‫ﻧﺪاء أﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬

‫ﻣﺒﺎدرة ﻟﺘﻌﺰ ﺰاﻟﺘﻌﺎون ﺑ ن اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺼﻨﺎﻋﺔ‬

‫*)‪2‬آﺑﻞ ‪Academia-Industry Partnership Program to Leverage Economic Growth (APPLE‬‬

‫‪ASRT-APPLE 2‬‬
‫أﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ ﺑﺎﻟﺘﻌﺎون ﻣﻊ ﻣﺮﻛﺰﺗﺤﺪﻳﺚ اﻟﺼﻨﺎﻋﺔ وﻏﺮﻓﺔ اﻟﺼﻨﺎﻋﺎت‬
‫اﻟﻐﺬاﺋﻴﺔ وﺷﻌﺒﺔ اﻷﻟﺒﺎن اﻟﺘﺠﺎر ﺔ ﺑﺪﻣﻴﺎط‬

‫‪-1‬ﺗﺤﺪﻳﺎت ﻗﻄﺎع اﻷﻟﺒﺎن ﺑﺎﻟﺼﻨﺎﻋﺔ اﳌﺼﺮ ﺔ‬

‫‪1-Challenges of Diary Sector in Egyptian Industry (CDSEI):‬‬

‫ﻣﻦ اﻹﻋﻼن أو اﳌﺸﺮوﻋﺎت وأ ﺪاﻓﻬﺎ ﺑﺪون ﻣﻮاﻓﻘﺔ ﻣﺴﺒﻘﺔ ﻣﻦ أﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫*ﻻ ﻳﺠﻮز اﻟ‬
‫ﻳﻮﻟﻴﻮ ‪2022‬‬
‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫اﻤﻟ ﺘـﻮ ـﺎت‬

‫ﻣﻘﺪﻣﺔ‬ ‫‪‬‬
‫اﻟﺸﺮوط ا ﺎﺻﺔ ﺑﺎﻟﻨﺪاء‬ ‫‪‬‬
‫اﻟﺘﻘﺪم واﻟﺘﻘﻴﻴﻢ‬ ‫‪‬‬
‫ﺣﻘﻮق اﳌﻠﻜﻴﺔ اﻟﻔﻜﺮ ﺔ‬ ‫‪‬‬
‫اﻟﺘﻤﻮ ﻞ وﻣﺪة اﻟﺘﻨﻔﻴﺬ‬ ‫‪‬‬
‫وﺳﻴﻠﺔ اﻻﺗﺼﺎل‬ ‫‪‬‬
‫ﻣﺠﺎﻻت اﻟﻨﺪاء‬ ‫‪‬‬

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 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫ﻧـﺪاء أﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬

‫ﺑﺎﻟﺘﻌﺎون ﻣﻊ ﻣﺮﻛﺰﺗﺤﺪﻳﺚ اﻟﺼﻨﺎﻋﺔ وﻏﺮﻓﺔ اﻟﺼﻨﺎﻋﺎت ﻏﺬاﺋﻴﺔ وﺷﻌﺒﺔ اﻷﻟﺒﺎن ﺑﺎﻟﻐﺮﻓﺔ اﻟﺘﺠﺎر ﺔ ﺑﺪﻣﻴﺎط‬

‫ﻣﺒﺎدرة ﻟﺘﻌﺰ ﺰاﻟﺘﻌﺎون ﺑ ن اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺼﻨﺎﻋﺔ‬

‫*)‪2‬آﺑﻞ ‪Academia-Industry Partnership Program to Leverage Economic Growth (APPLE‬‬

‫‪ASRT-APPLE 2‬‬
‫‪-1‬ﺗﺤﺪﻳﺎت ﻗﻄﺎع اﻷﻟﺒﺎن ﺑﺎﻟﺼﻨﺎﻋﺔ اﳌﺼﺮ ﺔ‬

‫‪Challenges of Diary Sector in Egyptian Industry (CDSEI):‬‬

‫اﳌﻘﺪﻣﺔ‬

‫ﻌﻠﻦ أﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ ﻋﻦ ﻓﺘﺢ ﺑﺎب ﺗﻠﻘﻲ ﻣﻘ ﺮﺣﺎت ﻣﺸﺮوﻋﺎت ﺑﺤﻮث ﺗﻄﺒﻴﻘﻴﺔ وﺣﻠﻮل ﺗﻜﻨﻮﻟﻮﺟﻴﺔ‬
‫ﻣﺒﺎدرة أﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ‬ ‫اﻗﺘﺼﺎدﻳﺔ ﻤﻟﺠﺎ ﻬﺔ ﻌﺾ اﻟﺘﺤﺪﻳﺎت اﻟ ﺗﻮاﺟﮫ اﻟﺼﻨﺎﻋﺔ اﻤﻟ ﻠﻴﺔ‪ .‬ﻣﺒﺎدرة آﺑﻞ‬
‫واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ ﻟﺘﻌﺰ ﺰ اﻟﺘﻌﺎون ﺑ ن اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺼﻨﺎﻋﺔ ﻬﺪف ﺗﺤﻘﻴﻖ ﻧﻤﻮ اﻗﺘﺼﺎدي وﻣﻌﺎوﻧﺔ اﻟﺪوﻟﺔ ﺗﻘﻠﻴﻞ ﻓﺎﺗﻮرة‬
‫اﻻﺳﺘ ﺮاد و ﻌﺰ ﺰ اﻟﻘﺪرة اﻟﺘﻨﺎﻓﺴﻴﺔ ﻟﻠﺼﻨﺎﻋﺔ اﻟﻮﻃﻨﻴﺔ و ﻌﻤﻴﻖ اﻟﺘﺼ ﻴﻊ اﻤﻟ وﺗﺄ ﻰ ﺿﻤﻦ ا ﻄﺔ اﻟﺘﻨﻔﻴﺬﻳﺔ اﻟﺜﺎﻧﻴﺔ‬
‫ﻟﻸﻛﺎدﻳﻤﻴﺔ ‪ 2022-2018‬واﳌﻌﺘﻤﺪة ﻣﻦ ﻣﺠﻠﺲ اﻷﻛﺎدﻳﻤﻴﺔ ‪ 11‬اﺑﺮ ﻞ ‪ 2021‬ﺟﻠﺴﺔ رﻗﻢ ‪ ،177‬اﳌﺸﺮوﻋﺎت اﳌﻌﻠﻦ ﻋ ﻬﺎ‬
‫اﳌﺮﺣﻠﺔ اﻟﺜﺎﻧﻴﺔ ﺿﻤﻦ ا ﻄﺔ اﻟﺘﻨﻔﻴﺬﻳﺔ ﻻﺳ ﺮاﺗﻴﺠﻴﺔ وزارة اﻟﺘﻌﻠﻴﻢ اﻟﻌﺎ واﻟﺒﺤﺚ اﻟﻌﻠ واﻟ أﻋﺪ ﻬﺎ اﻷﻛﺎدﻳﻤﻴﺔ ﻋﻦ أوﻟﻮ ﺎت‬
‫واﺳﺘﻌﺪادات اﻟﺒﺤﺚ اﻟﻌﻠ ﳌﺮﺣﻠﺔ ﻣﺎ ﻌﺪ ﻛﻮروﻧﺎ‪ ،‬وﻗﺪ ﺗﻢ ﺑﺎﻟﻔﻌﻞ اﻟﺒﺪء ﺗﻨﻔﻴﺬ ﻌﺾ اﳌﺸﺮوﻋﺎت واﳌﺒﺎدرات ﻣﺜﻞ إ ﺸﺎء‬
‫ﺷﺒﻜﺔ ﻗﻮﻣﻴﺔ ﳌﻌﺎﻣﻞ اﻷﻣﺎن ا ﻴﻮي ﻣﻦ اﳌﺴﺘﻮى اﻟﺜﺎﻟﺚ ودﻋﻢ ﻣﺸﺮوﻋﺎت ﻣﺠﺎل اﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎت اﻟﺒﺎزﻏﺔ وﻋﻠﻮم اﳌﺴﺘﻘﺒﻞ‬
‫)‪ (EFFECT‬واﻟﻌﻠﻮم اﻷﺳﺎﺳﻴﺔ ﻣﻦ ﺧﻼل اﻟ ﻬﻮض ﺑ ﻠﻴﺎت اﻟﻌﻠﻮم ا ﻮﻣﻴﺔ )‪ ،(Science Up‬واﳌﺸﺮوﻋﺎت اﳌﻮ ﺔ أدﻧﺎﻩ‬
‫ﻣﺸﺮوﻋﺎت ﺗﻄﺒﻴﻘﻴﺔ ﺗﻤﺜﻞ أوﻟﻮ ﺔ ﻗﺼﻮى وﺗﺒ ﻋ ا ﺠﻬﻮد واﳌﺸﺮوﻋﺎت اﻟﺴﺎﺑﻘﺔ وﻟ ﺴﺖ ﻟﺪﻋﻢ ﺑﺤﻮث أﺳﺎﺳﻴﺔ‪.‬‬

