Food Science and Technology
Romdhane Karoui is currently working as a Professor at Artois University, France. He is the Director of a research team investigating food quality and safety at the Charles Viollette Institute and on a second project entitled Innovation and Industrial Transfer in Agro-alimentary. He received his PhD in Food Science in 2004 from Blaise Pascal University, and the accreditation to supervise research in 2009 from Polytechnic National Institute of Toulouse, both in France. Following the results that he obtained between 2001 and 2006 by using rapid analytical techniques, Romdhane conducted between 2007 and 2009 an industry focused project aiming to design, develop and industrialize a miniaturized system based on fluorescence spectroscopy for on-line measurements of the quality and safety of food products. The project has been recognised by the French Ministry of Higher Education and Research, and between 2009 and 2010 Romdhane was engaged as senior research scientist at Gembloux Agro-Bio Tech, Belgium. Romdhane's research interests are centred on the use of rapid analytical techniques, specifically near infrared, mid infrared, and fluorescence spectroscopy, and wider reference methods based on the use of rheology and chromatography for the determination of the quality and safety of food products. He is the author of more than 90 peer-reviewed scientific papers and more than 100 articles in conference proceedings, book chapters, and reviews. In addition, Romdhane serves as both editor and editorial board member for several journals. He is listed in the 2016 Scientific Encyclopedia 'Who’s Who in the World', received the Cambridge Certificate for Outstanding Scientific Achievement in 2016.