Mohammad Alothman

PhD
Food Science

Contact

Ext
Email
mohammad.alothman@otago.ac.nz
Location 

Investigation of the Factors Which Limit the Shelf Life of Fresh Chilled Pasteurized Milk (FCPM).

Supervised by Professor Phil Bremer, Pat Silcock, and Dr Karen Lusk.

About

I come from Jordan and completed a bachelor’s degree in Food Science at the Baghdad University in 2003. Since then I have completed a Masters in Food Technology at the Universiti Sains Malaysia.
I gained work experience as a teacher, a quality control officer in the food industry and as a sales manager (food ingredients, chemicals and pharmaceutical APIs).
The international reputation, and quality research and supervision capabilities, brought me to the University of Otago to complete my PhD in Food Science.

Project Outline

I work on milk. The overall objective of my research is to investigate the critical factors responsible for consumer rejection of fresh chilled pasteurized milk (FCPM) and the associated microbial, sensory, and volatile changes during storage.
My PhD project runs under the title ‘Fresh is Best’ in collaboration with the dairy industry. The overall objective of my research is to investigate the critical factors responsible for consumer rejection of fresh chilled pasteurized milk (FCPM) and the associated microbial, sensory, and volatile changes during storage. The versatility of the project has helped me to improve my research and management skills as it covers different aspects of FCPM as a food product that are relevant to the industry. This includes milk chemistry, microbiology and most importantly how the consumer as an end user perceives the sensory quality of milk. During the course of this study I have learnt a number of new skills and techniques, including volatile analysis, sensory, and microbiological techniques, dealing with consumers of a range of different backgrounds, and conducting field studies in the dairy industry.

Publications

Alothman. M., Lusk, K., Bremer. P.J., and Silcock, P. (2014). Consumer Perception of Fresh Chilled Pasteurized Milk during Storage and Relationship to Microbial Numbers and Volatile Organic Compound Production. The 17th World Congress of Food Science and Technology (IUFoST), Montréal Canada. (Conference)

Silcock. P., Alothman. M., Zardin. E., Heenan.S., Siefarth.C., Bremer. P.J., Beauchamp.J. (2014). Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage. Food Packaging and Shelf Life, 2, 81-90.

Alothman. M., Kaur, B., Fazilah, A., Bhat, R., Karim, A.A. (2010). Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies, 11, 666–671.

Alothman, M., Bhat, R., Karim. A.A. (2009). Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, 115, 785-788.

Alothman, M., Bhat, R., Karim, A.A. (2009). Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends in Food Science & Technology, 20, 201-212.

Alothman, M., Bhat, R., Karim, A.A. (2009). UV Radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies, 10, 512-516.