‫اﳌﺸﺮوﻋﺎت اﳌﻌﻠﻦ ﻋ ﻬﺎ ﻣﺸﺮوﻋﺎت ﻗﻮﻣﻴﺔ ﺗﺤﺘﺎج ﻓﺮق ﺑﺤﺜﻴﺔ ﻗﻮ ﺔ وﻣﺘ ﺎﻣﻠﺔ وﻣﻠ ﻣﺔ وﺗﺮﻏﺐ ﺗﺤﻘﻴﻖ إﻧﺠﺎز ﻓﻌ ﻋ أرض‬
‫اﻟﻮاﻗﻊ وﻣﺆﺳﺴﺎت ﻣﺘﻌﺎوﻧﺔ وﻣﺘ ﺎﻣﻠﺔ وداﻋﻤﺔ و ﻌﺎون وﺛﻴﻖ وﺣﻘﻴﻘﻲ ﺑ ن ﻣﺆﺳﺴﺎت اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺼﻨﺎﻋﺔ واﻟﻘﻄﺎع ا ﺎص‬
‫وﺗﻨﻔﻴﺬ ﻓﻮري أو أﻗﺼﺮ وﻗﺖ ﻣﻤﻜﻦ‪.‬‬

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 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫اﻟﺸﺮوط ا ﺎﺻﺔ ﺑﺎﻟﻨﺪاء‬

‫ﺴ ﻬﺪف ﺬا اﻹﻋﻼن اﻟﺒﻨﺎء ﻋ ﻧﺘﺎﺋﺞ اﳌﺸﺮوﻋﺎت واﻟﺪراﺳﺎت واﻷﺑﺤﺎث اﻟﺴﺎﺑﻘﺔ )ﻣﺨﺮﺟﺎت اﻟﺒﺤﺚ اﻟﻌﻠ ( وﺗﻄﻮ ﺮ ﺎ‬ ‫‪‬‬
‫واﺳﺘﻜﻤﺎل ﻌﺾ اﻟﺪراﺳﺎت اﻟﺘﺄﻛﻴﺪﻳﺔ ودراﺳﺎت ا ﺠﺪوى وﺗﺼ ﻴﻊ اﻟﻨﻤﺎذج اﻟﺼﻨﺎﻋﻴﺔ ﻬﺪف ﻧﻘﻞ وﺗﻄﺒﻴﻖ و ﺴﻮ ﻘﻬﺎ‬
‫ﻳﺠﺐ اﻟﺮﺟﻮع ﻟ ﺠﺪول اﻟﺰﻣ اﳌﺮﻓﻖ ﳌﻌﺮﻓﺔ ﻣﻮاﻋﻴﺪ اﻹﻋﻼن ﻋﻦ اﻟ ﺮاﻣﺞ‬ ‫‪‬‬
‫ﺗﻘﺪﻳﻢ اﳌﻘ ﺮﺣﺎت ﻣﻦ ﺧﻼل ﻣﻮﻗﻊ اﻷﻛﺎدﻳﻤﻴﺔ ﻓﻘﻂ ‪www.asrt.sci.eg‬‬ ‫‪‬‬
‫ﻻ ﺗﻘﺒﻞ أﻳﺔ ﻣﻘ ﺮﺣﺎت ﺴﻠﻢ ﻣﺒﺎﺷﺮة إ اﻷﻛﺎدﻳﻤﻴﺔ أو ﺑﺎﻟ ﺮﻳﺪ اﻟﻌﺎدي أو ﺑﺎﻟ ﺮﻳﺪ اﻹﻟﻜ ﺮو ﻲ‪ ،‬و ﻤﻜﻦ ﺗﻘﺪﻳﻢ اﳌﻘ ﺮﺣﺎت‬ ‫‪‬‬
‫ﺑﺎﻟﻠﻐﺔ اﻟﻌﺮﺑﻴﺔ أو اﻹﻧﺠﻠ ﻳﺔ ﺷﺮط وﺟﻮد ﻣ ﺺ ﻋﺮﺑﻲ وﻣ ﺺ إﻧﺠﻠ ي‬
‫أﻳﺔ ﻣﻘ ﺮﺣﺎت ﻻ ﺗﻘﺪم ﻃﺒﻘﺎ ﻟﻠﻨﻤﺎذج اﳌﻮﺟﻮدة ﻋ ﻣﻮﻗﻊ اﻷﻛﺎدﻳﻤﻴﺔ ﻟﻦ ﻳﺘﻢ اﻻﻟﺘﻔﺎت إﻟ ﻬﺎ‬ ‫‪‬‬
‫ﻗﺒﻮل اﳌﻘ ﺮح ﻓﻨﻴﺎ ﻻ ﻌ اﻟ ام اﻷﻛﺎدﻳﻤﻴﺔ ﺑﺘﻤﻮ ﻠﮫ ﺣﻴﺚ ﻳﺘﻢ ﺗﻤﻮ ﻞ اﳌﺸﺎر ﻊ اﳌﻘ ﺮﺣﺔ ﺣﺴﺐ اﻟﺘﻤﻮ ﻞ اﳌﺘﺎح وأوﻟﻮ ﺎت‬ ‫‪‬‬
‫اﻟﺪوﻟﺔ واﻟﻘﺎﺑﻠﻴﺔ ﻟﻠﺘﻄﺒﻴﻖ وا ﺠﺪوى اﻻﻗﺘﺼﺎدﻳﺔ ﻣﻦ اﳌﺸﺮوع‬
‫ﻌﺪ اﺟﺘﻴﺎز اﳌﻘ ﺮح اﳌﺮﺣﻠﺔ اﻷو و اﻟﻘﺒﻮل اﻟﻔ ﺳﻴﺨﻀﻊ اﳌﻘ ﺮح ﳌﺮﺣﻠﺔ ﺗﻘﻴﻴﻢ ﺛﺎﻧﻴﺔ ﻣﻦ ﻗﺒﻞ اﻟ ﺠﺎن اﻟﻔﻨﻴﺔ اﻤﻟ ﺘﺼﺔ‬ ‫‪‬‬
‫ﺑﺎﻷﻛﺎدﻳﻤﻴﺔ ﺣﻴﺚ ﺳ ﺘﻢ ﻣﻨﺎﻗﺸﺔ اﻟﻔﺮ ﻖ اﻟﺒﺤ )اﻟﺒﺎﺣﺚ اﻟﺮﺋ ﺴ ( ﺧﻄﺘﮫ اﻟﺘﻨﻔﻴﺬﻳﺔ واﳌﻮازﻧﺔ اﳌﻘ ﺮﺣﺔ وﺑﻨﻮد اﻟﺼﺮف‬
‫واﻟﻔﺮ ﻖ اﻟﺒﺤ وﻗﺪرﺗﮫ ﻋ اﻟﺘﻨﻔﻴﺬ اﻟﻮﻗﺖ اﻤﻟ ﺪد وﻣﺪى إﳌﺎﻣﮫ ﺑﺎﳌﻘ ﺮح ودور اﳌﺆﺳﺴﺔ أو اﳌﺆﺳﺴﺎت اﳌﺸﺎرﻛﺔ‬
‫اﻟﺘﻨﻔﻴﺬ وﺣﻘﻮق اﳌﻠﻜﻴﺔ و ﺣﻘﻮق اﻟ ﺸﺮ ‪....‬إ ‪ ،‬وﺑﻨﺎء ﻋ درﺟﺎت ﺗﻘﻴﻴﻢ اﳌﺮﺣﻠﺘ ن )اﻟﻔﻨﻴﺔ واﻟﻌﺮض اﻟﺘﻘﺪﻳ ( ﺳ ﺘﻢ‬
‫ﺗﺮﺗ ﺐ اﳌﻘ ﺮﺣﺎت ﺣﺴﺐ اﻟﺪرﺟﺎت وﺳ ﺘﻢ ﺗﻤﻮ ﻞ اﳌﻘ ﺮﺣﺎت اﻟ ﺣﺼﻠﺖ ﻋ أﻋ اﻟﺪرﺟﺎت ﺿﻮء اﻟﺘﻤﻮ ﻞ اﳌﺘﺎح‪.‬‬
‫ﺬا اﻟﻨﺪاء ﻟ ﺲ ﻟﺘﻤﻮ ﻞ ﻣﺸﺮوﻋﺎت ﺑﺤﺜﻴﺔ ﺑﻞ ﻮ ﻧﺪاء ﻹﻳﺠﺎد ﺣﻠﻮل ﺗﻜﻨﻮﻟﻮﺟﻴﺔ ﻣﺒﺘﻜﺮة ودﻋﻢ ﺑﺤﻮث اﻟﺘﻄﻮ ﺮ واﻟﺒﺤﻮث‬ ‫‪‬‬
‫اﻟﺘﻄﺒﻴﻘﻴﺔ‪ ،‬و ﺠﺐ أن ﻌﺘﻤﺪ اﳌﺸﺎر ﻊ اﳌﻘ ﺮﺣﺔ ﻋ ﻧﺘﺎﺋﺞ أﺑﺤﺎث ودراﺳﺎت ﺳﺎﺑﻘﺔ‪ ،‬و ﺴﺎ ﻢ ﺗﻄﻮ ﺮ ﺗﻜﻨﻮﻟﻮﺟﻴﺎت‬
‫ﺗﺼ ﻴﻌﻬﺎ وﺧﻠﻖ ﻓﺮص ﻋﻤﻞ‬ ‫ﻣﻮﺟﻮدة ﻟﺘﺤﺴ ن ﻗﺪر ﻬﺎ اﻟﺘﻨﺎﻓﺴﻴﺔ وﺟﺪوا ﺎ اﻻﻗﺘﺼﺎدﻳﺔ وز ﺎدة اﳌ ﻮن اﻤﻟ‬
‫ﻳﺠﺐ أن ﻳ ﻮن ﺗﺨﺼﺺ اﻟﺒﺎﺣﺚ اﻟﺮﺋ ﺴ ﻣﺘﻤﺎﺷﻴﺎ ﻣﻊ اﻤﻟﺠﺎل اﳌﺘﻘﺪم إﻟﻴﮫ‬ ‫‪‬‬
‫ﻳﺠﺐ أن ﺗ ﻮن اﻟﻔﻜﺮة ﻣﺒﺘﻜﺮة وﻗﺎﺑﻠﺔ ﻟﻠﺘﻄﺒﻴﻖ واﻟ ﺴﻮ ﻖ وﻟﻬﺎ ﻋﺎﺋﺪ اﻗﺘﺼﺎدي أو اﺟﺘﻤﺎ ﻣﻠﻤﻮس‬ ‫‪‬‬
‫ﺳﺘ ﻮن اﻷوﻟﻮ ﺔ ﻟﻠﻤﺸﺎر ﻊ اﻟ اﻧﺘﻬ ﻓﺮ ﻖ ﻋﻤﻠﻬﺎ اﻟﺒﺤ ﻣﻦ اﻟﺒﺤﻮث اﻷﺳﺎﺳﻴﺔ وﻟﺪ ﻬﺎ ﺧ ﺮات ﺗﻄﺒﻴﻘﻴﺔ ﻧﺎﺟ ﺔ وﻣﻮﺛﻘﺔ‬ ‫‪‬‬
‫اﻤﻟﺠﺎل أو ﻟﺪ ﻬﺎ ﺑﺮاءة اﺧ ﺮاع أو ﻧﻤﻮذج أو‬
‫ﺳﺘ ﻮن اﻷوﻟﻮ ﺔ ﻟﻠﻤﻘ ﺮﺣﺎت ﻗﺼ ﺮة اﻷﻣﺪ ﻣﺤﺪدة اﻷ ﺪاف ﻣﺘﻌﺪدة اﻟﺘﺨﺼﺼﺎت وﻣﻦ ﺟﻬﺎت ﺑﺤﺜﻴﺔ وذات ﻣﻮازﻧﺔ‬ ‫‪‬‬
‫ﻣﻨﺎﺳﺒﺔ‬
‫أن ﻳ ﻮن اﻟﺒﺎﺣﺚ اﻟﺮﺋ ﺴ ﻣﺼﺮي ا ﺠ ﺴﻴﺔ وﺗﺎ ﻊ ﺠﻬﺔ ﺑﺤﺜﻴﺔ ﻣﺼﺮ ﺔ أو وﺣﺪات اﻟﺒﺤﻮث واﻟﺘﻄﻮ ﺮ اﻟﺼﻨﺎﻋﺔ اﳌﺼﺮ ﺔ‬ ‫‪‬‬
‫وﺗﺨﻀﻊ ﻟﻘﻮاﻧ ن اﳌﺎﻟﻴﺔ اﳌﺼﺮ ﺔ واﻟﺮﻗﺎﺑﻴﺔ‬
‫أﻻ ﻳ ﻮن ﻟﻠﻤﺘﻘﺪم أﻛ ﺮ ﻣﻦ ﻣﺸﺮوع واﺣﺪ ﺟﺎري ﺗﻤﻮ ﻠﮫ ﺑﺎﻷﻛﺎدﻳﻤﻴﺔ وﻗﺖ اﻟﺘﻌﺎﻗﺪ‬ ‫‪‬‬
‫ﻻ ﻣﺎ ﻊ ﻛﻮن اﻟﺒﺎﺣﺚ اﻟﺮﺋ ﺴ ﺗﺎ ﻊ ﺠﻬﺔ ﺑﺤﺜﻴﺔ ﺣ ﻮﻣﻴﺔ أو ﺧﺎﺻﺔ أو ﻣﻨﻈﻤﺎت أ ﻠﻴﺔ‬ ‫‪‬‬
‫اﳌﺘﻘﺪم ﻟ ﺲ ﺣﺎﺟﺔ ﻟﺸﺮ ﻚ ﺻﻨﺎ ﺣﻴﺚ أن اﻷﻛﺎدﻳﻤﻴﺔ ﺴﻘﺖ ﻣﻊ اﻟﺸﺮ ﻚ اﻟﺼﻨﺎ ﻟﻠﻤﺒﺎدرة واﻟﺬي ﺳ ﺘﻢ اﻹﻓﺼﺎح‬ ‫‪‬‬
‫ﻋﻨﮫ ﻋﻨﺪ اﻟﺘﻌﺎﻗﺪ‬

