Yehia El-Samragy

Ain Shams UniversityEgypt

Dr. El-Samragy has over four decades of a professional career bridged between academia and industry. He is Professor Emeritus of Food Science at Ain Sham University, Cairo, Egypt, and Visiting Research Professor at Cornell University, Ithaca, NY and Utah State University, Logan, UT, USA. He is an International Expert Trainer of Food Safety and Quality Management Systems. He worked as an Expert at some international organizations including FAO, UNIDO, UNDP, JECFA, ISO, USAID, ACDI-VOCA and DANIDA, in different projects of technology transfer, food standards, food product development, waste utilization, cleaner production, implementation of integrated management systems. He is IRCA Lead Auditor/Tutor of QMS, and Food Safety (HACCP & ISO/FSSC 22000) (IRCA Certificate # 01182132), and Lead Instructor, FSPCA Preventive Controls for Human Food Course (FSPCA Certificate # d16e213f). He has extensive experience in delivering training courses on QMS, HACCP and ISO/FSSC 22000 in Egypt, Libya, Sudan, Zambia, Tanzania, Ghana, Sierra Leone, Liberia, Gambia, South Africa, Saudi Arabia, Yemen, Jordan, Dubai, Sharjah, Syria, Bahrain, Lebanon, Kazakhstan, Russia, USA and Canada.

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Latest work with IntechOpen by Yehia El-Samragy

A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.

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