Romdhane Karoui
Artois University, France
Biography
Romdhane Karoui obtained his PhD in Food Science in 2004 from Blaise Pascal University (France) and his accreditation to supervise research in 2009. Between 2009 and 2010, he was the Senior Research Scientist at Gembloux Agro-Bio Tech (Belgium). He has a long-term scientific experience in the fields of Spectroscopic methods (VIS, NIR, MIR, fluorescence) for the determination of the quality of several food products. He is the author of 75 peer-reviewed scientific papers and more than 80 proceedings, book contributions and reviews. He is serving as an Editorial Board Member of several journals in Food Science. He is currently working as a Professor at the Artois University and Director of the research team of Food Quality and Security Site-Artois of Charles Viollette Institute.
Abstract
Abstract : Front-face fluorescence and infrared spectroscopies: A tool for the authentication of food products