Dr Yousif is a senior Lecturer at the Tasmanian Institute of Agriculture (TIA) within the Centre for Food Safety and Innovation. He is engaged in teaching and research related to food chemistry, biochemistry, toxicology and technology.
Dr Yousif's research expertise spans food processing, functional food product development, food nutrition, grain postharvest storage, chemical/biochemical analysis of bioactive proteins, carbohydrates and phytochemicals.
Dr Yousif has over twenty years’ experience in tertiary education and food research. He has a PhD in Food Science majoring in food processing, quality, product development and specialising in food chemistry/biochemistry.
He began his career in grain research, followed with varied positions in food science; spanning industry, Government and academic positions. His research focus is on grain processing and value-added food products, in particular wheat, barley, sorghum and Quinoa as well as pulses.
Dr Yousif was Chief Investigator in the food processing industry at the Australian Export Grains Innovation Centre (AEGIC), Perth, WA, Australia. Where he undertook a Grain Research and Development Corporation (GRDC) funded barley malting and brewing research project titled; Research capacity in barley malting and brewing.
He also undertook research for the Department of Primary Industries and Regional Development, Perth, WA, Australia. Where he carried out a Rural Industries Research and Development Corporation (RIRDC), Quinoa biochemical and physical trails, grain quality and saponin.
|Degree||Thesis title||University||Country||Date of award|
Effect of Post-Harvest Storage Conditions on the Physico-Chemical Characteristics and Processing Quality of Adzuki.
University of Queensland
Incorporation of Bovine Dried Blood Plasma (protein) in Biscuit Flour for the Production of Good Quality Pasta.
University of New South Wales
Graduate Certificate in Higher Education
Bachelor’s degree in Agricultural Science
Languages (other than English)
English and Arabic
- Australian Institute of Food Science and Technology
Food science, food technology, food toxicology and safety, food chemistry, biochemistry, food biotechnology and fermentation. Food chemical physical structure, Food function, Food processing, Food biochemical characterisation. Food constituents (carbohydrates, proteins, lipids, and water), vitamins, minerals, natural and synthetic colours, flavours, toxins, anti-nutritional food components.
Dr Yousif has sixteen years of tertiary experience, teaching and training undergraduate and postgraduate students. Between 2004 and 2013, he was employed at Deakin University as a Lecturer in the School of Exercise and Nutrition Sciences, where he contributed to teaching and learning across a range of topics. Prior to this he taught at the University of Queensland, Gatton College whilst undertaking his doctorate. He has successfully studied a Graduate Certificate in Higher Education at Deakin University (2005).
- KLA460 - Food Chemistry and Toxicology
- KAA409 - Applied Project A
- KLA711 - Master of Applied Science Agricultural Science Thesis A
- KLA714 - Master of Applied Science Agricultural Science Thesis B
- KLA717 - Master of Applied Science Microbiology Thesis A
- KLA718 Master of Applied Science Microbiology Thesis B
- XBR211 From bugs to bucks: The business of fermented food and drink
As the Barley and Malting Quality Biochemist at the Australian Export Grains Innovation Centre (AEGIC) in Western Australia, Dr Yousif undertook a malt industry relevant research project in collaboration with malting plants Cargill Malt and Barrett Burston Malting.
Concurrently he delivered the OndeaPro enzyme cocktail barley kernel brewing research innovation project (2014-2016).
The aim of this project was the use of exogenous enzymes to make beer directly from barley as an alternative to the use of malt. The outcome of this project was the successful processing of unmalted barley into beer, elimination of malting costs, and benefits such as lower beer dimethyl sulphide (formed during malting) content. The significance of this project is lowering the carbon foot print of the malting and brewing industry which contributes to the national and international effort in the reduction of greenhouse gases.
Dr Yousif's research is focused on making a difference in food product development, processing, sensory analysis and food nutrition.
