Dr. Rana Mustafa BSc, MSc, PhD

Dr. Mustafa received her Master’s and Ph.D. in Food Biotechnology and Processing from the University of Lorraine (France) and a Bachelor of Food Engineering from the University of Al-Baath (Syria).

• Aquafaba process optimization and product development.
• Mass production of canola phenolic compounds for health, consumer, and industrial applications.

Sabah Mounir, Atef Ghandour, Rana Mustafa and Karim Allaf (2020). Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder. J Food Sci Technol. https://doi.org/10.1007/s13197-020-04553-9.

Yue He, Youn Young Shim, Rana Mustafa, Venkatesh Meda, Martin Reaney (2019). Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties. Foods 8 (12), 685.

Rana Mustafa, and Martin Reaney (2020). Aquafaba, from food waste to a value-added product. In “Food wastes and by-products”: nutraceutical & health potential”, Campos-Vega, R. Oomah, B. D., Vergara-Castañeda, H., A. John Wiley & Sons Ltd, New York.

Edgar Martinez-Soberanes, Rana Mustafa and Martin Reaney (2020). Seeds Hulls Utilization. In “Food wastes and by-products”: nutraceutical & health potential”, Campos-Vega, R. Oomah, B. D., Vergara-Castañeda, H., A. John Wiley & Sons Ltd, New York.

Rana Mustafa, Yue He, Youn Young Shim and Martin Reaney (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science and Technology, 53, 2247–2255.

Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch and Martin Reaney, (2018). Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas. Journal of Visualized Experiments, 132, e56305.

Rana Mustafa (2018). Displaced scientists strive to restart professional lives in new lands. Physics Today 71, 4, 24.

Rana Mustafa, Youn Young Shim, Jianheng Shen, Kornsulee Ratanapariyanuch and Martin Reaney (2017). Factors affecting functional properties of aquafaba, water recovered from commercially canned chickpeas. Journal of Experimental Food Chemistry, 3:2 (Suppl).

Yue He, Rana Mustafa, Youn Young Shim and Martin Reaney (2017). Aquafaba replaces egg white in sponge cake. Journal of Experimental Food Chemistry, 3:2 (Suppl).

Rana Mustafa (2017). Migration today: Displaced scientists. Science, Vol. 356, Issue 6339, pp. 698-699.

Aquafaba: A fringe emulsifier goes mainstream. IFT Annual Meeting & Food Expo, Chicago, USA, July 13-15, 2020.

Making aquafaba emulsifier from chickpea, faba bean and other pulses. The 2^nd American Oil Chemists’ Society (AOCS) China Section Conference, Guangzhou, China, November 8-11, 2019.

Aquafaba: an emerging emulsifier from chickpea. Canadian Institute of Food Science and Technology Food Summit, Halifax, Canada, May 21-24, 2019.

Food Futurism and Innovation. Visiting professor global conversation, International Research and Partnerships Office, University of Saskatchewan, Saskatoon, September 25, 2019.

Food futurism: what will our food look like in 2029. Research for a Better World - A Holistic Approach Conference, University of Saskatchewan, Saskatoon, March 1^st, 2019.

Aquafaba, a new oil emulsifier from chickpea. 26^th CAOCS Canadian Lipid & Bioresource Conference 2018 (CLBC 2018), Saskatoon, September 9-11, 2018.

Aquafaba, a new oil emulsifier from chickpeas. Canadian Lipid and Bioresource Conference, Saskatoon, September 9-11, 2018.

Foaming and emulsifying properties of egg white and a new vegan egg substitute aquafaba. International Symposium on Innovations in Plant and Food Sciences, Saskatoon, September 8-10^th, 2017.

Foaming and Emulsifying Properties of Aquafaba. Canada-Korea Conference on Science and Technology, Montreal, August 6-8^th, 2017

Factors affecting functional properties of aquafaba, water recovered from commercially canned chickpeas. 2^nd International Conference on Food Chemistry and Nutrition, Vancouver, BC, July 24-26, 2017.

Aquafaba replaces egg white in sponge cake. 2^nd International Conference on Food Chemistry and Nutrition, Vancouver, BC, July 24-26, 2017.

Development and formulation of new food products, Association Francophone pour le Savoir (ACFAS), University of Saskatchewan, Saskatoon, March 1^st, 2017.

Textural properties and oil uptake of falafel prepared from chickpea and faba bean: a healthy, pulse-based street food. 10th Canadian Pulse Research Workshop, Winnipeg, October 26-28, 2016.

Various sciences are dedicated to increase production, seek value-added, and foster best practices, Economic Forum of the Conseil économique et coopératif de la Saskatchewan (CÉCS) "From the earth to the table", Regina, October 14-19, 2016.

Academic Freedom in a Volatile World, Scholar at Risk network Canada section event, Parliament of Canada, Ottawa, December 8^th, 2016.

Technical Presentation Award, Canada-Korea Conference on Science and Technology (2017).

Scholar Rescue Fund from the Institute of International Education for a post-doctoral fellowship at the University of Saskatchewan, 2016, 2017, and 2018.

Travel award, 10^th Canadian Pulse Research Workshop, 2016.

Certificate of Distinction from Al-Baath University for distinctive career performance during the war, 2014.

Research Grant from the Francophone University Agency for a post-doctoral fellowship at the University of McGill, 2009; and the University of Montreal, 2011.