Prof. Muhammad H. Al-u’datt
Department of Nutrition and Food Technology
Jordan University of Science and Technology, Jordan
Associate Professor

Email: [email protected]

Qualifications
Ph.D., McGill University, Department of Food Science and Agricultural Chemistry
M.Sc., McGill University, Department of Food Science and Agricultural Chemistry
B.Sc., Jordan University of Science and Technology, Nutrition and Food Technology

Publications (Selected)

1. Rababah, T., Alsaad, A. M., & Al-U’datt, M., et al. (2026). Breed-dependent variation in physicochemical, nutritional, and sensory quality of meat from local Jordanian goat breeds. Cogent Food & Agriculture, 12(1), Article 2674202.
2. Al Khateeb, W., Alomari, S., & Al-Momani, R., et al. (2026). DNA damage in Halophila stipulacea as pollution bioindicator in the gulf of Aqaba/Jordan. Jordan Journal of Biological Sciences, 19(2).
3. Rababah, T., Aludatt, M., & Gammoh, S., et al. (2026). A Pilot Study Investigating the Influence of Dietary Boron Levels on Osteoporosis in Postmenopausal Women (vol 12, pg 5708, 2024). Food Science & Nutrition, 14(5).
4. Gammoh, S., Alu'datt, M. H., & Alhamad, M. N., et al. (2026). Extending the shelf life of pasteurized milk through microfiltration and implementation of a comprehensive safety and quality management system: case study at the farm and factory. Journal of Dairy Research, 1–15.
5. Alrosan, M., Maghaydah, S., & Assaf, T., et al. (2026). Ultrasound technique: structure-function relationship of plant-based proteins and digestibility in food applications. European Food Research and Technology, 252(3), Article 128.
6. Obeidat, H., Tarawneh, H., & Alrabadi, N. I., et al. (2026). Sustainable postharvest solutions: Enhancing potato quality with whey protein-based edible coatings. Edelweiss Applied Science and Technology, 10(7), 15–21.
7. Rababah, T., Aludatt, M., & Gammoh, S., et al. (2026). Correction to “A Pilot Study Investigating the Influence of Dietary Boron Levels on Osteoporosis in Postmenopausal Women”. Food Science & Nutrition.
8. Al Khateeb, W., Aljarrah, M., & Brake, M., et al. (2026). MOLECULAR AND AGRO-MORPHOLOGY BIODIVERSITY OF WILD PISTACIA IN JORDAN. Advances in Biology & Earth Sciences, 11(1), 93.
9. Bani Hani, M., Maghaydah, S., & Khanfar, M. S., et al. (2026). Improving the solubility and digestibility of pea proteins by structural modifications using Lactiplantibacillus plantarum fermentation. Food Quality and Safety, 10, Article fyag005.
10. Alu’datt, M. H., Rababah, T., & Alhamad, M. N., et al. (2025). Ultrasonic and microwave technologies are promising for decrystallizing bioactive-rich honey: effect on particle size, sugar and phenolic profiles of honey from different botanical origins. International Journal of Food Properties, 28(1), Article 2550450.
11. Tawalbeh, D., Ahmad, F., & Alu’datt, M. H., et al. (2025). Production improvement of Kabuli chickpea (Cicer arietinum L.) protein hydrolysates through ultrasonic pre-treatment approach: Impact on techno-functional properties and nutritional values. Food Chemistry Advances, 9, Article 101175.
12. Alrosan, M., Al-Rabadi, N., & Alu’datt, M. H., et al. (2025). Complex coacervation of plant-based proteins and polysaccharides: Sustainable encapsulation techniques for bioactive compounds. Food Engineering Reviews, 17(4), 1059–1082.
13. Gunasangar, V., Suadi, N. A., & Alrosan, M., et al. (2025). Exploring multi-ethnicity consumer acceptance of migratory locust (Locusta migratoria)-based food products: a survey of Malaysian consumers. Journal of Food Science and Technology, 62(11), 2132–2142.
14. Tawalbeh, D., Alu'datt, M. H., & Ahmad, W. A. N. W., et al. (2025). Investigating the impact of ultrasound-assisted extraction on the angiotensin-converting enzyme (ACE) inhibitory activity of chickpea (Cicer arietinum L.) peptides: In vitro and in silico analysis. Bioorganic Chemistry, Article 109130.
15. Alu’datt, M. H., Al-u’datt, D., & Rababah, T., et al. (2025). Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries. Critical Reviews in Food Science and Nutrition, 65(28), 5652–5665.
16. Alrosan, M., Al-Massad, M., & Obeidat, H. J., et al. (2025). Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins: M. Alrosan et al. Food Science and Biotechnology, 34(14), 3317–3329.
17. Gammoh, S., Alu'datt, M. H., & Alhamad, M. N., et al. (2025). Effect of selenium, sonication, and combination of selenium and sonication treatments on potassium bromate, alloxan, and titanium dioxide in bread. Food Chemistry, 483, Article 143949.
18. Rababah, T., Albiss, B. A., & Al-U'datt, M., et al. (2025). Effect of Ultrasound Treatment on the Physicochemical, Nutraceutical, and Functional Properties of Lupine Flour. Journal of Agricultural Science and Technology, 23(4), 825–838.
19. Tawalbeh, D., Ahmad, F., & Sengupta, S., et al. (2025). Purification, characterization, and toxicity of antioxidative peptides from ultrasonicated chickpea (Cicer arietinum L.) protein hydrolysate. Process Biochemistry, 154, 220–233.
20. Finglas, P., Astley, Sky., & Pegg, R. B., et al. (2025). Special issue on progress in food chemistry-Insights from the 2023 conference. Food Chemistry, 476, Article 143267.