Mathews Journal of Nutrition & Dietetics

Taha Mehany

Assistant Professor
Department of Food Technology, City of Scientific Research and Technological Applications
Egypt

Dr. Taha Mehany is a researcher, scientist, food technologist, and chemist specializing in food science, chemistry, and technology. He is a former Marie Skłodowska-Curie (H2020) Fellow at the University of La Rioja, Spain, a fellow of the IberusTalent Innovation Program, and a researcher at SRTA City, Food Technology Department, Egypt. Dr. Mehany earned his BSc in Agricultural Sciences (Food and Dairy Science) from Al-Azhar University with highest honors, an MSc in Food Science and Technology from Alexandria University (GPA 4.0/4.0), and a PhD in Chemistry from the University of La Rioja, Spain, graduating Sobresaliente Cum Laude with International Mention (2025). His research bridges analytical chemistry, nutrition, and food science, focusing on chemometrics, process analysis, and sensory evaluation to develop novel functional and sustainable food products. He investigates bioactive compounds such as polyphenols, peptides, and lipids, exploring their antioxidant and anti-inflammatory roles in health-promoting foods. His work covers food metabolomics, oil and plant-based food analysis, protein isolation, dairy and bakery product innovation, beverage processing, emulsions, and shelf-life extension using natural inhibitors. Dr. Mehany has contributed over 55 peer-reviewed publications, book chapters, and international conference presentations. He has co-led collaborative research projects, received multiple awards—including the young scientist award (2025), Erasmus+ grant (Italy), MSCA fellowship in Spain, and the Egyptian Ministry of Scientific Research Distinguished Medal (2018)—and served as a reviewer for more than 65 Q1 SCIE journals, as well as an editor for several food science and chemistry journals. Research Interests: • Functional and sustainable food development • Food metabolomics and chemometrics • Bioactive compound profiling and antioxidant/anti-inflammatory activity • Natural Antioxidants in foods