Journal of Bioequivalence & Bioavailability

Journal of Bioequivalence & Bioavailability
Open Access

ISSN: 0975-0851

+32-466-902163

Sami GHNIMI

Sami GHNIMI

Sami GHNIMI
Department of Food Sciences
College of Food & Agriculture, UAE

Biography

Dr. Sami GHNIMI has BEng in Food Industry from the University of Tunis, Tunisia and M.Sc and Ph.D degrees in Process Engineering from the University of Compiegne, France. He held academic positions at the University of Strasbourg, the University of Lille and the University of Compiegne, France. Dr. GHNIMI trained large number of undergraduate and graduate students, and other professionals in France on the Food Process Engineering. His research areas focus on the electro-technologies for food processing (ohmic heating, pulsed electric field, ultrasound…etc) and membrane science and technology for biomolecules separation. Dr. GHNIMI has served on numerous advisory bodies, including as the French Food Industry Agency (ANIA) and the French Pole of Fibre Competitiveness. Presently he is a Faculty member at United Arab Emirates University (UAEU).

Research Interest

Food technology, Electrotechnologies for food preservation, membrane science and technology, food formulation

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