Ph.D
Dr. Taha Mehany is an interdisciplinary researcher, food technologist, chemist, and scientist specializing in food science, analytical chemistry, grain technology, and sustainable food innovation. He earned his PhD in Chemistry from the University of La Rioja, Spain, with Outstanding Cum Laude distinction and International Mention. His research integrates food chemistry, analytical chemistry, chemometrics, metabolomics, food processing technologies, sensory science, and functional food development. He has authored more than 60 peer-reviewed publications, contributed to book chapters, participated in numerous international conferences, and serves as editor and reviewer for many leading food science journals.
