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Prof. Dr. Adel Gabr Abdel-Razek
Professor of Oils, Fats, and their Derivatives at the Oils and Fats Department, Food Industries and Nutrition Research Institute, National Research Centre (NRC), Egypt.
Vice-President of the Egyptian Food Safety Association.
Former Head of the Oils and Fats Department. National Consultant to the World Health Organization (WHO) for the industrially produced Trans-Fatty Acids elimination programme (iTFA).
He has extensive scientific, research, and applied expertise in food science and technology, chemistry and technology of oils and fats, quality and safety of edible oils, oxidative stability, frying oils, olive oil, functional fats, unconventional oils, and alternatives to trans fats and hydrogenated shortening.
He obtained his PhD in Food Science and Technology from the Faculty of Agriculture, Cairo University in 2005, and progressed scientifically at the National Research Centre to the rank of Professor in 2018. He has participated in numerous research and applied projects, and has published contributions in specialised scientific journals, alongside participation in conferences, workshops, and international scientific missions, and collaboration with scientific, industrial, regulatory, and international bodies in the fields of oils, fats, and food safety.
He has received several scientific awards and recognitions, including the First Prize from the Egyptian Innovation Bank (2021) for a proposal to produce a healthy trans-fat-free ghee, as well as awards in applied scientific research related to food industries and the translation of research into industry.
He is dedicated to spreading simplified scientific culture to both consumers and specialists through writing on oils, fats, food safety, and nutrition via specialised platforms such as Oils and Fats in Arabic, Al-Ahram Al-Iqtisadi, and Brid Al-Ahram, in addition to scientific and opinion articles published in various scientific and news outlets. He has also participated in numerous television and radio interviews, seminars, and conferences, with the aim of simplifying scientific concepts and promoting nutritional and health awareness in the community.