Dr. Reem Mourad is a food biotechnology and product development researcher specializing in sustainable and health-promoting food innovations. Born in Damascus, Syria, she holds a Ph.D. in Food Sciences from the Hungarian University of Agriculture and Life Sciences (MATE), obtained through the prestigious Stipendium Hungaricum Scholarship. She also earned both her Master’s and Bachelor’s degrees in Food Sciences from Damascus University.

Her doctoral research focused on developing a fermented egg white beverage enriched with probiotics, prebiotics, and various fruit juices—designed as a high-protein, dairy-free alternative. This project combined advanced analytical, microbial, and sensory evaluation techniques to enhance both nutritional value and functional properties.

Dr. Mourad brings extensive laboratory experience in molecular diagnostics and food chemistry, including DNA extraction, real-time PCR testing, and compositional analysis of food products. Beyond academia, she has worked as a nutritionist with UNICEF, supporting initiatives to combat malnutrition among vulnerable populations, and has taught Food Safety and Quality Assurance at the Health Technical Institute.

Motivated by a strong commitment to advancing food sustainability and human health, Dr. Mourad’s research bridges biotechnology, nutrition, and innovation—aiming to develop functional food solutions for a more sustainable future.