Professional Activities:

Courses Taught

• Advanced Food Chemistry ( NF 758)
• Food Proteins ( NF 768)
• Advanced Cereal Technology (NF 774)
• Advanced Food Technology ( NF 762)
• Graduated Seminar (NF 791)
• Sensory Evaluation (Special topics NF 792 )
• Flavor Chemistry (Special topics NF 792 )
• Food Technology ( NF 375)
• Principles of Food Science (NF 275)
• Fruits and Vegetables Processing (NF 376)
• Undergraduate Seminar ( NF 491)

Experience

1995, Jan	Lecturer, Ajlon College/ Jordan
1995, June	Statistical Researcher at the Dep. of General Statistics/ Jordan
1996-2000	lecturer and Lab technicians, Ministry of Health/ Jordan
2001-2004	Research assistant, University of Arkansas/ Fayetteville
2004-2009	Assistant Prof., Jordan University of Science and Technology
2009- Feb2011	Associate Prof., Jordan University of Science and Technology
Feb2011- Feb2012	Visiting research scholar at University of Illinois at Urbana-Champaign
Feb2012- Present	Assistant Dean of Faculty of Agriculture and Associate Prof., Jordan University of Science and Technology

Professional Affiliations

1. Member of Institute of Food Technologists (IFT) / USA (2001 - 2004).
2. Agricultural Engineer Association/Jordan (1995-present)

Fellowships And Grants: Research Awards

1. Research Fellowship, Jordan University of Science and Technology, 2001-2004.
2. Research Fellowship, University of Arkansas/ Fayetteville, 2002-2004.
3. using of egg alternatives in cake making. Deanship of Scientific Research (2005).
4. The levels of phenolics, anthocyanins, antioxidant activity, gross chemical composition, minerals concentrations and the microbiological status of spices marketed in Jordan. Deanship of Scientific Research (2005).
5. Gross chemical composition, mineral analysis, phenolic compounds, anthocyanins and antioxidants activity determination in wild edible plants grown in Jordan. Deanship of Scientific Research (2005).
6. Determination of phenolic compounds, antioxidant activity and anthocyanins in medicinal plants from Jordan. Deanship of Scientific Research (2005).
7. Total phenolics, antioxidant activities, and anthocyanins of different grape seed cultivars grown in Jordan. Deanship of Scientific Research (2005).
8. Gross chemical composition, mineral content, phenolics, anthocyanins and antioxidants determination in chamomile grown in different areas in Jordan. Deanship of Scientific Research (2006).
9. Biological properties of black cumin (Nigella sativa L). Deanship of Scientific Research (2007).
10. Protein- phenolic interactions in black cumin (Nigella sativa L). Deanship of Scientific Research (2007).
11. Identification and extraction of antioxidants from local medical plants. Deanship of Scientific Research (2008).
12. Effect of fortifications of barley proteins on chemical, functional and sensory properties of Arabic bread. Deanship of Scientific Research (2008).
13. Gross chemical composition, mineral content, phenolic, anthocyanin and antioxidants determination in honey from different locations in Jordan. Deanship of Scientific Research (2008).
14. Effect of jam processing on the physiochemical, phenolic compounds, antioxidants, and anthocyanins of different fruit jams during storage. Deanship of Scientific Research (2009).
15. Effect of tehina processing and storage at different temperatures on the physiochemical characteristics, phenol compounds, antioxidant activities, and anthocyanins Deanship of Scientific Research (2010).
16. Effect of drying and different types of packaging on physiochemical characteristics, antioxidant activities, phenolic and flavonoids compounds in herbs. Deanship of Scientific Research (2012).
17. Effect of different locations in Jordan on the physiochemical, Nutraceuticals, and sensory evaluation of olive oil. Deanship of Scientific Research (2012).

