I am khalid Al-Ismail a Professor at the department of Nutrition and Food technology /The University since 1998. I am teaching several courses including Food Chemistry, Food Analysis, Advanced Methods of Analysis in Food, and Fats and Oils Processing. I have collaborated with other researchers in more than 15 funded projects from local or international organization. I have about 80 publications in indexed Journals and I have participated in more than 20 local, regional and international conferences. I have supervised or co-supervised more than 40 master or PhD student's thesis either at the University of Jordan or other Jordanian Universities. I have got the Distinguished Researcher Award from the University of Jordan. I am a coordinator or a member of several committees either at the Jordan University or local organizations. Finally, I was the head of the department for 4 years (1912-1916).
My research interests are related to the changes that take place to lipids during storage and handling, olive oil technology, microencapsulation and food protein functionality.