This curriculum vitae summarizes the qualifications and experience of Dr. Sabah Mounir, an Associate Professor of Food Science in Egypt. It outlines her employment history including positions at Zagazig University in Egypt and La Rochelle University in France. It also lists her qualifications including a PhD in Food Process Engineering. Her research interests and publications are summarized, focusing on food process engineering topics like drying techniques.

1. CURRICULUM VITAE
DR. SABAH MOUNIR, PHD
FOOD SCIENCE: FOOD PROCESS ENGINEERING
41 years, single, Egyptian
Associate Professor at Food Science Department, Faculty of Agriculture
Zagazig University,
44115 Zagazig, Egypt.
Mobile: +2 0100 90 90 567
Email: sabah_mounir@hotmail.com
smounir@zu.edu.eg
1. EMPLOYMENT HISTORY
1. Associate professor of Food Science and Technology, Food
Science Department, Faculty of Agriculture, Zagazig
University, Egypt. Since Oct. 2015 up to date
2. Invited Professor at LaSIE, La Rochelle University, France May 2013 – June 2015
3. Invited Professor at LaSIE, La Rochelle University, France Nov. 2010-Jan. 2012
4. Assistant Professor of Food Science and Technology, Food
Science Department, Faculty of Agriculture, Zagazig
University, Egypt. Aug. 2009-Sept 2015
5. Visiting professor at Sultan Qaboos University, College of
Agricultural and Marine science, Food Science and
Nutrition Department, Muscat, Oman. Feb. 2008–Jan. 2009
6. Researcher ―Postdoctoral researcher‖ at LMTAI
Laboratory, Department of Process Engineering, University
of La Rochelle, France. April 2007–Aug. 2008
7. Responsible of innovative industrial projects at IRPC
―Regional Incubator for Innovative Industries - Poitou-
Charentes), Poitiers, France. Sept. 2006-Sept. 2007
8. Contractual researcher at LaSIE, University of La Rochelle,
France. May 2006-Aug. 2006
9. Demonstrator ―assistant‖ at Food Science Department,
Faculty of Agriculture, Zagazig University, Egypt March 1998-April 2007
2. QUALIFICATION
Qualification: ability to be associated professor (Maître des
conférences) in French Universities, N°: 09262193153, Energy,
Process Engineering January 2009
PhD (Agro-industry Process Engineering) from La Rochelle
University, France 2003- 2007

2. CURRICULUM VITAE
--2 --
DEA or MSc (Food Process Engineering) from UTC, ENSIAA and
INA-PG, France. 2000- 2001
3. TEACHING EXPERIENCE
3.1. Zagazig University, Egypt 2010- 2013
3.1.1. Post-Graduate level
 Food Engineering
 Substitutes of food and dairy products
 Contamination and spoilage of food and Dairy products
 Dairy plant sanitation
 Special Food and Dairy Products
3.1.2. UNDER GRADUATE STUDENT
 Food Engineering
 Food preservation
 Food and Dairy Processing
 Food analysis and evaluation
 Food plant sanitation
 Preparation of special meals
 General health and First aids
3.2. Sultan Qaboos University, Sultanate of Oman
 Food processing II (Theoretical course & PW) for 4th
students at Sultan Qaboos University, college of
Agricultural and Marine Science, Food science and
nutrition Department, Muscat, Oman. Sept. 2008-Jan. 2009
 Elements of food engineering (Theoretical course, &
PW) for 3rd
year students at Sultan Qaboos University,
college of Agricultural and Marine Science, Food
science and nutrition Department, Muscat, Oman. Sept. 2008-Jan. 2009
 Food science seminar for 4th
year students at Sultan
Qaboos University, college of Agricultural and Marine
Science, Food science and nutrition Department,
Muscat, Oman. Sept. 2008-Jan. 2009
 Food microbiology II; industrial fermentation;
(Theoretical course & PW) for 4th
year students at
Sultan Qaboos University, college of Agricultural and
Marine Science, Food science and nutrition Department,
Muscat, Oman. Feb. -June 2008
 Food packaging (Theoretical course & PW) for 4th
year
students at Sultan Qaboos University, college of
Agricultural and Marine Science, food science and
nutrition Department, Muscat, Oman. Feb. -June 2008

