Dr. Jalal holds a Ph.D. in Treatment of biological products by Instantaneous Control Pressure Drop; Application on cork to enhance and control its quality: Elimination of Trichloroanisole (TCA), drying and modelling. University of La Rochelle, Laboratory “Transfer Phenomena and Instantaneity in Agro-industry and Building” LEPTIAB, Pole Science & Technology, La Rochelle, France.

Dr. Jalal is a professor in the Department of Food Sciences, Faculty of Agriculture, Zagazig University and an associate professor in the Department of Food and Nutrition Sciences, University College, Taif University, Saudi Arabia. He also has many scientific researches in the field of Food science and technology that were carried out and published in scientific journals and conferences and himself participated in many International and National conferences.