Abeer Essam Noman

I am Dr. Abeer Essam Noman, an Assistant Professor in the Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment at Sana’a University, Yemen. With more than 15 years of academic and research experience, I have dedicated my career to advancing knowledge in food biotechnology, food microbiology, fermentation, food safety, and environmentally sustainable solutions.

I earned my Ph.D. in Food Biotechnology from Huazhong Agricultural University, Wuhan, China in 2021, where my research focused on the detection of bioactive compounds produced by bacteria during fermentation and the analysis of pigment synthesis pathways using genomic tools. I hold both a Master’s and a Bachelor’s degree in Food Science and Technology from Sana’a University, where I graduated first in my batch and top of my college—an achievement that reflects my commitment to academic excellence from the very beginning of my career.

Alongside my academic role, I currently serve as Scientific Consultant, Project Manager, and Quality Manager at the Environmental Laboratory for Food and Water, Jeddah Municipality, Saudi Arabia. In these positions, I contribute to advancing food and water safety standards and ensuring environmental sustainability.

My research achievements include the isolation, identification, and characterization of novel bacterial strains capable of producing industrially important pigments, with their sequences published in the NCBI GenBank. I have authored and co-authored numerous articles in high-impact, peer-reviewed journals (SCI/ESCI, Q1–Q3) covering topics such as functional foods, edible seaweeds, sustainable food packaging, bioactive compounds, and food waste valorization. In recognition of my contributions, I received Excellence Awards for scientific publications from both the Yemeni Ministry of Higher Education and the Yemeni Students Union in China (2021).

Beyond research and teaching, I have actively contributed to scientific communities as a speaker at several international conferences, including the International Academic Forum on Traditionally Fermented Foods and the China Creative Agriculture Forum. I am also a member of several professional organizations, including the American Society for Microbiology, the Saudi Society for Molecular Biology and Biotechnology, and the Organization for Women in Science for the Developing World.

Throughout my career, I have combined academic expertise with applied research and practical consultancy to bridge science and real-world challenges. My professional journey reflects my commitment to improving food safety, advancing biotechnological innovations, and promoting sustainable solutions for future generations.