⭕In line with the Faculty of Specific Education at Zagazig University's efforts to support and implement the three pillars of the National Strategy for Higher Education and Scientific Research 2030,
and in accordance with the seven principles of the future vision, and under the auspices of His Excellency Prof. Dr. Khaled El-Darandaly, President of the University, and His Excellency Prof. Dr. Ehab El-Biblawy, Vice President for Graduate Studies and Research, Prof. Dr. Akmal Shawky, Dean of the Faculty, discussed a high-quality scientific thesis on Monday, January 19, 2026. The thesis reflects the importance of linking scientific research with industry and achieving broad economic and social impact.
⭕The thesis, titled "Chemical and Physical Changes in a Mixture of Some Vegetable Oils with Palm Olein Oil During Deep Frying," was supervised by Prof. Dr. Akmal Shawky Gaballah, Professor of Chemistry and Dean of the Faculty of Specific Education at Zagazig University, and Prof. Dr. Ezzat Ahmed Mohamed El-Fadaly, Professor of Inorganic Chemistry and Head of the Natural Resources Evaluation Department at the Institute of Environment, Sadat City University. It was presented by researcher Tamer Yahya, Director of an oil and soap manufacturing company. The discussion included Professor Salah Abdel-Wanis, Professor of Inorganic Chemistry at Zagazig University, and Professor Yasser Abdel-Aal, Professor of Organic Chemistry at the Faculty of Specific Education, Zagazig University. A distinguished group of scientists, faculty members, postgraduate students, and the former Dean of the Institute were also present.
The thesis highlighted the importance of applying scientific research in the industrial sector, given its positive impact on enhancing product quality, reducing harmful environmental effects, and improving public health. This, in turn, contributes to achieving sustainable development goals and boosting industrial competitiveness.
The discussion revealed that daily diets rely heavily on vegetable oils as a significant source of beneficial fats, particularly sunflower, soybean, and palm olein oils. The study aimed to evaluate blends of these oils according to key criteria such as melting points, peroxide numbers, and oxidative stability. It also assessed the physical and chemical properties during deep frying, including the percentage of free fatty acids, iodine value, and fatty acid composition. The results showed that blending palm olein oil at a ratio of 50% with either soybean oil or sunflower oil achieved the best performance in reducing free fatty acids, improving peroxide value, and enhancing oxidative stability, thus contributing to a significant improvement in the quality of oils used for deep frying.
The study concluded by providing precise scientific insights into the possibility of improving the quality of frying oils through strategic blending, thereby supporting public health and improving the quality of food products available to consumers.
In a statement, Professor Akmal Shawky, Dean of the Faculty, emphasized his deep commitment to supporting applied research that serves industry and society and enables researchers to develop practical solutions based on a sound scientific methodology. He affirmed that what was witnessed today clearly embodies the pivotal role of scientific research in supporting the state's vision for sustainable development and improving the quality of life for Egyptian citizens.
⭕The Faculty of Specific Education at Zagazig University continues to consolidate its scientific and research presence by supporting innovation pathways and developing practical solutions that respond to the needs of society and contribute to consolidating the foundations of a knowledge-based economy, embodying its national mission and its endeavor towards achieving academic and research leadership.