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 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫اﻟﺘﻘﺪم واﻟﺘﻘﻴﻴﻢ‬

‫• اﻹﻋﻼن ﻋ اﳌﻮﻗﻊ اﻹﻟﻜ ﺮو ﻲ ﻟﻸﻛﺎدﻳﻤﻴﺔ وﺑﺪء اﻟﺘﻘﺪم‬

‫‪16/7/2022‬‬

‫• اﳌﻮﻋﺪ اﻟ ﻬﺎﺋﻲ ﻟﺘﻠﻘﻲ اﳌﻘ ﺮﺣﺎت ) ﻬﺎﻳﺔ اﻟﺘﻘﺪم(‪Deadline‬‬

‫‪16/8/2022‬‬
‫• اﻋﻼن ﻧ ﻴﺠﺔ اﳌﺮﺣﻠﺔ اﻷو )اﻟﺘﻘﻴﻴﻢ اﻟﻔ ( ودﻋﻮة اﻟﻔﺎﺋﺰ ﻦ ﻟﻠﺘﻘﺪم ﺑﺎﻟﻌﺮوض‬
‫اﻟﺘﻘﺪﻳﻤﻴﺔ ‪Online Presentation‬‬
‫‪5/9/2022‬‬

‫• اﻋﻼن اﻟﻨ ﻴﺠﺔ اﻟ ﻬﺎﺋﻴﺔ ﻟﻠﻤﻘ ﺮﺣﺎت اﻟﻔﺎﺋﺰة ﺑﺎﳌﺮﺣﻠﺔ اﻟ ﻬﺎﺋﻴﺔ‬

‫‪15/9/2022‬‬

‫• ﺑﺪاﻳﺔ اﻟﺘﻌﺎﻗﺪ‬
‫‪2/10/2022‬‬

‫• ﺻﺮف اﻟﺪﻓﻌﺔ اﻷو وﺑﺪاﻳﺔ اﻟﺘﻨﻔﻴﺬ‬

‫‪10/10/2022‬‬

‫ﺣﻘﻮق اﳌﻠﻜﻴﺔ اﻟﻔﻜﺮ ﺔ‬

‫ﺳ ﺘﻢ ﻣﻨﺎﻗﺸﺔ ﺣﻘﻮق اﳌﻠﻜﻴﺔ اﻟﻔﻜﺮ ﺔ وﻣﺎ ﻳ ﺮﺗﺐ ﻋﻠ ﻬﺎ ﻣﻦ ﺑﺮاءات اﺧ ﺮاع وﻣ ﺎﺳﺐ ﻣﺎدﻳﺔ وأرﺑﺎح ﺣﺎﻟﺔ ﺑﺤﺎﻟﺔ‪ ،‬ﺣﺴﺐ‬ ‫‪.1‬‬
‫ﻣﺴﺘﻮى اﻻﺑﺘ ﺎر وا ﺠﺎ ﺰ ﺔ اﻟﺘﻜﻨﻮﻟﻮﺟﻴﺔ ودور ﻛﻞ ﺷﺮ ﻚ ﺑﻤﺎ ﺑﺘﻮاﻓﻖ ﻣﻊ ﺟﻤﻴﻊ اﻷﻃﺮاف وﻃﺒﻘﺎ ﻷﺣ ﺎم اﻟﻘﺎﻧﻮن رﻗﻢ ‪82‬‬
‫ﻟﺴﻨﺔ ‪2002‬‬
‫ﻳﺠﺐ اﻹﺷﺎرة ﳌﻨﺤﺔ اﻷﻛﺎدﻳﻤﻴﺔ وﺷﻜﺮ اﻷﻛﺎدﻳﻤﻴﺔ اﻟ ﺸﺮ اﻟﻌﻠ واﳌﺆﺗﻤﺮات واﻹﻋﻼم وﻻ ﻳﺘﻢ اﻟ ﺸﺮ ﺑﺄي ﺻﻮرة ﻣﻦ‬ ‫‪.2‬‬
‫اﻟﺼﻮر ﺑﺪون ﻣﻮاﻓﻘﺔ ﻛﺘﺎﺑﻴﺔ ﻣﻦ اﻷﻛﺎدﻳﻤﻴﺔ‬
‫زﻣﻼء أﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ )أﻋﻀﺎء اﻤﻟﺠﺎﻟﺲ اﻟﻨﻮﻋﻴﺔ واﻟ ﺠﺎن اﻟﻘﻮﻣﻴﺔ( ﻳﺤﻖ ﻟﻬﻢ إﺿﺎﻓﺔ اﺳﻢ‬ ‫‪.3‬‬
‫اﻷﻛﺎدﻳﻤﻴﺔ اﻟﺘﻌﺮ ﻒ ﺑﻚ اﻟ ﺸﺮ اﻟﻌﻠ ‪.Second Affiliation‬‬
‫اﳌﺸﺮوﻋﺎت اﳌﻘﺒﻮﻟﺔ ﺳﻮف ﻳﺘﻢ ﺗﻨﻔﻴﺬ ﺎ ﺴﺎب اﻷﻛﺎدﻳﻤﻴﺔ وأي ﻌﺎﻣﻼت ﺗﺘﻢ ﻋ ﻣﺨﺮﺟﺎت اﳌﺸﺮوع ﺗﺘﻢ ﻣﻦ ﺧﻼل‬ ‫‪.4‬‬
‫اﻷﻛﺎدﻳﻤﻴﺔ ﻛﺠﻬﺔ داﻋﻤﺔ وﻣﺎﻟﻜﺔ ﻟﻠﻤﺸﺮوع‪.‬‬

