Dr. Saleh Al-Ghamdi د. صالح منصور صالح الغامدي

Dr. Saleh Al-Ghamdi's areas of expertise can be summarized as follows:

• Food Packaging: This appears to be his core area of expertise. Many publications focus on packaging materials, their properties, and how they impact food quality and shelf life. (e.g., High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees, Role of package headspace on multilayer films subjected to high hydrostatic pressure).

• Food Sterilization Technologies: Dr. Al-Ghamdi has published research on various food sterilization techniques, including pressure-assisted thermal sterilization (PATS), microwave-assisted thermal sterilization (MATS), and ultrasound. (e.g., Pressure-Assisted Thermal Sterilization of Avocado Puree in High Barrier Polymeric Packaging, Designing thinner wall ethylene-vinyl alcohol copolymer and polypropylene-based semi-rigid trays for microwave-assisted thermal sterilization and pasteurization processes).

• Food Quality and Shelf Life Extension: A recurring theme in Dr. Al-Ghamdi's research is the impact of processing and packaging on food quality and shelf life. (e.g., Color, vitamin C, β-carotene and sensory quality retention in a microwave-assisted thermally sterilized sweet potato puree, Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization).

• Bio-based Materials: Dr. Al-Ghamdi has also conducted research on the development and application of bio-based materials for food packaging. (e.g., Performance Evaluation of Biobased/Biodegradable Films for in-Package Thermal Pasteurization, Environmentally Benign Bioderived, Biocompatible, Thermally Stable MOFs Suitable for Food Contact Applications).