Professor Romdhane Karoui obtained his Ph.D. in Food Science in 2004 from Blaise Pascal University (Clermont-Ferrand, France) and his accreditation to supervise research in 2009 from National Polytechnic Institute of Toulouse (Toulouse, France). His main research activities include the use of spectroscopic (mainly near infrared, mid-infrared and fluorescence), rheology, sensory and physico-chemical techniques coupled with multivariate data analysis to the measurement of food quality during processing and storage. The impact of formulation on the quality of food constitutes also one of the main research activities of Dr Karoui. He is the author of more than 65 peer-reviewed scientific papers and more than 50 proceedings and 6 book chapters. Dr Karoui is now Professor of Food Science at the Artois University, Faculty of Science Jean Perrin (France) and responsible of the research team “Engineering of food formulation and alteration“.
Biography Updated on 2 April 2012