School of Agriculture

College responsibility:

Lecturer in Food Production and Technology

Programme Manager: BSc (Hons) Food Production and Supply Management

Other College involvement

Member of the strategic group involved in the Bristol Food Policy Council

Main fields of interest:

• Animal Science (Animal production, welfare, meat quality & safety)
• Food and bio-product Engineering (Heat and Mass Transfer in Food Processing; physical properties in food; innovative process: Microwave, Radio frequency, Ohmic heating)
• Food sustainability

Latest Publications

• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2011). A comparison of conventionally and radio frequency thawing of beef meats: effects on product temperature distribution. Food Bioprocess and Technology. 10.1007/s11947-009-0205-z.
• Farag, K. W., Marra, F., Lyng, J. G., Morgan, D. J. and Cronin, D. A. (2010). Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations. Food Bioprocess and Technology 3 (5) 732-740.
• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2009).Tempering and thawing rate effect on drip loss of beef meat. Meat Science 83 (2) 278-284.
• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2009). Texture properties of lean beef over a temperature range of -18 to +5oC. Meat Science 81(1), 249-254.
• Farag, K.W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2008). A comparison of conventionally and radio frequency tempering of beef meats: effects on product temperature distribution. Meat Science 80 (2) 488-495.
• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2008). Dielectric and thermophysical properties of different meat beef blends over a temperature range of -18 to +10°C. Meat Science 79 (4) 740-747.

Conference Papers

• Farag, K. W. (2011). Inactivation of Campylobacter by Ozone treatment of Chicken Breast Fillets at Different Concentrations. Proceedings of the 57th International Congress of Meat Science and Technology (ICoMST), Ghent, Belgium (07-12 August 2011).
• Byrne, F., Farag, K., Munoz, A., Morgan, D. Cronin, D., Lyng, J. and Scannell, A.G.M. (2008). Safety of Radio Frequency Tempered Beef Emulsions 21^st International (ICFMH) Symposium, Food Micro, Aberdeen, Scotland (01-04 September 2008).
• Farag, K. W., Morgan, D.J., Cronin, D.A. and Lyng, J.G. (2006). The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition. Proceedings of the 52nd International Congress of Meat Science and Technology (ICoMST), Dublin, Ireland (13-18 August 2006), pp.429-430.