3. CURRICULUM VITAE
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3.3. La Rochelle University, France
 Practical work: DIC technology for texturing the dried
foodstuffs. April 2004-Jan. 2008
 Practical work: Spray-drying for 3rd
year students (IUP
GEPI) La Rochelle University, France. Sept. 2004-June 2006
4. RESEARCH INTRESTS
Food Process and Engineering: including
 Drying of food stuffs (hot- air drying, freeze drying, spray drying, foam –mat drying)
 Food and Dairy processes
 Texturing process (Extrusion, DIC)
 Post harvest process of fruits and vegetables
 Food Packaging
 High pressure process
 Extraction
 Functional foods
5. PUBLICATIONS
5.1. Refereed Journal publications
ISSUED FROM Ph.D. thesis:
1. Sabah MOUNIR, Denis HALL, and Karim ALLAF. (2011) Characterization of pure cheese
snacks and expanded granule powders textured by the instant controlled pressure drop
(DIC) process, Dairy sci. and Technol. 91, 441-455
2. Sabah MOUNIR, Pierre SCHUCK, Karim ALLAF. (2010) Structure and attribute
modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure
drop) technology. Dairy Sci. and Technol. 90, 301–320
3. MOUNIR S. and ALLAF K. (2008) Definition of three stage spray drying by inserting the
instant controlled pressure drop (DIC) technology in the classical spray drying process.
Journal of Drying Technology: An International Journal, Vol. 26, No. 4 ―special issue on
Non conventional Drying Techniques‖.
ISSUED FROM M.Sc. thesis (DEA):
4. REMEUF F., MOHAMED S., SODONI I., CORRIEU G. (2003) Preliminary observations on
the effects of milk fortification and heating on micro structure and physical properties of
stirred yoghurt, International Dairy Journal, Volume 13, Issue 9, Pages 773-782
5.2. Refereed Journal publications after PhD
6. Duc Quang NGUYEN, Sabah MOUNIR, Karim ALLAF (2015): Functional Properties of
Water Holding Capacity, Oil Holding Capacity, Wettability, and Sedimentation of
Swell-Dried Soybean Powder. J. Eng. Tech., 3(4B): 402-412

4. CURRICULUM VITAE
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7. Sabah Mounir, Tamara Allaf, Baya BERKA, Ismail Suliman, Karim Allaf. (2015): Instant
Controlled Pressure Drop (DIC) texturing of heat sensitive spray-dried powder:
phenomenological modelling and optimization. Drying Technology,33 (13).
8. Khaled El Zahar, Sabah Mounir, Tamara Allaf, and Karim Allaf (2015): Fundamental
Modeling, Functional attributes, porosity, cohesivety index (Hausner ratio) and
compressibility of Expanded – Granule powder of Egyptian Ras pure cheese. LWT- Food
Science and Technology, 64, (1), pp. 297-307.
9. Sabah Mounir, (2015) Texturing of chicken Breast Meat as an Innovative Way to Intensify
Drying: Use of a coupled Washing/Diffusion CWD phenomenological Model to Enhance
Kinetics and Functional Properties. Drying Technology: An International Journal, Vol. 33,
Issue 11, pp. 1369 -1381.
10. Halima Boughellout, Yvan Choiset, Hanitra Rabesona, Jean Marc Chobert, Thomas Haertle,
Sabah Mounir, Karim Allaf & Mohamed Nasreddine Zidoune (2015) Effect of instant
controlled pressure drop (DIC) treatment on milk protein's immune reactivity. Food and
Agricultural Immunology
11. Sabah Mounir, Tamara Allaf, Baya BERKA, Aicha HASSANI, Karim Allaf (2014) Instant
Pressure Drop technology: From new fundamental approach of instantaneous transitory
thermodynamics to large industrial applications on high performance-high controlled
quality unit operations. Comptes Rendus Chimie.
12. Maritza Alonzo-Macías, Anaberta Cardador-Martínez, Sabah Mounir, Gerardo Montejano-
Gaitán & Karim Allaf (2013) Comparative Study of the Effects of Drying Methods on
Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa). Journal of Food
Research; Vol. 2, No. 2. pp. 92-107.
13. Carmen Téllez-Pérez, Anaberta Cardador-Martínez, Sabah Mounir, José Gerardo Montejano-
Gaitán, Vaclav Sobolik, Karim Allaf (2013) Effect of Instant Controlled Pressure Drop
Process Coupled to Drying and Freezing on Antioxidant Activity of Green ―Poblano‖
Pepper (Capsicum annuum L.). Food and Nutrition Sciences, Vol. 4, pp. 321-334.
14. Sabah Mounir, Tamara Allaf, Arun S. Mujumdar,& Karim Allaf (2012) Swell Drying:
Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying
Processes to Intensify Transfer phenomena and Improve Quality —An Overview,
Drying Technology: An International Journal, 30:14, pp. 1508-1531.
15. C. Téllez-Pérez, S.M. Mounir, J.G. Montejano-Gaitán, V. Sobolik, C.-A. Martínez, K.Allaf
(2012) Impact of Instant Controlled Pressure Drop Treatment on Dehydration and
Rehydration Kinetics of Green Moroccan Pepper (Capsicum Annuum). Procedia
Engineering, Volume 42, pp. 978-1003.
16. A.-M. Maritza, S.M. Mounir, C.-M. Anaberta, J.G. Montejano-Gaitán, K.Allaf (2012)
Comparative Study of Various Drying Processes at Physical and Chemical Properties of
Strawberries (Fragariavarcamarosa). Procedia Engineering, Volume 42, pp. 267-282.
17. T. Allaf , S. Mounir, V. Tomao, F. Chemat (2012) Instant controlled pressure drop combined
to ultrasounds as innovative extraction process combination:
fundamental aspects. Procedia Engineering, volume 42, pp. 1061 – 1078.

