BENNACEF Chanez
- Statut : ATER
- Adresse mail : chanez.bennacef@univ-lorraine.fr
- Spécialité : Biotechnologie Alimentaire
Activités :
Education
- Université de Lorraine : Laboratory of Biomolecular Engineering (LIBio)/Cookal S.A.S ( 2020-2023)
PhB in Biotechnology and Food Engineering.
Thesis : Modeling and optimization of coextrusion spherification process for new food matrices development
Supervisors : Prof Stépane Desobry and Sylvie Banon-Desobry
- Université de Lorraine : ENSAIA (2018-2019)
Master II. Nutrition, and food science
Projet : Optimization of core-shell hydrogel capsules made of Yuzu juice.
- Université de Lorraine : ENSAIA (2018-2019)
ERASMUS exchange as part of an RME excellence scholarship
Admission in Food Formulation specilty
- Higher School of Food Science and Agri-food Industries (2016-2019)
Food science engineering
Specialty: Management and Quality Control
- Preparatory school in natural and life sciences (2014-2016)
Publications
- Bennacef, C., Desobry-Banon, S., Linder, M., Khanji, A. N., Probst, L., & Desobry, S. (2021). Study and optimization of core-shell capsules produced by annular jet breaking coextrusion. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 629(September). https://doi.org/10.1016/j.colsurfa.2021.127475
- Bennacef, C., Desobry-Banon, S., Probst, L., & Desobry, S. (2021). Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocolloids, 118(March). https://doi.org/10.1016/j.foodhyd.2021.106782