NATHALIE BARAKAT
Research Professor
Research department
Agri-food and Nutrition Sciences Department
Laboratories / platforms
- Agri-food Technologies Hall
- Physical and chemical analysis, microbiology and molecular biology laboratories
Subject taught
Food biochemistry – food microbiology
Areas of Research / Development / Consulting
Food fermentation and bioprocesses
Training
- 8 years of higher education | Process and Environmental Engineering – Toulouse INP ENSIACET – France
- 5 years of higher education | Food Technology – American University of Beirut (AUB) – Lebanon
Professional experience
- Temporary teaching and research assistant (ATER), Institut National Polytechnique de Toulouse (INPT), ENSAT
- Consultant and project management, various food industries in Lebanon, (Research and development – Processes – Standards – References – Food safety – Quality – Audits – Training – Factory layout – Management)
- Food safety and quality control manager, Royal Gourmet, Lebanon
- Food technical support, Chemical Plus, Lebanon
Publications
- Barakat, N., Bouajila, J., Beaufort, S., Rizk, Z., Taillandier, P., El Rayess, Y. Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities. Beverages 2024, 10, 29.
- Nehmé, L., Tekle, M., Barakat, N., Khoury, A., Achcouty, S., El Rayess, Y. (2024). Alternative Processes for Apple Juice Stabilization and Clarification: A Bibliometric and Comprehensive Review. Processes. 12. 296. 10.3390/pr12020296.
- Barakat, N., Beaufort, S., Azzi-Achkouty, S., Rizk, Z., Ghanem, C., Tannoury, A., Bouajila, J., Taillandier, P., El Rayess, Y. Winelees: characterization and valorization by kombucha fermentation. (2022) Fifth edition of the international conference series on wine active compounds (WAC). June 29 to July 01, 2022, Dijon – France
- Barakat, N., Beaufort, S., Rizk, Z., A., Bouajila, J., Taillandier, P., El Rayess. (2022). Kombucha analogues around the world: a review. in “Critical Reviews in Food Science and Nutrition.”
- El Rayess, Y., Barakat, N., Azzi-Achkouty, S. (2021). Chapter 9. A Review of Polyphenols Extraction Technologies from Grapes and By-Products. Botelho, R. V., & Jordão António Manuel. Vitis Products: Composition, Health Benefits and Economic Valorization. Nova Science Publishers.
- Barakat, N., Toufeili, I., Olabi, A., Nasreddine, L., Ismail, H. and L. Abou Jaoudeh. An assessment of sodium levels in different breads and bread intake in the Lebanese population. Institute of Food Technologists Annual Meeting, Chicago, July 16–19, 2016.