Dr. Khawla Saeed Al Hattawi
Assistant Professor – General Education
Dr. Khawla Al Hattawi has a PhD. in Science and Technology (Microbiology) from the University of Reading in the United Kingdom. She is also a Certified Business Continuity and an HACCP professional. Dr. Khawla has over 16 years’ experience working with the UAE government and Semi-government organizations in both Technical and Senior Management positions. She is also a member of the Environmental Friends Society of UAE.
- PhD. in Food Science and Technology (Microbiology and UAE Environment).
- (Hon). Life Science –UAE University
- Certified BC Professional (Pass with Merit) Business Continuity Institute (BCI), UK,
- Certified HACCP Professional, SGS International Certification Services.
- Environmental Science
- Emirates Studies
- Strategic planning and innovation
- Environment and Sustainability
- Public Health/ Epidemiology
- Occupational Health
- Food Security
- Enviro-Social Studies
- Food Standardization and Lab Parameters
- Al-Haddad, K. S. H. & Robinson, R. K. (2002). Ecology of Salmonella on poultry farms. Proc. 4th. International Conference, Qatar on Food Safety and Public Health, 10 pp.
- Al-Haddad, K. S. H. & Robinson, R. K. (2003). The potential application of HACCP to broiler production units in the Arabian Gulf – A Review. Journal of Food Technology, 1(4), 193-198.
- Itsaranuwat, P., Al-Haddad, K. S. H. & Robinson, R. K. (2003). The Potential Therapeutic Benefits of Consuming ‘Health-promoting’ Fermented Dairy Products: a Brief Update. International J. Dairy Technology, 56(4), 203-210.
- Al-Haddad, K. S. H. & Robinson, R. K. (2003). Survival of salmonellae in Bio-yoghurts. Dairy Industries International, 69(7), 20-22.
- Al-Haddad, K. S. H. & Robinson, R. K. (2003). Survival of salmonellae in Bio-yoghurts. International J. Dairy Technology, 56(4), 199-202.
- Al-Haddad, K. S. H., Al-Qassemi, R. A. S. & Robinson, R. K. (2003). Mint Water – the Science behind the Tradition. Pakistan J. Nutrition, 2(4), 262-263.
- Al-Haddad, K. S. H., Al-Qassemi, R. A. S. & Robinson, R. K. (2005). The Use of Gaseous Ozone and Gas Packaging to Control Populations of Salmonella infantis and Pseudomonas aeruginosa on the Skin of Chicken Portions. Food Control, 16(5), 405-410.