M.Sc. DISSERTATION (FOOD SCIENCE) FOR BOYS

LIST OF THE MS DISSERTATION IN FOOD SCIENCE FOR BOYS

S.No.	Title of the Dissertation		Student Name	Supervisor Name	Year
1	Evaluation of the extent of implementing hygienic regulations in fast food restaurants in Riyadh city and a study of the prevalence of microbial contamination of some meals prepared in them	Abdulhameed Ahmed Algrah		Dr. Ibrahim Saad Al-Mohizea	1421 H
2	Effect of traditional cooking methods on the formation of polycyclic Aromatic Hydrocarbons "PAH" on goat meat	Abdullah Ibraheem Alsadhan		Dr. Ibrahim Abdulrahman Al-Sheddy	1419 H
3	Effect of Combined Treatments on the shelf-life of Chilled Chicken Breasts	Abdulrahman Hamad Bin Masood		Dr. Mossfer Mohammed Al-Dagal	1425 H
4	Effect of Microwave Oven Heating on Oxidative Stability of SSome Oils And fats	Faaiz Abdulhameed Matlagaito		Dr. Abdulrahman Saleh Al-Khalifa	1418 H
5	(Chemo physical and Biological Properties of Honey Produced in Saudi Arabia and the Effect of Heat Treatment on Some of These Properties)	Ibraheem Abdullah Aloraifi		Dr. Abdulrahman Saleh Al-Khalifa	1419 H
6	Growth and Viability of Lactobacillus acidophilus and Bifidobacteria in Carbonated Fermented Acidophilus milk	Jamal Mohammed Khalid		Dr. Hamza Mohammed Abu-Tarboush	1426 H
7	Effect of Gamma Irradiation on Pesticides Residues (Lindane and Malathion) in Aqueous Solutions	Kamal Saad Alhamad		Dr. Hassan Abdullah Al-Kahtani	1428 H
8	Study of Some Nutritional and Functional properties of Al-Samh (Mesembryantbemum forsskalei Hochst) Seed Products	Mahdi Ali Alkhtani		Dr. Salah Abdulaziz Al-Maiman	1428 H
9	Detaction of Refrigarated-lrradiated Chicken and Dosek Assessmant of Abeorbed Dose in Bones During Storage Using Electron Spin resonance (ESR) technique	Mohammed Ali Alnaser		Dr. Hassan Abdullah Al-Kahtani	1419 H
10	Effect of Packaging Type and the Addition of Sodium Acetate on the Shelf-Life of Chilled Camel Meat	Mohammed Hamad Aljaser		Dr. Ibrahim Abdulrahman Al-Sheddy	1425 H
11	Flour Characteristics of Hard, Soft and Durum Wheat Cultivars Grown in Saudi Arabia and the Effect of Blending on their Performance	Mohammed Saleh Alamri		Dr. Hassan Abdulaziz Al-Mania	1418 H
12	Growth, Viability and Proteolytic Activity of Bifidobacteria in Whole Camel Milk	Moshrif Awad Alruaily		Dr. Hamza Mohammed Abu-Tarboush	1418 H
13	Nutritional value, Some Functional Properties and Electrophoretic Profile of Ostrich and Camel Meat Proteins	Naser Abdulateef Alshabeeb		Dr. Hamza Mohammed Abu-Tarboush	1424 H
14	Properties of Date Syrup oncentrated by Microwave or Rotary Evaporator or Boiling and Stored at Different Temperatures	Saad Khalaf Almutairi		Dr. Mohammed Saud Al-Jasser	1427 H
15	Microbial Quality and Safety and Shelf Life of Chilled Shrimp from Main Wholesale outlets of Saudi Arabia	Saleh Mohammed Alkhalifah		Dr. Mossfer Mohammed Al-Dagal	1419 H
16	The use Hazards Analysis Critical Control Points concept to study the Microbiological Hazards of chiken shawarma	Yousif Abdullah Alolait		Dr. Ibrahim Saad Al-Mohizea	1421 H
17	Estimation of Polycyclic Aromatic Hydrocarbons (PAHs) in Cooked Chicken Meat	Mohamed bin Saleh Al-Muqbil		Dr. Ibrahim Al-Sheddy	1429 H
18	A Comparative Study on the Ability of some Starter Cultures in Increasing in the Level of conjugated Linoleic Acid in Cow and Camel Milks	Adel bin Mohammed Al-Khdier		Prof. Abdul Rahman Al-Saleh	1430 H
19	Polymerase chain reaction for detection of Salmonella and Campylobacter pathogens in food	Hawwas AL-Rashidi		Dr. Mustafa Abdu Qasim	1429 H
20	Effect of cooking methods on some of theresidues of organochlorine insecticides inlamb carcasses	Khalid Saleh Al-Qarawi		Dr. Ibrahim Al-Sheddy	1430 H
21	The impact of thermal treatment during the manufacture of milk powder on theresidual activity of lipase and proteaseenzymes	Ramzi Abdul Khaliq		Dr. Hamad AL-Kanhal	1431 H
22	Migration of electrical and functional properties of some amino acids and the content of camel milk casein	Saleh Salemeen		Prof. Hamza and Prof. Saleh	1432 H

We strive to enhance natural resource development and sustainability

We effectively contribute to the national food security

We effectively contribute to the national food security

M.Sc. DISSERTATION (FOOD SCIENCE) FOR BOYS

We strive to enhance natural resource development and sustainability

We effectively contribute to the national food security

We effectively contribute to the national food security

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