Mohammed Alam

Dr. Mohammad Alam has worked for the Food Protein Research and Development Center since June 2006 as the Head of the Fats & Oils Program.  He has a M.Sc. in Organic Chemistry from Aligarh Muslim University, India, a M.Phil. in Lipid Chemistry from Aligarh Muslim University, India, and a Ph.D. in Lipid Chemistry from the University of Hong Kong.  Dr. Alam was a Post-doctoral Fellow at the University of Vermont (Burlington, Vermont), Washington State University (Pullman, Washington), and the Swedish University of Agricultural Sciences (Uppsala, Sweden) for a total of 7 years.

Dr. Alam is a talented and energetic scientist in the highly-specialized field of lipids and food technology. At present, he is involved in developing several new methods for the refining and processing of commonly used vegetable including animal fats such as tallow, Emu and Ostrich fats, used vegetable oils at pilot scale. Dr. Alam’s research also involves in processing oils to produce specialty fats such as trans free fat products, margarine and shortening. His research also focuses in pre-treatment of biodiesel/biofuel feed stocks and their conversion into biodiesel/biofuels. He has vast knowledge in frying oils and has carried out several independent studies on frying oils in including sensory evaluation and helping the food industries.

Dr. Alam’s program conducts several practical short courses on vegetable oil process, biodiesel/biofuel, margarine and shortening and recently his group has started a new course on vegetable oil frying from 2014. Details about the short courses can be found in his web-site

http://foodprotein.tamu.edu/fatsoils/index.php

Dr. Alam has many publications in international journals and several books chapters. He has given numerous lectures internationally on fats and oils as invited speaker.