He has had considerable experience in functional food component research and product development into everyday food consumables such as bread and pasta, as well as related health studies. His research is specifically related to cereal/pulses (barley, sorghum, wheat, soybean and adzuki bean) quality and the development of innovative cereal/pulse foods containing elevated levels of health functional components such as resistant starch and polyphenolic antioxidants which are key areas of research for nutritional health.
Using his knowledge in ingredient functionality, food chemistry and quality attributes Dr Yousif has developed a sorghum flatbread food product. To enhance the health potential of traditional grain foods he developed a new low glycaemic index, antioxidant rich flatbread by reformulating the flatbread, using high antioxidant/high resistant starch sorghum. This project led to the development of novel sorghum flatbread and two scientific publications.
Dr Yousif used an inter disciplinary approach to carry out a food science project title “Incorporation of Bovine Dried Blood Plasma (protein) in Biscuit Flour for the Production of Good Quality Pasta”. This industry relevant food science innovation project involved undertaking food product development, food processing, sensory analysis and food chemical (protein, fat, carbohydrates, dietary fibre) and physical (Minolta colour measurement, Texture Profile Analysis) analysis. The significance of this project is the development of a shelf stable, nutritious product that may be utilised internationally in times of natural disaster and in lower socioeconomic areas. Furthermore, this project exhibits his ability to innovate though the use of two low value protein sources - bovine blood plasma and wheat proteins to develop a nutritionally value-added pasta product as well as my ability to write and publish the project in a scientifically referred journal.
Collaboration with the Australian Commonwealth Scientific and Industrial Research Organisation (CSIRO), project titled: The effects of post-harvest storage on soybean physical and chemical properties.
To successfully deliver this project Dr Yousif formed a collaboration with CSIRO grain storage research unit at Black Mountain Canberra. Outcomes were the recommendation of the optimal postharvest storage conditions (temperature, humidity and time) for optimal soybean processing quality thereby enhancing export market end user satisfaction, increasing demand for Australian soybeans and ultimately enhancing farmgate returns. This project also resulted in one CSIRO report and two refereed publications as single author.
Dr Yousif carried out production line process analysis of canned cereal meat analogue dog food.
The aim of this work was to troubleshoot the issue of high levels of fines in the final canned product. He studied the food processing line in order to gain an understanding of the process outcome, fault implications and determine related required actions to resolve the defect. He identified the problem, which was due to the extruded analogue meat biopolymer proteins having not coagulated properly in order to develop the correct cross linkage such as cysteine-cystine disulfide bonds. Due to this fact the cereal analogue meat product was still friable due to being at too high a temperature when exiting the oven, being diced and entering the food transfer pump hopper.
Fields of Research
- Crop and pasture post harvest technologies (incl. transportation and storage) (300408)
- Food chemistry and food sensory science (300602)
- Food packaging, preservation and processing (300604)
- Analytical biochemistry (310101)
- Food technology (300607)
- Food sciences (300699)
- Agricultural biotechnology diagnostics (incl. biosensors) (300101)
- Health services and systems (420399)
- Food safety, traceability, certification and authenticity (300605)
- Food nutritional balance (300603)
- Food properties (incl. characteristics and health benefits) (321002)
- Sorghum (260310)
- Grain legumes (260303)
- Wheat (260312)
- Soybeans (260311)
- Barley (260301)
- Non-dairy milk (241307)
- Clinical health (200199)
- Expanding knowledge in the agricultural, food and veterinary sciences (280101)
- Expanding knowledge in the biological sciences (280102)
- Other plant production and plant primary products (269999)
- Prevention of human diseases and conditions (200104)
- Treatment of human diseases and conditions (200105)
Dr Yousif has a Scopus H index of eight, which is a result of publishing 20 journal articles in multi-disciplinary journals such as: Clinical Nutrition (IF 6.8), Free Radical Biology and Medicine (5.78), Food Research International (3.58), Food Chemistry (3.4), Food Reviews International (3.1), Journal of Cereal Science (2.9), Journal of food science (2.0), LWT - Food Science and Technology (1.8), Journal of Food Quality (0.96), Journal of the Institute of Brewing (0.87) and Quality Assurance and Food Safety of Crops and Food (0.56) as well an article published in an industry publication “Australian Rural Science Annual”.