Food Industry Consultation & Research Grants

1. Consultant (1995-2000), Balsam Canning & Foodstuff Co. Ltd, Amman/ South Marka.
2. Responsible for developing 10 food factories with fund provided by The Higher Council of Sciences and Technology with JUST consultative Center cooperation.
3. Improvement of halva and tahinia products of Balsam Canning & Foodstuff Co. Ltd, Funded by Faculty for Factory (FFF), 2005, 3400 J. D.
4. Determination the best storage conditions of olive oil using three types of packaging (Glass, tin, and plastic bags) by evaluation the physicochemical and sensory properties, fund provided by The Higher Council of Sciences and Technology, 2005, 5000 J. D.
5. Determine the best concentration of additive flavors of chips products by evaluation the physicochemical and sensory properties, Funded by Faculty for Factory (FFF), 2006, 3400 J. D.
6. Determine the best texture, aroma, color, and crunchiness of chips products by evaluation the physicochemical and sensory properties, fund provided by Tatweer (USAID), 2006, 4000 J.D.
7. Evaluation the microbial examinations and physicochemical and sensory properties of corn chips products, fund provided by The Higher Council of Sciences and Technology, 2006, 4000 J.D.
8. Determination of lipid oxidation during storage by evaluation the physicochemical and sensory properties, fund provided by Tatweer (USAID), 2006, 4000 J.D.  
9. Effect of chickpea, broad bean, or soy protein additions on the physiochemical and sensory properties of corn chips, Funded by Faculty for Factory, 2007, 3400 J. D.
10. Combination of water well, storage water tank and fermentation of olive cake to produce hot water, fund provided by The Higher Council of Sciences and Technology, 2007, 7000 J.D.
11. Evaluation the physiochemical and sensory properties of raisin jam, Funded by Faculty for Factory (FFF), 2008, 3400 J. D.
12. Evaluation the composition and physicochemical properties and treatments of wastewater from the olive-oil extraction process, fund provided by Tatweer (USAID), 2008, 6000 J.D.
13. Overcoming undesirable organoleptic properties of vitamins and mineral fortified wheat flour, Funded by Faculty for Factory (FFF), 2009, 3400 J. D.
14. Effect the type of packaging on quality characteristics of olive oil, Funded by Faculty for Factory (FFF), 2010, 3400 J. D.
15. ISO 22000 implementation in  Haritna Dairy Company, Funded by Faculty for Factory (FFF), 2012, 3400 J. D.
16. Novel food fortification systems to combat Vitamin D deficiency in Saudi Arabia, Funded by National Plan for Science, Technology and Innovation (NPST) at KSU

Training Courses And Workshops

• Practical training courses on sensory evaluation techniques at Jordan University of Science and Technology.
• Practical training courses on HACCP and ISO 22000 at Jordan University of Science and Technology.
• Practical training courses on food inspection at Jordan University of Science and Technology.
• Practical training courses on food safety & thermal processing at Jordan University of Science and Technology.
• Practical training courses on food additives at Jordan University of Science and Technology.
• Practical training courses on food defense at the United States government, in cooperation with Jordan Food and Drug Administration and Jordan University of Science and Technology.

Graduate Studies

Supervising graduate students, their thesis titles are:

1. using of egg alternatives in cake making.
2. The levels of phenolics, anthocyanins, antioxidant activity, gross chemical composition, minerals concentrations and the microbiological status of spices marketed in Jordan.
3. Gross chemical composition, mineral analysis, phenolic compounds, anthocyanins and antioxidants activity determination in wild edible plants grown in Jordan.
4. Determination of phenolic compounds, antioxidant activity and anthocyanins in medicinal plants from Jordan.
5. Effect of tehina processing and storage at different temperatures on the physiochemical characteristics, phenol compounds, antioxidant activities, and anthocyanins
6. Effect of jam processing on the physiochemical, phenolic compounds, antioxidants, and anthocyanins of different fruit jams during storage.
7. Effect of drying and different types of packaging on physiochemical characteristics, antioxidant activities, phenolic and flavonoids compounds in herbs.
8. The effect of egg yolk replacement on the physicochemical and sensory properties of low - fat mayonnaise with using different types of dietary fibers.

Award

• Award from USAID and Tatweer for Dr. Rababah valuable contribution to the faculty for factory program (FFF).
• Islamic Development Bank (IDB) scholarship (Feb2011-Feb2012) as Visiting research a/Professor at University of Illinois at Urbana-Champaign.

