Mohamed E El-Megeed

Title: Innovations by Mohamed E El-Megeed

Introduction

Mohamed E El-Megeed is an accomplished inventor based in Cairo, Egypt. He has made significant contributions to the field of food science, particularly in improving the nutritive value of foods. With a total of 2 patents, his work focuses on utilizing mutant microorganisms to enhance food quality.

Latest Patents

El-Megeed's latest patents include methods and compositions for improving the nutritive value of foods. His research involves mutant microorganisms comprising Lactobacillus fermentum Lex.sup.+, which produce lysine in significantly greater quantities than their wildtype counterparts. These microorganisms can be added to sourdough starters to create bread with increased nutritive content, such as flatbread. Additionally, freeze-dried cultures of these microorganisms can be incorporated into cereal grains like wheat to enhance their basic nutritive protein quality. This innovation leads to foodstuffs produced from these grains having improved protein values.

Career Highlights

El-Megeed is affiliated with Montana State University, where he continues to advance his research in food science. His work has garnered attention for its potential to improve dietary nutrition through innovative microbial applications.

Collaborations

El-Megeed collaborates with David C Sands, a fellow researcher, to further explore the applications of his inventions in the food industry.

Conclusion

Mohamed E El-Megeed's contributions to food science through his innovative patents demonstrate the potential of microorganisms in enhancing food quality. His work not only advances scientific knowledge but also has practical implications for improving nutrition in everyday diets.