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LU PhD graduate Nivine Bachir receives a certificate of distinction
Nivine Bachir, a graduate of the Lebanese University, received a Certificate of Distinction with Honors (Cum Laude Distinction) for her PhD dissertation, specializing in nutritional sciences and food engineering and technology, which she prepared under the joint supervision of the Doctoral School of Science & Technology and the Polytechnic University of Catalonia in Barcelona (UPC).
The subject of the dissertation is related to the creation of a healthy product from processed potatoes with a low percentage of acrylamide, which are harmful to health compared to ordinary fried potatoes, under the title: “Effect of Precursors and Thermal Processing on Acrylamide Formation in Synthetic Potato Models”.
Nivine's work was supervised by Dr. Amira Haddara of the Lebanese University and Professors Monste Pujola and Francesc Sepulcre of the UPC.
It is noteworthy that Nivine has published four research articles related to the subject of her dissertation in international peer-reviewed scientific journals.
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
- https://www.sciencedirect.com/science/article/abs/pii/S0308814622031971
- https://doi.org/10.1016/j.foodchem.2022.135235
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
Formation, Mitigation, and Detection of Acrylamide in Foods
https://link.springer.com/article/10.1007/s12161-022-02239-w