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 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫اﻟﺘﻤﻮ ﻞ وﻣﺪة اﻟﺘﻨﻔﻴﺬ‬

‫‪ ‬اﻟﺘﻤﻮ ﻞ ﻳﻜﻮن ﺣﺪود اﳌﻄﻠﻮب ﻣﻦ أﻋﻤﺎل ﻟﻠﻤﺸﺮوع و ﺘﻮاﻓﻖ ﻣﻊ اﳌﺪى اﻟﺰﻣ واﳌﺘﻄﻠﺒﺎت أﻗﻞ ا ﺪود‬
‫‪ ‬ﻣﺪة اﻟﺘﻨﻔﻴﺬ ﻟﻠﻤﻘ ﺮﺣﺎت ا ﺜﻴﺔ ﺑﺎﻤﻟ ﻮر اﻷول ﺗﺘﻢ ﻣﺪة ﻻ ﺗﺘﺠﺎوز ‪ 24‬ﺷﻬﺮ ‪ ،‬أﻣﺎ ﻣﻘ ﺮﺣﺎت اﻤﻟ ﻮر اﻟﺜﺎ ﻲ‬
‫واﻟﺜﺎﻟﺚ ﺗﺘﻢ ﻣﺪة ﻻﺗﺘﺠﺎوز ‪ 9‬أﺷﻬﺮ‬

‫ﳌﺰ ﺪ ﻣﻦ اﳌﻌﻠﻮﻣﺎت‬

‫اﻟ ﺮﻳﺪ اﻹﻟﻜ ﺮو ﻲ‬ ‫ﺺ اﳌﺴﺌﻮل‬ ‫اﻟ‬

‫د‪ .‬ﻴﺎم ﺣﻠ اﺑﺮا ﻴﻢ‬
‫‪haiamhelmy@gmail.com‬‬
‫ﻣﺪﻳﺮ ﻋﺎم اﻟ ﺴﻮ ﻖ اﻟﺘﻜﻨﻮﻟﻮ ﺑﺄﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬

‫‪Page 6 of 17‬‬
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫ﻣﺤﺎور اﻟﻨﺪاء‬

‫اﻤﻟ ﻮر اﻷول‪ :‬ﺗﺤﺪﻳﺎت ﻗﻮﻣﻴﺔ‬

‫‪ -1‬إﻧﺘﺎج ﻣﺎدة ﺣﺎﻓﻈﺔ )ﻃﺒﻴﻌﻴﺔ( ﻟﻠ ن ودراﺳﺔ ﺗﺄﺛ ﺮ ﺎ ﻋ ﻣﻜﻮﻧﺎت اﻟﻠ ن‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬إﻧﺘﺎج ﻣﺎدة ﺣﺎﻓﻈﺔ ﻃﺒﻴﻌﻴﺔ ودراﺳﺔ ﺗﺄﺛ ﺮ ﺎ ﻋ اﻟﻠ ن ﻻﻃﺎﻟﺔ ﻣﺪة ﺣﻔﻆ اﻟﻠ ن ﻣﻦ ‪ 8‬ﺳﺎﻋﺎت ا ‪ 11‬ﺳﺎﻋﺔ وﺑﻴﺎن‬
‫ﻧﺘﺎﺋﺠﻬﺎ واﻟﻌﻤﻞ إ اﻧﺘﺎﺟﻬﺎ ﺻﻮرة ﻛ ﺴﻮﻻت ﺳﻬﻠﺔ اﻟﺘﺪاول وآﻣﻨﺔ وذﻟﻚ ﻣﺜﻞ ﻻﻛﺘﻮﺑ ﺮوﻛﺴﻴﺪﻳﺰ‪ /‬ﻓﻮق أﻛﺴﻴﺪ اﻟﻬﻴﺪروﺟ ن‬
‫ﺑﺎﻻﺗﻔﺎق ﻣﻊ أﺣﺪي ﺷﺮﻛﺎت اﻷدو ﺔ ﻟﺘﻮز ﻌﻬﺎ وﻣﺨﺎﻃﺒﺔ ا ﺠﻬﺎت اﳌﻌﻨﻴﺔ ﻬﺎ‪.‬‬
‫‪ -2‬اﺟﺮاء اﻟﺘﺠﺎرب ﻹﻧﺘﺎج ﻣﻨﻔﺤﺔ ﻧﺒﺎﺗﻴﺔ أو ﻣﻴﻜﺮوﺑﻴﺔ ﺑﺪﻳﻠﺔ ﻟﻠﻤﻨﻔﺤﺔ ا ﻴﻮاﻧﻴﺔ ودراﺳﺔ ا ﺠﺪوى اﻻﻗﺘﺼﺎدﻳﺔ ﻟﻬﺎ‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬إﺟﺮاء اﻟﺪراﺳﺎت اﳌﻮﺳﻌﺔ ﻹﻧﺘﺎج ﻣﻨﻔﺤﺔ ﺑﻜﺘ ﺮﻳﺔ أو ﻧﺒﺎﺗﻴﺔ ﺷﺒ ﻬﺔ ﺑﺎﳌﻨﻔﺤﺔ ا ﻴﻮاﻧﻴﺔ ﻣﻦ ﺣﻴﺚ ﺻﻔﺎ ﻬﺎ ﻻﺳﺘﺨﺪاﻣﻬﺎ‬
‫ﺻﻨﺎﻋﺔ ا ﺠ ن اﻟﺪﻣﻴﺎﻃﻲ وا ﺠ ن اﻟﺮاس‪.‬‬

‫‪ -3‬إﻧﺘﺎج ﺑﺎدﺋﺎت ﻟﺼﻨﺎﻋﺔ ا ﺠ ن اﻟﺮاس واﻟﺪﻣﻴﺎﻃﻲ واﻟﺜﻼﺟﺔ‬

‫ً‬
‫اﻟﺘﻮﺻﻴﻒ‪ :‬اﺳﺘﺤﺪاث وإﻧﺘﺎج ﺑﺎدئ ﻟ ﺠ ن اﻟﺮاس اﳌﺼﺮي وا ﺠ ن اﻟﺪﻣﻴﺎﻃﻲ واﻟﺜﻼﺟﺔ ﻌﺰل اﳌﻴﻜﺮوﺑﺎت ﻣﻌﻤﻠﻴﺎ واﻟﺘﻌﺮف ﻋﻠ ﻬﺎ‬
‫وﻣﻌﺎ ﺠ ﻬﺎ وراﺛﻴﺎ ﻣﻦ أﺟﻞ اﻟﻮﺻﻮل ﻟﻨﻮع ﺑﺎدئ ﻳﺘﻢ ﻌﻤﻴﻤﮫ واﺳﺘﺨﺪاﻣﮫ ﻌﺪ ﺗﻄﺒﻴﻘﮫ ﻹﻧﺘﺎج ا ﺠ ن اﻟﺮاس واﻟﺜﻼﺟﺔ واﻟﺪﻣﻴﺎﻃﻲ‪.‬‬

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 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫اﻤﻟ ﻮر اﻟﺜﺎ ﻲ‪ :‬ﺗﺤﺪﻳﺎت ﺻﻨﺎﻋﺔ اﻷﻟﺒﺎن واﻷﺟﺒﺎن ﺑﺄﻧﻮاﻋﻬﺎ‬