Journal Editorial Boards

• International Journal of Agricultural and Biological Engineering (2011- present)

Refereeing Activities

• Journal of Food Science (2004 – present)
• Journal of Agricultural and Food Chemistry (2006 – present)
• International Journal of Food properties (2006 – present)
• Jordan Journal of Agricultural Sciences (2006 – present)
• Natural Product Research (2008 – present)
• Dirasat (2009 – present)
• Journal of the American Oil Chemists' Society (2010 – present)
• J Sci Food Agric (2010 – present)

Committee Memebers

• Permanent committee member of high committee at Jordanian standard specifications (2005- present)
• Committee member of faculty for factory program (FFF) at JUST (2005)
• Supervising of food laboratories of Jordan Food and Drug Administration at JUST in the periods of 12/2006 to 5/2007, 6/2010 to12/2010, and 6/2012 to1/2013
• Technical committee member at Jordan Food and Drug Administration (5/2012- present)
• Committee member of scientific research at the Dept. of Nutri & Food Technol at JUST in the periods of  9/2004 to 9/2005 and 9/2007 to 9/2008
• Committee member of library and purchasing at the Dept. of Nutri & Food Technol and Facility of Agricultures at JUST in the periods of  9/2004 to 9/2005, 9/2007 to 9/2008, 9/2008 to 9/2009 and 9/2012 to present
• Committee member of Graduate studies at the Dept. of Nutri & Food Technol at JUST in the periods of  9/2008 to 9/2009 and 9/20127 to present
• Committee member of curriculums studies at Private Ajloun University (2005)
• Committee member of scientific committee at The 3rd International Symposium on Medicinal Plants, Their Cultivation and Aspects of Uses ( 21 to 23 November 2012, Petra – Jordan).

Scientific Presentations (Posters & Oral)