5. CURRICULUM VITAE
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18. Nsren ALBITAR, Sabah MOUNIR, Colette BESOMBES, Karim ALLAF. (2011)
Improving the drying of onion using the instant controlled pressure drop technology.
Drying Technology. 29, 993-1001
19. Mounir S., Besombes C., Albitar N., and Allaf K. (2011) Study of instant controlled pressure
drop DIC treatment in manufacturing snacking and expanded granule powder of apple and
onion. Drying Technology. Volume 29, Issue 3, Pages 331 – 341
20. Isaac Pilatowski, Sabah Mounir, Joseph Haddad, Duong Thai Cong and Karim Allaf. (2010)
The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of
Paddy Rice: Impacts on Drying kinetics and End Product Attributes. Food and Bioprocess
Technology. 3:901–907
21. AL-HADDAD M., MOUNIR S., SOBOLIK V., ALLAF K. (2008) Fruits & vegetables drying
combining hot air, DIC technology, and microwaves. International Journal of Food
Engineering, 4 (6) art. 9
22. Kamal I., Sobolik V., Kristiawan M., MOHAMED-MOUNIR S., ALLAF K. (2008) Structure
expansion of green coffee beans using instantaneous controlled Pressure drop process.
Innovative Food Science and Emerging Technologies. 9, 534–541
5.3. Communications
23. Carmen Téllez-Pérez, Anaberta Cardador-Martínez, Sabah Mounir, José Gerardo Montejano-
Gaitán, Vaclav Sobolik, Karim Allaf (2012) Effect of Instant Controlled Pressure Drop
Process Coupled to Drying and Freezing on Antioxidant Activity of Green ―Poblano‖
Pepper (Capsicum annuum L.) , IFT Annual Meeting & food Expo. Food Chemistry: 273-
02, June 25-28, 2012 in Las Vegas, Nevada, USA.
24. Alonzo-Macías Maritza, Mounir Sabah, Cardador-Martínez Anaberta, Montejano-Gaitán José
Gerardo and Allaf Karim (2012) Comparative study of various drying processes at physical
and chemical properties of strawberries (Fragaria var camarosa). IFT Annual Meeting &
food Expo. Fd Process & Packaging: 228-08, June 25-28, 2012 in Las Vegas, Nevada,
USA.
25. Tamara Allaf, Sabah Mounir, Valérie Tomao, Farid Chemat (2012) Instant controlled pressure
drop combined to ultrasounds as innovative extraction process combination:
fundamental aspects. 20th
International Congress of Chemical and Process Engineering
CHISA 2012 25 – 29 August 2012, Prague, Czech Republic.
26. Alonzo-Macías Maritza, Mounir Sabah, Cardador-Martínez Anaberta, Montejano-Gaitán José
Gerardo and Allaf Karim (2012) Comparative study of various drying processes at physical
and chemical properties of strawberries (Fragaria var camarosa). 20th
International Congress of
Chemical and Process Engineering CHISA 2012 25 – 29 August 2012, Prague, Czech
Republic.
27. Téllez-Pérez Carmen, Mounir Sabah, Montejano-Gaitán José Gerardo, Vaclav Sobolik,
Cardador-Martínez Anaberta and Allaf Karim (2012) Impact of Instant Controlled Pressure
Drop Treatment on Dehydration and Rehydration Kinetics of Green Moroccan Pepper
(Capsicum annuum). 20th
International Congress of Chemical and Process Engineering
CHISA 2012 25 – 29 August 2012, Prague, Czech Republic.

