Dr. Fatemah Alsalman | Kuwait Institute for Scientific Research (KISR) | Kuwait
Dr. Fatemah Alsalman is an accomplished food scientist with a Ph.D. in Food Science from McGill University, Canada, completed in 2020, following an M.Sc. in Food and Agricultural Chemistry from the same institution and a B.Sc. in Nutritional Sciences from Kuwait University, where she was recognized as an Outstanding Graduating Student. She was awarded scholarships by the Kuwait Institute for Scientific Research (KISR) for both her M.Sc. and Ph.D. studies. Dr. Alsalman currently serves as an Associate Research Scientist at the Food and Nutrition Program, Environment and Life Sciences Research Center, KISR, Kuwait, after roles as Assistant Research Scientist and Research Assistant since 2011. Her research focuses on functional foods, aquafaba applications, gluten-free and nutrient-fortified products, and high-pressure processing effects on food properties, contributing to food safety, quality, and nutritional enhancement. She has presented her work at over 15 international and national conferences, including IFT, NABEC, CIFST, ICSTM, and multiple Kuwait-based scientific research conferences, highlighting topics such as aquafaba functionality, moringa fortification, starch digestibility, protein structure, and phenolic extraction. Dr. Alsalman has also actively participated in numerous workshops, trainings, and dialogues on food safety, nutrition, obesity prevention, value addition, MATLAB, and food traceability, reflecting her commitment to applied research and capacity building in the food science sector. She is a member of national committees, including the Healthy City Initiative and the Supreme Committee for Food Safety representing KISR. Her work has resulted in more than 12 publications in peer-reviewed journals and conference proceedings, with citations reflecting her impact on food science and technology research, earning her an h-index of 5. Her research has contributed practical insights on product development, functional ingredients, high-pressure processing, and food system sustainability in Kuwait and internationally, advancing both scientific knowledge and public health applications. Dr. Alsalman’s combination of rigorous academic training, applied research experience, and active engagement in national and international forums underscores her role as a leading researcher in food science and nutrition, particularly in developing sustainable, health-promoting, and innovative food solutions.
Featured Publications
Alsalman, F. B., & Thomas, L. (2025). Quality of eggless brioche (bread loaf) made from aquafaba. Food Chemistry Advances, 7, 101125.
Alsalman, F. B., & Al-Sharrah, T. (2024). Gluten‐free pasta fortified with moringa leaves: Effect of recipe ratios on quality and structural properties. International Journal of Food Science & Technology, 59(5), 17045.
Alsalman, F. B., Al-Ruwaih, N., Al-Attar, H., & Mulla, M. Z. (2022). Effect of high pressure processing on structural and functional properties of canned aquafaba. Food Science and Biotechnology, 31, 1111–1124.
Alsalman, F. B. (2021). Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocolloids, 114, 106417.
Alsalman, F. B., & Ramaswamy, H. S. (2021). Evaluation of changes in protein quality of high-pressure treated aqueous aquafaba. Molecules, 26(1), 234.
Alsalman, F. B. (2020). Evaluation of factors affecting aquafaba rheological and thermal properties. LWT, 133, 109831.
Alsalman, F. B. (2020). Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas. Journal of Food Science and Technology, 57, 2940–2950.
Alsalman, F. B., Tulbek, M., Nickerson, M., & Ramaswamy, H. S. (2020). Evaluation and optimization of functional and antinutritional properties of aquafaba. Legume Science, 2(3), e30.
Alsalman, F. B. (2014). Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. Journal of Food Engineering, 123, 120–127.
Alsalman, F. B. (2013). Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree. Journal of Food Engineering, 119, 538–545.