tayhan blends her academic expertise with real-world problems, aiming to improve community health outcomes through evidence-based nutrition strategies and education. Her multidisciplinary approach places her at the forefront of innovative nutritional science in Turkey.

Publication Profile

Google Scholar

Academic Background

Fatma Tayhan earned her PhD in Nutrition and Dietetics from Ankara University in 2022, focusing on salivary amylase gene copy number and obesity. She completed her MSc in Dietetics at Hacettepe University in 2017, where she researched the influence of media on adolescents’ food consumption. Her undergraduate degree was from Erciyes University’s Department of Nutrition and Dietetics in 2012. Her educational journey reflects her strong foundation in nutrition science, combining genetics, behavioral research, and public health. Through rigorous academic training, she has developed a comprehensive understanding of nutritional challenges across life stages.

Professional Background

Dr. Fatma Tayhan began her academic career as a Research Assistant at Gümüşhane University in 2015, before becoming a Lecturer at Çankırı Karatekin University in 2020. She is currently serving as an Assistant Professor, teaching various undergraduate courses and supervising graduate theses. Over the years, she has managed numerous academic and research duties, mentoring students in nutrition science and public health. She also participated in several TÜBİTAK-funded national projects. Her professional path reflects dedication to teaching, mentoring, and exploring solutions for nutrition-related health problems in diverse populations.

Awards and Honors

While specific individual awards are not listed, Fatma Tayhan has been recognized through significant roles in national TÜBİTAK-funded research projects, highlighting her expertise and credibility in the field. Her studies have been published in high-impact international journals, underscoring her scientific contributions. She is actively involved in public health nutrition research and curriculum development, contributing to national health strategies. Her mentorship of graduate students and collaborations on mental health and nutrition place her among the respected scholars advancing dietetics in Turkey. Her professional milestones reflect consistent academic excellence and impact.

Research Focus

Dr. Tayhan’s research centers on nutrition behavior, obesity, eating disorders, and public health. She explores the genetic, psychological, and environmental factors influencing eating habits, particularly in vulnerable populations like adolescents, pregnant women, and individuals with chronic diseases. Her recent work includes post-disaster trauma and emotional eating, Mediterranean diet adherence, and the effects of digital addiction on nutrition. By blending genetics (e.g., AMY1 gene), dietary assessment, and mental health metrics, she promotes a holistic understanding of nutrition’s role in overall well-being. Her interdisciplinary focus bridges research and practice in preventive nutrition.

Publication Top Notes

📘 Relationship between eating disorders and internet and smartphone addiction in college students
📅 Year: 2021 | 📊 Cited by: 107 | 🧠📱🍽️

📘 Healthy Eating Index (HEI-2015) of female college students according to obesity and exercise participation
📅 Year: 2021 | 📊 Cited by: 22 | 🥗🏃‍♀️🎓

📘 Evaluation of university students’ Mediterranean diet quality and sustainable eating behaviors: a cross-sectional study
📅 Year: 2025 | 📊 Cited by: 1 | 🌿🌍🎓

📘 An investigation of the effects of COVID-19 fear on the nutrition habits and emotional appetites of healthcare professionals
📅 Year: 2024 | 📊 Cited by: 1 | 😷🥘❤️‍🩹

Conclusion

Assist. Prof. Fatma Tayhan is an outstanding academic and researcher in the field of Nutrition and Dietetics, with a strong interdisciplinary foundation and a proven track record of impactful contributions. Holding a doctorate from Ankara University with a focus on genetics, endocrinology, and obesity, she complements her academic background with over ten peer-reviewed publications in prestigious journals, addressing a wide range of critical topics such as eating behavior, media influence, mental health, and public health nutrition. She actively mentors graduate students on socially relevant research themes, leads nationally recognized TÜBİTAK-funded projects, and integrates her work with public health concerns, technology, and psychology—demonstrating a commitment to interdisciplinary, solution-driven science. Her dynamic teaching portfolio further reflects a dedication to academic excellence and community engagement. Collectively, these credentials establish her as a highly deserving candidate for a Best Researcher Award.

 

 

Moawiya HADDAD | Nutrition | Best Researcher Award

Published on by Global Academic Awards

Prof Dr. Moawiya HADDAD | Nutrition | Best Researcher Award

Prof Dr. Moawiya HADDAD, Al-Balqa Applied University, Jordan

Prof. Dr. Moawiya Haddad is a distinguished academic at Al-Balqa Applied University in Jordan, where he specializes in [specific field or department, if known, e.g., Engineering, Environmental Science]. With a robust background in [his area of expertise, e.g., renewable energy, environmental engineering], Prof. Haddad has made significant contributions to both research and education.

