|Amr M. Bakry
Assistant Professor, Huazhong Agricultural University, College of Food Science and Technology, Wuhan, China.
|Dr. Amr Mohamed Bakry Ibrahim (Amr M. Bakry), working as Lecturer of dairy science, Faculty of Agricultural, Suez Canal University, Ismailia, Egypt. He obtained his B.Sc. degree in Agricultural- Food Science & Technology from faculty of Agricultural, Suez Canal University in 2005. In 2010, He received his M.Sc. from Faculty of Agriculture, Suez Canal University. He came to China in Sept. 2013 to carry out his Ph.D. degree in the College of Food Science and Technology, Jiangnan University under Prof. Li Liang & Yong Q. Chen supervision. In 2017, He obtained his Ph.D. degree in Food Science & Technology, Jiangnan University, Wuxi. During his Ph.D. study period in China, he has published and co-authored many respective SCI research articles in International Journals, for instance, his first published paper in Comprehensive Reviews in Food Science and Food Safety, with an Impact Factor of (IF ~ 6). He is an Editorial Board member of several journals and peer-reviewed many International scientific research articles and a total cumulative impact factor over 30. Currently, He is an Assistant Professor under supervision of Prof. Qilin Huang, College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China. Dr. Bakry has participated in many national and international academic conferences, won the outstanding speaker at these conferences and many other honors. In 2014:2015, He won the first-grade President Scholarship in recognition of his outstanding performance during his study for Doctoral degree, School of International Education, Jiangnan University, Wuxi. Also, He has got the first-grade President Scholarship in the academic year of 2015-2016, in recognition of his outstanding performance during his study for Doctoral degree, School of International Education, Jiangnan University, Wuxi.|
|Dairy Science & food science and technology, including milk products, food chemistry, microbiology, functional foods, emulsions, oils, lipids, food hydrocolloids, food rheology, nutrition, flavor chemistry and food preservation. In addition, nanotechnology and microtechnology. Recently, meat products and Maillard reaction.|