Biography:
AIT chekdid studied agronomy and industrial food technologies at the Ecole Nationale Supérieure Agronomique in Algeria, and obtained her engineering degree in 2015. She then did a master’s degree in Biotechnological and Food Sciences and Processes (SPBA), at the university of Lorraine in France, and graduated in 2017. She was recruited in 2018, by the St Hubert company to do a Ph.D. which allowed her to join professor Linder’s research group at the LIBio lab in Nancy, France. She works on the formulation of new fermented vegetable desserts, which allowed her to publish a research article in the LWT journal.
Title : Mixture design applied for formulation and characterization of vegetalbased fermented products