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sami ghnimi
Associate Professor
64
Documents
Présentation
Sami GHNIMI est maître de conférences en Génie des Procédés au LAGEPP. Il est titulaire d’un DEA et doctorat en Génie des Procédés Industriels de l’Université de Technologie de Compiègne. Il a exercé les fonctions de Maitre de conférences à l’Université de Strasbourg de 2009 à 2013 et puis à l’international à l’Université de Gand (campus en Corée du sud) et à l’Université des Emirats
Sami GHNIMI is an associate Professor Process Engineering at LAGEPP. He holds a MSc and PhD in Industrial Process Engineering from Compiègne University of Technology, France. He worked as associate Professor at the University of Strasbourg from 2009 to 2013, and then internationally at the University of Ghent (Global campus in South Korea) and at the University of the United Arab Emirates.
Domaines de recherche
Génie des procédés
Ingénierie des aliments
Compétences
Analyse du cycle de vie
Biopolymères biodégradables
Encapsulation de biomolécules
Nanoémulsions
Publications
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Dynamic weighting model of environmental impacts of food systems14th edition of the International Congress on Engineering and Food (ICEF14), International Association for Engineering and Food (IAEF), Jun 2023, Nantes, France
Communication dans un congrès
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Development of a multilayer biodegradable active packaging based on nano emulsions, for the bio preservation of food18ème congrès de la Société Française de Génie des Procédés, Société Française de Génie des Procédés, Nov 2022, toulouse, France. pp.05008, ⟨10.1051/matecconf/202337905008⟩
Communication dans un congrès
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Fouling monitoring during ohmic heating of dairy products with a cell jet8.World Congress of Chemical Engineering (WCCE8), Aug 2009, Montreal, Canada
Communication dans un congrès
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Food Applications of Nigella sativa Essential OilBlack cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications, Springer International Publishing, pp.433-455, 2021, Food Bioactive Ingredients, ⟨10.1007/978-3-030-48798-0_28⟩
Chapitre d'ouvrage
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Stimuli-Responsive Polymer CoatingsMavinkere Rangappa S., Parameswaranpillai J., Siengchin S. (Eds). Polymer Coatings: Technologies and Applications, CRC Press, pp.199-225, 2021, 9780367189211
Chapitre d'ouvrage
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Food Applications of Nigella sativa Essential OilFawzy Ramadan M. (eds). Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications. Food Bioactive Ingredients, Springer, pp.433-455, 2020, 978-3-030-48797-3. ⟨10.1007/978-3-030-48798-0_28⟩
Chapitre d'ouvrage
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Vegetable Fermentation and PicklingHandbook of Vegetables and Vegetable Processing, John Wiley & Sons, Ltd, pp.407-427, 2018, ⟨10.1002/9781119098935.ch17⟩
Chapitre d'ouvrage
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Effects of Process Conditions of Intermittent Drying on Quality of Food MaterialsIntermittent and Nonstationary Drying Technologies, 2017
Chapitre d'ouvrage
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Tubular and fluid jet unitsOhmic Heating in Food Processing, CRC Press (Taylor \& Francis Group), 2014, Electro-Technologies for Food Processing Series, 9781138198968
Chapitre d'ouvrage
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Energy efficiency and control of ohmic heating processOhmic Heating in Food Processing, CRC Press (Taylor \& Francis Group), 2014, Electro-Technologies for Food Processing Series, 9781138198968
Chapitre d'ouvrage
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Method of producing a fortified dairy productUnited States, Patent n° : 20190239527A1. 2019
Brevet
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Ohmic heating Process for food processing using fluid jet with radar sensoFrance, Patent n° : EP09/151169. 2008
Brevet
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