Higher School of Food Industries of Tunis - Tunisia
AUTHOR PROFILE
🎓 EARLY ACADEMIC PURSUITS
Professor Moncef Chouaïbi's academic journey reflects a strong foundation in mathematical sciences and food engineering. He began with a Bachelor of Mathematics from 1996 to 2000, which laid the groundwork for his analytical approach in later scientific explorations. He pursued an engineering diploma, master’s, and ultimately a PhD in Food Industries between 2000 and 2013 from the University of Carthage and the University of Salerno. His doctoral studies focused on food engineering and preservation technologies, critical to public health, especially in regions facing foodborne infections. During these formative years, he developed a keen interest in the optimization of extraction processes, thermal food treatment, and encapsulation of bioactive compounds—techniques that today underpin innovations in antimicrobial food systems. His early academic path emphasized both theoretical mastery and applied research, equipping him with the scientific literacy and lab-based expertise to address complex problems in food safety and infectious disease management. His studies incorporated methodologies that enhance food functionality while limiting pathogen transmission—a core concern in infectious disease control. This period was not just a phase of learning but also a springboard for his later contributions to microbiologically safe and nutritionally enhanced food products.
🧪 PROFESSIONAL ENDEAVORS IN FOOD SCIENCE
Since the early stages of his career, Professor ChouaĂŻbi has devoted himself to the advancement of food engineering with a strong focus on safety, stability, and nutrition. Starting as a Senior Research Fellow in Tunis and later in Salerno, Italy, he quickly transitioned into academic leadership as an Assistant Professor and eventually as a full Professor at the Higher School of Food Industries of Tunis. His teaching and mentoring have supported a new generation of scientists, but it is his research that sets him apart. He has actively explored the use of natural preservatives, bioactive components, and rheological food properties to improve food quality and safety. This work is especially relevant in developing countries where infectious diseases are often exacerbated by compromised food systems. By modeling heat and mass transfer, Professor ChouaĂŻbi has helped design preservation techniques that reduce microbial load in food, directly contributing to infectious disease prevention. He has also collaborated with biotechnology and food chemistry experts to create functional foods that boost immune responses. His hands-on approach and strategic focus on real-world applications of food science make his professional journey a beacon for interdisciplinary innovation in nutrition and public health.
🧬 RESEARCH ON FUNCTIONAL FOODS & BIOACTIVE COMPOUNDS
Professor Moncef Chouaïbi has established himself as a pioneering researcher in the field of functional foods and bioactive compound extraction. His studies on antioxidant-rich oils, including those derived from pumpkin, celery, and Zizyphus lotus, demonstrate his commitment to exploring nature-derived solutions to public health challenges. Many of these compounds, such as polyphenols and flavonoids, have demonstrated antimicrobial and antiviral properties, making them potential adjuncts in infectious disease treatment. His innovative work on encapsulation technology—particularly nanoemulsions and double emulsions—has enabled targeted delivery of these compounds, enhancing their stability and efficacy. These advances have broad implications in the management of bacterial and viral foodborne illnesses, especially in vulnerable populations. His research is widely published in high-impact journals, evidencing both depth and breadth. Through projects like yogurt fortified with inulin or camel milk enhanced with probiotics, he combines scientific rigor with nutritional foresight. His exploration of shelf-life enhancement and preservation methods directly addresses contamination and disease spread in perishable goods. Such applications play a crucial role in food systems resilience against pathogens, including those that cause enteric infections. His work positions food not only as sustenance but as a strategic platform for disease intervention.
🧫 ADVANCES IN INFECTIOUS DISEASE TREATMENT VIA FOOD SCIENCE
Professor Chouaïbi's contributions have extended beyond traditional food science into the realm of infectious disease treatment and prevention. His application of bioactive-rich emulsions and coatings—such as thyme essential oil encapsulation and almond gum films—offers a sustainable, chemical-free alternative to conventional disinfectants. These formulations are especially effective against microbial spoilage and contamination, which are common vectors for infectious disease transmission through food. His collaborations have resulted in yogurt enriched with antimicrobial agents and functional cheeses with targeted probiotic properties, both of which support gastrointestinal health and immunological defense. His work on modeling urease activity reduction in soybean meals and optimizing drying processes has clinical relevance in reducing pathogen viability. Furthermore, his patents on emulsifiers and encapsulation systems are setting new standards in controlled delivery of anti-pathogenic agents. As diseases evolve and antibiotic resistance grows, the integration of food engineering in the fight against infections becomes increasingly vital. Through his food-based biotechnological innovations, Professor Chouaïbi is contributing practical tools that align nutrition with infection control, reinforcing the interdisciplinary bridge between food technology and public health.
