Prof. Hammouda has over 45 years experience in the field of phytochemistry in relation to the pharmaceutical, cosmetics and food and beverages. Prof Hammouda leads a team working towards introducing novel green

technologies into the food and drug industry. She has also organized the awareness raising campaigns and was behind the formulation of legislation prohibiting the use of artificial food additives. Prof. Faiza has long standing working relations with leading scientists and research institutes in the USA, Belgium, Spain, Germany, and the UK.

Co-author of 140 published research papers in national and international journals; she also supervised 55 PhD and 42 MSc Theses. Prof. Hammouda was Principle Investigator for 18 externally funded collaborative research projects (completed) that include partnerships with American, European teams, notably the Food and Drug Administration of the USA. Of the seven books she published, three are on food additives.
Prof. Hammouda, a member of several international and national scientific societies and fora, she continues to serve as a consultant for several companies working in the area of food and drink. Research outcomes have been translated into s Applications for 7 Patents have been submitted and are being processed.