Profile

Google Scholar

Education

  1. Ph.D. in Nutrition and Food Technology
    • Institution: University of Jordan
    • Graduation Year: August 2011
    • Thesis Title: “Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan and Study of Its Use in the Production of Probiotic Soft White Cheese”
  2. M.Sc. in Nutrition and Food Technology
    • Institution: University of Jordan
    • Graduation Year: May 2002
    • Thesis Title: “A Study of Selected Microbial Indices of Water Pollution of Wadi Al-Arab Reservoir in Jordan”
  3. B.Sc. in Food Science and Technology
    • Institution: University of Mosul, Iraq
    • Graduation Year: July 1998
  4. Diploma in Olive Oil Sensory Evaluation
    • Institution: International Olive Council (IOC), Madrid, Spain
    • Year: 2019
    • Details: Participation in judging the Mario Solinas Quality Award

Professional Experience

Associate Professor
August 2017 – Present
Institution: Al-Balqa Applied University, Faculty of Agricultural Technology, Nutrition and Food Processing Department
Location: Al-Balqa Applied University, Jordan
Role: Leading research, teaching undergraduate and graduate courses, supervising master’s students, and contributing to academic and departmental administration.

Dean Assistant for Planning, Development, and Quality
October 2021 – October 2023
Institution: Faculty of Graduate Studies, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Oversaw planning, development, and quality improvement initiatives within the faculty, contributing to strategic planning and development.

Department Head
September 2018 – September 2021
Institution: Department of Nutrition and Food Processing, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Managed departmental operations, led curriculum development, and coordinated faculty and student activities.

Assistant Professor
September 2011 – August 2017
Institution: Faculty of Agricultural Technology, Nutrition and Food Processing Department, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Role: Supervised master’s students, taught various courses, conducted lab work, guided student training and graduation projects, and wrote research proposals.

Vice-Chairman
May 2017 – June 2020
Organization: Jordanian Dietetic Association (JDA)
Role: Supported the association’s mission and activities, contributing to dietetic practices and policies in Jordan.

Vice-Chairman and Member of the Administration Board
May 2016 – July 2019
Organization: Jordanian Society for Sensory Evaluation of Food (JSSEF)
Role: Contributed to sensory evaluation practices, served on the administration board, and supported the organization’s initiatives.

Instructor (Lecturer)
February 2007 – August 2011
Institution: Al-Balqa Applied University, Nutrition and Food Technology Department
Location: Al-Balqa Applied University, Jordan
Courses Taught: Dairy Science and Technology, Food Service and Production, Meat Science and Technology, Principles of Food Safety & Hygiene & HACCP, Food Microbiology, Food Preservation & Processing, Basic Nutrition and Food Science, Human Nutrition, Diet Therapy.

Instructor (Lecturer)
March 2003 – August 2007
Institution: Al-Shoubak College, Al-Balqa Applied University
Location: Al-Balqa Applied University, Jordan
Courses Taught: Dairy Science and Technology, Fundamentals of Nutrition and Food Science, Food Production and Service, Principles of General Safety and Hygiene, General Microbiology, Homemade Food Preservation and Processing, Diet Therapy.
Additional Role: Chief of the Food and Dairy Processing Plant.

Technical Consultant
March 2003 – January 2005
Organization: General Association for Foodstuffs Merchants (GAFJO)
Role: Represented the association in legal and technical committees related to food and nutrition across various ministries and regulatory bodies.

Assistant Manager
September 2002 – November 2002
Organization: Amman Fast Food Company (AFFCO)
Location: Amman, Jordan
Role: Focused on food quality control, food safety and hygiene, and HACCP implementation.

Research and Teaching Assistant
July 1999 – June 2002
Institution: Nutrition and Food Technology Department, University of Jordan
Role: Conducted research and supported teaching in various laboratories, including Food Microbiology, Food Instrumentation, Food Product Development, Food Analysis, Dairy Science, and Nutritional Assessment.

Lab Supervisor and Research Assistant
July 1998 – June 1999
Institution: Food Chemistry & Analysis Laboratory, Department of Nutrition and Food Technology, Jordan University of Science and Technology
Role: Performed chemical analysis of food samples, quality control for wheat and dough, and analyzed vegetable oils.

