Hammam, Ahmed R. A.

Assistant Professor
225 Call Hall
Manhattan, KS 66506
785-532-1216
arhammam@ksu.edu

Area(s) of Specialization

Dairy Products Processing
Dairy Ingredients Development
Membrane Filtration Technology
Cheese Technology and Production
Functional Properties of Dairy Foods

Publications

 

Education

B.S. , Assiut University, 2012
M.S. , South Dakota State University, 2019
Ph.D. , South Dakota State University, 2022

Bio Brief

Dr. Ahmed Hammam obtained his bachelor's degree in 2012 in Dairy Science from Assiut University, Egypt. Following graduation, he worked at the Dairy Science Department at Assiut University as a Teaching and Research Assistant, where he was responsible for teaching several courses for undergraduate students and conducting research in dairy manufacturing.

In 2017, Dr. Hammam joined the Dairy and Food Science Department at South Dakota State University (SDSU) as a Graduate Research Assistant to pursue his master's degree in Dairy Manufacturing, which he earned in 2019. He continued his academic journey at SDSU, earning his Ph.D. in Dairy Manufacturing in 2022. During his doctoral studies, he taught dairy products judging courses (2020–2022) and coached the Dairy Products Judging Team at SDSU, leading them to the third place in the Collegiate Dairy Products Evaluation Contest (Milwaukee, WI) in 2022.

Dr. Hammam gained extensive industry experience over the last three years, specializing in dairy processing, product development, and quality improvement. He developed innovative solutions and implemented sustainable practices to enhance efficiency and product quality in dairy manufacturing.

In November 2024, Dr. Hammam joined the Animal Sciences and Industry Department at Kansas State University as an Assistant Professor in Dairy Foods Processing. He currently holds a 60% research and 40% teaching appointment, with responsibilities that include teaching Dairy Foods Processing & Technology (ASI 608), Food Products Evaluation (FDSCI 335), and Advanced Dairy Products Evaluation (FDSCI 435 & FDSCI 735). His research focuses on developing innovative processes to manufacture dairy ingredients using novel technologies such as membrane filtration to meet industry and consumer needs.

Teaching

Dairy Foods Processing & Technology [ASI 608]
Food Products Evaluation [FDSCI 335]
Advanced Dairy Products Evaluation [FDSCI 435]
Advanced Dairy Products Evaluation [FDSCI 735]