6. CURRICULUM VITAE
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28. Sabah Mounir and Karim Allaf (2012) Enhancing the Hot Air Drying of Chicken Meat by
Instant Controlled Pressure Drop (DIC). The First Middle East Drying Conference, 19-20
February, Mahshahr Special petrochemical Zone, Iran.
29. Sabah Mounir and Karim Allaf (2011) Instant Controlled Pressure Drop (DIC) for meat
texturing. International Food Congress‖Novel Approaches in the Food Industry‖ 26th
-29th
May, Cesme, Izmir, Turkey.
30. Tamara Allaf, Ismail Mih, Sabah Mounir, victor Lefronçois, karim Allaf. (2011) let's combine
sun and DIC, let's sun-DIC dry. 6th
CIGR, Nantes, France.
31. Mounir Sabah, Bouyahy Nawel, Romdhane Mehrez, Allaf karim. (2011) Drying diffusion
model. . 6th
CIGR, Nantes, France.
32. Magdalena Kristiawan, Ibtisam Kamal, Sabah Mouinr, Vaclave Sobolik, Karim Allaf. (2011)
Expanding coffee beans using steam and microwave instant controlled pressure drop DIC
systems.). 6th
CIGR, Nantes, France
33. Sabah MOUNIR and Karim ALLAF. DIC as an innovative process in food technology. The
second symposium of junior researchers. 23rd
May 2010, Faculty of Agriculture, Zagazig
University, Zagazig, Egypt. (Oral talking and publication in the proceeding).
34. Sabah MOUNIR and Karim ALLAF. Characterization of pure cheese snacks and expanded
granule powders textured by the instant controlled pressure drop (DIC) process. The
second symposium of junior researchers. 23rd
May 2010, Faculty of Agriculture, Zagazig
University, Zagazig, Egypt. (Poster).
35. Nsren Albitar, Sabah Mounir, Karim Allaf. (2009) The instant controlled pressure drop
technology as manufacturing process of high quality snacks and expanded granule powders
of super fruits. 31st
August- 2nd
December, 5th
CIGR, postdam, Germany, (poster).
36. Duong Thai Coung, Sabah Mounir, Issac Pilatowsky, Joseph Haddad, Karim Allaf. (2009)
Definition of a new post-harvesting treatment of paddy rice. Characterisation of final
products 31st
August- 2nd
December, 5th
CIGR, postdam, Germany, (oral talking).
37. Sabah MOUNIR, Pierre SCHUCK, Karim ALLAF. (2009) Structure and attribute
modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure
drop) technology 4th
international symposium on spray drying dairy products, 15th
-17th
April,
Melbourne, Australia. (oral talking)
38. Sabah MOUNIR, Denis HALL, and Karim ALLAF. (2009) Characterization of pure cheese
snacks and expanded granule powders textured by the instant controlled pressure drop
(DIC) process. 4th
international symposium on spray drying dairy products, 15th
-17th
April,
Melbourne, Australia. (oral talking)
39. MOHAMED-MOUNIR Sabah, ALBITAR Nsren, BELARBI Samia, ALRIFAI Mohamed,
and ALLAF Karim. Health and Food Safety: the DIC treatment as a multidimensional
approach of preservation and transformation processes. Perspectives of dried and powdery
super-fruits. Oral talking, The First International Conference on: Food Industries and
Biotechnology. 21th
-23th
October 2008. Al-Baath University, Homs- Syria

7. CURRICULUM VITAE
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40. AL-HADDAD M., MOHAMED-MOUNIR S., SOBOLIK V., ALLAF K. ―Fruits &
Vegetables Drying combining Hot Air, DIC technology and Microwaves‖ The 5th Asia-
Pacific Drying Conference, August 13-15, 2007, Hong Kong, China
41. MOHAMED-MOUNIR S., ALRIFAI M., LE YONDRE P., ALLAF K. A New process for
improving availability of bioactive molecules by instant controlled pressure drop (DIC):
Argan oil and apple bioflavonoid. ―27-29 June COSM’ING 2007‖, 4th
international
congress at Saint-Malo, France, poster and abstract published in proceeding
42. AL-HADDAD M., MOHAMED-MOUNIR S., SOBOLIK V., ALLAF K (2007) Double
Intensification of operation of hot air drying of fruits and vegetables: impact of swell
drying by instant controlled pressure drop (DIC) on the transfer phenomena. European
Drying Conference, AFSIA 2007, 24th
-25th
May 2007. Biarritz, France. Poster and abstract
published in proceeding.
43. MOHAMED-MOUNIR S., ALLAF. K (2006) Impact of instant controlled pressure drop
(DIC) for modifying the texture of powder particles during spray drying. 12-14 June 2006,
the first Franco-MFLU Seminar. Theme: Changes in Rice production systems and New
Technological challenges, French-Upper Mekong Sub-region. Academic Cooperation
centre at Mae Fah Luang University, Chiang Rai, Thailand. Oral talking and publishing in
proceeding.
44. MAHMOOD-KAMAL I., MOHAMED-MOUNIR S and ALLAF K (2006) New Tendencies
in Preservation of Fruits and vegetables by Edible Coatings. 12-14 June 2006, the first
Franco-MFLU Seminar. Theme: Changes in Rice production systems and New
Technological challenges, French-Upper Mekong Sub-region. Academic Cooperation
centre at Mae Fah Luang University, Chiang Rai, Thailand. Oral talking and publishing in
proceeding.
45. MOHAMED-MOUNIR S and ALLAF K (2006) Technology of instant controlled pressure-
drop (DIC) in fruits and vegetables preservation. 8 June 2006, Thai-French seminar on
Fruits and Vegetables: Quality and safety at Miracle Grand Convention Hotel, Bangkok,
Thailand. Oral talking.
46. MOHAMED-MOUNIR S and ALLAF K (2005) Is it possible to control the texture of powder
particles during spray drying? Impact of instant controlled pressure drop (DIC). 13, 14 May
2005, Paris, France. European Drying Conference, AFSIA 2005, oral talking and
publishing in proceeding.
47. MOHAMED-MOUNIR S, EL-RIFAI.M, and ALLAF K (2005) A comparative study of the
instant controlled pressure drop (DIC) on the physical powder properties of Apple obtained
by Drying/Crushing. 16-18 March 2005 at Rennes, France. Oral talking and publishing in
proceeding (CD).
48. MOHAMED-MOUNIR S., ALLAF K (2004) DIC (Instantaneous controlled pressure Drop)
as a new process for improving spray drying kinetics and powder quality. 19-21 October
2004, Second international symposium on Spray drying of milk products. Cork, Ireland,
poster and oral talking and abstract published in proceeding.
49. MOHAMED-MOUNIR S, ALLAF. K (2004) Définition d’une méthode d’atomisation-
texturation DIC et caractérisation comparative du lait en poudre. 16 Rencontre

