Associate professor of Food Science Heba Mostafa
About me
Dr. Heba Sayed Mostafa is an Associate Professor of Food Science at the Faculty of Agriculture, Cairo University, Egypt. She obtained her PhD in Food Science and Technology from Cairo University and has over 20 years of academic experience in teaching and research at undergraduate and postgraduate levels. Her research focuses on food biotechnology, sustainable food processing, functional foods, and the valorization of agro-industrial by-products. She has published several peer-reviewed articles in international journals on topics including fermentation, bioactive compounds, microalgae applications in food, and natural antioxidants. Dr. Mostafa is an active member of several international scientific organizations, including the American Society for Microbiology and the European Federation of Biotechnology. She also member in the National Nutrition Committee of Egypt. Her work aims to develop sustainable and nutritious food systems that support food security and public health.
Dr. Heba Sayed Mostafa is an Associate Professor in the Food Science Department at the Faculty of Agriculture, Cairo University, Egypt. She holds a PhD in Food Science and Technology and has more than 20 years of academic experience in teaching, research, and scientific supervision at both undergraduate and postgraduate levels. Her academic career has focused on advancing knowledge in food biotechnology, sustainable food processing, and the development of functional and health-promoting foods.
Dr. Mostafa’s research interests include fermentation technology, bioactive compounds, microalgae applications in food systems, natural antioxidants, and the valorization of agro-industrial by-products to create sustainable food products. Her work contributes to addressing global challenges related to food security, nutrition, and sustainable food production. She has published numerous peer-reviewed articles in international scientific journals and actively participates in international scientific collaborations and conferences.
In addition to her research contributions, Dr. Mostafa is committed to mentoring students and supporting young researchers, particularly women pursuing careers in science and technology. She actively contributes to scientific communication and academic development through teaching, supervision of graduate students, and participation in professional scientific networks. Her research aims to bridge fundamental food science with practical applications that enhance food quality, safety, and nutritional value.
Through her academic and research activities, Dr. Mostafa seeks to promote innovative and sustainable solutions in food science that support public health and strengthen food systems in developing countries.
Other Memberships/Affiliations
Degrees:
Mostafa, H.; Shamsi, S.; Ahmed, A.; Albasti, K., Aluwah, A., Atasswad, N. 2025. Potent antioxidant and DNA-protective effects of aqueous kiwifruit extract with low toxicity in zebrafish embryos. Egyptian Pharmaceutical Journal. In press. Q4 IF: 0.6
Mostafa, H.; Shaker; A., El Shaboury, G. 2025. Inhibitory effect of green coffee extracts on Rhizopus stolonifer: In-silico and in-situ evidence. European Food Research and Technology. 251:1587-1601. https://doi.org/10.1007/s00217-025-04717-x. Q2 IF: 3.2
Mostafa, H.; Hashem, M. 2025. Microalgae as a source of carotenoids in foods, obstacles and solutions. Phytochemistry Reviews. 25:4295-4337. https://doi.org/10.1007/s11101-024-10039-9. Q1 IF: 7.5
Mostafa, H.; Abd Elrahman, O. 2025. Is aquafaba suitable as a coffee creamer and foam enhancer in instant coffee? Food Chemistry: X. 101961. https://doi.org/10.1016/j.fochx.2024.101961.Q1 IF: 65
Mostafa, H. 2024 Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal. Food Chemistry: X. 23:101678. https://doi.org/10.1016/j.fochx.2024.101678. Q1 IF: 6.5
