Dr. Louiza Hime | Food technology | Best Researcher Award

Inataa Uiversity constantine, Algeria

Profile

google scholar

👩‍🎓 Early Academic Pursuits

Dr. Louiza Himed embarked on her academic journey in the field of Food Science, culminating in the attainment of her Habilitation Universitaire, a prestigious qualification highlighting her scholarly independence and advanced expertise. Her academic progression has been strongly aligned with applied research in food technology and biotechnology, demonstrating a clear vision for enhancing food safety and innovation in nutritional sciences.

🧑‍🏫 Professional Endeavors

Currently serving as a Maître de Conférences A (MCA) at INATAA - Université Frères Mentouri Constantine, Dr. Himed holds a dual role as both a researcher and academic instructor. Her contributions as an enseignant-chercheur reflect her dedication to both scientific exploration and the academic formation of the next generation of food technologists and biotechnologists.

🔬 Research Focus and Scientific Contributions

Dr. Himed’s research is primarily focused on Food Technology and Food Biotechnology, with a notable emphasis on the bioactive properties of essential oils and their application in food preservation and functional food development. Over the past five years, she has contributed significantly to understanding the chemical composition and encapsulation of essential oils, especially Citrus limon (lemon) essential oil, examining its antioxidant, antibacterial, and antifungal properties.

📄 Notable Publications (2018–2021):

1. Chemical composition and bioactivity of Citrus limon essential oil – African Journal of Biotechnology, 2018.

2. Encapsulation of lemon essential oil in amorphous SiO₂ – Scientific African, 2019.

3. Antifungal preservation of tomato concentrate using lemon essential oil – African J. of Food, Agri, Nutr and Dev, 2020.

4. Use of encapsulated essential oils in margarine as natural antioxidants – Plant Cell Biotechnol. Mol. Biol., 2021.

These works highlight her interdisciplinary approach, combining chemistry, microbiology, and nanotechnology for food preservation and health improvement.

🌍 Impact and Influence

Dr. Himed’s research contributes to sustainable food systems by promoting natural preservatives and green technologies in food processing. Her collaboration with international researchers (e.g., Joaquín Coronas, Rebeca Monteagudo-Olivan) demonstrates the global reach and collaborative nature of her scientific inquiries. Her work supports innovation in the North African agri-food sector and addresses global health and food safety challenges.

📚 Teaching Experience

As an experienced academic, Dr. Himed has significantly contributed to teaching and curriculum development in food science. She mentors undergraduate and postgraduate students in food technology, biotechnology, and applied research methods, fostering critical thinking and hands-on scientific skills. Her role strengthens the academic quality of INATAA and ensures continuity of expertise in Algeria's food sciences education.

🧠 Technical Skills

Dr. Himed possesses a robust set of analytical and laboratory competencies, including:

• Essential oil extraction and characterization

• Encapsulation techniques (e.g., amorphous SiO₂)

• Antioxidant and antibacterial assays

• Food preservation technology
  Her integration of biotechnology with traditional food processing places her at the cutting edge of food research in the region.

📈 Academic Citations & Recognition

While specific citation metrics are not listed, Dr. Himed's consistent publication in peer-reviewed journals indicates a recognized and growing influence in the fields of food biotechnology and preservation. Her interdisciplinary studies contribute to both applied science and public health innovation.

🌱 Legacy and Future Contributions

Dr. Himed is positioned to continue advancing natural preservation systems in food production, especially relevant in the context of climate change and sustainable agriculture. Her future projects are likely to explore biodegradable encapsulation materials, synergistic bioactive compounds, and cross-border collaborations to elevate Algerian food science on the global stage.

📚 Selected Publications

1. Antioxidant activity of the essential oil of Citrus limon before and after its encapsulation in amorphous SiO₂
   Authors: L. Himed, S. Merniz, R. Monteagudo-Olivan, M. Barkat, J. Coronas
   Journal: Scientific African
   Year: 2019

2. Chemical composition of Citrus limon (Eureka variety) essential oil and evaluation of its antioxidant and antibacterial activities
   Authors: H. Louiza, M. Salah, B. Malika
   Journal: African Journal of Biotechnology
   Year: 2018

3. Evaluation of the chemical composition and antioxidant activity of Citrus limon essential oil and its application in margarine preservation
   Authors: L. Himed, S. Merniz, M. Barkat
   Journal: J. Nat. Product
   Year: 2016

4. Antimicrobial and Antioxidant Activities of Citrus limon Peel Essential Oils and their Application as a Natural Preservative in Fresh Cream
   Authors: F. Kehal, L. Chemache, L. Himed, M. Barkat
   Journal: Acta Universitatis Cibinensis, Series E: Food Technology
   Year: 2023

5. Élaboration d’une nouvelle margarine additionnée des huiles essentielles de Citrus limon
   Authors: L. Himed, M. Barkat
   Journal: OCL
   Year: 2014