8. CURRICULUM VITAE
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d’AGORAL à Nantes, France. Oral talking and publishing in proceeding. (Agoral) 30th
November-1er
December (2004). ED LAVOISIER, ISBN 2-7430-0754-0, 99-106.
5.4. CHAIRMAN and INVITED CONFERENCES
50. ALLAF K., MOHAMED-MOUNIR S. and Mohamed NEGEM. The 17th
of July, 2008,
presentation as invited Conference organized by the national institute of food technology,
Cairo, Egypt. Concerning: Innovative technologies in Food processing.
51. ALLAF K. and MOHAMED-MOUNIR S. The first and second of December, 2006,
presentation as invited Conference organized by CRITT 2ABI in Dijon concerning: Food
powders: Production and decontamination.
52. ALLAF K. and MOHAMED-MOUNIR S. The first and second of December, 2005,
presentation as invited Conference organized by CRITT 2ABI in Dijon concerning: Food
powders: Production and decontamination.
53. ALLAF K. and MOHAMED-MOUNIR S. The 13th
and 14th
of January, 2005, presentation as
invited Conference organized by CRITT 2ABI in Dijon concerning: Food powders:
Production and decontamination.
54. ALLAF K. and MOHAMED-MOUNIR S. The 30th
of April, 2004, presentation as invited
Conference organized by CRITT 2ABI in Dijon concerning: Food powders: Production
and decontamination.
55. ALLAF K. and MOHAMED-MOUNIR S. The 29th
of April, 2004, presentation as invited
Conference at LYON 1 university Lyon, Subjected: Scientific Strategy in industrial
research field in Industrial Food Engineering and Processing. How to apply experimental
design in the sector of thermo-mechanic treatment of food powders?
56. ALLAF K. and MOHAMED-MOUNIR S. The 16th
-17th
of March, 2004. European Seminar,
in Paris titled: Drying of thermal sensitive products.
57. ALLAF K. and MOHAMED-MOUNIR S. The 14th
of March, 2003, presentation as invited
Conference organized by CRITT 2ABI in Dijon concerning: Food powders: Production
and decontamination.
5.5. BOOK CHAPTERS AND TECHNICAL REPORTS
58. Mohammad Namir, Sabah Mounir, Karim Allaf. (2014): Impact of Hydro-thermo mechanical
process on Cactus Pear Snacks.
59. Karim Allaf, Sabah MOUNIR, Mohamed NEGM, Tamara ALLAF, Hanintsoa FERRASSE,
Arun S. Mujumdar Intermittent Drying (2014). Handbook of Industrial Drying, Fourth Edition.
60. Sabah Mounir, Carmen Téllez-Pérez, Maritza Alonzo-Macías and Karim Allaf (2014) Swell-
Drying in Instant Controlled Pressure Drop (D.I.C) in Food Processing: From
Fundamental to Industrial Applications. ISBN 978-1-4614-8669-5, XIV, pp. 3-44.
61. Sabah Mounir and Karim Allaf (2014) DIC-Assisted Hot Air Drying of Post-harvest
Paddy Rice in Instant Controlled Pressure Drop (D.I.C) in Food Processing: From
Fundamental to Industrial Applications. ISBN 978-1-4614-8669-5, XIV, pp 45-56.

