**Smaoui Slim**

Slim SMAOUI is currently working as an Associate Professor in the Centre of Biotechnology of Sfax (CBS-Tunisia). In 2010, He received Ph.D.s in "Process Genius and Environment"from National Polytechnic Institute of Toulouse (France) and in "Biological Sciences"from Faculty of Sciences of Sfax (Tunisia). He received the accreditation to supervise research in 2020 from National School of Engineers of Sfax (Tunisia).

In 2013, he integrated the "Laboratory of Microorganisms and Biomolecules"of CBS as a Senior Research Scientist. He conducted his researches by studying the biomolecule production processes and their applications in meat products preservation. Slim's research interests are centered on the Development of new healthier meat products; use of agro-food industries by-products as potential sources to obtain valuable and bioactive compounds and incorporation of bioactive compounds and development of functional foods to protect foods against oxidative and microbial degradation. He deals with meat quality and safety, analytical chemistry applied to food analysis, research and development and analytical methods validation by the application of chemometric techniques.

He has published more than 115 articles in peer-reviewed and Academic Journals, and books. The H index of Slim SMAOUI has reached 22 and citations exceed 1600 (source: Scopus).

He is also an Associate Editor in Quality Assurance and Safety of Crops & Foods, an Academic Editor in: *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). In addition, Slim is a reviewer in many international journals. He has participated in many research programs as a coordinator or scientific member.