đź“š EDITORIAL AND SCHOLARLY IMPACT
Beyond research and teaching, Professor Chouaïbi holds influential editorial roles in several international journals including Discover Food, Journal of Food Measurement and Characterization, and Frontiers in Materials. These positions affirm his global recognition as an authority in food engineering. His role as guest editor and board member enables him to shape emerging discourses around sustainable food systems, food safety, and biofunctional ingredients. He has authored multiple books and book chapters that explore food preservation technologies, phytochemicals, and encapsulation techniques—many of which serve as reference texts in food and nutrition science. His scholarly contributions provide critical frameworks for understanding how food technology can mitigate microbial risks. Through peer review and journal leadership, he fosters innovation, ensures scientific rigor, and promotes cross-border collaborations. This academic leadership enhances not just his personal standing but also the integrity and visibility of food science research in developing infectious disease interventions. By mentoring young scientists and influencing research directions globally, Professor Chouaïbi multiplies his impact, ensuring the continuity and evolution of science-based solutions to pressing health threats.
🏆 HONORS, PATENTS & INTERNATIONAL COLLABORATIONS
Professor Moncef Chouaïbi’s excellence has been acknowledged through various honors, patents, and extensive international engagements. He is a patent holder for technologies including novel emulsifiers for drug delivery and food coating systems with bioactive properties, which support food safety and infectious disease mitigation. These innovations provide scalable solutions for controlling contamination in food supply chains. His scientific influence spans across borders with collaborative research in Italy, Japan, and across North Africa. Participation in international conferences—from the Euro-Global Conference on Food Science to Japan-Tunisia symposia—underscores his reputation as a global expert. His patented work on the use of natural polymers and biopolymers in preserving food integrity has found use in both academic and industrial settings. These achievements not only validate his research but also position his methodologies as models for innovation in developing antimicrobial systems from food matrices. His multidisciplinary patents have crossover value in pharmaceuticals, nutraceuticals, and environmental safety. These accolades represent the fusion of his engineering ingenuity with a vision for healthier communities.
🌍 LEGACY & FUTURE CONTRIBUTIONS TO GLOBAL HEALTH
Looking ahead, Professor ChouaĂŻbi is poised to further integrate food engineering with global health initiatives. His future research aims to refine nanoencapsulation methods to deliver targeted nutritional therapies and anti-infective agents through everyday food products. His commitment to addressing malnutrition, microbial contamination, and diet-related diseases aligns with global health goals and sustainable development frameworks. By developing bioactive-rich ingredients from agricultural waste, he also promotes circular economy principles and food system sustainability. His work resonates deeply in low- and middle-income countries, where accessible, nutrition-based interventions are critical in combating infectious disease burdens. As a mentor and innovator, his legacy will extend through the scientists he inspires, the institutions he shapes, and the communities that benefit from his science. With over 50 peer-reviewed articles and involvement in cutting-edge international projects, Professor ChouaĂŻbi's contribution to the intersection of food science and infectious disease control is both transformative and enduring. His vision positions food not just as nourishment, but as a strategic frontier in the fight against infectious diseases worldwide.
NOTABLE PUBLICATION
- Title: Co-encapsulation of catechin and L-lysine in water-in-oil-in-water (W1/O/W2) double emulsion using membrane emulsification process: application in carrot based infant-purée
Authors: Eya Soussi, Nayrouz Yahyaoui, Moncef Chouaibi, Salem Hamdi
Journal: Journal of Food Measurement and Characterization
Year: 2025
- Title: Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum
Authors: Khouloud Rigane, Moncef Chouaibi, Romdhane Karoui
Journal: Journal of Food Measurement and Characterization
Year: 2025
- Title: Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt
Authors: I. Essaidi, M. Chouaibi, H. Haj Koubaier, S. Bouacida, A. Snoussi, Y. Abassi, N. Bouzouita
Journal: Journal of Food Science and Technology
Year: 2023
- Title: Bioactive Phytochemicals from Pumpkin Seed Oil Processing By-products
Authors: L. Rezig, K. Gharsallah, M. Chouaibi
Journal: Reference Series in Phytochemistry (Book Chapter)
Year: 2023
- Title: Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region
Authors: I. Kerbouai, D. Sfayhi, K. Sassi, H.C. M’hamed, H. Jenfaoui, J. Riahi, S. Arfaoui, M. Chouaibi, Ben-... (author name appears truncated)
Journal: Agriculture (Switzerland)
Year: 2023