9. CURRICULUM VITAE
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62. Sabah Mounir, Nsren Albitar, and Karim Allaf (2014) DIC Decontamination of Solid and
Powder Foodstuffs in Instant Controlled Pressure Drop (D.I.C) in Food Processing: From
Fundamental to Industrial Applications. ISBN 978-1-4614-8669-5, XIV, pp 83-96.
63. Karim ALLAF, Sabah MOUNIR, Tamara ALLAF (2012) Swell-drying : séchage et
texturation par DIC des végétaux. Technique de l’Ingénieur : L’expertise technique et
scientifique de référence
64. ALLAF K., MOHAMED-MOUNIR S, TREBUIL G., ALHADDAD M., Duong Thai
DUONG THAI C., MAHMOOD -KAMAL I.,KRISTIAWAN M.; (2006) "Changes in
Rice production systems and New Technological challenges", Proceeding book published
by Mae Fah Luang University, Chiang Rai, Thailand. 2006 - ISBN: 974 - 9766 - 13 - X;
pages 191
65. Technical report: technical and business plan for an innovative company creation
September-December 2007
66. Technical report: texturing and drying of meat products using the swell drying process
March 2006-september 2007
67. Technical report: study the feasibility of the production of natural cheese snacks using swell
drying process. June 2006-June 2007
68. Technical report: study of the effect of swell drying on the different characterizations of pollen
. September-December 2006
6. PATENT
 Karim ALLAF, Sabah MOUNIR, Mohamed NEGM
Patent on Intermittent Drying (publishing in processing)
7. LABORATORY SKILLS
 Reconstitution properties of powders and dried food stuffs
 Textural analyses: porosity, densities, specific surface area, granulometry, compressibility,
cohesiveness
 Biochemical (proteins, lipids…) and physical and chemical analyses of dairy products.
 Analyses of glass transition by DSC.
 Microbiological analyses.
 Analyses of microstructure "Scanning Electron Microscopy" (SEM).
 Analyses of water activity isotherm.
 Rheological analyses.
 Water and oil holding capacity.
 Statistics and Experimental Design.
8. EXPERIENCES
 Spray – Drying of food products,
 Decontamination of foodstuffs,
 Hot air drying of fruits and vegetables,

10. CURRICULUM VITAE
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 Manufacturing of pure cheese snacks,
 Texturing of shrimp snacks,
 Manufacturing of soya-bean powder,
 Definition of new recipes of well balanced dried meals as instant dehydrated vegetable soups
―instant noodles‖.
9. SUPERVISION
9.1. Post graduate students “magister” (Zagazig University, Egypt)
1. Mrs. Nargess Hamed Abdo (since 2011)
Subject: Comparative studies on some products from lupine.
9.2. Post graduate students “PhD student” (University of La Rochelle): Co-direction
2. Miss. Maritza ALONZO; (2010- 2013)
Subject: application of different drying processes on strawberry including hot air drying, freeze
drying, instant autovaporization, and plate freezing for better conservation and preservation of
biological contents
3. Miss. Carmen TELLEZ (2010- 2013)
Subject: valuation of Mexican agricultural production by preservation and by instant
autovaporization drying
4. NGUYEN Quang (2011- 2014)
Subject: Experimental comparative study of spray drying and auto-vaporization: application on
Gum Arabic and Soybean.
9.3. Post graduate students “master” (University of La Rochelle)
The main part of these training periods were executed at the Laboratory (Mastering of
Technologies for Agro-Industries ―LMTAI‖) - La Rochelle University, France.
1. Mr. NGUYEN VAN CUONG and Mr. VO MANH DUY: lecturer at the CANTHO
University,Vietnam.
Subject: Studies on a new process for preservation by drying meat, chicken, beef and
veal. July-Dec., 2006
2. Mr. VO MANH DUY: lecturer at the CANTHO University, Vietnam.
Subject: Studies on a new process for preservation by drying of seafood, shrimp, and fish
July-Dec., 2006
3. Mr. AMESSIS Abdellnour: internship Master 2 (M2) of the IUP GEPI , La Rochelle
University, France Jan.-June, 2006
Subject:
 Study of the instantaneity at the texturing dairy powdered by instant controlled
Pressure-drop DIC on the total quality of the product.

