Wael Dighriri

Biography

I am a PhD student at the Wolfson Atmospheric Chemistry Laboratory (WACL) at the University of York. I received my Masters degree from Hampton University in the United States, and the project was about "Chemical Profiles of Global Bottled Water Brands."

My interests lie in the fields of environmental and analytical chemistry, so I chose to pursue my PhD under the supervision of Dr Terry Dillon and Professor Jacqueline Hamilton, focusing on the effects of cooking activities on indoor air chemistry.

Qualifications

Bachelors and Masters in Chemistry.

Research interests

Atmospheric chemistry and air quality.

Project title

Impact of cooking on indoor air chemistry.

Supervisors

Funding

Jazan University in Saudi Arabia.

Project outline

My project aims to investigate the effects of cooking on indoor air quality, as it is the most essential daily indoor activity and the main source of indoor pollutants; volatile organic compounds (VOCs) and particulate matter (PM). The emissions from cooking will be observed by several instruments and sensors.

VOCs will be measured using the selected ion flow tube mass spectrometer (SIFT-MS), and gas chromatography-mass spectrometry. However, SIFT-MS has poor selectivity for formaldehyde, which is a known carcinogen and could be emitted from cooking, and a part of my study is to develop a method to measure it. The collected data hopefully help to reduce the emissions from cooking and improve indoor air quality.