Mostafa, H.; Ramadan, F.; Emam, H.; Shaker, E.; El Kady, W.; Sayed, A. 2024. Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis. Food Chemistry. 20:140133. https://doi.org/10.1016/j.foodchem.2024.140133 Q1 IF: 8.5
Salama, S.; Mostafa, H.; Husseiny, S.; Sebak, M. 2024. Actinobacteria as microbial cell factories and biocatalysts in the synthesis of chiral intermediates and bioactive molecules; insights and applications. Chemistry & Biodiversity. 21(2):e202301205. https://doi.org/10.1002/cbdv.202301205. Q3 IF: 3.0
Mostafa, H. 2024 Formulation and evaluation of iron rich chocolate spread from sugarcane syrup and sunflower seeds. Journal of Food Quality. 2023:9531768. https://doi.org/10.1155/2023/9531768
Q2 IF: 3.0
Mostafa, H. 2023. Production of low-tannin Hibiscus sabdariffa tea through D-optimal design optimization of the preparation conditions and the catalytic action of new tannase. Food Chemistry X. 17: 100562. https://doi.org/10.1016/j.fochx.2023.100562. Q1 IF: 6.0
Mostafa, H.; Hashem, M. 2023 Lactic acid bacteria as a tool for biovanillin production: A review. Biotechnology and Bioengineering. 120(4): 903-916. https://doi.org/10.1002/bit.28328.Q2 IF: 4.0
Mostafa, H. 2023. Potato peels for tannase production from Penicillium commune HS2, a high tannin tolerant strain, and its optimization using response surface methodology. Biomass Conversion and Biorefinery. 13: 16765–16778. https://doi.org/10.1007/s13399-021-02205-2. Q1 IF: 4.0
Mostafa, H.; El Azab, E. 2023. Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid. Food Chemistry X. 14:100336. https://doi.org/10.1016/j.fochx.2022.100336. Q1 IF: 6.4.
El Azab, E; Mostafa, H. 2022. Geraniol ameliorates the progression of high fat-diet/streptozotocin-induced type-2 diabetes mellitus in rats via regulation of caspase-3, Bcl-2, and Bax expression. Journal of Food Biochemistry. 46 (7): e14142. https://doi.org/10.1111/jfbc.14142. Q3 IF: 3.65
Mostafa, H. 2022. Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit. Food Science and Technology. 42: e51820. https://doi.org/10.1590/fst.51820. Q3 IF: 2.6
El Azab, E.; Mostafa, H. 2022. Phytochemical analysis and antioxidant defense of kiwifruit (Actinidia deliciosa) against pancreatic cancer and AAPH-induced RBCs hemolysis. Food Science and Technology. 42: e06021. https://doi.org/10.1590/fst.06021. Q3 IF: 2.6
Mostafa, H. 2022. Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector. Journal of Food Science. 86 (9): 3778-3797. https://doi.org/10.1111/1750-3841.15854. Q2 IF: 3.69
Mostafa, H.; Rashad, M.; Hagag, R. 2021. Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells. Food Science and Technology.41:105-115. https://doi.org/10.1590/fst.09920. Q3 IF: 2.6
Mostafa, H. 2021. Lyophilized probiotic lactic acid bacteria viability in potato chips and its impact on oil oxidation. Foods 2020, 9, 586. https://doi.org/10.3390/foods9050586. Q1 IF: 4.35
Mostafa, H. 2020. Microbial transglutaminase: an overview of recent applications in food and packaging. Biocatalysis and Biotransformation. 38:161-177. https://doi.org/10.1080/10242422.2020.1720660. Q2 IF:2.3
2016. Doctoral Thesis: Mutagenesis and protoplast fusion of Arthrobacter sp. for improved glucose isomerase production.
Heba Mostafa 2015. Mutagenesis and protoplast fusion of Arthrobacter sp. for improved glucose isomerase production. Egyptian Journal of Biotechnology 50:14-20.
Heba Mostafa 2015. Mutagenesis and fermentation-optimization of Arthrobacter sp. for improved glucose isomerase synthesis. Egyptian Journal of Biotechnology 50:1-13.
2010 Master Thesis: Improvement of baker's yeast characteristics by mutation and growth factors.
Heba Mostafa 2009. Selection of high-quality baker's yeast mutant for bread-making. Egyptian Journal of Biotechnology, 31: 314-327. 2009