Sawsan A. AL-Hilifi holds a degree (1998) in Food Science and Biotechnology, with a specialization in Food Technology, from the University of Basrah, an M.Sc. (2002) in Food Science and Dairy, and a PhD (2009) in Food Science from the University of Basrah. She has several complementary professional qualifications, including “Application of GC-MS in agriculture biochemistry, and PCR primer design". Her professional career as a researcher was always fulfilled with other intensive activities, including as a Professor of Final Projects for B.Sc., M.Sc., and PhD. degrees, general food chemistry, antioxidant, fatty acids, essential oil, plant extracts, phenolic compounds, food and nutrition, food processing, pigment analysis, edible films, active packaging, functional edible natural pigments, bioactive film, molecular, and the chemistry and structure of foods. Interests: food chemistry; chromatography; HPLC and mass spectrometry; separation processes; carbohydrate polymer; antimicrobial; biodegradable packaging materials; a new antimicrobial coating technology; chitosan incorporation with essential oil; environmental conservation.