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
Food formulation and emulsions
Lipid analysis and oxidation assessment
Frying oil quality evaluation
Hydrocolloids and protein functionality
Experimental design and statistical analysis
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.