Ms. Paola LABAKY
Faculty of Science
Faculty of Science - North Lebanon Branch
Instructor
(+961) 1 421 000 ext paola.labaky1@usj.edu.lb
With a PhD in Biochemistry Food Physical Chemistry, I specialize in the study of food rheology texture, as well as processing methods. My research focuses on understanding and enhancing the physical and chemical characteristics of foods, particularly fruit purees, with the aim of driving innovation in the food industry. As a professor and researcher, I share my knowledge with students by teaching courses in biochemistry and food chemistry, helping them build expertise in food science and new processing technologies.
+ Education
| Degrees | University | Country | Year |
|---|---|---|---|
| Chemistry | Saint Joseph University of Beirut | Lebanon | 2021 |
| Food biochemistry and physical chemistry | Université de Montpellier | France | 2021 |
+ Expertise field
Engineering and Technology, Sciences
+ Research topics
My research focuses on the rheology texture of fruit purees, with the goal of enhancing functional sensory qualities in new food products. I am particularly interested in innovative fruit drying technologies that aim to preserve nutritional properties and improve product stability. My work also explores the biochemical and physicochemical interactions within foods to develop solutions that improve product quality while meeting consumer demands for health and sustainability.
+ Publications and communications
Labaky, P.,Grosmaire, L., Ricci, J., Wisniewski, C., Louka, N., Dahdouh, L. (2020) Innovative non-destructive sorting technique for juicy stone fruits: textural properties of fresh mangos purees, Food and Bioproducts Processing, Volume 123, September 2020, pages 188-198 https://doi.org/10.1016/j.fbp.2020.06.013 Labaky, P., Dahdouh, L., Ricci, J., Wisniewski, C., Louka, N., and Grosmaire, L. (2021) Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes, Journal of Food Engineering, Volume 300, July 2021,110507 https://doi.org/10.1016/j.jfoodeng.2021.110507 Labaky, P.*, Dahdouh, L., Grosmaire, L., Rajha, H.,Ricci, J., Delpech, C., Khoury, A., Grosmaire, L.,Debs, E., Wisniewski, C., and Louka, N. (2024) Improving dried mango physicochemical properties using conventional hot-air drying coupled witha novel technology “Intensification of vaporization by decompression to the vacuum”, Innovativefood science and emerging technologies, Volume 95, July 2024,103739 https://doi.org/10.1016/j.ifset.2024.103739