‫‪ -1‬ﻃﺮق ﺗﻜﻨﻮﻟﻮﺟﻴﺔ ﺳﺮ ﻌﺔ ودﻗﻴﻘﺔ ﻟﻠﻜﺸﻒ ﻋﻦ ﻏﺶ اﻷﻟﺒﺎن ‪ ،‬وﺗﻮﺻﻴﻒ ا ﻮاص اﻟﻔ ﻳﺎﺋﻴﺔ‬

‫واﳌﻴﻜﺮوﺑﻴﻮﻟﻮﺟﻴﺔ واﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻠ ن ا ﺎم اﳌﻮرد ﻟﻠﻤﺼﺎ ﻊ واﻟﻠ ن اﻟﺴﺎﺋﺐ اﳌﺘﺪاول اﻷﺳﻮاق‬

‫اﻟﺘﻮﺻﻴﻒ‪:‬‬

‫‪ ‬اﻟﺘﻄﺒﻴﻖ ﻋ ﻋﻴﻨﺎت اﻟﻠ ن اﳌﻮردة وﺣﺼﺮأي ﻃﺮق ﺟﺪﻳﺪة وﻋﻤﻞ ﻧﻈﺎم ﻟﻠﻜﺸﻒ ﻋ ﻬﺎ‬
‫‪ ‬اﻟﻘﻴﺎم ﺑﺘﺤﻠﻴﻼت ﻛﻴﻤﻴﺎﺋﻴﺔ ﻛﺎﻣﻠﺔ ﻟﻸﻟﺒﺎن اﳌﻮردة ﻟﻠﻤﺼﺎ ﻊ واﳌﻌﺎﻣﻞ ﻣﻦ أﻛ ﺮﻣﻦ ﻣﺼﺪر‬
‫ً‬
‫وﻣﻮرد وﺗﺤﺪﻳﺪ ﺴﺐ اﻟﺘﻠﻮث ﻬﺎ و ﺴﺐ اﳌﻜﻮﻧﺎت اﻟﺮﺋ ﺴﻴﺔ وأﻳﻀﺎ ﻗﻴﺎس ﺴﺐ اﳌﻌﺎدن‬
‫اﻟﺜﻘﻴﻠﺔ ان وﺟﺪت واﻷﻓﻼﺗﻮﻛﺴ ﻨﺎت وﻏ ﺮ ﺎ ﻟﻠﻮﺻﻮل ﻟﺪراﺳﺔ ﺣﺎﻟﺔ ﻟﺴﻮق اﻷﻟﺒﺎن‬
‫اﳌﻮردة‪.‬‬

‫‪ -2‬ﺗﻘﻴﻴﻢ ﺣﺴ وﻛﻴﻤﺎوي وﻣﻴﻜﺮوﺑﻴﻮﻟﻮ ﻟﻠﻤﻌﺎﻣﻼت ا ﺮار ﺔ ﻟ ﺠ ن اﻟﺮاس ﺟﻤﻴﻊ ﻣﺮاﺣﻞ اﻟ ﺴﻮ ﺔ‬

‫واﻟﺘﺨﺰ ﻦ‬

‫اﻟﺘﻮﺻﻴﻒ‪:‬‬

‫‪ ‬دراﺳﺔ اﻟﺘﺄﺛ ﺮ اﻟﻜﻴﻤﻴﺎﺋﻲ ا ﺎﺻﻞ ﳌ ﻮﻧﺎت اﻟﻠ ن ﻧ ﻴﺠﺔ اﺳﺘﺨﺪام اﳌﻌﺎﻣﻼت ا ﺮار ﺔ اﻤﻟ ﺘﻠﻔﺔ أﺛﻨﺎء‬
‫ﻋﻤﻠﻴﺎت اﻟﺘﺼ ﻴﻊ ﻟ ﺠ ن اﻟﺮاس ﻛﻐ اﻟﻠ ن أو أﺿﺎﻓﺔ ﻧﺼﻒ اﻟﻠ ن ﺑﺪون ﻣﻌﺎﻣﻠﺔ ﺣﺮار ﺔ وﻧﺼﻔﮫ ﻣﻐ‬
‫ً‬
‫وأﻳﻀﺎ اﻟﻐﻠﻴﺎن اﻟ ﺎﻣﻞ ﻟﻠ ن وﺑﺎﻟﺘﺎ اﻟﻮﺻﻮل ﺎﻟﺔ ﻣﺜﺎﻟﻴﺔ ﻣﻦ درﺟﺎت ﺣﺮارة ﺛﺎﺑﺘﺔ ﻟﺘﻮﺣﻴﺪ ﺟﻮدة اﳌﻨﺘﺞ‬
‫اﺳﺘﻔﺎدة ﻹﻧﺘﺎج ﺟ ن ﺟﻴﺪ وﻣﻮﺣﺪ اﻟﺼﻔﺎت‪.‬‬ ‫ﻣﻊ ا ﺮارة اﳌﺴﺘﺨﺪﻣﺔ وﺗﺤﻘﻴﻖ أﻗ‬
‫‪ ‬أﺧﺬ ﻋﻴﻨﺎت ﻟ ﺠ ن اﻟﺮاس ﻣﻦ ﺟﻤﻴﻊ ﻣﺮاﺣﻞ اﻟ ﺴﻮ ﺔ واﻟﺘﺨﺰ ﻦ ﻣﻦ أﻛ ﺮ ﻣﻦ ﻣﺼﺪر وﻋﻤﻞ اﻟﺘﻘﻴﻴﻤﺎت‬
‫ﻣﺮاﺣﻠﻬﺎ اﻤﻟ ﺘﻠﻔﺔ‬ ‫ا ﺴﻴﺔ واﻟﻜﻴﻤﻴﺎﺋﻴﺔ واﳌﻴﻜﺮوﺑﻴﻮﻟﻮ ﻟ ﺠ ن وا ﺮوج ﺑﺤﺼﺮ ﻛﺎﻣﻞ ﻟﻬﺬﻩ ا ﺠ ن‬
‫ﻟﺒﻴﺎن اﻟﻮﻗﺖ اﳌﺜﺎ ﻟ ﺴﻮ ﻘﻬﺎ وﺿﻊ آﻣﻦ وا ﺠﺪوى اﻻﻗﺘﺼﺎدﻳﺔ ﻟﻬﺎ‪.‬‬

‫‪ -3‬إﺳﺮاع ﻋﻤﻠﻴﺔ اﻟ ﺴﻮ ﺔ ا ﺠ ن اﻟﺮاس ﺑﺎﻟﻄﺮ ﻘﺔ اﻟﺘﻘﻠﻴﺪﻳﺔ‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬إﻧﺘﺎج ﺟ ن راس ﺑﺄﻋﻤﺎر ﻗﻠﻴﻠﺔ ﻣﻊ ﺴﺐ ﺴﻮ ﺔ ﻋﺎﻟﻴﺔ واﻟﺘﺤﻜﻢ اﳌﻨﺘﺞ ﻋﻨﺪ ﻣﺮاﺣﻞ ﻣﻌﻴﻨﺔ ﻣﻦ ﺧﻼل‬
‫إﺳﺮاع ﻋﻤﻠﻴﺔ اﻟ ﺴﻮ ﺔ وإﻧﺘﺎج ﻣ ﻮﻧﺎت اﻟﻨﻜﻬﺔ ﺑﻄﺮق ﺳﺮ ﻌﺔ ﻣﻦ ﺧﻼل إﻧﺰ ﻤﺎت أو ﻬﻴﺌﺔ اﻟﻮﺳﻂ ﻟﺒﻜﺘ ﺮﻳﺎ ﻣﻌﻴﻨﺔ‬
‫ﻟﻠﻌﻤﻞ أو إﺿﺎﻓﺔ ﻣﺮﻛﺒﺎت ﻃﻌﻢ وﻧﻜﻬﺔ وﺗﻘﻴﻴﻢ اﳌﻨﺘﺞ ﻋ ﻛﻞ ﻣﺮﺣﻠﺔ‪.‬‬

‫‪Page 8 of 17‬‬
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫‪ -4‬ﺗﻜﻮ ﻦ اﻟﺒﻠﻠﻮرات ا ﺠ ن اﻟﺮاس ﻌﻤﺮ‪ 18‬ﺷﻬﺮأو أﻗﻞ‬

‫ﻌﺾ أﺻﻨﺎف ا ﺠ ن اﻟ‬ ‫اﻟﺘﻮﺻﻴﻒ‪ :‬ﻃﺮق إﻧﺘﺎج اﻟﺒﻠﻠﻮرات ا ﺠ ن اﻟﺮاس ﻌﻤﺮ‪ 18‬ﺷﻬﺮو اﻟﺬي ﻳﺤﺪث‬
‫ﺴﻮي ﻟﻔ ﺮات ﻃﻮ ﻠﺔ ﺴ ﻴﺎ ‪ ،‬و ﻟﺘﻜﻮ ﻦ اﻟﺒﻠﻮرات دﻻﺋﻞ ﻋﻦ ﻣﺪي ﺗﻘﺪم اﻟ ﺴﻮ ﺔ ﻣﺜﻞ ﺗﻜﻮ ﻦ اﻷﺣﻤﺎض‬
‫اﻟﺪ ﻨﻴﺔ ﻗﺼ ﺮة اﻟﺴﻠﺴﻠﺔ و ﺗﻜﻮ ﻦ اﻷﺣﻤﺎض اﻻﻣﻴ ﻴﺔ و ﻣﺪي ﺗﺤﻠﻞ اﻟ ﺎز ﻦ و ﻏ ﺮ ﺎ ﻣﻦ دﻻﺋﻞ اﻟ ﺴﻮ ﺔ‬

