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Dr. Yousif is a Lecturer in the area of Food Science in the School of Exercise and Nutrition Sciences. He teaches at the undergraduate level and also supervises higher degree students. Dr. Yousif is an active researcher in a range of issues related to the effect of post harvest storage on grain protein and carbohydrate physical, chemical and nutritional functionality.


Unit Chair HSN203 Food Composition
Unit Chair HSN206 Food Analysis and Quality Control
Unit Chair HSN102 Introduction to Food to Food Science and Nutrition

Contributes to HSN304 Food Biotechnology

Associate Supervisor 1 PhD Student
1 Honours Student



Dr. Adel Yousif research is primarily concerned with the study of the effects of storage time / conditions on the functional and nutritional quality of pulse grain proteins, carbohydrates and polyphenols. Improper storage of pulse grains may affect nutrient content and impact on the health of the consumer, especially in third world countries where pulse grain is a major part of the daily diet and where appropriate storage facilities are lacking. Studies of the objective quality of stored pulse grain is an important step towards establishing quality standards for pulse grain storage stability, as well as evaluate the impact of the changes in protein, carbohydrate and polyphenol chemistry on markers of human health.

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