Moncef Chouaibi is a Professor in the Department of Food Engineering at the Higher School of Food Industries of Tunisia, University of Carthage. He has extensive experience in academia and research within the field of food engineering. His expertise encompasses a range of food science and technology topics, reflecting his contributions to both teaching and research in this field.
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ORCID Profile
Dr. Chouaibi’s scholarly impact is evident through his published research articles in reputable journals. His work covers a wide range of topics within food science and technology, highlighting his contributions to the academic community and his role in advancing knowledge in food engineering.
Education
Dr. Chouaibi’s educational background includes a Doctorate in Food Industries obtained from the University of Salerno, Italy, and University of Carthage in 2013. He also holds a Master’s degree in Food Industries from the University of Bordeaux, France, and University of Carthage, completed in 2007. Additionally, he has an Engineering degree in Food Industries from the University of Carthage and a preparatory cycle from the University of Monastir, Tunisia.
Research Focus
Dr. Chouaibi’s research focus is diverse, covering various aspects of food engineering. His interests include the rheological and thermal properties of foods, enzyme kinetics, and food stability. He also explores food chemistry, cereal technology, and fermented milk products, making significant contributions to these areas of study.
Professional Journey
Dr. Chouaibi’s professional journey includes roles as a Senior Research Fellow at both the University of Salerno and University of Carthage, and as an Assistant Professor at the University of Carthage since 2021. His career has been marked by his involvement in research and teaching across different institutions, reflecting his dedication to the field of food engineering.
Honors & Awards
The provided summary does not specify any particular honors or awards received by Dr. Chouaibi. His recognition and achievements in his field are not detailed in the available information.
Publications Noted & Contributions
Dr. Chouaibi has authored several notable publications in peer-reviewed journals, focusing on various aspects of food science and technology. His research includes studies on nanoncapsulation, yogurt fortification, and the impact of agricultural practices on food quality, showcasing his contributions to advancing the field.
Arbutus unedo Fruit Syrup as a Fortifying Agent: Effect on Physicochemical, Microbiological, Rheological, Sensory, and Antioxidant Properties of Yoghurt
Journal: Journal of Food Science and Technology
Year: 2023
DOI: 10.1007/s13197-023-05801-4
EID: 2-s2.0-85166961352
ISSN: 09758402, 00221155
This study investigates the impact of Arbutus unedo fruit syrup as a fortifying agent in yogurt. The research evaluates how the syrup affects the yogurt’s physicochemical, microbiological, rheological, sensory, and antioxidant properties. The results provide insights into how natural fruit syrups can enhance the quality and health benefits of dairy products.
Bioactive Phytochemicals from Pumpkin Seed Oil Processing By-products
Book Chapter: Reference Series in Phytochemistry
Year: 2023
DOI: 10.1007/978-3-030-91381-6_15
EID: 2-s2.0-85151258926
ISSN: 25118358, 2511834X
This book chapter focuses on the bioactive phytochemicals derived from pumpkin seed oil processing by-products. It explores the potential health benefits and applications of these phytochemicals, highlighting their significance in the field of phytochemistry.
Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region
Journal: Agriculture (Switzerland)
Year: 2023
DOI: 10.3390/agriculture13040908
EID: 2-s2.0-85153745660
ISSN: 20770472
This article examines how conservation agriculture practices affect durum wheat grain characteristics, dough texture, and pasta quality. The study provides valuable information on how agricultural methods impact the quality of wheat-based products in Mediterranean regions.
Nanoncapsulation of Tyrosol Using Natural Biopolymers: Optimization, Characterization, and Physical Stability of Nanoparticles
Journal: Journal of Food Measurement and Characterization
Year: 2023
DOI: 10.1007/s11694-023-02280-1
EID: 2-s2.0-85180169991
ISSN: 21934134, 21934126
This paper presents research on the nanoncapsulation of tyrosol using natural biopolymers. It details the optimization, characterization, and physical stability of the resulting nanoparticles, contributing to the field of food nanotechnology and its applications.
Clove Essential Oil Nanoemulsion: Optimization Using Artificial Neural Network
Book Chapter: Clove (Syzygium Aromaticum)
Year: 2022
DOI: 10.1016/b978-0-323-85177-0.00002-1
This book chapter discusses the optimization of clove essential oil nanoemulsion using artificial neural networks. It explores advanced methods for enhancing the stability and effectiveness of essential oil nanoemulsions in various applications.
Research Timeline
Dr. Chouaibi’s research timeline spans over two decades, with ongoing contributions to food science and engineering. His recent work continues to address current challenges and innovations in food processing, stability, and technology.
Strengths of Dr. Moncef Chouaibi’s Research and Recognition
- Diverse Research Focus: Dr. Chouaibi’s research spans multiple areas within food engineering, including rheological and thermal properties, enzyme kinetics, food stability, cereal technology, and fermented milk products. This breadth highlights his comprehensive expertise and adaptability in tackling various challenges in food science.
- Innovative Contributions: His work on nanoncapsulation and the optimization of clove essential oil nanoemulsion showcases his involvement in cutting-edge technologies. These studies contribute significantly to advancing food nanotechnology and enhancing the effectiveness of essential oils.
- Practical Applications: Research such as the impact of Arbutus unedo fruit syrup on yogurt and the influence of conservation agriculture on durum wheat quality reflects Dr. Chouaibi’s focus on practical, real-world applications. This approach ensures that his findings have tangible benefits for food quality and agricultural practices.
- Peer-Reviewed Publications: Dr. Chouaibi has published in reputable journals and contributed to book chapters, demonstrating his active engagement with the academic community. His research is widely accessible and contributes to ongoing scholarly discourse in food engineering.
- Recognition of Expertise: Receiving the Best Researcher Award signifies recognition of his significant contributions to the field. This award reflects the impact and quality of his research, validating his role as a leading researcher in food engineering.
Areas for Improvement
- Expanded Research on Emerging Topics: While Dr. Chouaibi’s research is comprehensive, exploring emerging topics like sustainable food systems, plant-based food innovations, or the impact of climate change on food quality could further enhance his contributions to contemporary issues in food science.
- Interdisciplinary Collaboration: Increasing collaboration with researchers from other fields, such as environmental science or nutrition, could lead to more holistic approaches to food engineering problems and foster innovative solutions through interdisciplinary research.
- Public Engagement and Outreach: Enhancing efforts in public engagement and outreach could help bridge the gap between academic research and practical applications. This could involve participating in industry conferences, public lectures, or community workshops to share findings and their implications more broadly.
- Focus on Underrepresented Areas: Investigating less explored areas within food engineering, such as food waste management or alternative protein sources, could diversify Dr. Chouaibi’s research portfolio and address pressing global challenges in the food sector.
- Research Dissemination: While Dr. Chouaibi has published extensively, increasing the dissemination of his research through platforms like open-access journals or multimedia content could enhance the visibility and accessibility of his findings to a wider audience.
Conclusion
Dr. Moncef Chouaibi’s extensive research in food engineering reflects his deep expertise and innovative contributions to the field. His diverse focus, practical applications, and recognition through the Best Researcher Award underscore his significant impact. To further enhance his research impact, expanding into emerging topics, fostering interdisciplinary collaboration, and improving public outreach and research dissemination could provide additional avenues for growth and influence. Overall, Dr. Chouaibi’s work stands out for its relevance and quality, affirming his role as a leading figure in food engineering.