Chemache Loucif | Agricultural Science and Innovation | Best Researcher Award

Published on by Research Hypothesis

Assoc. Prof. Dr. Chemache Loucif | Agricultural Science and Innovation | Best Researcher Award

Agricultural Science and Innovation Universite Constantine 1 Freres Mentouri, Algeria

Dr. Loucif Chemache is an Algerian food scientist and academic serving as a Maître de conférences (Associate Professor) at the Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University Constantine 1 Frères Mentouri. He holds an Engineer’s degree in Agro-Food Technology, a Magister, and a Doctorate in Food Sciences, along with a university habilitation. His research primarily focuses on food preservation, functional food development, agglomeration processes, and the bioactivity of plant-based compounds. Dr. Chemache has authored several peer-reviewed international publications and has presented his work at both national and international scientific conferences. His contributions bridge traditional food systems and modern agro-food technologies, with a commitment to enhancing food quality, safety, and nutritional value. His interdisciplinary and applied research makes him a promising candidate for recognition in the field of food sciences.

Professional Profile 

📘 Education of Dr. Loucif Chemache

Dr. Loucif Chemache has pursued a strong academic path in the field of food and agro-food sciences. He began with a Baccalaureate in Natural and Life Sciences in 2003 from Lycée Maouche Idris in Béjaïa. He then earned an Engineer’s degree in Agro-Food Technology in 2008 from the National Higher School of Agronomy (ENSA), Algiers. Continuing his specialization, he obtained a Magister in Food Sciences with a focus on Food Technologies from INATAA, University Constantine 1, in 2011. His commitment to research led him to earn a Doctorate in Food Sciences in 2020, followed by a University Habilitation in 2021, solidifying his role as a leading academic and researcher in his field.

💼 Professional Experience of Dr. Loucif Chemache

Dr. Loucif Chemache currently serves as a Maître de conférences (Associate Professor) at the Department of Food Technology, Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University Constantine 1 Frères Mentouri. With a strong academic and research background, he plays a key role in teaching, mentoring students, and leading scientific research in the fields of food science and agro-food technology. His work involves developing innovative food processing techniques, exploring functional ingredients, and contributing to the improvement of traditional food systems. Through both classroom instruction and applied research, Dr. Chemache actively supports academic excellence and sustainable development in the agro-food sector.

🔬 Research Interests of Dr. Loucif Chemache

Dr. Loucif Chemache’s research interests lie at the intersection of food technology, functional foods, and traditional food systems. He focuses on the valorization of plant-based ingredients, such as carob, figs, and citrus, for their antimicrobial and antioxidant properties, with applications in natural food preservation and gut health. His work also explores wet agglomeration processes, particularly in couscous and gluten-free flour systems, examining their rheological, sensory, and nutritional characteristics. Additionally, he is deeply engaged in studying the bioaccessibility of phenolic compounds and the development of composite flours using local and underutilized crops. His research aims to enhance food quality, sustainability, and health benefits through scientifically grounded innovation.

🏆 Awards and Honors of Dr. Loucif Chemache

While specific awards and honors are not explicitly listed in his curriculum vitae, Dr. Loucif Chemache’s academic journey reflects a high level of professional achievement and recognition. Earning his university habilitation in 2021—a prestigious academic qualification—demonstrates peer acknowledgment of his research excellence and scholarly contribution in the field of food sciences. His active participation in international conferences, collaborative publications in respected journals, and his role as a university-level researcher and educator further highlight his growing influence and distinction within the scientific and academic communities.

🧾 Conclusion

Dr. Loucif CHEMACHE is a strong and deserving candidate for the Best Researcher Award, especially in the Food Sciences and Agro-Technology domain. His research shows academic depth, practical relevance, and a clear contribution to local food innovation and preservation.

