معرفی
Mohammed Hefni is a researcher in Food Science at Linnaeus University's Department of Chemistry and Biomedical Sciences. His work focuses on methyl donors in foods, analytical methods, and the stability of nutrients during processing. He holds a research position at the Faculty of Health and Life Sciences, collaborating internationally with institutions like Uppsala University and Canterbury Health Laboratories. His research explores one-carbon metabolism pathways, emphasizing the roles of folate, choline, and betaine, using advanced techniques like NMR and LC-MS/MS.
Education and Background: Hefni has taught food science and nutrition courses at Mansoura University, Egypt, and holds expertise in Egyptian food systems, including studies on folate enhancement in traditional breads. His research bridges food chemistry and human health, particularly in developing methods to assess vitamin retention and metabolic impacts.
Research Interests: His studies address how food processing affects nutrient stability, with a focus on legumes and their health benefits. Key projects include evaluating legume-based diets' role in metabolic disease prevention and sustainable agriculture. Collaborations span metabolomics, food bioprocessing, and gut microbiota interactions.
Publications: Over 30 peer-reviewed articles since 2010, covering topics like phenolic compound characterization, dietary interventions, and LC-MS quantification methods. Recent work highlights legume cookability, atherosclerosis mitigation via lingonberry compounds, and soil nutrient dynamics.
Labs/Teams: Active in Linnaeus' Food Science group and collaborates with global teams on metabolomics and nutritional epidemiology. His work contributes to the Health-promoting Legumes project, aiming to enhance food sustainability and health outcomes.
