Professor Adem Gharsallaoui is a Full Professor at the Department of Biological Engineering, IUT Lyon 1, and researcher at the LAGEPP Laboratory (Laboratory of Automation, Process Engineering and Pharmaceutical Engineering), Université Claude Bernard Lyon 1, France. He completed his PhD studies in Food Process Engineering and Physical Chemistry at the University of Burgundy, France. He has been awarded several distinctions for his academic and scientific contributions and has held numerous institutional responsibilities within the university. He recently led and contributed to several national and international collaborative projects, including PRIMA and European partnership initiatives related to sustainable food systems, bioactive compound stabilization, and agro-food innovation. He has published more than 100 papers in various international journals and serves as an editorial board member, guest editor, reviewer, and academic editor for several scientific journals, as well as evaluator and partner in research projects. His teaching disciplines include food engineering, food formulation, food rheology, unit operations, quality management, and innovation in food systems, and his research interests include microencapsulation, biopolymers, controlled release systems, valorization of agro-industrial by-products, antimicrobial strategies, probiotics, and sustainable food processing.