Dr. Khawla Saeed Al Hattawi

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
  • HSE
  • 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.

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