Читать книгу Fermentation Processes: Emerging and Conventional Technologies - Группа авторов - Страница 5

Mohamed Koubaa

Dr. Mohamed Koubaa is an assistant professor in process and chemical engineering at ESCOM Chimie (Ecole Supérieure de Chimie Organique et Minérale) in Compiègne (France). He obtained an engineering diploma in biological sciences in 2007 from the National School of Engineers of Sfax (Tunisia), followed by a master's degree from the University of Technology of Compiègne (France). In July 2008, he received a full doctoral scholarship award from the Ministry of Higher Education, Research, and Innovation (France), and graduated in February 2012. He has performed different postdoctoral research stays as a research assistant in the Department of Industrial Process Engineering, University of Technology of Compiègne (France), the Department of Biological Engineering, National School of Engineers of Sfax (Tunisia), and as a postdoctoral research assistant in the prestigious Department of Molecular Genetics, The Ohio State University, Columbus, Ohio (USA). His research focus is on the use of nonconventional processing for the preservation and/or the extraction of bioactive compounds from liquid and solid foods and more recently in microbial growth stimulation by using emerging technologies. He has more than 100 publications (book chapters and articles in peer‐reviewed international journals) to his credit.

Francisco J. Barba

Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds a European PhD (with distinction) from the University of Valencia and has obtained degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France), and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non‐thermal applications for preserving and extracting bioactive compounds from plant food materials and by‐products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on innovative food processing technologies such as high‐pressure processing, supercritical fluids, electrotechnologies, ultrasound, and microwaves for preservation and/or extraction of bioactive compounds from liquid and solid food. He has more than 300 publications to his credit, including more than 250 published or accepted peer‐reviewed papers in international journals in the food science and technology area (h‐index = 53, SCOPUS). He has been included in the Highly Cited Researchers 2019, 2020 list, the latest classification of the Clarivate Analytics bibliometric data provider. Dr. Barba currently serves as associate editor for prestigious journals such as Food Research International, Journal of Food Composition and Analysis, Journal of Food Processing and Preservation, Antioxidants, Foods, Molecules, and Frontiers in Nutrition, among others.

Shahin Roohinejad

Dr. Shahin Roohinejad obtained his BSc in 2000 in the field of food science and technology from the Islamic Azad University, Iran. He completed his MSc in food biotechnology at the University Putra Malaysia (UPM) in 2009. In July 2011, he received a full doctoral scholarship award from the Department of Food Science at the University of Otago in New Zealand and graduated in December 2014. In 2015, he received the Georg Forster Research Fellowship Award granted by the Alexander von Humboldt Foundation to pursue his postdoctoral research at the Department of Food Technology and Bioprocess Engineering, Max Rubner‐Institut (MRI), the German Federal Research Institute of Nutrition and Food. He joined the Department of Food Science and Nutrition, University of Minnesota as a Postdoctoral Research Associate in 2017. Followingly he started to work as a Research Scientist at Tillamook County Creamery Association in Oregon, USA in 2018. Currently, he is a Senior Scientist ‐ Next Generation Oral Products at Reynolds American Inc., USA. He is a professional member of the Institute of Food Technologists (IFT), a member of IFT Press Advisory Group, and a Global Harmonization Initiative Ambassador in the USA. In the last 15 years, he has been working on different food areas such as fermentation, emerging food processing, emulsion‐based systems, nanotechnology, and functional foods. His research activities have resulted in more than 100 original papers in peer‐reviewed journals, book chapters, abstracts, and short papers in congress proceedings.