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Sami Ghnimi
Sami Ghnimi
Associate Professor in Food Process Engineering
Expertise
Biodegradable films, encapsulation, life cycle analysis, food process engineering
Research Unit
Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007
Key words
Biodegradable polymers, eco-design, life cycle assessment
Ongoing projects
- FABIONANOCAP (2021-2024): Development of nanocapsule-based biodegradable films for food biopreservation
- NEMOS (2022-2024): A new educational model for the acquisition of sustainability skills through service learning (Erasmus+ project, University of Navarra – Spain; University of Pisa – Italy; Technical University of Graz – Austria; Technical University of Dublin – Ireland)
Teaching activities
- Coordinator of the European Master in Sustainable Food Systems : MSc Sustainable Food Systems
- Engineering degree :
- Coordinator of the ”Sustainable Developments in Food Industries” semester in the final year of the curriculum
- Lectures in Life Cycle Assessment, Sustainable Processing and Packaging, Packaging Technology & Food Process Engineering
Professional experience
- 2018-Present: Associate Professor, ISARA, France.
- 2017-2018 : Associate Professor, Ghent University Global Campus, Corée du sud.
- 2013-2017 : Maitre de Conférences, UAE University, UAE.
- 2009-2013 : Maitre de Conférences, Université de Strasbourg, France.
Latest publications
Journal articles
2023
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- Fatemeh Baghi, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui. Microencapsulation of Antimicrobial trans-Cinnamaldehyde: Effect of Emulsifier Type, pH, and Drying Technique. Applied Sciences, 2023, 13 (10), pp.6184. ⟨10.3390/app13106184⟩. ⟨hal-04118627⟩
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- Fatemeh Baghi, Sami Ghnimi, Emilie Dumas, Nour-Eddine Chihib, Adem Gharsallaoui. Nanoemulsion-Based Multilayer Films for Ground Beef Preservation: Antimicrobial Activity and Physicochemical Properties. Molecules, 2023, 28 (11), pp.4274. ⟨10.3390/molecules28114274⟩. ⟨hal-04118603⟩
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- Sghaier Chriki, Marie-Pierre Ellies-Oury, Sami Ghnimi. Les insectes dans l’alimentation animale. Une voie prometteuse pour un élevage plus durable. Techniques de l'Ingénieur Agroalimentaire, 2023, Filière de production : produits d'origine animale, pp.F9500 V1. ⟨10.51257/a-v1-f9500⟩. ⟨hal-03986258⟩
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- María Fernanda Ordoñez López, Sami Ghnimi, Changqi Liu. Willingness to consume insect-based food in France: Determinants and consumer perspectives. LWT - Food Science and Technology, 2023, 185, pp.115179. ⟨10.1016/j.lwt.2023.115179⟩. ⟨hal-04180451⟩
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- Giulia Rencricca, Federico Froldi, Maurizio Moschini, Marco Trevisan, Sami Ghnimi, et al.. The environmental impact of permanent meadows-based farms: A comparison among different dairy farm management systems of an Italian cheese. Sustainable Production and Consumption, 2023, 37, pp.53-64. ⟨10.1016/j.spc.2023.02.012⟩. ⟨hal-04001905⟩
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2022
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- Doğacan Atabay, Kurt Rosentrater, Sami Ghnimi. The sustainability debate on plastics: Cradle to grave Life Cycle Assessment and Techno-Economical Analysis of PP and PLA polymers with a “Polluter Pays Principle” perspective. Frontiers in Sustainability, 2022, 3, pp.931417. ⟨10.3389/frsus.2022.931417⟩. ⟨hal-03788533⟩
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- Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods, 2022, 11 (5), pp.760. ⟨10.3390/foods11050760⟩. ⟨hal-03609518⟩
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- Wei Liao, Abdelhamid Elaissari, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH. International Journal of Biological Macromolecules, 2022, 209, pp.1858-1866. ⟨10.1016/j.ijbiomac.2022.04.160⟩. ⟨hal-03702715⟩
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2021
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- Muneeba Alam, Maryam S.R. Alhebsi, Sami Ghnimi, Afaf Kamal-Eldin. Inability of total antioxidant activity assays to accurately assess the phenolic compounds of date palm fruit (Phoenix dactylifera L.). NFS Journal, 2021, 22, pp.32-40. ⟨10.1016/j.nfs.2021.01.001⟩. ⟨hal-03120312⟩
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- Sami Ghnimi, Amin Nikkhah, Jo Dewulf, Sam van Haute. Life cycle assessment and energy comparison of aseptic ohmic heating and appertization of chopped tomatoes with juice. Scientific Reports, 2021, 11, pp.13041. ⟨10.1038/s41598-021-92211-1⟩. ⟨hal-03267348⟩
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