Food and Public Health

Food and Public Health covers all aspects of food and public health in the form of review articles, original articles, case reports, short communications, letters to the editor, and book reviews. The International Editorial Board is dedicated to producing a high quality scientific journal of interest to researchers and practitioners from many disciplines.

Mohamed Khan

Editorial Board Member of Food and Public Health

Research Doctoral, Saskatchewan Food Industry Development Centre, Canada

Research Areas

Food Safety and Quality, Food and Public Health Policies, Plant Based Antioxidnats, Non-Synthetic Antimicrobial Compounds, Bio Food Preservation, Food Processing and Nutritional Quality, Functional Foods and Natural Healt

Education

2000-2005Ph.DFood Science, Memorial University of Newfoundland (MUN), Canada
1995-1999M.ScFood Science, Memorial University of Newfoundland, Canada
1991-1994M.ScBiochemistry, Middle East Technical University, Turkey
1986-1991Bachelor of ScienceBiochemistry, King Abdul Aziz University, Saudi Arabia

Experience

2010-presentHealthy Foods Specialist, Saskatchewan Food Industry Center, (located at University of Saskatchewan), Saskatoon, Canada
2009-2010Research Associate, Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Canada
2007-2009Senior Scientist (Research, Development and Quality Control), Natraceutical Canada Inc
2006-2007Senior Scientist, Cevena Bioproducts Inc. Research Transition Facility, University of Alberta. Edmonton, Canada
2006Research Associate, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
2005-2006Post Doctoral Fellow, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
2005Post Doctoral Fellow, Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada
1999-2000Research Assistant, Atlantic Fisheries. St. John's. Canada
2000Research Assistant (part time), Agriculture and Agri-food Canada. St. John's, Canada
1991Research Assistant, Department of Biochemistry, King Abdul Aziz University. Jeddah, Saudi Arabia

Publications: Conferences/Workshops/Symposiums/Journals/Books

[1]  Vasanthan T., Temelli, F., Ghotra, B. S. and Khan, M. 2008. High viscosity beta-glucan products and methods of preparation (xylanase and alkali treatments). US Provisional patent application filed June 13, 2007, file no 60/943,753. Full application filed June 13, 2008, file no 12/138,919, priority date June 13, 2007.
[2]  Zhong, Y., Khan, M. A. and Shahidi, Compositional Characteristics and Antioxidant Properties of Fresh and Processed Sea Cucumber (Cucumaria frondosa). J. Agric. Food Chem. 2007, 55, 1188-1192. [doi: 10.1021/jf063085h] [PDF and collaborative research]
[3]  Khan, M. A., Parrish, C. C., and Shahidi, F. Effects of environmental characteristics of aquaculture sites on the quality of cultivated Newfoundland blue mussels (Mytilus edulis). J. Agric. Food Chem. 2006, 53, 7067-7073. [doi: 10.1021/jf051587] [Ph.D. research]
[4]  Khan, M. A., Parrish, C. C. and Shahidi, F. Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis). Food Chem. 2006, 9, 605-614. [doi:10.1016/j.foodchem.2005.08.001] [Ph.D. research]
[5]  Khan, M. A., Parrish, C. C. and Shahidi, F. Quality Indicators of Cultured Newfoundland Blue Mussels (Mytilus edulis) during Storage on Ice: Microbial Growth, pH, Lipid Oxidation, Chemical Composition Characteristics, and Microbial Fatty Acid Contents. J. Agric. Food Chem. 2005, 53, 7067-7073. [doi: 10.1021/jf050082g] [Ph.D. research]
[6]  Khan, M. A. and Shahidi, F. Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water, Food Chem. 2002, 79, 47-53. [doi:10.1016/S0308-8146(02)00176-0] [M.Sc. research]
[7]  Khan, M. A. and Shahidi, F. Effects of natural and synthetic antioxidants on the oxidative stability of borage and evening primrose triacylglycerols. Food Chem. 2001, 75, 431-437. [doi:10.1016/S0308-8146(01)00232-1] [M.Sc. research]
[8]  Khan, M. A. and Shahidi, F. Oxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water. J. Am. Oil Chem. Soci. 2000, 77 (9), 963-968. [DOI: 10.1007/s11746-000-0152-z] [M.Sc. research]
[9]  Khan, M. A. and Shahidi, F. Tocopherol and phospholipids enhance the oxidative stability of borage and evening primrose triacylglycerols. J. Food Lipids, 2000, 7 (3), 143-150. [doi: 10.1111/j.1745-4522.2000.tb00167.x] [M.Sc. research] Khan, M. A. and Shahidi, F. Rapid oxidation of extra virgin olive oil stored under fluorescent light. J. Food Lipids, 1999 6 (4), 331-339. [doi: 10.1111/j.1745-4522.1999.tb00154.x] [M.Sc. research]