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Personal Data:

NAME: Bassam Shaker Badawi


NATIONALITY: Egyptian
CURRENT LOCATION: Kuwait
DATE OF BIRTH: 12May1972
ID NO.: 272051200968
MOBILE NO.: 00965 60 89 744
E-MAIL: bassamco722@hotmail.com

Certificate Data:

3 DEGREE AWARDED: B.Sc (AIN SHAMS UNIVERCITY) in


Cairo, Egypt.
SUBJECT OF STUDY: CHEMISTRY – ENTOMOLOGY
MAJOR GRADE: GOOD – 1995

Training Courses:

4 Training Course on UPLC-MS/MS Operation and Application from


waters Co.
5 Training Course on UPLC-PDA Operation and Application from
waters Co.
6 Training Course on GC-MS-QP5050 , AOC-5000 and SPME
Operation and Application from Shimadzu Co.
7 Training Course on GC-MS/MS – Ion Trap Operation and
Application from Varian.
8 Training Course on Ion Chromatography ( IC-2000 ) Operation and
Application from Dionex Co.

Main Experience:
9 (1996 – 1997) , as a Medical Rep. In El-Zahraa Pharmaceutical Com.
In Kuwait with the following responsibility:
I- Sales and marketing different kinds of medical products:
“ROC PRODUCTS, PHYTO-PRODUCTS”
II- Represent company and its products to physician
and Pharmacist.
10 Since 1998 till now as a Chemist in Food Chemistry Laboratory unit
in M.O.H of Kuwait with the following duties and achievements:
III- Examined fitness of food stuff ( Water, Honey, Canned food,
Meat and Meat products, Fish and Sea foods, Frozen
products, Cheese and Dairy products, Food supplements,
Nuts and Cereals, Spices and Condiments, Raw materials
and Beverage and Flavors…etc).
IV- Identified cases of food adulteration and manage to detect it
successfully.
V- Investigated by qualitative and quantitative method the
presence of food additives by using traditional and
instrumental techniques based on Codex Aliementarius
Commission, FDA regulation and Kuwaiti and Gulf
Standard Specification and confirmed it with the Official
Standard Methods.
VI- Development and aggiornamento specification of food stuff
and put the main principles of specification according to the
last conditions of food committee specification.
VII- Interpreted results and gave recommendation about
decision- making.
VIII- Designed and acquired experimental apparatus.
IX- Analyzed samples for contamination such as toxic heavy
metals, mycotoxins, pesticides residues...etc., and food
contaminant.
X- Determination of quality control of food stuff and classified
it to different grade following ISO, FDA,WHO and
US- EPA- regulation , specification and Methods.
XI- Determination of the nutrition values of food stuff.
XII- Laboratory information management system (LIMS)
administrator.

Experiences in Chemical Techniques Analysis :


I- Preparation of standards with a deferent kinds of
Concentration Unites (ppm , ppb , ppt, molar , molal
%(w/w), %(w/v))
II- Create a deferent kind of calibration curve.
III- Use deferent kinds of SPE and SPME Cartridges
techniques in the developing of methods extraction.
IV- Working as expert with the following Instruments :

1- Chromatography Instruments :

a) GC, Gas Chromatography (Schemadzu, Perkin


Elimer and Varian) with following detectors:
 Flame Ionization Detector(FID).
 Flame Photometric Detector(FPD).
 Flame thermionic Detector (FTD)
 MS Detector Quadruple technique
& MS-MS Detector ion trap
technique.
 Electron Capture Detector(ECD).
 Electrolytic Conductivity Detector
(ELCD).
 Thermal-Conductivity Detector
(TCD).

b) HPLC (Schemadzu, Perkin Elimer and Water)


with following detectors :
 UV-VIS Detector.
 Photodiode Array Detector(PDA).
 Conductivity Detector (CDD).
 Refractive Index Detector (RID).
 Spectroflorescence Detector.
 MS Detector Quadruple technique
& MS-MS Detector Triple Quad.
Technique.
c) UPLC (Water) with Diod Array Detector.
d) LC-Ion Chromatography (Dionex).
e) TLC with UV-VIS and Florescence Detector
(Schemadzu).
f) Paper chromatography.

2-Spectroscopy instruments :

g) UV-VIS Spectrophotometer.
h) ICP-AES Spectrophotometer.
i) IR Spectrophotometer.
j) Florescence Spectrophotometer.
k) Atomic Absorption Spectrophotometer.
l) Mercuric analyzer(Perkin Elimer)

3- Immunoassay instruments:
m) Elyza for detection the kinds of proteins.
n) CharmII Radioactive for detection the
antibiotics, Pesticides and aflatoxines.

4- Electrode selectivity Instrument.(Thermo)

11 PH meter titration analysis technique. .

12 Kjeldahl instrument for determination of % of


Proteins in food stuff. ( Perkin Elimer).

Chromatographer and Method Developer Experience:

13 I have experience in the following laboratory techniques:

A) Chromatographic separations.
B) Method development.
C) Unknown identifications.