11. CURRICULUM VITAE
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 Feasibility and optimization of the operation of manufacturing cheese chips.
9.4. Under graduate students (trainees)
1. Mr. LEVEL Julien: internship License 3 (L3) of the IUP GEPI, La Rochelle University,
France:
Subject: Cooking, texturing and drying meat products and seafood, fish, shrimp… by the
instant controlled Pressure-Drop DIC: technological, textural, and functional
Characterizations. March-June, 2006
2. Mr. FOUILLET Jeremy: License 3 of the IUP GEPI,La Rochelle University, France
Subject: Study of the expansion of granular Sodium Caseinates by Instant Controlled
Pressure-Drop" DIC ". Impact on total quality of the final product with Three Stage Spray
Drying. April-June, 2005
3. Mr. TANQUEREL Julien: License 3 of the IUP GEPI, La Rochelle University, France
Subject: Study of the expansion of whey proteins by instant controlled pressure drop
(DIC): Impact on the various qualities of the final product and proposed a process of three
stage Spray - Drying. April-June, 2005
4. Ms. MANSOURI Khadija: License 3 of the IUP GEPI, La Rochelle University, France.
Subject: approach to the comparative study of the impact of the Instant Controlled Pressure
Drop DIC on the physical properties of skin orange powder obtained by drying / grinding.
April-June, 2005
5. Miss. ANTUNES Sandra: technician Biochemistry 2nd
year training period
Subject: comparative study approach to the impact of the Instant Controlled Pressure
Drop DIC" on the qualities of various apple powder obtained by drying / grinding
Jan. - Feb., 2005
6. Miss. ANTUNES Sandra: technician Biochemistry 1st
year training period
Subject: Study and comparative analysis of the impact of the «Instant Controlled Pressure
Drop DIC" on the physical properties of apple. May-Jun, 2004
7. Mr. RENARD Francis: Stage license of the IUP GEPI - La Rochelle University
Subject: approach to the comparative study of the impact of Instant Controlled Pressure
Drop DIC on the quality of powders tomato and onion obtained by drying / grinding.
April-June 2004
10. JURY MEMBER OF MASTER AND PHD DEFENSE
1. Jury Member of PhD defense Mr. Duc Quang NGUYEN, LaSIE, La Rochelle
University
Subject: Experimental comparative study of spray drying and auto-vaporization: application
on Gum Arabic and Soybean. 26 June 2014
2. Jury Member of PhD defense of Miss. Carmen TELLEZ
Subject: valuation of Mexican agricultural production by preservation and by instant
autovaporization drying

12. CURRICULUM VITAE
--12 --
3. Jury Member of PhD defense of Miss. Maritza ALONZO, LaSIE, La Rochelle
University 14 May 2013
Subject: Application of different drying processes on strawberry including hot air drying,
freeze drying, instant autovaporization, and plate freezing for better conservation and
preservation of biological contents.
 Jury Member of Master defense of Mr. NGUYEN VAN CUONG and Mr. VO MANH
DUY: lecturer at the CANTHO University, Vietnam.
July-Dec. 2006
Subject: Studies on a new process for preservation by drying meat, chicken, beef and veal.
 Jury Member of Master defense of Mr. VO MANH DUY: lecturer at the CANTHO
University, Vietnam.
July-Dec. 2006
Subject: Studies on a new process for preservation by drying of seafood, shrimp, and fish
 Jury Member of Master defense of Mr. AMESSIS Abdellnour: internship Master 2
(M2) of the IUP GEPI , La Rochelle University, France. Jan.-June, 2006
Subject:
 Study of the instantaneity at the texturing dairy powdered by instant controlled
Pressure-drop DIC on the total quality of the product.
 Feasibility and optimization of the operation of manufacturing cheese chips.
11. GRANTS OF RESEARCH
 CFCC, Cairo, Egypt. May –July 2013
 LaSIE FRE3474, La Rochelle University, France Nov. 2010-Jan. 2013
 Region grant from Charente Maritime (France) for
invited professor at la Rochelle University June 2011 – Jan. 2013
 CFCC, Cairo, Egypt. December 2011
 Evaluating soybean isoflavones as chemo-protective
agent against prostate cancer at high-risk groups
(Zagazig University, Egypt). Amount: 40 000
Egyptian pounds. May, 2010
 French prize for innovation (Ministry of Industry
and Innovation, France). Amount: 70 400 €. June, 2006 – August, 2007
 Definition of innovative crispy products ―snacks
100% pure cheese, ―Compagnie générale de
Fromage, France‖. Amount: 18 000 €. September 2005-May 2006

