Anglais
Arabic
Wadih SKAFF (EL)
École supérieure d'ingénieurs d'agronomie méditerranéenne – Professeur associé
+961 (8) 803 325 ext 6401 wadih.skaff@usj.edu.lb
Ingénieur agronome, PhD. en chimie analytique (Génie des procédés et bioproduits) d'AgroParisTech (Paris, France). Professeur associé et enseignant chercheur à la Faculté d'Ingénierie et d'Architecture de l'Université Saint Joseph de Beyrouth depuis 2014. Actuellement, directeur de l'ESIA (Ecole Supérieure d'Ingénieurs Agroalimentaire) et de l'ESIAM (Ecole Supérieure d'Ingénieurs d'Agronomie Méditerranéenne)de l'Université Saint Joseph de Beyrouth (USJ). Expert en statistique et en chimiométrie.
Education
| Diplôme | Université | Pays | Année |
|---|---|---|---|
| Docteur en Chimie Analytique | Institut des Sciences et Industries du vivant et de l’Environnement (AgroParisTech) | France | 2014 |
| DU en Pédagogie Universitaire | Saint Joseph University of Beyrouth | Liban | 2009 |
| DEA Assurance qualité en agroalimentaire | Institut des Sciences et Industries du vivant et de l’Environnement (AgroParisTech) | France | 2001 |
| Diplôme d'Ingénieur Agronome | Saint Joseph University of Beyrouth | Liban | 1996 |
Enseignement à l'USJ
Enseignement universitaire hors USJ
| Enseignement universitaire hors USJ | Pays | Etablissement | Date début | Date fin |
|---|---|---|---|---|
| Chargé de cours | Liban | Université Antonine (UA) | 30/09/2001 | 30/05/2023 |
Expérience professionnelle hors USJ
Domaine d’expertise
Thématiques de recherche
<p class="MsoNormal" style="text-align:justify"><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR">Les thématiques de recherche de Wadih Skaffsont les suivantes :<o:p></o:p></span></p><p class="MsoNormal" style="text-align:justify"><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR">- La spectroscopie infrarouge combinée à lachimiométrie pour le contrôle de qualité des denrées alimentaires (huile d'olive, miel,vin, chocolat, …).<o:p></o:p></span></p><p class="MsoNormal" style="text-align:justify"><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR">- Analyse des éléments traces métalliques (ETM)dans les matrices alimentaires (pain, poisson, …) et dans l’eau.<o:p></o:p></span></p><p class="MsoNormal" style="text-align:justify"><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR">- Développement de biopesticides.<o:p></o:p></span></p><p class="MsoNormal" style="text-align:justify"><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR">- Développement d’engrais </span><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR;mso-bidi-language:AR-LB">à</span><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR"> libération lente.<o:p></o:p></span></p><p class="MsoNormal" style="text-align:justify"><span lang="FR" style="mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:Arial;mso-bidi-theme-font:minor-bidi;mso-ansi-language:FR"><o:p> </o:p></span></p>
Publications et communications
<p class="MsoNormal" style="margin-left:49.65pt;text-align:justify;mso-layout-grid-align:none;text-autospace:none"><b><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-font-width:105%">El Hajj R., Skaff W., Estephan N. </span></b><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-font-width:105%">(2024).<b> </b></span><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">“Application of Common Components Analysis toMid-Infrared Spectra for the Authentication of Lebanese Honey”. Journal ofSpectroscopy. Article ID 3370665, 7 pages; </span><a href="https://doi.org/10.1155/2024/3370665">https://doi.org/10.1155/2024/3370… style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">.<o:p></o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify;mso-layout-grid-align:none;text-autospace:none"><b><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-font-width:105%"><o:p> </o:p></span></b></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify;mso-layout-grid-align:none;text-autospace:none"><b><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-font-width:105%">El Riachy M., Moubarak P., Al Hawi G., Geha M., Mushantaf W., Estephan N.,Skaff W. </span></b><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-font-width:105%">(2023).<b> </b></span><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">“Fatty Acid and PhenolicProfiles of Virgin Olive Oils from Local and European Varieties Planted inLebanon”. Plants. 12, 2681; </span><a href="https://doi.org/10.3390/plants12142681"><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">https://doi.org/10.3390/plants12142681</span></a><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">.