Wadih SKAFF (EL)
Directeur - ESIAM
Enseignant Cadré - Professeur associé - PhD
School of Agricultural Engineering for Mediterranean Countries (ESIAM)()
(+961) 1 421 000 ext 6401 wadih.skaff@usj.edu.lb
Agricultural Engineer, PhD. on analytical chemistry (Process engineering and bioproducts) from AgroParisTech (Paris, France). Experienced university lecturer, Associate professor and researcher at the Faculty of Engineering and Architecture of Saint Joseph University of Beirut since 2014. Actually, director of ESIA (Ecole Supérieure d’Ingénieurs Agroalimentaire), School of Food Industry Engineering and 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 and chemometrics.
+ Degrees
• PhD in Analytical Chemistry- Sciences et Procédés des Aliments et Bioproduits, Institut des Sciences et Industries du Vivant et de l’Environnement
• University Diploma in University Pedagogy
• Master in Food Processing Technology, Quality-Assurance
• Diploma in Agriculture Engineering
+ Teaching experience at USJ
Statistics
+ Teaching experience outside USJ
+ Expertise field
Engineering and Technology, Sciences
+ Research topics
The research interests of Wadih Skaff are:
+ 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 and Phenolic
Profiles of Virgin Olive Oils from Local and 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 and 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 and XPS
techniques to distinguish cell hull fractions prepared by autolysis or 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 recognition
• Prix de la meilleure présentation orale dans la catégorie "Chimie et physique : la chimie et la physique théorique et expérimentale" au LAAS 21