- Admissions
- Academics
- Research Office
- Student Life
- News & Events
- Outreach
- About
Dr. Mustapha Mbye is a dedicated and accomplished researcher in Food Science. Currently serving as a Post-doctoral at Khalifa University, Dr. Mbye's expertise spans Dairy product development, including milk protein, fermentation, cheese, yogurt, bioactive peptides, functional foods, food microbiology, food security, and food quality control.
Date Sugar-enriched Camel Milk Powder:
Project Overview: The project focuses on developing camel milk powder enriched with date sugar, combining the nutritional benefits of camel milk with the natural sweetness and health benefits of date sugar. This innovative product aims to provide a nutritious and delicious alternative to conventional dairy products, targeting health-conscious consumers and those with dietary restrictions.
Objective: To create a market-ready camel milk powder enriched with date sugar that offers enhanced nutritional value, improved taste, and extended shelf life, catering to the growing demand for functional and health-oriented food products.
Dr. Mustapha Mbye is a dedicated and accomplished researcher in Food Science. Currently serving as a Post-doctoral at Khalifa University, Dr. Mbye's expertise spans Dairy product development, including milk protein, fermentation, cheese, yogurt, bioactive peptides, functional foods, food microbiology, food security, and food quality control.
Educational Background:
Doctor of Philosophy in Food Science & Technology (2017-2021)
United Arab Emirates University, Al Ain, UAE
Thesis: "Soft Camel Milk Cheese: Effects of Coagulants and Processing Conditions"
Master of Science in Food Science and Biotechnology (2013-2015)
National Chung Hsing University, Taiwan
Thesis: "Iron Fortification Strategy to Combat Iron Deficiency Anemia in the Gambia"
Bachelor of Technology in Agriculture (Animal Science) (2009-2013)
National Pingtung University of Science and Technology, Taiwan
Thesis: "Impact of Climatic Variations on the Physical, Chemical Composition, and Microbial Properties of Goat Milk (Saanen Breed)"
Professional Experience:
Post-doctoral Fellow at Khalifa University (2024-present)
Post-doctoral Fellow and Part-Time Lecturer at United Arab Emirates University (2022-2023)
Graduate Assistant at United Arab Emirates University (2019-2021)
Research Associate at United Arab Emirates University (2018-2019)
Biochemistry and Biotechnology Research Assistant at National Chung Hsing University (2013-2017)
Feed Mill Technician at National Pingtung University of Science and Technology (2009-2013)
Poultry Farm Technician at Farato Poultry Farm (2007-2009)
Research Contributions:
Dr. Mbye has authored numerous publications in reputable journals. His research has significantly contributed to understanding milk processing, cheese and yogurt production, and the nutritional enhancement of dairy products.
Selected Publications:
"Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life" - Foods (2024)
Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine yogurts. NFS Journal, (2024)
"Effects of Ultrafiltration Followed by Heat or High-Pressure Treatment on Camel and Bovine Milk Cheeses" - NFS (2023)
"Caseins: Versatility of Their Micellar Organization about the Functional and Nutritional Properties of Milk" - Molecules (2023)
"The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions" - Frontiers in Nutrition (2022)
"Effects of Pasteurization and High-Pressure Processing on Camel and Bovine Cheese Quality" - Frontiers in Nutrition (2021)
Awards and Recognitions:
United Arab Emirates University Chancellor’s Award for Advanced Scientific Research (2021)
UAE Graduate Scholarship Award (2017)
National Chung Hsing University Master’s Scholarship Award (2015)
Top 1% Graduate at National Pingtung University of Science and Technology (2013)
Technical Skills:
Dr. Mbye is proficient in various analytical techniques and software, including High-Performance Liquid Chromatography (HPLC), Gas Chromatography, Spectroscopy, Rheometer, Texture Analyzer, Differential Scanning Calorimetry (DSC), Fourier Transform Infrared Spectroscopy (FTIR), and Scanning Electron Microscopy (SEM). He is also skilled in statistical analysis using SPSS, Minitab, and The R Project for Statistical Computing.
Dr. Mustapha Mbye's commitment to advancing food science and extensive research experience make him a valuable asset to the academic and scientific community.