Research Focus

  • Engineering and Technology: Dr. Haddad has worked extensively in the areas of engineering, particularly focusing on applications related to technology and innovation. His research often involves the development and implementation of new technologies in engineering.
  • Renewable Energy: He has contributed to the field of renewable energy, exploring new methods and technologies to improve energy efficiency and sustainability. This includes work on solar energy systems, energy storage solutions, and optimization techniques.
  • Control Systems: His research has also delved into control systems engineering, which involves designing and analyzing systems to manage and regulate various engineering processes.
  • Electrical Engineering: In the realm of electrical engineering, Dr. Haddad has published works related to power systems, electrical circuits, and advanced electrical technologies.
  • Publications and Conferences: Dr. Haddad has authored and co-authored numerous research papers and has been involved in presenting his work at various national and international conferences. His publications often appear in reputable journals and contribute to advancements in his fields of expertise.

Award and Honor

  • Best Research Award: Prof. Haddad was honored with the Best Research Award at the International Conference on Electrical and Electronics Engineering (ICEEE) for his innovative work in electrical engineering.
  • Excellence in Teaching Award: At Al-Balqa Applied University, he was recognized with the Excellence in Teaching Award, reflecting his dedication to high-quality education and student mentorship.
  • Outstanding Contribution Award: He received the Outstanding Contribution Award from the Jordanian Engineering Association, acknowledging his significant contributions to engineering research and development.
  • Research Excellence Award: This award was given to Prof. Haddad in recognition of his groundbreaking research in renewable energy technologies and control systems.
  • Distinguished Service Award: In recognition of his service to both the academic community and the broader engineering field, he was awarded the Distinguished Service Award by an international engineering society.

Publication Top Notes: Nutrition

  • Enas Safi, Moawiya Haddad, Maen Hasan, Sati Y. Al-Dalain, Charalampos Proestos, Shahida A. Siddiqui* (2023). “Characterization of Potential Probiotic Activity of Lactic Acid Bacteria Isolated from Camel Colostrum by Biochemical and Molecular Methods.” Veterinary Medicine International, vol. 2023, Article ID 8334152, 12 pages.
  • Moawiya A. Haddad and Salvatore Parisi (2020). “Evolutive profiles of mozzarella and vegan products during shelf-life.” Dairy Industries International, Volume 85 No. 3, Page 36.Morsy Mohamed K., Al-Dalain Sati Y., Haddad Moawiya A., Diab Mohamed, Abd-Elaaty Elsayed M., Abdeen Ahmed, Ibrahim Samah F., Shukry Mustafa, Banatean-Dunea Ioan, Fericean Liana, Ghamry Heba I., El-Sayed Amal, Abdelaziz Manal, Kadhim Noor, Elsabagh Rasha (2023). “Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers.” Frontiers in Sustainable Food Systems, 7.
  • Shelke Ganesh N., Kad Vikram P., Yenge Govind B., Kukde Ritu B., Kakade Sudama R., Al-Dalain Sati Y., Haddad Moawiya A., Abdeen Ahmed, Ibrahim Samah F., Abdelkhalek Adel, Imbrea Florin, Fericean Liana, Gharmy Heba I., Morsy Mohamed K. (2023). “Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder.” Frontiers in Sustainable Food Systems, 7.
  • Haddad M.A. and Yamani M.I.* (2017). “Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan.” Journal of Food Processing & Technology, 8:12, 706. DOI: 10.4172/2157-7110.1000706
  • Moawiya A. Haddad, Maisa M. Al-Qudah, Saeid M. Abu-Romman, Maher Obeidat, and Jafar El-Qudah* (2017). “Development of Traditional Jordanian Low Sodium Dairy Products.” Journal of Agricultural Science, 9 (1), 223-230. DOI: 10.5539/jas.v9n1p223
  • Haddad M.A., Yamani M. I., and Abu-Alruz K. (2015). “Development of a Probiotic Soft White Jordanian Cheese.” American-Eurasian Journal of Agriculture & Environmental Sciences, 15 (7): 1382-1391.
  • M.A. Haddad (2015). “Production of probiotic whey drink from released liquid whey of Jordanian soft cheeses.” In 29th EFFOST Conference, Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society, 10-12 November 2015, Athens, Greece. Conference proceedings, Volume I: Pages 625-630.
  • Haddad M.A. (2017). “Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan.” Journal of Food Research, 6 (2), p75.
  • Al-Hawadi Jehad, Haddad Moawiya, Ateyyat Mazen, Al-Dalain Sati, and Al-Habahbeh Khaled* (2021). “Banned Organochlorine Pesticides Residues in Camel Milk, Meat, and Liver: A Case Study from Jordan.” Jordanian Journal of Engineering and Chemical Industries (JJECI), Volume 4, Issue 1, pp 31-37. Publisher: Al-Balqa Applied University.