French
Wadih SKAFF (EL)
Directeur - ESIAM
School of Mediterranean Agricultural Engineering
+961 (8) 803 325 ext 6401 wadih.skaff@usj.edu.lb
Agricultural Engineer, PhD. on analytical chemistry (Process engineering bioproducts) from AgroParisTech (Paris, France). Experienced university lecturer, Associate professor researcher at the Faculty of Engineering Architecture of Saint Joseph University of
Beirut since 2014. Actually, director of ESIA (Ecole Supérieure d’Ingénieurs Agroalimentaire), School of Food Industry Engineering ESIAM (Ecole Supérieure d’Ingénieurs d’Agronomie Méditerranéenne), School of Agricultural Engineering for Mediterranean Countries of Saint Joseph University of Beirut (USJ). Expert in statistical analysis chemometrics.
Education
| Degree | University | Country | Year |
|---|---|---|---|
| Doctorat - Chimie analytique - sciences et procédés des aliments et bioproduits | Ecole AgroParisTech, France | France | 2014 |
| Diplôme d'université - Pédagogie universitaire: Démarches pédagogiques innovantes | Université Saint-Joseph de Beyrouth | Liban | 2009 |
| D.E.A - agroalimentaire assurance - qualité | Agence universitaire de la francophonie | Liban | 2001 |
| Diplôme d'ingénieur - agronomie | Université Saint-Joseph de Beyrouth | Liban | 1996 |
Research themes
The research interests of Wadih Skaff are:- Infrared spectroscopy combined to chemometrics for the quality control of olive oil, honey, wine, dairy products chocolate.- Analysis of trace elements in food matrices (bread, fish, …) water. - Development o
Publications and communications
El Hajj R., Skaff W., Estephan N. (2024). “Application of Common Components Analysis to Mid-Infrared Spectra for the Authentication of Lebanese Honey”. Journal of Spectroscopy. Article ID 3370665, 7 pages https://doi.org/10.1155/2024/3370665.
El Riachy M., Moubarak P., Al Hawi G., Geha M., Mushantaf W., Estephan N., Skaff W. (2023). “Fatty Acid Phenolic Profiles of Virgin Olive Oils from Local European Varieties Planted in Lebanon”. Plants. 12, 2681 https://doi.org/10.3390/plants12142681.
Issa A., El Riachy M., Bou-Mitri C., Doumit J., Skaff W., Karam L. (2023). “Influence of geographical origin, harvesting time processing system on the characteristics of olive-mill wastewater: A step toward reducing the environmental impact of the olive oil sector”. Environmental Technology & Innovation. 32 https://doi.org/10.1016/j.eti.2023.103365.
Bakhos E., Skaff W., Esvan J., Monnier A., Sieczkowski N., Lteif R., Brandam C., Salameh D. (2021). Use of FT-NIR XPS techniques to distinguish cell hull fractions prepared by autolysis HPH from Saccharomyces cerevisiae and Brettanomyces bruxellensis strains. International Journal of Food Science and Technology. 2021. 56(10), pp 5062-5070 doi.org/10.1111/ijfs.15318.
Maalouf J., Tomazou J.C., Azar S., Bou-Mitri C., Doumit J., Youssef A., Andary R., Skaff W., El Riachy M. (2021). Determinant factors of olive oil stability, phenolic content and antioxidant capacity. Nutrition & Food Science. 2021. 52(1), pp. 86-105 doi.org/10.1108/NFS-01-2021-0030.
Skaff W., El Hajj R., Hanna-Wakim L., Estephan N. (2021). Detection of adulteration in honey by infrared spectroscopy and chemometrics: Effect on human health". Journal of Food Processing and Preservation, WILEY. 2021. 00: e15438; doi.org/10.1111/jfpp.15438.
Awards and distinctions
Prix de la meilleure présentation orale dans la catégorie "Chimie et physique : la chimie et la physique théorique et expérimentale" au LAAS 21