Faculty of Specific Education

Dr. Thanaa Mhamoud Hashem

Contact Information
Phone number: 084 6335571                          
Fax number: 084 6334965
E-mail Address: smg00@fayoum.edu.eg
Office: second floor - Home Economic building - Faculty of Specific Education
Post Address: Fayoum - Fayoum University - Faculty of Specific Education - Home Economy Department - POBox: 63514
Academic Qualifications
B. Sc.: specific Education - Home Economy - Faculty of Specific Education - Fayoum University- 2002
M. Sc.: nutration and food science - Faculty of Specific Education - Ain Shams University- 2005
Academic Positions
Demonstrator: from 2002 to 2005
Assistant Lecture: from 2005 to 2012
Lecture: from 2012 to 2020
Assistant Professor: from 2020 Until Now
Theses
STUDY THE EFFECT OF SOME DIFFERENENT DOSES OF EGYPTIAN HONEY BEE AND ROYAL JELLY ON BLOOD GLUCOSE LEVEL OF DIABETIC RATS
EFFECT OF FLAX SEEDS, PUMPKIN SEEDS AND SESAME SEEDS ON BONE OF RATS SUFFERING FROM OSTEOPOROSIS
Publications
Research study to benefit of quinoa, chickpeas and some vegetables in food applications for patients with gluten intolerance and its impact on the characteristics of the final product.
Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality.
Production of suggested healthy drinks using turmeric as a functional food for diabetic and its effect on the bone health
The effect of reducing consumption of carbohydrate foods on the high blood pressure level for people with obesity and hypertension.
Effect of fortification the yellow lentils with some grains as an alternative to animal protein and its effect on the sensory properties and quality of the final product.
The effect of addition of chia seeds on storage period of proceeds meat and its effect on the final product quality.
The effect of different levels of red radish seeds and celery seeds on rats suffering osteoporosis.
Effect of addition white potato milk and sweet potato milk as an alternative to animal milk and an effective probiotic on the quality and nutritional characteristics of cake.