Eng. Mohamed Abdelfattah Soheim

Quality, Research and Development Manager at the Cairo Company for Oil Extraction and Refining

Bachelor of Science in Chemistry and Physics, Zagazig University, 2005

Diploma in Food Safety, Ain Shams University, 2017

Master’s in Food Manufacturing Quality and Safety, Zagazig University, 2021

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مقالات الكاتب على الموقع

Fats Don't Freeze in the Arteries… But They Can Disrupt the Path to the Heart

The Latest Olive Oil Extraction Technologies: A Comprehensive Comparison of Quality and Efficiency

DAG Oil... where oil transforms into a lesson in innovation and safety

History of Olive Oil in Egypt: The Journey of Liquid Gold Through the Ages

Fish Oil and Omega-3: From Nutritional Value to Strategic Manufacturing Opportunities in Egypt

Herbal Oil Therapy: From Traditional Medicine to Modern Pharmaceutical and Biotechnological Applications

The Unified Arab Guide for Frying Oil Management

The Ophthalmologist Who Discovered the Secret of Al-Baha Mountain Olive Oil

Beef Fat Tells the Whole Story… The Secret to Quality in Red Meats

Frying Oil Quality and Safety: From the Science of Selection to the Decision of Safe Replacement (Part Two)

Diversity is strength… and integration is health

Eid al-Adha Sacrificial Fat: Between Admirers and the Cautious

Quality and Safety of Frying Oils: From the Science of Selection to Safe Replacement Decisions (Part One)

Rebelling Against Dietary Norms: How Have Oils and Fats Become Central to the Health Debate?

Edible Oils Are Not All the Same: Diversity is a Pillar of Food Security

Beyond the Oil Drop... A Journey into the Unknown World of Extraction

Beyond Regulation: How HACCP Drives a Quality Revolution in Modern Oil Factories.

Benefits of Garlic Infused in Olive Oil: Grandmothers' Remedy Weighed by Science

Carrier Oils and Essential Oils (Part Two)

Olives without a footprint… The carbon neutrality revolution starts from the tree.

Fixed Oils and Essential Oils (Part One)

Istanbul Olive Oil Competition 2026: The Numbers Speak... Arab Leadership Prevails

Camel Fat: The Chemistry of Adaptation and the Marvel of Creation – From Hump to Milk

Impact of Climate Change on the Future of Olives in Egypt

Edible Oils and Fats Specifications: The Scientific Constitution for Quality and the Bulwark Against Adulteration

Intensive Olive Harvesting Guide: Modern Techniques, Machinery, and Oil Quality Standards

Fats in Our Bodies: The Complete Truth Between Vital Fuel and Silent Danger

Arabs at the Istanbul Olive Competition... Excellence Blossoming on Olive Branches

Trans Fatty Acid Analysis by GC-FID Method, Part Two

AI and the Future of Edible Oil Refining

The Secret of the Miracle Tree… How Moringa Became a Golden Investment?

Analysis of Trans Fatty Acids by GC-FID Part One

How does AI contribute to successful olive cultivation and cost reduction?

Chicken Fat... A Hidden Treasure

Intensive Olive Cultivation: Density vs. Sustainability – Which Spacing Offers the Best Return?

Lamb Fat: The Impact of Cuts, Pasture, and Feed Quality on Quality, Taste, and Health (Part Two)

Intensive Olive Investment Guide: The Importance of Mother Plants and Land Preparation

Lamb Fat: Types, Chemical Composition, and its Effect on Meat Tenderness and Taste (Part 1)

The Mystery of the Missing Oils… Will Egypt unveil the secret of its hidden battle towards self-sufficiency?

The Difference Between Acid Value and Free Acidity in Oils and Fats

Between two trees… the secret to the decision that changes the future of investment in Egypt

Knowledge Resources on the Science of Oils, Fats, and Their Derivatives

Plant-Based Candles: A Hidden World Within a Small Flame

Great Minds Who Built Lipid Science

Fat Replacers in the Food Industry: Types, Properties, Applications, Benefits, and Risks

Organic Olive Oil: The Pros and Cons

Fat Alternatives in the Food Industry: Why Has This Topic Become Central to Modern Food?

