Food Scientist/food Technologist

Abdelfattah BENSOUISSI 27, rue Landouzy, 51100, Reims, France. +33(0)6 68 12 01 09 [email protected] Single, 29 years

Educational background University 2004-2007

Ph D in Industrial Physical Chemistry in the University of Reims Champagne-Ardenne: France (Very honourable with the written congratulations of the jury).

2003-2004

Master Diploma in Enzyme Engineering in the University of Technology of Compiegne: France (honors)

Graduate Engineering School 1997-2003

Engineer Diploma in Bio-Industry in the National Institute of Applied Science and Technology: Tunisia (Major of the promotion).

Research and development 2007-2008

Post doctoral training in Industrial Physical Chemistry (1 year) Topics: 1- Study of the polymorphism of some sweeteners (polyols) and optimization of the conditions of its crystallization (Confidential). 2- Study of the ternary diagrams of water and some polyols for an application in confectionery (Confidential). 3- Polyol Crystals habit modification in order to diversify it applications (confidential). Financial support: « RQUETTE FRÈRES » COMPANY (Lestrem, France).

2004- 2007

Preparation of Ph D in Industrial Physical Chemistry (3 years) Topic: Technical aids (antifoams and antiscales) used in sugar beet factories: effect on process and on sugar quality (turbidity and grain size). Financial support : French sugar profession « TEREOS », « SAINT LOUIS SUCRE », « CRISTAL UNION », « SOCIETE VERMANDOISE INDUSTRIE », « SUCRERIES

DISTILLERIES DES

HAUT

DE

FRANCE », « CEDUS » and « UCB ».

2003-2004

Master training in Industrial Physical Chemistry (6 months) Topic: Purification and characterization of acidic xylo-oligosaccharides resulting from wheat bran hydrolysis. Financial support: National Institute of Agronomical Research (Reims, France).

2002- 2003

Engineer Training in Industrial Physical Chemistry (6 months) Topic: Improvement of wheat gluten solubility. Financial support: «CHAMTOR» company (Bazancourt, France).

1

Scientific production Patents (2) 2008

2 patents recently submitted (the subjects are confidential)

Publications (8) 2008

Food Chemistry (Submitted): Effect of conformation and water interaction of sucrose, maltitol, mannitol

and xylitol on their metastable zone width and ease of nucleation 2008

Food Chemistry (Accepted): Isolation and characterization of scale and turbid particles in beet sugar

processing and the quality of granulated sugar 2008

Journal of Crystal Growth (Submitted): Unveiling the nature, morphology and localization of particles

responsible of white sugar turbidity 2008

Journal of Crystal growth (Submitted): Model equations for the calculation of volume and surface of

sucrose crystal: a tool for accurate crystal growth rate determination. 2007

Sugar Industry/Zukerindustrie 132 (3), 163-169: Control of surface properties and efficiency of some

antifoaming agents used in beet sugar manufacturing, 2007

Sugar Industry/Zukerindustrie 132 (3), 170-174: Effect of calcium on white sugar turbidity,

2007

Industries Alimentaires et Agricoles, 123 (3), 9-17 : Auxiliaires technologiques utilisés en sucrerie,

2005

Food Chemistry, 92(1), 7-15: Effects of some additives on wheat gluten solubility: A structural approach

Oral communications in international workshops(4) 2007  Quality and Functionality of Granulated Sugar: two assests for sustainability of sugar production (Invited Lecture), Towards Sustainable Sugar Industry in Europe (TOSSIE) Workshop, November 2007, Graz, Austria.

2007 Effect of selected impurities on sucrose crystal growth rate and granulated sugar quality, General Assembly of the International Commission of Techniques of Sugar (CITS), May 2007, Rostock, Germany.

2006 Control of surface properties and efficiency of some antifoams used in beet sugar processing, Sugar Process Research Institute (SPRI) Conference on Sugar Processing Research, September 2006, Águas de São Pedro, Brazil.

2006 Contrôle des propriétés de surface et de l’efficacité de quelques antimousses, 13 th International symposium of Andrew Van Hook association, March 2006, Reims, France.

Poster communications in international workshops (2) 2008 Effect of conformation and water interaction of sucrose, maltitol, mannitol and xylitol on their metastable zone width and ease of nucleation, 5 th Conference on Water in food, April 2008, Nürtingen, Germany.

2007 Detailing the nature of sugar turbidity,14

th

International symposium of Andrew Van Hook association,

March 2007, Reims, France.

2003 FTIR study of the structural changes of modified wheat gluten induced by hydration International Congress of Spectroscopy, April 2003, Marrakech, Marocco.

Others French: common; English: conferences and papers writing; Arabic: mother tongue Member of the Andrew Van Hook association for the advance of knowledge on sugars (www.associationavh.com ) 2