Khaled ElSaadany has done his PhD practical work in KVL University, Denmark and Alexandria University, Egypt.  In 2014, Dr. Khaled ElSaadany got a project from STDF to establish Functional Food and Nutraceutical Lab in Alexandria University. He is the Excuetive Manager of Grants, Innovation and Technology Transfer Center.  He is Visitor Professor through Erasmus Mundus at Food and Health Department, Cardiff Metropolitan University, Cardiff, UK. He has 12 years working experience with EU, International Bank & USAID projects, participate in several international projects; lead and manage multi-international projects. 


The nutrition-health relationship is now well established including risks and benefits associated to the consumption of some foods. Consumers more and more believe that foods contribute directly to their health and seek for natural products to fit their needs. Casein-phosphopeptides (CPP) are phosphorylated casein-derived peptides which possess the ability to affect some biological functions of the body and have the potential applications or to play essential roles in terms of human health e.g. mineral supplementation and bioavailability, bone formation, prevention of osteoporosis and recalcification of bones, cure of Anemia, anticariogenic, antimicrobial, and immunity enhancement. Casein-phosphopeptides are considered the most favourite bioactive peptides for application as nutraceutical and functional food ingredients for human consumption to provide specific health benefits. This study investigated the presence and characterization of phosphopeptides, in semi-hard cheeses and study the trends of functional food in Egyptian market. The RP-HPLC peptide profiles provide a useful visual representation of the dynamics of peptide production and degradation as proteolysis progressed in cheese ripening. The RP-HPLC patterns of the isolated peptides were complex and dependent on the age of the cheese samples. Regardless the variation in the ages of cheeses tested, the semi-hard cheeses could be ordered descending according to their contents from phosphopeptides as follow: Herrgård cheese > Gouda cheese > Kadett > Västan > Edam > Port Salut. Regarding to the phosphopeptides isolated from the semi-hard cheeses, the b-CN fraction was the source of the largest number of phosphopeptides compared to other fractions. In conclusion, it could be recommended that semi-hard cheese, are functional foods at specific age , since during ripening, several peptides known to be biologically active or containing bioactive sequences as phosphopeptides were formed from the hydrolysis of casein fractions .