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Staff Directory

Dr Karim Farag

BVSc, MSc, PhD

Senior Lecturer in Food Science and Management

Biography:

  • 1995-2000              BVSc in Veterinary Science, University of Alexandria
  • 2001-2002              MSc in Meat Science & Technology, Uni. of Bristol
  • 2002-2005              Technical Manager at RWM food group
  • 2005-2008              PhD in Food Science, University College Dublin
  • 2008-2010              Tesco Technical Account Manager, 2 Sisters FG
  • 2011-2015              S. Lecturer in Food Production & Technology, RAU
  • 2016 – Present      S. Lecturer in Food Science and Management, HAU

Main fields of interest:

  • My current research focuses on the use of emerging thermal and non-thermal technologies in the processing of foods in particular meat. I focus on the assessment of these technologies for preservation while also evaluating their impact on product quality/nutritional value.
  • Another area in my research interest is food and poverty, household food security, food rights and justice, both nationally and internationally; local food initiatives; evaluating policy intervention at local and national levels; practice of food ethics. I have also explored consumer identities and perceptions of risk and trust in relation to food and new technologies, and the implications of negotiated new relationships with producers and the food system. I am also a member of the strategic group Bristol Food Policy Council.

Professional Memberships

Previously member of Bristol Food Policy Council

Member of the Institute of Food Science and Technology

Fellow of the Higher Education Academcy

Academic Department: Food Technology and Innovation

Tel: 01952815167

Twitter: @kwfarag

Office: 107 Regional Food Academy

Research profile: ORCID

Publications

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Other publications

  • Odueke, O. B., Chadd, S. A., Baines, R. N., Farag, K. W., & Jansson, J. (2017) Effects of Gamma Irradiation on the Shelf-life of a Dairy-like Product. Radiation Physics and Chemistry
  • Baumann, E., & Farag, K (2017) An Evaluation Of The Tenderising Effect Of Needle-Injecting Hot, Pre-Rigor Lamb Carcasses With A Ficin-Water Solution. Proceedings of the 63rd International Congress of Meat Science and Technology (ICoMST), Cork - (Ireland) (13th to 18th August 2017)
  • Odueke, O. B., Chadd, S. A., Baines, R. N. and Farag, K. W. (2016) Effects of Gamma Irradiation on the Shelf-Life of Dairy-like Product 18th World Congress of Food Science and Technology, At Dublin, Ireland (August 2016)
  • Odueke,O. B., Farag, K. W., Baines, B. N. and Chadd S. A. (2016) Irradiation Applications in Dairy Products: a Review Food and Bioprocess Technology DOI10.1007/s11947-016-1709-y
  • O'Connor, N., Farag, K. and Baines, R. (2016) What is food poverty? A conceptual framework British Food Journal 118 (2) pp.429 - 449
  • Ezeomah B. & Farag K (2016) Effects of development on indigenous dietary pattern: A Nigerian case study Appetite doi: 10.1016/j.appet.2016.07.025
  • Soon, J.M., Manning, L., Farag, K., Jackson, E., Dani, S. and Fassam, L. (2016) Reduce surplus food: Linking corporate donors and food banks. Science E-Letter, 13 July)
  • Rahmi Uyar, Tesfaye Faye Bedane, Ferruh Erdogdu, T. Koray Palazoglu, Karim W. Farag and Francesco Marra (2015) Radio-frequency thawing of food products – A computational study Journal of Food Engineering 146 (Feb) 163–171
  • Orr, J. and Farag, K. W. (2015) Scottish Livestock Farmers’ Concerns and Religious Slaughter in the UK. Proceedings of the 61st International Congress of Meat Science and Technology (ICoMST), Polydome - Clermont-Ferrand (FRANCE) (23rd to 28th August 2015).
  • Freeman, W. and Farag, K. W. (2015). New Regulation 1169/2011 EC and the Impact on Allergic Consumer Purchasing Habits. Proceedings of the 61st International Congress of Meat Science and Technology (ICoMST), Polydome - Clermont-Ferrand (FRANCE) (23rd to 28th August 2015). (2015)
  • Odueke, O., Farag, K. W., Baines, R. N. and Chadd, S. (2014). Irradiation Applications in Dairy Products. International Symposium on Food Safety and Quality: Applications of Nuclear and Related Techniques, Vienna, Austria, 10–1 3 November 2014. (2014)
  • Farag, K. W , Pinnock, S. and Manning, L. (2014) The labelling of religiously slaughtered meat in the UK: an industry and consumer perspective. Archivos Latinoamericanos de Producción Animal 22 (5), 163-165
  • Farag, K. W. and Houlden K. L (2013). The Comparison of UK Lamb Fed Conventional or Herbal Pastures on Meat Quality. Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST), Izmir, Turkey. (2013)
  • Farag, K. W. (2011). Inactivation of Campylobacter by Ozone treatment of Chicken Breast Fillets at Different Concentrations. Proceedings of the 57th International Congress of Meat Science and Technology (ICoMST), Ghent, Belgium (07-12 August 2011). (2011)
  • Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2011) A comparison of conventionally and radio frequency thawing of beef meats: effects on product temperature distribution. Food Bioprocess and Technology 4 (7) 1128-1136
  • Farag, K. W., Marra, F., Lyng, J. G., Morgan, D. J. and Cronin, D. A. (2010) Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations. Food Bioprocess and Technology 3 (5) 732-740
  • Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2009) Tempering and thawing rate effect on drip loss of beef meat. Meat Science 83 (2) 278-284
  • Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2009) Texture properties of lean beef ove r a temperature range of -18 to +5oC. Meat Science 81(1), 249-254.
  • Farag, K.W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2008) A comparison of conventionally and radio frequency tempering of beef meats: effects on product temperature distribution. Meat Science 80 (2) 488- 495
  • Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2008) Dielectric and thermophysical properties of different meat beef blends over a temperature range of -18 to +10°C. Meat Science 79 (4) 740-747.
  • Farag, K. W., Morgan, D.J., Cronin, D.A. and Lyng, J.G. (2006). The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition. Proceedings of the 52nd International Congress of Meat Science and Technology (ICoMST), Dublin, Ireland (13-18 August 2006), pp.429-430. (2006)
Modules

You can contact Dr Karim Farag if you would like to discuss any of the following course modules:

Contact

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