Experience

FSAA - Faculté des sciences de l'agriculture et de l'alimentation - Université Laval

• Canada
• Higher Education
• 1 - 100 Employee

• Ph.D. Candidate

  • Jan 2022 - Present

• Auxiliary teaching

  • 2022 - Present

  Participation in teaching activities as part of the course: Taste, flavor, and sensory analysis - Université Laval (UL), Teaching undergraduate students theoretical and practical principles.Offering guidance and mentorship for graduate students on the integration of spectroscopic and chemometric techniques in fingerprinting approaches to address research inquiries within the realm of food science.



Meptico SAL

• Lebanon
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Quality Control Inspector

  • Nov 2021 - Dec 2021



Lebanese University - Faculty of Sciences

• Lebanon
• Higher Education
• 200 - 300 Employee

• Authentication of Lebanese Grape Molasses

  • Apr 2021 - Sep 2021

  Development of a simple and fast method for the determination of Lebanese grape molasses adulteration by sugar syrups combining appropriate spectroscopic techniques with chemometrics: Lebanese grape molasses, a traditional Lebanese sweetener, is still widely consumed all over Lebanon. However, no studies have been carried out yet to evaluate this local’s product authenticity. This project reports the use of ATR-MIR coupled to chemometrics, as an alternative method for complex, expensive and time-consuming analytical techniques, in the aim of determination of fraudulent glucose, fructose and sucrose additions to pure grape molasses. After collection of a widespread Lebanese grape molasses database, calibration sets with increasing concentrations (w/w) of the 3 chosen adulterants were prepared. In order to establish quantitative regression models, samples undertook ATR-MIR analyses without any previous complex sample preparation and the collected spectral data was subjected to ICA chemometric treatment. Besides, ICA_corr_y was used to retrieve the optimal number of independent components (ICs) for each type of the 3 adulterants. Thereupon, 3 quantitative models were established, correlating between the estimated ICA proportions and the known concentrations of sugar-based adulterants. Show less



Self-Employed

• Private Tutor

  • May 2015 - May 2021