‫‪ -5‬ﻃﺮق ﻃﺒﻴﻌﻴﺔ ﻟﻠﻘﻀﺎء ﻋ اﻟﻔﻄﺮ ﺎت ﻋ أﺳﻄﺢ ا ﺠ ن اﻟﺮاس أﺛﻨﺎء اﻟ ﺴﻮ ﺔ وﻣﺎ ﻌﺪ ﺎ )أﺳﺒﺎ ﻬﺎ‬
‫وﻃﺮق اﻟﺘﻐﻠﺐ ﻋﻠ ﻬﺎ(‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬ﺗﻄﺒﻴﻖ اﺳﺘﺨﺪام ﻌﺾ اﳌﺴﺘﺨﻠﺼﺎت اﻟﻄﺒﻴﻌﻴﺔ ﳌﻨﻊ ﺗ ﻮن اﻟﻔﻄﺮ ﺎت ﻋ أﺳﻄﺢ ا ﺠﻦ اﻟﺮاس أﺛﻨﺎء‬
‫اﻟ ﺴﻮ ﺔ واﻟﺘﺨﺰ ﻦ وﻣﻘﺎرﻧ ﻬﺎ اﻗﺘﺼﺎدﻳﺎ ﺑﺎ ﺠ ن ﻏ ﺮ اﳌﻌﺎﻣﻞ‬

‫‪ -6‬ﺗﺼ ﻴﻊ ﺟ ن راس ﺑﺒﺎدئ ﻣﻊ أﻓﻀﻞ ﻃﺮ ﻘﺔ ﺗﻤﻠﻴﺢ‬

‫ً‬
‫اﻟﺘﻮﺻﻴﻒ‪ :‬اﺳﺘﺤﺪاث ﺑﺎدئ ﻟ ﺠ ن اﻟﺮاس اﳌﺼﺮي )داﻧﻤﺎرﻛﻲ – ﺗﺮﻛﻲ – ﻣﻌﺰول ﻣﻌﻤﻠﻴﺎ( واﻟﻮﺻﻮل ﻟﻨﻮع ﺑﺎدئ ﻳﺘﻢ‬
‫ﻌﻤﻴﻤﮫ ﻹﻧﺘﺎج ا ﺠ ن اﻟﺮاس ﻣﻨﮫ‬

‫‪ -7‬ﺗﻘﻴﻴﻢ ﺣﺴ وﻛﻴﻤﺎوي وﻣﻴﻜﺮوﺑﻴﻮﻟﻮ ﻟﻠﻤﻌﺎﻣﻼت ا ﺮار ﺔ ﻟ ﺠ ن اﻟﺪﻣﻴﺎﻃﻲ ﺟﻤﻴﻊ ﻣﺮاﺣﻞ‬

‫اﻟ ﺴﻮ ﺔ واﻟﺘﺨﺰ ﻦ‬

‫اﻟﺘﻮﺻﻴﻒ‪:‬‬

‫‪ ‬دراﺳﺔ اﻟﺘﺄﺛ ﺮ اﻟﻜﻴﻤﻴﺎﺋﻲ ا ﺎﺻﻞ ﳌ ﻮﻧﺎت اﻟﻠ ن ﻧ ﻴﺠﺔ اﺳﺘﺨﺪام اﳌﻌﺎﻣﻼت ا ﺮار ﺔ اﻤﻟ ﺘﻠﻔﺔ أﺛﻨﺎء‬
‫ﻋﻤﻠﻴﺎت اﻟﺘﺼ ﻴﻊ ﻟ ﺠ ن اﻟﺪﻣﻴﺎﻃﻲ ﻛﻐ اﻟﻠ ن أو أﺿﺎﻓﺔ ﻧﺼﻒ اﻟﻠ ن ﺑﺪون ﻣﻌﺎﻣﻠﺔ ﺣﺮار ﺔ وﻧﺼﻔﮫ‬
‫ً‬
‫ﻣﻐ وأﻳﻀﺎ اﻟﻐﻠﻴﺎن اﻟ ﺎﻣﻞ ﻟﻠ ن وﺑﺎﻟﺘﺎ اﻟﻮﺻﻮل ﺎﻟﺔ ﻣﺜﺎﻟﻴﺔ ﻣﻦ درﺟﺎت ﺣﺮارة ﺛﺎﺑﺘﺔ ﻟﺘﻮﺣﻴﺪ ﺟﻮدة‬
‫اﺳﺘﻔﺎدة ﻹﻧﺘﺎج ﺟ ن ﺟﻴﺪ وﻣﻮﺣﺪ اﻟﺼﻔﺎت‪.‬‬ ‫اﳌﻨﺘﺞ ﻣﻊ ا ﺮارة اﳌﺴﺘﺨﺪﻣﺔ وﺗﺤﻘﻴﻖ أﻗ‬
‫‪ ‬أﺧﺬ ﻋﻴﻨﺎت ﻟ ﺠ ن اﻟﺪﻣﻴﺎﻃﻲ ﻣﻦ ﺟﻤﻴﻊ ﻣﺮاﺣﻞ اﻟ ﺴﻮ ﺔ واﻟﺘﺨﺰ ﻦ ﻣﻦ أﻛ ﺮ ﻣﻦ ﻣﺼﺪر وﻋﻤﻞ‬
‫اﻟﺘﻘﻴﻴﻤﺎت ا ﺴﻴﺔ واﻟﻜﻴﻤﻴﺎﺋﻴﺔ واﳌﻴﻜﺮوﺑﻴﻮﻟﻮ ﻟ ﺠ ن وا ﺮوج ﺑﺤﺼﺮ ﻛﺎﻣﻞ ﻟﻬﺬﻩ ا ﺠ ن ﻣﺮاﺣﻠﻬﺎ‬
‫اﻤﻟ ﺘﻠﻔﺔ ﻟﺒﻴﺎن اﻟﻮﻗﺖ اﳌﺜﺎ ﻟ ﺴﻮ ﻘﻬﺎ وﺿﻊ آﻣﻦ وا ﺠﺪوى اﻻﻗﺘﺼﺎدﻳﺔ ﻟﻬﺎ‪.‬‬

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 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫ُ‬
‫‪ -8‬إﻧﺘﺎج ﺟ ن دﻣﻴﺎﻃﻲ ﺑﻄﺮ ﻘﮫ ‪ UF‬ﺗﺨﺰن ﺑﺄﻗﻞ ﻓﺎﻗﺪ اﻟﺮ ﻊ‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬ﻃﺮق إﻧﺘﺎج ﺟ ن دﻣﻴﺎﻃﻲ ﺑﻄﺮ ﻘﺔ اﻟـ ‪ UF‬ﻣﻊ إﻣ ﺎﻧﻴﺔ اﻟﺘﺨﺰ ﻦ ﻷﻃﻮل ﻓ ﺮة ﻣﻤﻜﻨﺔ ﺑﺄﻗﻞ ر ﻊ‬
‫ﻣﻤﻜﻦ‪.‬‬

‫‪ -9‬إﺳﺮاع اﻟ ﺴﻮ ﺔ ا ﺠ ن اﻟﺪﻣﻴﺎﻃﻲ‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬إﻧﺘﺎج ﺟ ن دﻣﻴﺎﻃﻲ ﻌﻤﺮ ‪ 3‬ﺷﻬﻮر ﻋ اﻷﻛ ﺮ ﻣﻊ ﺴﺐ ﺴﻮ ﺔ ﻋﺎﻟﻴﺔ واﻟﺘﺤﻜﻢ اﳌﻨﺘﺞ ﻋﻨﺪ‬
‫ﻣﺮاﺣﻞ ﻣﻌﻴﻨﺔ ﻣﻦ ﺧﻼل إﺳﺮاع ﻋﻤﻠﻴﺔ اﻟ ﺴﻮ ﺔ وإﻧﺘﺎج ﻣ ﻮﻧﺎت اﻟﻨﻜﻬﺔ ﺑﻄﺮق ﺳﺮ ﻌﺔ ﻣﻦ ﺧﻼل إﻧﺰ ﻤﺎت‬
‫أو ﻬﻴﺌﺔ اﻟﻮﺳﻂ ﻟﺒﻜﺘ ﺮﻳﺎ ﻣﻌﻴﻨﺔ ﻟﻠﻌﻤﻞ أو إﺿﺎﻓﺔ ﻣﺮﻛﺒﺎت ﻃﻌﻢ وﻧﻜﻬﺔ أو ﺿﺒﻂ درﺟﺎت ﺣﺮارة ﻛﺎ ﺠ ن‬
‫اﻤﻟ ﺰن ﺛﻼﺟﺎت أو درﺟﺎت ﺣﺮارة ﻋﺎﻟﻴﺔ ﻣﺜﻞ ا ﺠ ن اﻟ ﺮاﻣﻴﻞ وﺗﻘﻴﻴﻢ اﳌﻨﺘﺞ ﻋ ﻛﻞ ﻣﺮﺣﻠﺔ‬