14 I had been developed the extraction methods and detection


( quantitatively and qualitatively ) of the following:
1- Determination of Benzo(a)pyrene in olive
oil using LC-RF , GC-MS-MS.
2- Determination of Sudan dyes and para-red in
red chilly, turmeric and oven packed foods
using LC-PDA & LC-MS & LC-MS-MS.
3- Determination of Ethion Pesticide in red
chilly and spicy products using
GC-FPD, GC-MS, GC-MS-MS.
4- Determination of Malachite green and
Leocomalachite green in fish using
LC-PDA, LC-MS, LC-MS-MS .
5- Determination of Pesticides residues with
deferent group (Organophosphorous,
Carbamate, Chlorinated and Phenyl Urea
Groups) in deferent kind of foods by using
LC-RF post column derivatization, GC-MS,
GC-MS-MS, LC-MS, LC-MS-MS,
GC-FPD, GC-ECD, GC-ELCD, GC-FTD.
6- Determination of Nitrates and Nitrites in fish
and meat process products by using Ion
chromatography.
7- Determination of Potassium Iodide in Salts
and table salts by using UV-VIS
spectrophotometer, LC-CDD&IC.
8- Determination of Potassium Bromate in
water by using IC , LC-CDD , &
LC-UV-Post column drivatization.
9- Determination of deferent kinds of
Aflatoxine (M1, B1, B2, G1&G2) in nuts
and cereals using LC-RF, LC-MS &
LC-MS-MS.

10- Determination of Fat and Water-


soluble vitamin in food supplements stuff
and others using LC-PDA.
11- Analysis of Amino acids using pre-column
drivatization LC-PDA.
12- Determination of Titanium dioxide in
Tehenah using ICP.
13- Determination of Mercury in fish using
Mercuric analyzer.
14- Determination of Poly aromatic
hydrocarbon in waters using LC-PDA.
15- Analysis of fatty acids in food stuff using
GC-FID.
16- Determination of HMF in Honey Milk using
LC-PDA.
17- Determination of Carbohydrates using
LC-RID.
18- Determination of Sweeteners using
LC-PDA.
19- Analysis of Acrylamide in french fries using
GC-FID,GC-MS & LC-MS-MS.
19- Determination of Sodium Benzoate in food
stuff using LC-PDA.
20- Determination of water soluble color using
LC-PDA.
21- Determination of 1,3-dichloropropanol in
soya and related products sauces by
automated (SPME-GC-MS) and
GC-MS/MS.
22- Determination of Phenols in Tea using
LC-PDA.
23- Analysis of fatty acids using GC-FID.
24- Determination of Alcohol and Aldehydes
using GC-FID.
25- Determination of Organic Acids using LC-
CDD, LC-PDA & IC
Quality Controller and laboratory manager:
(2003 – 2004), part time, As a quality controller in Majdi Food
Factory (Spicy Factory) laboratory in Kuwait with the following
duties:
I- Establishment and manage quality control laboratory.
II- Identified cases of spicy adulteration and manage to
detect it successfully.
III- Quality control of all kind of species and condiments
according to ASTA, ISO and AGMARK Specifications.
IV- Manage the factory to achieves (ISO and HACCP)-
Certificates.
V- Create a new flavored spicy like Curry and Tandori spicy
& different flavored soup.
VI- Analyzed a different kinds of seasonings and flavors that
are used in food industries by using GC-Head Space,
GC-MS , GC-MS-MS ,GC-MS-SPME technique.
VII- Extracted essential oils of all kinds of spices, extracted
the oleoresins of plants by solvent extraction techniques,
and study the specification of all kinds of essential oils
and oleoresins.
VIII- Establishment own specification of spicy and condiments
for Majdi Spicy brand.
IX- Apply rules of Good Laboratory Practices (GLP) and
Good Manufacturing Processes (GMP).
X- Developed method analysis for the follwing:
1- Determination of pungency levels and color
value in capsicums and their oleoresins
2- Determination of pepperine in black pepper
and its oleoresins.
3- Determination of specification of saffron.
4- Determination of Acidity of Lemon and
Sommak.

PUBLISHED PEPPER:

1- Contamination of the organophosphorus insecticide ethion residues in


commercial samples of red-hot chilli spice in Kuwait, Int. J. Food Safety,
Nutrition
and Public Health, Vol. 2, No. 1, 2009

TECHNECAL SKILLS:
1- I have ability with use and trouble shooting of analytical equipment is
desired , basic knowledge of computers and software programs , familiar
with the use of standard laboratory equipment , effective communication
(verbal and written) and presentation and interpersonal skills.
2- I have ability to develop methods for analysis deferent ingredients in
food matrix (food additive, toxins, Pesticides, water and oil soluble dyes
….etc) .
15 It is very easy for me to handle all kinds of chemical analysis like
(Environmental analysis, Food analysis, Pharmaceutical analysis,
Industrial analysis, Petrochemical analysis, etc) and handle with it to
make a quality control by using deferent methods analysis.
4- I managed the laboratory to apply laboratory information management
system (LIMS).
5- I’m responsible for LIMS administration in Lab.
6- I have a good Knowledge to apply Good Laboratory Practices (GLP) and
Good Manufacturing Processes (GMP).

LANGUAGE SKILLS:
Mother language: Arabic
Foreign language: English (written, spoken, read) fluent.