Due to his knowledge/expertise in the area of food science, he is regularly invited to review scientific publications in journals such as: Food Chemistry, European Journal of Nutrition, LWT - Food Science and Technology, Food Research International and Food Reviews International.
Journal Article(20 outputs)
|2023||Yousif AM, Evans DE, 'The progressive changes in malt quality during malt production, barley to kilned malt, in commercial malt houses', Journal of the Institute of Brewing ISSN 0046-9750 (In Press) [Refereed Article]|
Co-authors: Evans DE
|2021||Osama SK, Kerr ED, Yousif AM, Phung TK, Kelly AM, et al., 'Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs', Journal of Proteomics, 242 Article 104221. ISSN 1874-3919 (2021) [Refereed Article]|
Citations: Scopus - 6Web of Science - 4
|2021||Yousif AM, Snowball R, D'Antuono MF, Dhammu Harmohinder S, Sharma Darshan L, 'Water droplet surface tension method - An innovation in quantifying saponin content in quinoa seed', Food Chemistry, 343 Article 128483. ISSN 0308-8146 (2021) [Refereed Article]|
Citations: Scopus - 4Web of Science - 2
|2020||Yousif AM, Evans DE, 'Changes in malt quality during production in two commercial malt houses', Journal of the Institute of Brewing pp. 1-20. ISSN 2050-0416 (2020) [Refereed Article]|
Citations: Scopus - 8Web of Science - 8
Co-authors: Evans DE
|2018||Yousif AM, Evans E, 'The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)', Journal of the Institute of Brewing, 124, (2) pp. 132-142. ISSN 2050-0416 (2018) [Refereed Article]|
Citations: Scopus - 3Web of Science - 2
Co-authors: Evans E
|2016||Yousif AM, 'Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture', Quality assurance and safety of crops and foods, 8, (1) pp. 65-72. ISSN 1757-8361 (2016) [Refereed Article]|
|2015||Khan I, Yousif AM, Johnson SK, Gamlath S, 'Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial', Clinical Nutrition, 34, (3) pp. 415-421. ISSN 0261-5614 (2015) [Refereed Article]|
Citations: Scopus - 55Web of Science - 52
|2014||Khan I, Yousif AM, Johnson SK, Gamlath S, 'Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta', Journal of Food Science, 79, (8) pp. S1560-S1567. ISSN 0022-1147 (2014) [Refereed Article]|
Citations: Scopus - 38Web of Science - 36
|2014||Mason SA, Baptista R, Della Gatta PA, Yousif A, Russell AP, et al., 'High-dose vitamin C supplementation increases skeletal muscle vitamin C concentration and SVCT2 transporter expression but does not alter redox status in healthy males', Free Radical Biology and Medicine, 77 pp. 130-138. ISSN 0891-5849 (2014) [Refereed Article]|
Citations: Scopus - 21Web of Science - 20
|2014||Yousif AM, 'Increased stored soybean dietary fibre concentration is positively correlated to testa darkening measured chromaticity', Journal of Cereal Science, 60, (1) pp. 25-30. ISSN 0733-5210 (2014) [Refereed Article]|
Citations: Scopus - 2Web of Science - 2
|2014||Yousif AM, 'Soybean grain storage adversely affects grain testa color, texture and cooking quality', Journal of Food Quality, 37, (1) pp. 18-28. ISSN 0146-9428 (2014) [Refereed Article]|
Citations: Scopus - 12Web of Science - 11
|2013||Khan I, Yousif A, Johnson SK, Gamlath S, 'Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta', Food Research International, 54, (1) pp. 578-586. ISSN 0963-9969 (2013) [Refereed Article]|
Citations: Scopus - 112Web of Science - 109
|2012||Yousif A, Nhepera D, Johnson S, 'Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability', Food Chemistry, 134, (2) pp. 880-887. ISSN 0308-8146 (2012) [Refereed Article]|
Citations: Scopus - 93Web of Science - 86
|2007||Yousif AM, Kato J, Deeth HC, 'Effect of storage on the biochemical structure and processing quality of adzuki bean (Vigna angularis)', Food Reviews International, 23, (1) pp. 1-33. ISSN 8755-9129 (2007) [Refereed Article]|
Citations: Scopus - 39Web of Science - 31