‫‪ -10‬إﻧﺘﺎج ا ﺠ ن اﻟﺜﻼﺟﺔ اﻟﺒﻠﺪي ﺑﺒﺎدئ وﺗﻤﻠﻴﺢ رﻃﺐ‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬إﻧﺘﺎج وﺗﻄﻮ ﺮ ا ﺠ ن اﻟﺜﻼﺟﺔ اﳌﺼﻨﻌﺔ ﻣﻦ ﺑﺎدئ ﻣﻊ اﻟﺘﻤﻠﻴﺢ اﻟﺮﻃﺐ ﻟ ﺠ ن ﻌﺪ اﻟﺘﺼ ﻴﻊ‬
‫ﻴﺔ اﻹﻧﺘﺎج‬ ‫وﻣﺮاﻋﺎة ﻛﻞ اﻻﺷ ﺮاﻃﺎت اﻟ‬

‫‪ -11‬اﺑﺘ ﺎرﻣﺜ ﺘﺎت ﺟﺪﻳﺪة ﻟﺼﻨﺎﻋﺔ ا ﺠ ن اﻟﻔﻴﺘﺎ ﺧﻔﻴﻒ اﳌ‬

‫ً‬
‫اﻟﺘﻮﺻﻴﻒ‪ :‬اﻧﺘﺎج ﻣﺜ ﺘﺎت ﺟﺪﻳﺪة ﺗﺪﺧﻞ ﺗﺼ ﻴﻊ اﻷﺟﺒﺎن اﳌﻌﺪﻟﺔ واﳌﺼﻨﻌﺔ ﺑﺎﻟﻠ ن اﳌﺮﻛﺐ وأﻳﻀﺎ اﻷﺟﺒﺎن‬
‫اﳌﺼﻨﻌﺔ ﻣﻦ اﻟـ ‪ UF‬ﺑﺨﻠﻄﺎت ﺟﺪﻳﺪة ﻣﺤﻠﻴﺔ‪.‬‬

‫‪ -12‬اﻷﻓﻼﺗﻮﻛﺴ ﻨﺎت ا ﺠ ن اﳌﻄﺒﻮخ وﻛﻴﻔﻴﺔ اﻟﺘﻐﻠﺐ ﻋﻠ ﻬﺎ‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬ﺣﺼﺮ ﻟ ﺠ ن اﳌﻄﺒﻮخ اﳌﻮﺟﻮد وﺗﺤﻠﻴﻞ اﻷﻓﻼﺗﻮﻛﺴ ﻨﺎت واﺳ ﻬﺪاف اﺳﺘﺤﺪاث ﻃﺮق ﻟﻠﺘﻐﻠﺐ ﻋﻠ ﻬﺎ‬

‫‪ -13‬ﺗﻄﻮ ﺮاﳌﻨﺘﺠﺎت اﻟﻠﺒ ﻴﺔ )اﻟﺰﺑﺎدي(‬

‫اﻟﺘﻮﺻﻴﻒ‪ :‬ﺗﺤﻠﻴﻞ اﻟﺰﺑﺎدي اﻟﺒﻠﺪي ﻣﻦ ﻣﺼﺎدر ﻣﺨﺘﻠﻔﺔ ﺗﺤﻠﻴﻼ ﻛﺎﻣﻼ ﻣﻦ ﻛﻞ اﻟﻨﻮا ودراﺳﺔ ﻣﺸﺎﻛﻠﻬﺎ‬
‫ا ﺎﻟﻴﺔ وﻣﺤﺎوﻟﺔ اﻟﺘﻐﻠﺐ ﻋ ﻛﻞ ﻣﺸﺎﻛﻠﻬﺎ ﻟﻠﻮﺻﻞ ﳌﻨﺘﺞ آﻣﻦ وﻣﺤﺪد ودراﺳﺔ ﺟﺪوا ﺎ اﻻﻗﺘﺼﺎدﻳﺔ ﻗﺒﻞ‬
‫وﺑﻌﺪ اﻟﺘﻄﻮ ﺮ‪.‬‬

‫‪Page 10 of 17‬‬
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

‫اﻟﺴﻜﺮواﻟﻘﻠﺐ وا ﺎﻻت ا ﺎﺻﺔ‬ ‫ﻴﺔ ﳌﺮ‬ ‫‪ -14‬ﺗﺪﻋﻴﻢ ﻣﻨﺘﺠﺎت اﻷﻟﺒﺎن ﺑﺒﻌﺾ اﳌﻮاد اﻟﻄﺒﻴﻌﻴﺔ اﻟ‬

‫ﻴﺔ وذﻟﻚ ﺣ ﻳ ﻮن ﻨﺎك ﻣ ﺴﻊ‬ ‫اﻟﺘﻮﺻﻴﻒ‪ :‬ﺗﺪﻋﻴﻢ اﳌﻨﺘﺠﺎت اﻟﻠﺒ ﻴﺔ ﺑﺒﻌﺾ اﳌﻮاد اﻟﻄﺒﻴﻌﻴﺔ اﻟ‬
‫ﳌﺮ اﻷﻣﺮاض اﳌﺰﻣﻨﺔ ﻛﺎﻟﺴﻜﺮ واﻟﻀﻐﻂ واﻟﻜﺒﺪ ﻟﺘﻨﺎول ﻣﻨﺘﺠﺎت اﻷﻟﺒﺎن اﳌﺪﻋﻤﺔ ﺑﻤﻮاد ﻃﺒﻴﻌﻴﺔ‪.‬‬

‫اﻤﻟ ﻮر اﻟﺜﺎﻟﺚ‪ :‬اﺟﺮاءات ﺗﺄ ﻴﻞ ادراج اﳌﺼﺎ ﻊ ﺗﺤﺖ ﻣﻈﻠﺔ ﺳﻼﻣﺔ اﻟﻐﺬاء‬

‫‪ -1‬ﺗﺄﺛ ﺮاﳌﻄﻬﺮات واﳌﻨﻈﻔﺎت اﳌﺴﺘﺨﺪﻣﺔ وﺗﺤﺪﻳﺪ ﺴﺐ اﻻﺳﺘﺨﺪاﻣﺎت اﻵﻣﻨﺔ ﻣ ﻬﺎ و ﺴﺐ اﳌﺎدة‬

‫اﻟﻔﻌﺎﻟﺔ‬

‫ﻟ ﺴﺐ اﺳﺘﺨﺪاﻣﺎ ﻬﺎ وﻗﻴﺎس ﺴﺐ‬ ‫دراﺳﺔ أﻧﻮاع اﳌﻄﻬﺮات واﳌﻨﻈﻔﺎت اﳌﺴﺘﺨﺪﻣﺔ وﺗﺤﺪﻳﺪ ا ﺪ اﻷﻗ‬
‫اﳌﺎدة اﻟﻔﻌﺎﻟﺔ ﻬﺎ‪ ،‬واﻋﺘﻤﺎد ﺎ ﺑﺼﻮرة وا ﺔ اﻻﺳﺘﺨﺪام ﺳﻮاء اﻷﺟﻬﺰة أو اﳌﻌﺪات أو ﺳﻴﺎرات ﻧﻘﻞ اﻟﻠ ن‬
‫واﳌﻨﺘﺠﺎت واﻟﺜﻼﺟﺎت وا ﻀﺎﻧﺎت واﳌﻨﺎﺷﺮواﻻﺳﺘﺨﺪام اﻟﻴﺪوي ﻟﻠﻌﺎﻣﻠ ن‬

‫‪ -2‬اﺳﺘﺨﺪاﻣﺎت اﳌﻮاد ا ﺎﻓﻈﺔ اﻟﺼﻨﺎﻋﺔ‬

‫ﺗﺤﺪﻳﺪ ﺴﺐ اﳌﻮاد ا ﺎﻓﻈﺔ اﻟﻠ ن وأﺛﻨﺎء اﻟﺘﺼ ﻴﻊ و ا ﺮة واﻟﺸﺮش وﻣﺤﻠﻮل اﻟﺘﻤﻠﻴﺢ ﺑ ﺴﺐ آﻣﻨﺔ‬
‫ً‬
‫وﺗﻄﺒﻴﻘﻬﺎ وﺗﺠﺮﺑ ﻬﺎ وإدراﺟﻬﺎ ﻣﻊ ﻴﺌﺔ ﺳﻼﻣﺔ اﻟﻐﺬاء ﻹدراﺟﻬﺎ ﺑﺎﳌﻮاﺻﻔﺎت اﻟﻘﻴﺎﺳﻴﺔ ﻌﺪ اﻋﺘﻤﺎد ﺎ ﻋﻠﻤﻴﺎ‪.‬‬