📚 Publications Top Noted

  1. Title: Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
    Authors: L. Chemache, F. Kehal, H. Namoune, M. Chaalal, M. Gagaoua
    Journal: Journal of Ethnic Foods, 5(3), 211–219
    Year: 2018
    Citations: 39
  2. Title: Agglomeration properties of gluten-free flours under water addition and shearing conditions
    Authors: L. Chemache, O. Lecoq, H. Namoune, D. Oulahna
    Journal: LWT-Food Science and Technology, 110, 40–47
    Year: 2019
    Citations: 11
  3. Title: Antimicrobial and Antioxidant Activities of Citrus limon Peel Essential Oils and their Application as a Natural Preservative in Fresh Cream: Effects on Oxidative and Sensory Properties
    Authors: F. Kehal, L. Chemache, L. Himed, M. Barkat
    Journal: Acta Universitatis Cibiniensis, Series E: Food Technology, 27(1)
    Year: 2023
    Citations: 9
  4. Title: A comparative analysis of different varietal of fresh and dried figs by in vitro bioaccessibility of phenolic compounds and antioxidant activities
    Authors: F. Kehal, L. Chemache, M. Chaalal, M. Benbraham, E. Capanoglu, M. Barkat
    Journal: Acta Universitatis Cibiniensis, Series E: Food Technology, 25(1)
    Year: 2021
    Citations: 7
  5. Title: Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota
    Authors: M. Chaalal, S. Ydjedd, L. Chemache, R. López-Nicolás, T. Sánchez-Moya, et al.
    Journal: Acta Alimentaria, 52(4), 612–622
    Year: 2023
    Citations: 5
  6. Title: Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
    Authors: L. Chemache, F. Kehal, H. Namoune
    Journal: International Journal of Gastronomy and Food Science, 26, 100412
    Year: 2021
    Citations: 4
  7. Title: Qualité de deux spécialités fromagères fabriquées et commercialisées en Algérie
    Authors: L. Chemache, H. Namoune
    Institution: Université Frères Mentouri-Constantine 1
    Year: 2011
    Citations: 4
  8. Title: Effet de la granulométrie du couscous sur sa qualité culinaire
    Authors: E.Y. Merzoua, C. Loucif
    Conference: 1er Congrès International: L’aide à l’Agriculture Algérienne
    Year: 2011
    Citations: 2
  9. Title: Partial substitution of milk proteins by crosslinked starch (E 1422) and its effect on the rheological behavior and texture of an imitation cheese manufactured and marketed in Algeria
    Authors: L. Chemache, F. Kehal, H. Namoune
    Journal: Fundamental and Clinical Pharmacology, 26, 56
    Year: 2012
    Citations: 1
  10. Title: Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines alternatives
    Authors: L. Chemache, H. Namoune, D. Oulahna
    Institution: Université Frères Mentouri-Constantine 1
    Year: Not specified
    Citations: 1

 

Ali Kaab | Agricultural Science and Innovation | Best Researcher Award

Published on by Research Hypothesis

Ali Kaab | Agricultural Science and Innovation | Best Researcher Award

Dr Ali Kaab, University of Tehran, Iran

🌱 Dr. Ali Kaab holds a Ph.D. in Agricultural Mechanization Engineering – Energy from the University of Tehran (2021-2024) 🎓, specializing in photovoltaic applications in agriculture ☀️🚜. He earned his M.Sc. (2016-2018) and B.Sc. (2012-2016) in the same field, excelling in energy optimization and environmental impact assessment 🌍⚡. Dr. Kaab’s research focuses on renewable energy, bioenergy, climate change, and waste management 🔋🌾. He has published in top-tier journals 📚, contributed to book chapters 📖, and received multiple academic honors 🏅. Fluent in Arabic, Persian, and English 🌍, he’s skilled in data analysis tools like Simapro and Matlab 💻.

Publication Profile

Google Scholar

Education

Dr. Ali Kaab holds a Ph.D. in Agricultural Mechanization Engineering – Energy from the University of Tehran (2021-2024) 🎓, with an excellent GPA of 17.74/20. His dissertation focused on the application of photovoltaic panels in agricultural farms, emphasizing technical, economic, and environmental aspects 🌱🔋. He earned his M.Sc. in the same field from the University of Tehran (2016-2018), specializing in energy management and environmental impact assessment of sugarcane production 🌾⚡. Dr. Kaab completed his B.Sc. at Ramin Agriculture and Natural Resources University of Khuzestan (2012-2016) 🌍, showcasing a strong academic background in agricultural mechanization 🚜.

