Farah Zaaboul
Assistant Professor in Food Science
Summary
Food Scientist and Assistant Professor specializing in plant lipids, oleosomes, emulsions, and plant-based food systems. My research focuses on the structure–function relationships of lipids and proteins, with applications in food formulation, oil stability, dairy analogues, and sustainable food systems. I combine fundamental food chemistry with applied food technology, supported by international postdoctoral research experience in China and the United Kingdom.
Overview
2026
2026
years of professional experience
3
3
Languages
Work History
Postdoctoral Researcher – Food Science
Jiangnan University
2018 - 2022
- Advanced experimental research on plant proteins, oil bodies, and functional food systems
- Development and characterization of plant-based beverage formulations
- Extensive laboratory-based work on lipid functionality and food structure
Postdoctoral Researcher – Food Science
University of Nottingham, U.K
2022 - 2024
- Experimental research on frying oil quality, oxidation, and thermal degradation
- Applied studies on oil stability and performance in food processing
- Interdisciplinary collaboration with a School of Pharmacy on:
- Oleosome-based delivery systems
- Encapsulation of bioactive compounds (CBD)
- Joint work at the interface of food science, lipid chemistry, and pharmaceutical formulation
- Collaboration with private food companies on plant protein drinks
- Applied work related to oil stability, shelf-life, and quality systems
- Exposure to BRC and ISO
Assistant Professor in Food Science
Sidi Mohamed Ben Abdallah University
01.2023 - Current
- Teaching undergraduate and graduate courses in food science
- Supervising student research projects
- Developing research activities in lipid-based and plant-based food systems
Education
Engineering Degree - Food Science / Statistical Engineering
MoroccoPhD - Food Science
01.2018
Skills
Timeline
Assistant Professor in Food Science
Sidi Mohamed Ben Abdallah University
01.2023 - Current
PhD - Food Science
Postdoctoral Researcher – Food Science
Jiangnan University
2018 - 2022
Postdoctoral Researcher – Food Science
University of Nottingham, U.K
2022 - 2024
Engineering Degree - Food Science / Statistical Engineering
References
Available upon request
RESEARCH INTERESTS
- Oleosomes and plant oil bodies
- Plant lipids and lipid–protein interactions
- Food emulsions and hydrocolloid systems
- Frying oils: oxidation, degradation, and quality assessment
- Plant-based dairy and ice cream analogues
- Sustainable and functional food formulation
TEACHING EXPERIENCE & COURSES
- Food Chemistry
- Food Processing and Technology
- Food Quality and Safety (applied perspective)
- Lipids and Emulsions in Food Systems
- Plant-Based Food Products
- (Courses adaptable to programs labeled Nutrition, Food Science, or Food Technology.)
SELECTED PUBLICATIONS
- Publications in high-impact peer-reviewed journals, including:
- Comprehensive reviews in food science and food safety
- Food Chemistry
- Food Hydrocolloids
- Food Chemistry Advances
- Full publication list available upon request.