‫‪ -3‬ﺗﺼﻤﻴﻢ ﻧﻈﺎم ‪ HACCP‬ﳌﺼﻨﻊ أﻟﺒﺎن وﺗﺤﺪﻳﺪ اﻟﻨﻘﺎط ا ﺮﺟﺔ ﺑﮫ‬

‫ﻋﻤﻞ ﻣ ﻟﻠﻤﺼﻨﻊ وﺗﺤﺪﻳﺪ ﻧﻘﺎﻃﮫ ا ﺮﺟﺔ وﻗﻴﺎس ﻛﻞ ﻗﻴﺎﺳﺎﺗﮫ ﻛﻞ ﻧﻘﻄﺔ ﺣﺮﺟﺔ ﻟﻠﻮﺻﻮل ﻟﻠﻤﻨﺘﺞ اﻟ ﻬﺎﺋﻲ‬
‫ﻟﻠﻤﺼﻨﻊ ﻣﻤﺎ ﺴﺎﻋﮫ ﻋ ﺳﺮﻋﺔ ﺗ ﻴﺢ ا ﻄﺄ ﺣﺎﻟﺔ ﺣﺪوﺛﮫ ‪HAACP‬وﻣﻦ ﺛﻢ اﻟﻮﺻﻮل ا ﺗﺼﻤﻴﻢ ﻧﻈﺎم‬
‫و ﻌﺪﻳﻞ اﻷﺧﻄﺎء‬

‫‪Page 11 of 17‬‬
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

1- National Challenges

1-Producing a (natural) preservative for milk and studying its effect on milk components

Producing a natural preservative and studying its effect on milk to extend the shelf life of milk from 8
to 11 hours , showing its results and working to produce it in the form of easy-to-circulate and safe
capsules like lacto peroxidase/ hydrogen per oxide in agreement with a pharmaceutical company to
distribute them and address the concerned authorities

2-Conducting experiments to produce vegetable or microbial rennet as an alternative to animal rennet and
study its economic feasibility.

Conducting extensive studies for the production of bacterial or vegetable rennet similar to animal rennet in
terms of its characteristics for use in the manufacture of Domyati cheese and Ras cheese.

3- Production of starter cultures for the manufacture of Ras, Domiati, and Talaga cheeses.

Development and production of a starter for Egyptian Ras cheese, Damietta cheese and refrigerator by
isolating microbes in the lab, identifying them and genetically treating them in order to reach a type of starter
that is circulated and used after its application for the production of Ras, Fridge and Damietta cheese.

Page 12 of 17
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

2- Challenges in milk and cheese industry

1- Rapid and precise technological methods for detecting dairy adulteration and characterizing
the physical, microbiological, and chemical properties of raw milk supplied to factories and
bulk milk on the market
 Application to supplied milk samples and confining any new methods and the creation of a system
for its detection
 Carrying out complete chemical analyzes of the milk supplied to factories and laboratories from more
than one source and supplier, determining the percentages of contamination therein and the
proportions of the main components, as well as measuring the percentages of heavy metals, if any,
and aflatoxins and others, to reach a case study of the supplied milk market
2-Organoleptic, chemical and microbiological evaluation of heat treatments for Ras cheese during
ripening and storage.

• Studying the chemical effect of milk components as a result of using different heat treatments during
manufacturing processes for Ras cheese, such as boiling milk or adding half of the milk without heat
treatment and half of it boiled, as well as the complete boiling of milk, thus reaching an ideal state of
constant temperatures to unify the quality of the product with the heat used and to achieve the maximum
benefit for production Good and uniform cheese.

• Taking samples of Ras cheese from all stages of settlement and storage from more than one source, making
sensory, chemical and microbiological assessments of cheese and making a complete inventory of these
cheeses in their various stages to indicate the ideal time to market them in a safe situation and their
economic feasibility.

3-Acceleration of Ras cheese ripening using traditional methods.

Production of Ras cheese with low ages with high settlement rates and production control at certain
stages by accelerating the settlement process and producing flavor components in quick ways
through enzymes or preparing the medium for certain bacteria to work or adding taste and flavor

Page 13 of 17
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

compounds and evaluating the product at each stage

4- Crystal formation in head cheese at the age of 18 months or less

Methods of crystal production in head cheese in 18 month sheep which occurs in some types of
cheese that are settled for relatively long periods, and one of the most famous is Comte, aged
Cheddar, old Gouda (old Amsterdam), grana cheeses like Parmesan, Grana Padano, Pecorino Romano
which is the formation of calcium lactate crystals, and the formation of these crystals or not is related
to the age of the cheese and the formation of the distinctive taste of it. The purpose of its use in Rumi
cheese is to ensure that the Rumi cheese tablet reaches an advanced stage of settlement.

In addition , the formation of crystals other evidence about the progress of the settlement, such as
the formation of short-chain fatty acids, the formation of amino acids, the extent of the
decomposition of casein and other indicators of settlement.

5- Natural ways to prevent fungal growth on Ras cheese surface during ripening and beyond (reasons
and potential solutions)

The application of the use of some natural extracts to prevent the formation of fungi on the surfaces
of the gin al-ras during settlement and storage, and its economic comparison with untreated cheese.

6-Manufacture of Ras cheese using starter culture with the best salting method

Introducing a starter for the Egyptian head cheese (Danish - Turkish - isolated in the laboratory) and
reaching a type of starter that is circulated for the production of head cheese from it

7-Organoleptic, chemical and microbiological evaluation of heat treatments for Domiati cheese
during ripening and storage.

 Studying the chemical effect of milk components as a result of using different heat treatments
during the manufacturing processes of Domyati cheese, such as boiling milk or adding half of the milk
without heat treatment and half boiled, as well as the complete boiling of milk, thus reaching an ideal
state of constant temperatures to unify the quality of the product with the heat used and to achieve

Page 14 of 17
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

the maximum benefit for production Good and uniform cheese.

 Taking samples of Domyati cheese from all stages of settlement and storage from more than
one source and making sensory, chemical and microbiological assessments of the cheese and coming
up with a complete confine of this cheese in its different stages to indicate the ideal time to market it
in a safe situation and its economic feasibility.
8-Manufacture of Domiati cheese using ultrafiltration (UF) with the least amount of yield loss during
storage.

Methods of producing Damietta cheese by the UF method with the possibility of storing for the
longest possible period with the lowest possible revenue

9-Acceleration of Domiati cheese ripening.

Producing Damietta cheese with a maximum age of 3 months with high settlement rates and
controlling the product at certain stages by accelerating the settlement process and producing flavor
components in quick ways through enzymes or preparing the medium for certain bacteria to work or
adding taste and flavor compounds or adjusting temperatures such as cheese stored in refrigerators
Or at high temperatures such as cheese barrels and evaluate the product at each stage.

10- Production of talaga cheese using starter and wet salting.

Production and development of frozen cheese manufactured from a starter with wet salting of cheese
after manufacturing and taking into account all health requirements in production.

11- Inventing new stabilizers for the manufacture of low-salt feta cheese.

Production of new stabilizers included in the manufacture of modified cheeses manufactured with
compound milk, as well as cheeses manufactured from UF with new local mixtures.

Page 15 of 17
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

12- Aflatoxins in processed cheese and methods for their reduction.

Confining existing processed cheese, analysis of aflatoxins and targeting development of methods to
overcome them

13- Development of dairy products (yoghurt)

Full analysis of local yoghurt from different sources in all respects and study of its current problems
and an attempt to overcome all its problems to reach a safe and specific product and study its
economic feasibility before and after development.

14- Fortifying dairy products with some healthy natural ingredients for diabetics, heart patients and
special cases.

Fortifying dairy products with some healthy natural materials so that there is room for patients with chronic
diseases such as sugar, pressure and liver to eat dairy products fortified with natural materials.

Page 16 of 17
 ‫ﻣﻦ اﻹﻋﻼن واﻟ ﺮاﻣﺞ وأ ﺪاﻓﻬﺎ ﺣﻖ ﻷﻛﺎدﻳﻤﻴﺔ اﻟﺒﺤﺚ اﻟﻌﻠ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ‬ ‫ﻻ ﻳﺠﻮز اﻟ‬

3- Challenges of registration and accreditation for factories to be under the umbrella

of food safety authority

1- The impact of the detergents and disinfectants used, determining the proportions of safe uses
and the concentrations of active substances.
Studying the types of disinfectants and detergents used, determining the maximum percentage of their uses,
measuring the percentages of the active substance in them, and approving them in a clear manner, whether in
devices, equipment, milk transport vehicles, products, refrigerators, nurseries, sawmills, and manual use of
workers.

2- Uses of preservatives in industry.

Determining the proportions of preservatives in milk, during manufacturing, in curd, whey and salting
solution in safe proportions, applying, experimenting and including them with the Food Safety Authority for
inclusion in standard specifications after scientific approval.

3- Design of a HACCP plan for a dairy plant and identification of its critical points

Make a scan for the factory, determine its critical points, and measure all its measurements at each critical
point to reach the final product, and then reach the design of the HAACP system for the factory, which helps it
to quickly correct the error if it occurs and adjust the errors

Page 17 of 17