Assoc. Prof. Dr. Heba Mostafa , Cairo University , Egypt
Dr. Heba Sayed Mostafa is a distinguished Associate Professor in the Food Science Department at Cairo University, Giza, Egypt. With a Ph.D. in Agricultural Sciences and over 20 years of teaching experience, Dr. Mostafa has become a leading figure in food microbiology and biotechnology. She is renowned for her innovative research in enzyme production, food bioactives, and sustainable food processing techniques. Dr. Mostafa plays a pivotal role in shaping future food scientists through her coordination of the “Biotechnology in Food Processing” master’s program. Her dedication extends beyond academia, actively contributing to various professional societies and engaging in strategic planning to enhance educational quality. Dr. Mostafa’s commitment to excellence is reflected in her extensive publication record and her recognition through numerous awards and honors. Passionate about advancing food science, she continues to inspire students and colleagues alike with her expertise and leadership.
Professional Profile:
Orcid
Scopus
Summary of Suitability for Award:
Dr. Heba Sayed Mostafa exemplifies the ideal candidate for the prestigious “Women Researcher Award” through her outstanding contributions to food microbiology and biotechnology. With over two decades of dedicated academic and research excellence, she has advanced innovative and sustainable solutions in food science, including enzyme production, food bioactives, and waste valorization. Her research aligns with global challenges in nutrition, sustainability, and food security, positioning her as a leader in her field.
🎓Education:
Dr. Heba Sayed Mostafa’s academic journey is marked by excellence and dedication. She earned her Bachelor of Agricultural Sciences in Food Science with a minor in Genetics from Cairo University , graduating with honors and a “Very Good with Honor” distinction. Pursuing her passion for food science, she continued at Cairo University to obtain her Master of Agricultural Sciences , focusing on the “Improvement of Baker’s Yeast Characteristics by Mutation and Growth Factors.” Her relentless pursuit of knowledge culminated in a Doctor of Philosophy (Ph.D.) in Agricultural Sciences , specializing in food microbiology and biotechnology. Dr. Mostafa’s comprehensive education has provided her with a robust foundation, enabling her to contribute significantly to both academic and practical advancements in the field of food science
🏢Work Experience:
Dr. Heba Sayed Mostafa has cultivated a distinguished academic career at Cairo University, progressing through roles from Demonstrator to Associate Professor in the Food Science Department. Her expertise spans food microbiology, biotechnology, and microbial applications in food processing. She has significantly contributed to teaching, research supervision, and curriculum development, enhancing the quality of higher education. Beyond Cairo University, she has taught at Helwan University and played a pivotal role in mentoring undergraduate and postgraduate students. Balancing professional growth with personal commitments, she remains deeply engaged in advancing food science and microbiology.
🏅Awards:
Dr. Heba Sayed Mostafa’s dedication to excellence is celebrated through numerous awards and recognitions. She has been honored for developing innovative business models and entrepreneurial ideas, including leading her team to victory with the concept “Waste is Wealth.” Her work on projects like Stevia has also been recognized as exemplary. Dr. Mostafa is an esteemed member of prestigious organizations such as the American Society of Microbiology, the Microbiology Society, and the European Federation of Biotechnology. Additionally, her certifications, including the Fundamentals of Digital Transformation and International Computer Driving License (ICDL), highlight her commitment to professional development and innovation.
🔬Research Focus:
Dr. Heba Sayed Mostafa’s research focuses on advancing food microbiology and biotechnology through innovative and sustainable approaches. She specializes in enzyme production, optimizing microbial fermentation for industrial applications, and exploring natural antioxidants and bioactives for health benefits. Her work in probiotics and functional foods aims to enhance nutrition and wellness, while her expertise in waste valorization transforms agricultural by-products into valuable resources. Additionally, she innovates food processing techniques to improve nutritional quality and sensory appeal. Her interdisciplinary efforts bridge science and application, driving progress in food sustainability and public health.
Publication Top Notes:
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Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis
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Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal
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Actinobacteria as Microbial Cell Factories and Biocatalysts in the Synthesis of Chiral Intermediates and Bioactive Molecules; Insights and Applications
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Correction to: Potato peels for tannase production from Penicillium commune HS2, a high tannin-tolerant strain, and its optimization using response surface methodology
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Potato peels for tannase production from Penicillium commune HS2, a high tannin-tolerant strain, and its optimization using response surface methodology