1. Meullenet, J-F.; Cavitt, L. C.; Devabhaktuni, M. K.; Doan, De Feliz, T.; E. A.; Gandhapuneni, R. K.; Han, A.; Lenjo, M.; Rababah, M. Taha; Saleh, M. I.; Youm, G. W.; and Owens, C. 2003. Acceptability of broiler Pectoralis tenderness as affected by deboning time and its correlation to descriptive analysis. 2003 IFT Annual Meeting Book of Abstract (Chicago, IL).
2. Rababah, M. Taha; Hettiarachchy, N. S.; and Horax, R, DH, Z.; Dickson M.G.; and Niebuhr S. 2003.   Maintenance of raw and cooked ready-to-eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage, In: The Food Safety Consortium Annual Meeting; Oct. 12-14, Fayetteville, AR, p 64-74.
3. Rababah, M. Taha, N.S. Hettiarachchy, R. Horax, M.G. Johnson, J. Dickson and S. Niehburg. 2003. “Preparation and evaluation of selected plant extracts for total phenolics and antioxidant activities.” Food Safety Consortium Annual Meeting, Oct. 12-14, Fayetteville, AR.
4. Rababah, M. Taha., N.S. Hettiarachchy, R. Horax, D.H. Zhu, M.G. Johnson, J. Dickson and S. Niehburg. 2003. “The effect of electron beam irradiation and storage at 5°C on thiobarbituric acid reactive substances (TBARS) and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts.” Food Safety Consortium Annual Meeting, Oct, Fayetteville, AR
5. Rababah, M. Taha, M. Humaid and N.S. Hettiarachchy. 2003. “Evaluation of halva improvement with proteins, nonhydrogenated palm oil, emulsifiers, gum Arabic, sugar powder, and calcium chloride.” IFT Annual Meeting. Chicago, Illinois. July. Abstract # 14F-19,p.39-40.
6. Rababah, M. Taha; Howard, L. R.; Threlfall, R. T.; and Brownmiller C. R. Antioxidant capacity and phenolic content of dehydrated fruit. 2003 IFT Annual Meeting Book of Abstract (Chicago, IL).
7. Rababah, M. Taha; Hettiarachchy, N. S.; and Horax, R. 2004. Total phenolics and antioxidant activities of selected plant extracts. IFT Annual Meeting Book of Abstract (Las Vegas). http://ift.confex.com/ift/2004/techprogram/ataglance.htm.
8. Rababah, M. Taha; Hettiarachchy, N. S.; Horax, R.; Zhu, D.; Johnson, M. G.; Dickson, J.; and Niebuhr S. Effect of electron beam irradiation and storage at 5 oC on thiobarbituric acid reactive substances (TBARS) and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts. 2004 IFT Annual Meeting Book of Abstract (Las Vegas, NV).
9. Rababah, M. Taha; Hettiarachchy, N. S.; and Eswaranandam, S. Sensory evaluation of irradiated and nonirradiated poultry breast meat infused with plant extracts. 2005 IFT Annual Meeting Book of Abstract (New Orleans-Louisiana). (http://ift.confex.com/ift/2005/techprogram/ataglance.htm).
10. Hettiarachchy, N.S.; Horax, R.; and Rababah, M. Taha. International conference on “antioxidant and free radicals in health-nutrition and radio-protectors” and iv annual conference of the society for free radical research in india” (SFRR), total phenolics, phenolic acid constituents, antioxidant and antimutagenic activities of selected plant extracts including bitter melon (Bitter Gourd). St. John’s National Academy of Health Sciences Bangalore, India, January 2005, 10-12.
11. Rababah, M. Taha. Effect of Green Tea and Grape Seed Extracts / Combination, and TBHQ on Physicochemical Properties of Baldi Goat Meats on Storage at 5 OC for 9 Days. 1st European Chemistry Congress, 27-31 August 2006 – Budapest.
12. Rababah, M. Taha. Evaluation of tahinia quality improvement with mono and diglyceride, citric acid, sorbitol, and glycerol, 2nd International congress on food and nutrition, October 24-26, 2007, Istanbul-Turkey.
13. Rababah, M. Taha. Determine the best concentration of additive flavors of chips products by evaluation the microbial, physicochemical, and sensory properties. International conference on industrial microbiology and applied biotechnology, October 9-11, 2008, Galati-Romania.
14. Rababah, M. Taha. Evaluation the microbiological and sensory properties of raisin jam. Antalya-Turkey. 3nd International congress on food and nutrition, April 22-25, 2009.
15. Khalil I. Ereifej, Rababah, M. Taha, Sufyan H. Tashtoush. Gross Chemical Analysis, Minerals Concentrations and the Microbiological Status in Ten Spices Marketed at Jordan. UAE- Dubai. 5th Dubai International Food Safety Conference Feb 21-24, 2010.
16. Yang, W., Collins, J., Goodrich, R., Gourley, R., Suratt, T., Rababah, T. (2011). Electrolyzed Cluster Water: A Potential Gas for New Energy, Human Health and Agri-Food Applications. Paper No. 1111560, American Society of Agricultural and Biological Engineers 2011 Annual International Meeting, Galt House, Louisville, KY, August 7-10, 2011.
17. Gulcin Yıldız, Taha Rababah, and Hao Feng. 2012. Effect of Ultrasonic Cutting on Surface Topography and Quality of Cheddar, Mozzarella, and Swiss Cheeses. 2012 IFT Annual Meeting (Las Vegas, NV).

Professional References

Name	Position	Address, Tel & Fax No., e-mail address
Prof. Khalil Ereifej	Dean of agriculture at Jordan university of science and technology	P.O Box 3030- Irbid 22110-Jordan ereifej@just.edu.jo  Tel: +962-7201000 ext. 22200
Dr. Mohammad Al’Udatt	Head of department of Nutrition and Food Technology at Jordan university of science and tech.	P.O Box 3030- Irbid 22110-Jordan Tel: +962-7201000 ext. 22275 malodat@just.edu.jo
Dr. Weihua (Wade) Yang	Food Science and Human Nutrition Building University of Florida	P.O. BOX 110370 Newell Drive Gainesville, Fl 32611-0370 Email: wade.yang@ufl.edu
Prof. Navam S. Hettiarachchy	University of Arkansas  Department of Food Science	2650 N Young Ave. N-218 Fayetteville, AR 72704 Phone: (479) 575-4779 Email: nhettiar@uark.edu
Prof. Jean-Francois Meullenet	Department Head University of Arkansas  Department of Food Science	2650 N Young Ave. N-218 Fayetteville, AR 72704 Phone: (479) 575-6822 Email: jfmeull@uark.edu
Dr. Hao Feng	Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign	Office: 382F Agricultural Engineering Sciences Building Phone: (217) 244-2571 Fax: (217) 333-9329 E-mail: haofeng@illinois.edu