Oils and Fats: From Understanding Science to Engineering a Sustainable Future

Between Rumor and Fact - What Do We Know About Pesticide Residues in Oils?

Oils and Fats: From Early Beginnings to the Dawn of Modern Lipid Science

The Language of Color: The Chemical Memory of Olive Oil

The Hidden Fingerprint of Olive Oil

Flavored Vegetable Oils: Added Value Awaiting a Clear Legislative Framework

How Does AI Reduce Olive Oil Production Costs?

Will AI replace olive oil tasting experts?

Olive Oil: The Pure Oil

The oil that seemed perfect until the sediments spoke

Multi-Varietal Olive Oil

Green Industry and Oleochemicals

Unparalleled... Monovarietal Olive Oil

Clean Energy from Fryer Residue

Oils and Fats... Between Misinformation and a Return to Scientific Guidance

From a dream of establishing an international olive competition in Egypt to a reality celebrated by the world

Applications, Quality, Safety, Regulations, and Sustainability: The Executive Guide from Right Fat Selection to Compliance and Innovation

How to Forecast Soybean Oil Prices? 8 Major Drivers Controlling the Market

Is healthy oil turning into a silent danger?

Tropical Oils: Solid Fat Content and Crystallization

The Oil That Betrayed Its Owner - Should You Discard Olive Oil After Its Expiration Date?

Tropical Oils: Why do their properties differ? And what are their most important functions in the world of food and nutrition?

Between the Richness of Ghee and Body Health: The 'Smart Fats' Guide for an Easy Fast and Active Worship

You've been told: salt can detect olive oil adulteration!

The Olive Festival and "Cleopatra" Competition: Promoting Quality and Global Leadership

International Olive Oil Competitions: A Driver for Quality, Export, and Competitiveness

Secrets of the Olive Oil Extraction Ratio: A Journey from Tree to Bottle

Olive Oil: From a Food Product to a Platform for Bio-Industries and Specialized Fats

Liquid Gold: How Olive Oil Reshapes the Chemistry of Happiness?

Date Seed Oil: Food and Cosmetic Applications for High Added Value

Zero Waste: Utilizing all parts of oil palm trees

Solvents in olive oil

Roadmap: Practical Requirements for International Accreditation of an Olive Oil Laboratory

A Revolution in the World of "French Fries": How Modern Frying Techniques Affect Health and Taste?

Oil Yeasts: Are We Growing the Fats of the Future Inside Bioreactors?

The Sovereignty Lab: A Technical Guide to Protecting Arab "Green Gold"

The Truth About Olive Oil Color

The Issue of the Peroxide Value in Black Seed Oil: A Reference Protocol for Assessing Quality and Authenticity

Black Seed Oil: How Does Origin Determine Usage?

How do international competition awards increase the value of olive oil? And how can you win?

What is the secret of the olive fruit that produces a 'medicine' to drink and a 'food' to eat?

The Comprehensive Guide to Mineral Oil Hydrocarbon (MOSH/MOAH) Contaminants in the Vegetable Oil Industry: Challenges and Technical Solutions

The Secret Behind the Blessed Quality of Oil from the Arab Region

Nigella Sativa Oil and Seeds: A Comprehensive Scientific Guide for Health and Immunity

The untold secret in the world of olive oil

Arab Olive Oil: From Local Excellence to Global Power

Olive Oil: The Shining Star in Keto and the Modern Food Pyramid

Olive Oil: When oil becomes a cultural identity

Olive Oil: The Hidden Shield Against Cancer

Olive Oil Freezing and Flashlight: Why They Aren't Reliable Quality Standards.

The Food Pyramid Reversal 2026: The Vindication of Fats, The Protein Revolution, and The Truth About White Toxins

Lost Treasures in Olive Mills

Between Shea and Chia: An Architectural Perspective on Human Nutrition

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