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Prof.Reyad Shaker Obaid Chair of Department of Clinical Nutrition and Dietetics Academic RankProfessor

Research Interests:

  • Applying quality control systems in food service institutions, Safety of food products, Membrane separation technology

Contact

- Ph. D., Food Science, Massey University, Palmerston North, New Zealand, 1988. - M. Sc., Food Microbiology, University of Alexandria, Egypt, 1979
- 2012 – Present: Professor, Dept. of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah (UoS). - 2010 – 2012: Visiting Academic, Dept. of Clinical Nutrition and Dietetics, College of Health Sciences, UoS. - 1994 – 2010: Professor, Dept. of Nutrition and Food Technology, Jordan University of Science and Technology. - 2001 - 2002: Visiting Researcher, Dept. of Food Science and Human Nutrition, Washington State University, USA. - 1984 – 1987: Demonstrator, Dept. of Food Technology, Massey University, New Zealand.
- Invited Speaker to TV Show “Good Morning Sharjah” taking about food safety in schools. Sharjah TV Television. (October 16, 2011). - Participating in Sharjah First Food Safety Forum, Sharjah Municipality and Sharjah Commerce Chamber, Sharjah, UAE. (April 19, 2011). - Participating in the Nutrition Month at CN&D department, College of Health Sciences, University of Sharjah, Sharjah, UAE. (March 2011)
Teaching is a dynamic and continuing interaction occurs in a supporting environment between teacher and students based on sharing ideas, knowledge, experience and mutual respect whereby the students gets the benefit of the learning, while the teacher gets credit for the teaching. As teaching a dynamic process, I need to improve my teaching and increase student motivation and involvement by making myself accessible to students in and outside the classroom and getting feedback from them. Face to face contact or time delayed task will be used inside the classroom. To motivate students to express their own ideas and feel safer, computer conferencing and an e-mail list will be used for regular exchanges of information and question outside the classroom. This will help the students finishing the course with a greater knowledge and appreciation of food safety.
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