Dr Rania Ibrahim Mohammad (Rania I.M) Almoselhy graduated from the Faculty of Agriculture, Ain Shams University in Cairo, Egypt. She received an MSc (APPLICATION OF SOME METHODS FOR DETECTING ADULTERATION IN OLIVE OIL) and a PhD (NEW ASPECTS ON STABILITY OF SOME EDIBLE OILS). She was acknowledged for supporting a student in MSc 2016 (UTILIZATION OF SOME UNCONVENTIONAL SOURCES AS FOOD ADDITIVES) and supervised a student in MSc 2020 (CHEMICAL AND TECHNOLOGICAL STUDIES ON QUALITY AND VALIDITY OF EDIBLE OLIVE OILS). She is working as an Associate Professor of Food Science and Technology & Technical Manager of Oil and Fats Laboratory – Food Technology Research Institute at the Agricultural Research Center – Giza, Egypt. She published Original Research and Review Articles in the field of “Oils and Fats Research” applying chemical, physical, biological and recent instrumental methods of analysis with recent technology (Chromatography, Spectroscopy, DSC, Nanotechnology).
