a professor in Food Physicochemical Properties, The University of Jordan, Amman, Jordan. Received his B.A. and M.S. degrees from the University of Jordan in the area of Nutrition and Food Technology/Food Microbiology and his Ph.D. degree in Food Science from University of Arkansas, Fayetteville, AR, USA   Prof. Saleh spent his postdoctoral training at the University of Arkansas and was recognized as the Outstanding Postdoctoral Associate Award of the Department of Food Science, University of Arkansas for his development of a method for quantifying the effect of nighttime air temperature during reproductive stages on grain quality. Prof. Saleh has more than 35 refereed publications in the area of physical properties of food, dairy processing and the development of functional foods. Has extensive experience in relating food physicochemical properties including textures, viscoelastic and sensory properties to food end use functionality.   Prof. Saleh overall research interest’s focuses on studying physicochemical characteristics of food in relation to its end used functional and nutritional properties. His interests also in leading the development of non-destructive technologies such as near infrared and Fourier transform infrared spectroscopy for predicting foods functional properties as well as microbial activities. Dealing with grain products, Prof. Saleh is interested in the importance and the economic outcome of using food byproducts for food and non-food applications. One area of Dr. Saleh’s research is to investigate the extraction of potential merit nutritional ingredients for potential food and non-food applications and to evaluate the secondary byproducts as potential use of biodegradable polymers.