Prof. Dr. Slim Smaoui is currently working as an Associate Professor at the Center of Biotechnology of Sfax, Tunisia. In 2010, he completed his Doctor of Philosophy in “Process Genius and Environment” and in “Biological Sciences” at the National Polytechnic Institute of Toulouse  (Univ. Toulouse, France) and in the Faculty of Sciences of Sfax  (Univ. Sfax, Tunisia), respectively. He completed his Master of Science (MSc) at the Higher Institute of Biotechnology of Monastir in Biological Sciences” in 2005 and graduated in “Biological Engineering" from the National School of Engineers of Sfax in 2003. He is also an Associate Editor in Quality Assurance and Safety of Crops and Foods and an Academic Editor in the Journal of Food Quality, Journal of Food Processing and Preservation, Biomed Research International, and Evidence-Based Complementary and Alternative Medicine. He was a Guest Editor in Molecules, Frontiers in Microbiology, and Frontiers in Nutrition (section: Food Microbiology). His research interests are the development of new healthier and functional foods, the use of agro-food by-products as sources of bioactive compounds, the use of active packaging to protect foods against degradation, the evaluation of meat and meat product quality, and the application of chromatography and mass spectrometry techniques for food analysis.