Nadia Boussetta is Associate Professor in
the chemical engineering department at the Compiegne University of Technology
(UTC), France. She received her PhD in chemical engineering from the University
of Technology of Compiègne (2010). Her scientific research focuses on electric
fields induced effects in biological and food materials. In particular she is
involved in the fields of polyphenols extraction and separation, mass transfer
modelisation, theory and applications of High Voltage Electrical Discharges.
She has published more than 60 scientific peer-reviewed papers, she is the
author of 1 patent and 6 book chapters. She is a member of editorial board in
two journals (International Journal of Food Processing Technology and Frontiers
in Nutrition, specialty: Nutrition and Food Science Technology). N. Boussetta can be reached at the Département de Génie des
procédés industriels, Université de Technologie de Compiègne, B.P. 20529 Compiègne Cedex, 60205, France, nadia.boussetta@utc.fr.
Nadia Boussetta is Associate Professor in
the chemical engineering department at the Compiegne University of Technology
(UTC), France. She received her PhD in chemical engineering from the University
of Technology of Compiègne (2010). Her scientific research focuses on electric
fields induced effects in biological and food materials. In particular she is
involved in the fields of polyphenols extraction and separation, mass transfer
modelisation, theory and applications of High Voltage Electrical Discharges.
She has published more than 60 scientific peer-reviewed papers, she is the
author of 1 patent and 6 book chapters. She is a member of editorial board in
two journals (International Journal of Food Processing Technology and Frontiers
in Nutrition, specialty: Nutrition and Food Science Technology). N. Boussetta can be reached at the Département de Génie des
procédés industriels, Université de Technologie de Compiègne, B.P. 20529 Compiègne Cedex, 60205, France, nadia.boussetta@utc.fr.