PhD. in Food Science and Technology, M. Sc. in Food Science and Technology, B. Sc. in Nutrition & Food Technology with 20 plus years of industrial management, wheat milling, wheat flour testing, baking industry, frozen dough technology by the American institute of baking (AIB), pasta manufacturing and snack foods industry. Food Quality Management systems ISO 9001, ISO 22000 FSMS, HACCP, & FSSC 22000 and Occupational health and engineering safety as well as Food packaging technology. Dr. Ashraf Alkhamaiseh is currently working as Assistant Professor at The University of Jordan, department of Nutrition & Food Technology. Internationally Registered Lead Auditor for Quality, and Food Safety management systems ISO 22000 FSMS, HACCP, & FSSC 22000. A dynamic Researcher, in the field of Food Science and Technology and specialized in Cereal Sciences (sourdough, wheat flour dough rheology, Bread baking and fermentation) in addition to nutritional health sciences and technologies and helped many companies in product developments specially the baking industry including Gluten free products, Ketogenic products and specialty flour recipes to overcome technical, nutritional and cost related issues and business management.