<o:p></o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify;mso-layout-grid-align:none;text-autospace:none"><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%"><o:p> </o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify"><b><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-font-width:105%">Issa A., El Riachy M., Bou-Mitri C., DoumitJ., Skaff W., Karam L. </span></b><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">(2023). “Influence of geographical origin,harvesting time and processing system on the characteristics of olive-millwastewater: A step toward reducing the environmental impact of the olive oilsector”. <a name="_Hlk140488225">Environmental Technology & Innovation.</a>32; </span><a href="https://doi.org/10.1016/j.eti.2023.103365"><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">https://doi.org/10.1016/j.eti.2023.103365</span></a><span style="mso-fareast-font-family:Arial;mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;letter-spacing:-.05pt;mso-font-width:90%">.<o:p></o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify"><span style="font-family:" calibri",sans-serif;mso-ascii-theme-font:minor-latin;="" mso-hansi-theme-font:minor-latin;mso-bidi-theme-font:minor-latin;mso-font-width:="" 105%"=""><o:p> </o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify"><b><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:105%"="">Bakhos E., Skaff W., Esvan J., Monnier A., Sieczkowski N.,Lteif R., Brandam C., Salameh D.</span></b><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;mso-hansi-font-family:"times="" roman";="" mso-hansi-theme-font:major-bidi;mso-bidi-font-family:"times="" mso-bidi-theme-font:major-bidi;mso-font-width:105%"=""> </span><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:90%"="">(2021).</span><span style="mso-ascii-font-family:" times="" new="" roman";="" mso-ascii-theme-font:major-bidi;mso-hansi-font-family:"times="" mso-hansi-theme-font:major-bidi;mso-bidi-font-family:"times="" mso-bidi-theme-font:major-bidi;mso-font-width:105%"=""> </span><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" letter-spacing:-.05pt;mso-font-width:90%"="">"Use of FT-NIR and XPStechniques to distinguish cell hull fractions prepared by autolysis or HPH fromSaccharomyces cerevisiae and Brettanomyces bruxellensis strains".International Journal of Food Science and Technology. 2021. 56(10), pp5062-5070; doi.org/10.1111/ijfs.15318.<o:p></o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify"><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:105%"=""><o:p> </o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify"><b><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:105%"="">Maalouf J., Tomazou J.C., Azar S., Bou-Mitri C., DoumitJ., Youssef A., Andary R., Skaff W., El Riachy M.</span></b><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:105%"=""> </span><span style="mso-ascii-font-family:" times="" new="" roman";="" mso-ascii-theme-font:major-bidi;mso-hansi-font-family:"times="" mso-hansi-theme-font:major-bidi;mso-bidi-font-family:"times="" mso-bidi-theme-font:major-bidi;mso-font-width:90%"="">(2021). "Determinantfactors of olive oil stability, phenolic content and antioxidantcapacity". Nutrition & Food Science. 2021. 52(1), pp. 86-105;doi.org/10.1108/NFS-01-2021-0030.<o:p></o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify"><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:105%"=""><o:p> </o:p></span></p><p class="MsoNormal" style="margin-left:49.65pt;text-align:justify"><b><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:105%"="">Skaff W., El Hajj R., Hanna-Wakim L., Estephan N.</span></b><span style="mso-ascii-font-family:" times="" new="" roman";mso-ascii-theme-font:major-bidi;="" mso-hansi-font-family:"times="" roman";mso-hansi-theme-font:major-bidi;="" mso-bidi-font-family:"times="" roman";mso-bidi-theme-font:major-bidi;="" mso-font-width:105%"=""> </span><span style="mso-ascii-font-family:" times="" new="" roman";="" mso-ascii-theme-font:major-bidi;mso-hansi-font-family:"times="" mso-hansi-theme-font:major-bidi;mso-bidi-font-family:"times="" mso-bidi-theme-font:major-bidi;mso-font-width:90%"="">(2021). "Detection ofadulteration in honey by infrared spectroscopy and chemometrics: Effect on humanhealth". Journal of Food Processing and Preservation, WILEY. 2021. 00:e15438; doi.org/10.1111/jfpp.15438.<o:p></o:p></span></p>