|2003||Yousif AM, Batey IL, Larroque OR, Curtin B, Bekes F, et al., 'Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties', LWT - Food Science and Technology, 36, (6) pp. 601-607. ISSN 0023-6438 (2003) [Refereed Article]|
Citations: Scopus - 22Web of Science - 21
|2003||Yousif AM, Cranston P, Deeth HC, 'Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta', LWT - Food Science and Technology, 36, (3) pp. 295-302. ISSN 0023-6438 (2003) [Refereed Article]|
Citations: Scopus - 29Web of Science - 23
|2003||Yousif AM, Deeth HC, 'Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis)', Food Chemistry, 81, (2) pp. 169-174. ISSN 0308-8146 (2003) [Refereed Article]|
Citations: Scopus - 17Web of Science - 17
|2003||Yousif AM, Kato J, Deeth HC, 'Effect of storage time and conditions on the seed coat colour of Australian adzuki beans', Food Australia, 55, (10) pp. 479-484. ISSN 1032-5298 (2003) [Refereed Article]|
Citations: Web of Science - 8
|2002||Yousif AM, Deeth HC, Caffin NA, Lisle AT, 'Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)', LWT - Food Science and Technology, 35, (4) pp. 338-343. ISSN 0023-6438 (2002) [Refereed Article]|
Citations: Scopus - 23Web of Science - 20
|2001||Kato J, Yousif AM, Deeth HC, Suzuki MM, Caffin NA, et al., 'Differences in the cooking quality between two adzuki varieties harvested in Australia and stored at different temperatures', Journal of Cookery Science of Japan, 33, (2) pp. 257-266. ISSN 1341-1535 (2001) [Refereed Article]|
Other Public Output(1 outputs)
|2007||Yousif A, Cassells J, 'Storage strategies for novel crops entering the bulk-handling system', CSIRO, Collingwood, Victoria (2007) [Report of Restricted Access]|
Grants & Funding
Number of grants
- To investigate, document and report on opportunities in the growing non-alcoholic malt based global beverage markets. Currently to produce non-alcoholic malt drinks, wort is fermented and back distilled to reduce the alcohol level to below 0.5%. Because of fermentation, most nutrients are lost due to the removal of the biomass which is converted to nutritional products such as Vegemite. Development of innovative non-alcoholic flavoured and carbonated malt drink prototypes is appropriate for consumption as a nutritious non-alcoholic drink suitable for pregnant and breast-feeding women; people who do not drink alcohol and for export markets such as, American, European and African continents, Middle East, Far East and the Indian subcontinent.The aim of this study is to;*Develop a non-alcoholic flavoured and carbonated drink from malted sorghum.*Understand the nutritional quality of the sorghum malt non-alcoholic flavoured drink in relation to the retention of the sorghum grain nutritional properties.*Prepare a business case to produce non-alcoholic malt drink (potentially in partnership with a major brewing company).*Understand the related chemical composition, physical properties and sensory qualities of the non-alcoholic flavoured malt drink.
- Charles Sturt University ($48,000)
- Contract Research
- Administered By
- University of Tasmania
- Research Team
- Yousif A; Blanchard C; Waters D
- 2021 - 2023
Dr Yousif has supervised one PhD student to completion with the project title: “Towards healthy cereal-based food from sorghum - the effect of processing and formulation on glycaemia and satiety”. The project resulted in the doctorate completion and three scientific publications.
In accomplishing his doctorate project, the postgraduate student received a glowing thesis report and the work was published in high quality Quartile 1 international peer reviewed journals that have been cited highly such as:
- 2015 publication in the Journal of Clinical Nutrition cited 31 times.
- 2014 publication in the Journal of Food Science cited 13 times.
- 2013 publication in the Food Research International cited 64 times