Fatimah is a researcher from Saudi Arabia with a strong academic background in food science and analysis. She earned her bachelor’s degree from King Faisal University in Saudi Arabia and went on to complete her master’s degree at South Dakota State University in the United States. Her field experience includes laboratory analysis of grains and legumes, focusing on their physical, chemical, and functional properties. She has hands-on expertise using advanced analytical instruments such as the Rapid Visco Analyzer (RVA) and the TA.XTplus Texture Analyzer to evaluate starch pasting behavior and texture characteristics, as well as assessing the effects of storage conditions on the quality of pulses.
Currently, Fatimah’s research explores the use of Hassawi rice and date seed flour as novel ingredients for developing ready-to-eat food products. Outside of her academic work, she enjoys swimming, horseback riding, and cooking. Her favorite foods are pasta and dolma, which reflect her love for both comfort and traditional cuisines.
