Institute of Nutrition, Foods, and Agricultural Food Technologies, Algeria
Author Profile
Early Academic Pursuits:
Associate Prof. Dr. Sami Saadi embarked on his academic journey with a Master of Science and later pursued a Ph.D. in Malaysia. His educational background equipped him with expertise in oils, fats, proteins, peptides, enzymes, and functional foods. Upon completing his post-doctoral position in Malaysia, he joined the Institute de la Nutrition de L'Alimentation et des Technologies Agro-Alimentaires (INATAA) as a lecturer in 2017.
Professional Endeavors:
His professional endeavors have been dedicated to teaching and research in food technology. He has taught various courses related to enzymology, analytical chemistry, and food transformation at INATAA. Additionally, he has actively engaged in academic activities such as reviewing research articles, writing proposals, and supervising students' practical work experiences.
Contributions and Research Focus:
His research focuses on the development of innovative food products and the study of their functional properties. His contributions include research on the crystallization mechanism of blend oils for margarine production and the production of bioactive peptides from winged bean seed proteins. He has also been involved in extension activities aimed at improving the texture and crystallization of margarine and enhancing bakery products.
Accolades and Recognition:
His research efforts have been recognized through various international research awards and citations. His work has been published in reputable journals and has garnered citations in Scopus, Web of Science, and PubMed. Additionally, he has received recognition for his editorial appointments and contributions to professional bodies.
Impact and Influence:
Dr. Saadi's research has had a significant impact on the field of food technology, particularly in the development of functional foods with enhanced nutritional and bioactive properties. His innovative approaches to food processing and product development have contributed to advancements in the industry and have the potential to improve public health outcomes.
Legacy and Future Contributions:
His legacy lies in his commitment to advancing knowledge in food technology and improving food quality and nutrition. His research endeavors have paved the way for future innovations in the field, and his dedication to teaching and mentoring ensures the continued growth of aspiring food technologists. Dr. Saadi's future contributions are expected to further expand the boundaries of food science and benefit society through the development of healthier and more sustainable food products.
A total of 343 citations for his publications, demonstrating the impact and recognition of his research within the academic community.
- Citations 343
- h-index 7
- Documents 18
Notable Publications
Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches
Newly Structured Lipid-Based Glycerolysis Mechanism: Insights into Glycerolipid Crystal Growth and Function
A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications
Production of glycerolamines based conjugated γ-aminobutyric acids using microbial COX and LOX as successor enzymes to GAD
Structure–energy relationship of food materials using differential scanning calorimetry
Eradication of phosphatide- esters using biomaterial‒ Conjugates like liposomes
Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): Their potential therapeutic targets and functional properties
Lipopeptides in promoting signals at surface/interface of micelles: Their roles in repairing cellular and nuclear damages
Gluten proteins: Enzymatic modification, functional and therapeutic properties