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Department of Food Science & Human Nutrition 


Dr Sirwan Ahmed is a lecturer in the Department of Food Science and Human Nutrition with PhD in Food Colloids and encapsulation, He joined the college in 2004 as a demonstrator, then he studied M.Sc. in Food Science in 2009 and continued in the same department as Assistant Lecturer and as the head of the department assistant. In 2012 he started to study a PhD at the University of Leeds-UK and graduated in 2016.


e-mail: sirwan.mamrashid@univsul.edu.iq

Mobile: +964(0)7701468889


My research interests focus on;
1. Food packaging and shelf life.
2. Food colloid: preparing emulsions using the variety of natural and synthesized emulsifiers to bring both hydrophilic and hydrophobic compounds together which are immiscible by themselves, such as oil and water with droplet size ranging between nano and micrometres. Studying the mechanisms of destabilization such as creaming, coalescence, flocculation and Ostwald ripening in every system is crucial using different lab instruments.  
3. Encapsulation, to protect the active compounds in food, pharmacy and cosmetics encapsulation is used widely all over the world. The capsules contain both internal (Core) and external (Shell) parts. The capsules able to extend the shelf life of the phytochemicals. The releasing mechanisms of the encapsulated active compounds at certain time and location using different triggers (pH, water, temperature, light...etc.).