Experience

Dr. Ali Kaab has diverse work experience, including serving as a contractor for tractor sprayers at Imam Khomeini Sugarcane Company Industry in Khuzestan, Iran (2016-2018) 🚜🌱. He then worked as an expert at the Educational and Research Farm, College of Agriculture and Natural Resources, University of Tehran, Karaj (2018-2020) 🎓🌾. Dr. Kaab is multilingual, with Arabic as his mother tongue and proficiency in Persian and English 🗣️🌍. His strong computer skills include Microsoft Office, Mendeley, Simapro, EMS, SPSS, and MATLAB 💻📊, showcasing his technical expertise in agricultural research and data analysis.

Research Interests

Dr. Ali Kaab is an expert in Agriculture 🌱, specializing in Biosystems Sustainability Evaluation 🌍 and Bioenergy ⚡. His research focuses on addressing Climate Change 🌡️ through Environmental Impact Assessment 📊 and promoting Energy Saving, Optimization, and Modelling ⚙️. Passionate about Renewable Energy 🌞 and Waste Management ♻️, Dr. Kaab aims to develop sustainable solutions that enhance agricultural productivity while minimizing environmental harm. His innovative work bridges the gap between eco-friendly practices and technological advancements, contributing to a greener, more resilient future 🌿.

Research Focus

Dr. Ali Kaab’s research focuses on sustainable agriculture 🌱, energy efficiency ⚡, and environmental impact assessment 🌍. He specializes in applying Life Cycle Assessment (LCA) 🔄 and artificial intelligence 🤖 to optimize energy use and minimize environmental damages in crop production, including sugarcane 🌾, wheat 🌾, and horticultural crops 🍎. His work integrates optimization techniques 📊, exergoenvironmental analysis ♻️, and waste management strategies 🚮 to enhance economic and environmental sustainability. Dr. Kaab’s studies contribute to advancing eco-friendly agricultural practices 🚜 and promoting sustainable food production systems 🍽️ globally.

Honors & Awards

Dr. Ali Kaab’s research focuses on agricultural mechanization and machinery optimization 🚜🌾. His work aims to enhance machine efficiency, reduce energy consumption, and improve sustainable farming practices 🌱⚙️. With a strong background in agricultural machinery, he explores advanced mechanization techniques, precision agriculture, and technology integration in farming systems 📊🔍. His interest extends to improving productivity through innovative machinery design and automation 🤖🚀. Ranked among the top in academic competitions and studies, Dr. Kaab’s expertise bridges the gap between traditional agriculture and modern mechanization for better resource management and environmental sustainability 🌍💡.

Presentations

Dr. Ali Kaab’s research focuses on renewable energy, environmental protection, and sustainable agricultural technologies 🌱⚡. His work explores the role of renewable energy in reducing non-renewable consumption, environmental assessments using Life Cycle Assessment (LCA) 📊, and the impact of green technologies on agriculture 🚜. He has presented at national and international conferences, covering topics like ethanol production from sugarcane molasses 🍃 and non-operating defense in agriculture. His interest in modern mechanization and energy conservation reflects a commitment to eco-friendly innovations 🌍, blending agricultural science with advanced energy solutions for a sustainable future. 🌿🔋

Research Focus

Dr. Ali Kaab’s research focuses on sustainable agriculture and environmental impact assessment 🌱🌍. He integrates Life Cycle Assessment (LCA) with artificial intelligence 🤖 to predict energy output, optimize resource efficiency, and reduce environmental impacts in crop production, especially sugarcane and wheat 🌾. His work also explores energy efficiency, exergoenvironmental damage, and waste management 🔋♻️, using advanced modeling techniques for economic and environmental sustainability 📊. Dr. Kaab’s studies provide critical insights into improving agricultural productivity while minimizing ecological footprints, promoting eco-friendly farming practices for a greener future 🌿💡.

Publication Top Notes

Combined life cycle assessment and artificial intelligence for prediction of output energy and environmental impacts of sugarcane production

Use of optimization techniques for energy use efficiency and environmental life cycle assessment modification in sugarcane production

Application of life cycle analysis to assess environmental sustainability of wheat cultivation in the west of Iran

Exergoenvironmental damages assessment of horticultural crops using ReCiPe2016 and cumulative exergy demand frameworks

A comparative of modeling techniques and life cycle assessment for prediction of output energy, economic profit, and global warming potential for wheat farms

Life cycle assessment (LCA) approach to evaluate different waste management opportunities

Evaluating the energy use, economic and environmental sustainability for smoked fish production from life cycle assessment point of view (case study: Guilan Province, Iran)