Amel Rehaiem is a Tunisian young scientist born in Avignon (France) in 1978, she obtained a Biological Sciences Doctorate on Food Microbiology and Biochemistry Fields from the Faculty of Sciences of Tunis, University of Tunis El Manar, Tunisia, in the laboratory of Biochemistry and Molecular Biology. Her main researches interest was about Lactic Acid Bacteria in foods systems, biological preservation and probiotic properties. Her PhD thesis research has been financially supported by the Spanish Agency for International Cooperation (AECI), Spain within the Inter-University Cooperation Program and Scientific Research (PCI-Mediterranean) between Spain and Tunisia (project A/5664/06). She was also the recipient of a MAEC-AECID fellowship (Spain). She was member of the Arab World Association of Young Scientists and work since 2009 as an Assistant Professor on the Higher Institute of Biotechnology of Beja (Tunisia) teaching Microbiology, Food Microbiology, Industrial Microbiology and supervising research programs of graduate students in Food Processing and Biotechnology Amel Rehaiem is a Tunisian young scientist born in Avignon (France) in 1978, she obtained a Biological Sciences Doctorate on Food Microbiology and Biochemistry Fields from the Faculty of Sciences of Tunis, University of Tunis El Manar, Tunisia, in the laboratory of Biochemistry and Molecular Biology. Her main researches interest was about Lactic Acid Bacteria in foods systems, biological preservation and probiotic properties. Her PhD thesis research has been financially supported by the Spanish Agency for International Cooperation (AECI), Spain within the Inter-University Cooperation Program and Scientific Research (PCI-Mediterranean) between Spain and Tunisia (project A/5664/06). She was also the recipient of a MAEC-AECID fellowship (Spain). She was member of the Arab World Association of Young Scientists and work since 2009 as an Assistant Professor on the Higher Institute of Biotechnology of Beja (Tunisia) teaching Microbiology, Food Microbiology, Industrial Microbiology and supervising research programs of graduate students in Food Processing and Biotechnology

Food Technology, Nutritional Science