Rate My Professor Said Ajlouni

Ajlouni’s principal research interests focus on food safety and functionality, emphasizing the impact of various processing and preservation techniques on the safety, microbial quality, and physico-chemical properties of foods. His work explores the mode of action of probiotics, prebiotics, and functional food ingredients, including natural antioxidants and fibres. Notable research projects include applications of emerging food processing technologies to control enzyme-catalysed reactions and investigations into cellulase activity under high-pressure conditions. Key publications include 'Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt' (2020, International Journal of Dairy Technology), 'Probiotic Yoghurt Enriched with Mango Peel Powder' (2023), 'Prebiotic Functions of Konjac Root Powder in Chocolate Milk Enriched with Probiotics' (2022), 'Potential of cocoa powder and dark chocolate in protecting Gram-negative probiotic Escherichia coli Nissle 1917' (2025), and 'Enhancement of Protein Hydrolysis and Bioactivity in Hempseed Cake via Solid-State Fermentation Using Aspergillus niger, Bacillus subtilis, and Lactobacillus rhamnosus' (2025). Ajlouni has contributed to public engagement through Pursuit articles such as 'Chocolate that brings joy to your gut health and your tastebuds' (2024, with Wenan Cai, Kristy DiGiacomo, and Senaka Ranadheera), 'How to avoid food poisoning this festive season', 'Switching to a plant-based diet? Keep an eye on your micronutrients', and 'Making the most of probiotics' (2019).