13. CURRICULUM VITAE
--13 --
 Special Decontamination of gluten powder,
(Chamtor Co., France. Amount: 12 000 €. November 2006-July2007
 Scholarship for master and PhD preparation
(Egyptian Government). Amount: 920 €/month. September 2000/ May 2005
12. HONORS AND AWARDS
 National award entrepreneurial innovation projects:
Awarded for creation of new innovative company
for well balanced and safety dehydrated meal
production (French Ministry of Industry and
Innovation. June 2006
 Scholarship from the Egyptian Government: for
Master and PhD preparation in France. Sept. 2000-April 2005
13. TRAINING
1. ABCAR-DIC process Company, France;
Subject: decontamination of food powders and biological
products by DIC. Jan. 2007-july 2007
2. Department of R&D at ABCAR DIC-Process (La
Rochelle, France);
Subject: Feasibility and optimization study of swell-
drying by DIC of biological products; impact on
decontamination effect. Oct. 2004 – Aug. 2005
3. Microbiology Department in INRA of Jouy-en-Josas,
France.
Subject: study of Freeze Drying effect on the survival of
the wild and genetically modified lactic acid bacteria:
applying in cheese manufacturing. Nov. 2001- May 2002
4. Master Training at INA-PG « Department Science and
biologic and food Industries »
Subject: Combined Effect of heat treatment and protein
composition of mixtures on stirred yoghurt texture. Dec. 2000-Sept. 2001
5. MAGISTERE at ZAGAZIG University, Agriculture
faculty « Department of food science‖
Subject: Anti-oxidant and anti-bacterial effects of
essential oils in meat products. 1998-2000
14. PROFESSTIONAL TRAINING
 Faculty and Staff skills development at Zagazig University, EGY
 University accreditation ( Self-evaluation, External referees, ILOS), at Zagazig university,
EGY
 International Computer Driving license (ICDL) at Zagazig University, EGY
 How to write project proposal at Zagazig University, EGY

14. CURRICULUM VITAE
--14 --
15. CONSULTING EXPERIENCE
 Scientific consultant at the scientific association for
protecting the rural environment, Zagazig, Egypt since 2010
 Scientific consultant at ABCAR-DIC PROCESS, France. 2005-up to date
 Reviewer of scientific paper for many International Journals
Food Processing & Technology, Journal of Food Research,
Journal of Texture Studies, Journal of Food and Nutrition
Sciences, Journal of Food Engineering Since 2010
16. MEMBERSHIP
 Member of International Society of Food Engineering
(ISFE) which is the Special Interest Group of the International
Union of Food Science & Technology (IUFoST) dedicated to
Food Engineering, N°: 1518 since 2013
 General Manger of the scientific association for business
women in Sharkia government, Egypt since 2012
 Member of European Federation of Food Science and
Technology (EFFOST), N°: EFMS00134 since 2010
 Member of the scientific association for protecting the rural
environment, Zagazig, Egypt since 2010
 Member of Canadian institute of Food Science and
Technology since 2008
17. VARIOUS
17.1. Languages:
 English: very good
 French: very good
 Arabic: tongue language
17.2. Computer skills:
 Statgraphic ―statistical analysis‖
 ICDL "International Computer Driven Lisence" (windows, word, excel, power point,
access, internet, IT)
17.3. Administrative responsibility
 Member in the projects management unit (reporter) at Faculty of Agriculture, Zagazig
University, EGY.
 Internal auditor: Faculty of Agriculture, Zagazig University, EGY.
 Internal referee at faculty of Agriculture, Zagazig University, EGY.

15. CURRICULUM VITAE
--15 --
 Referee for scientific journals
 General Manager of the scientific association for business women at Sharkia
government, Zagazig, EGY.
17.4. Interest Points or hobbies:
 Music and belly dance
 Tourism and travel
 Reading
 Cinema
18. REFEREES
1. Prof. ALLAF Karim: Laboratory of Engineering Science for the Environment LASIE,
University of La Rochelle, Pole Science and Technology. Av. Michel Crépeau 17042 La
Rochelle Cedex 01, France. kallaf@univ-lr.fr
2. Prof. ILARI Jean-Luc : ENITIAA, Rue de la Géraudière BP 82225, 44332 NANTES Cedex
3, France ilari@enitiaa-nantes.fr or Jean.luc.ilari@orange.fr
3. Dr. Shuck Pierre (assistant professor): UMR Science et Technologie du Lait et de l'Oeuf,
INRA - Agrocampus, 65, rue de St-Brieuc, 35042 Rennes Cedex, France.
schuck@rennes.inra.fr
4. Prof. Omar BARAKAT: MC NEESE State University, Louisiana, United States.
Omarbarakat@yahoo.com
5. Prof. Shafiur RAHMAN: Food science and nutrition Department, college of agricultural and
marine sciences, Sultan Qaboos University, AL-Khod, P.C 123 – P.O. Box 34. Muscat, Oman.
shafiur@squ.edu.om
6. Prof. Hassan SILIHA: Food science Department, Faculty of Agriculture, Zagazig University.
drsiliha@hotmail.com