Musthafa Mohamed Essa
Sultan Qaboos University
Dr. M. Mohamed Essa, Ph.D., is an Associate Professor of Nutrition at Sultan Qaboos University, Oman and holding visiting A/Prof position in Neuropharmacology group, ASAM, Macquarie University, Sydney, Australia. He did his PhD is Annamalai University in India in Biochemistry specialized in Neuropharmacology. Then he moved to USA to get training in Neurosciences in NY State Institute for Basic Research, Staten Island, NY, USA and further moved to Oman. He is a permanent resident of United Sates of America. He is an editor-in-chief for International Journal of Nutrition, Pharmacology, Neurological Diseases published by Wolters & Kluwer, USA and an involved in editor/reviewer board of various well known journals such as Frontiers in Bioscience and Neuroscience, Biochemie, PLOS one, etc. He is an expert in the field of Nutritional Neuroscience and published 110 papers, 41 book chapters and 8 books (7 published and 1 in press). He has strong international collaborations with institutes in USA, Australia and India. Recently he founded a new foundation named “Food and Brain Research Foundation” to support research in nutritional neuroscience. He is holding memberships in various international bodies including American Society for Neurochemistry (ASN), International Society for Neurochemistry (ISN), etc. He has received so many awards from local and international bodies and this year one of his book titled “Food and Brain health” was awarded as best book in the World by GOURMAND Cook Book Awards. The same book was again awarded best in the best in the world of past 20 years of awards by GOURMAND Cook Book Awards during World Book Fair 2015 at Frankfurt. He has received many research grants from local and international agencies. He also got the National Research Award under health sector by The Research Council of Oman for the past two years. Dr. Essa was awarded as an Outstanding Nutritional Neuroscientist by Venus International foundation, India in December 2016. In June 2017, his 7th book titled Food and Parkinson’s disease was awarded as 3rd Best book in the world by GOURMAND Cook Book Awards.
Behaviour and Biochemical status in various Neurodegenerative disease conditions, Traumatic Brain injury and other Neurological Diseases.