Tarek Nour Soliman  is a Researcher,Food Industries and Nutrition Division, National Research  Centre,Egypt

Tarek Nour Soliman


Organizing Committee


Food Industries and Nutrition Division, National Research Centre


            Tarek Nour Soliman he is a Researcher in Dairy Department, Industries and Nutrition Division and Centre of Scientific Excellence, Advanced Materials and Nanotechnology Laboratory, National Research  Centre, El-Buhouth St., Dokki, Cairo, Egypt. He specializes in the areas of food biopolymers and colloids, and in particular on the development of functional food-based structured delivery systems for bioactive components.

He has published more than 10 papers in top-ranked international Food Science Journals.

He has done at an application of nanoscience in food science is the encapsulation of bioactive compounds at the nano size for incorporation in some Functional food products.


  1. Soliman, T.N., Farrag A.F.; Shendy A.; and El-Sayed M.M.(2010). Denaturation and Viscosity of Whey Proteins Solutions as Affected by Frozen Storage. 
  2. Awad, R.; Hassan, Z. M., Farrag, A. F.; Magdy, E.; Soliman, T. N. (2015). The use of whey protein isolate in micro-encapsulation of curcumin. 
  3. Farrag, A.F, El-Sayed, M.M, EL-Sheikh, M.M, Shendy, A, and Soliman, T.N. (2016). Effect of Heat Treatments of Whey Proteins Supplemented with Sodium Caseinate on the Emulsions Properties. 
  4. El-Batawy O.I. and Soliman, T. N. (2017). Properties and Shelf Life of Spicy Ricotta Cheese. 
  5. Marwa I. Wahba and  Tarik N. Soliman (2018). Whey protein isolate for the preparation of covalent immobilization beads. Biocatalysis and Agricultural Biotechnology.
  6. Atif Farrag, Tamer Mohammed El-Messery, Marwa Mohamed El-Said, Tarek Nour Soliman and Hala Mohamed Fakhr El-Din (2018). Microencapsulation of Grape Phenolic Compounds Using Whey Proteins as a Carrier Vehicle. 
  7. Tarek Nour Soliman and Mona Abd El Fattah Hassan (2018). Preparation and Characterization of Sustained Released Zinc Citrate Encapsulated in Whey Protein Nanoparticles. 
  8. Tarek N Soliman, Samera H Shehata (2019). Characteristics of stirred fermented camel milk fortified with kiwi and avocado fruits. 
  9. Tarek Nour Soliman, Atif F. Farrag, Hamdy A. Zahran and  Mohamed H Abd El-Salam, (2019). Preparation and Properties Nano-encapsulated Wheat Germ Oil and its Use in the Manufacture of Functional Labneh Cheese. 
  10.  Wedad M. El-Kholy, Tarek N.Soliman, Amira Muhammad G. Darwish, (2019). Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt.


  • B.Sc. Degree: Dairy Science Department, Faculty of Agriculture, AL-Azhar University, with an average grade (Very Good), on June (2003).
  • Master's degree on “Effect of Some Factors on the Physicochemical and Functional Properties of Whey Protein Concentrates” Dairy department, Faculty of Agriculture, AL-Azhar University (2011).
  • Ph.D degree on “The Use of Whey Protein Hydrogel as Potential Encapsulation Matrex for the Delivery of Bioactive Compounds” Dairy Science and Technology, Faculty of Agriculture, Ain Shams University (2016).


Member of Egyptian Society of Food Science and Technology

Member of Egyptian Society of Dairy Science