ORGANIZING COMMITTEE
MOHAMED JEMAA, TCR, LUND UNIVERSITY. SWEDEN ([email protected])
CHAMESSEDDINE KIFAGI, TECHNICAL UNIVERSITY OF DENMARK ([email protected])
MYRIAM FEZAI, EBERHARD-KARLS-UNIVERSITÄT, TÜBINGEN. GERMANY ([email protected])
IMEN CHAMKHA, LUND UNIVERSITY. SWEDEN ([email protected])
FAKHER FRIKHA, SFAX UNIVERSITY. TUNISIA ([email protected])
WALID ELFALLEH, ISSAT, GABES UNIVERSITY. TUNISIA ([email protected])
CHAKER SLAYMI, UNIVERSITÉ CENTRAL, TUNIS. TUNISIA ([email protected])
RADHOUENE DOGGUI, NATIONAL INSTITUTE OF NUTRITION AND FOOD TECHNOLOGY OF TUNIS. TUNISIA ([email protected])
ABDELAZIZ TLILI, COLLEGE OF SCIENCES, SHARJAH UNIVERSITY, UAE ([email protected])
AZZA SELLAMI, BORDEAUX UNIVERSITY. FRANCE ([email protected])
MOHAMED JEMAA, TCR, LUND UNIVERSITY. SWEDEN ([email protected])
CHAMESSEDDINE KIFAGI, TECHNICAL UNIVERSITY OF DENMARK ([email protected])
MYRIAM FEZAI, EBERHARD-KARLS-UNIVERSITÄT, TÜBINGEN. GERMANY ([email protected])
IMEN CHAMKHA, LUND UNIVERSITY. SWEDEN ([email protected])
FAKHER FRIKHA, SFAX UNIVERSITY. TUNISIA ([email protected])
WALID ELFALLEH, ISSAT, GABES UNIVERSITY. TUNISIA ([email protected])
CHAKER SLAYMI, UNIVERSITÉ CENTRAL, TUNIS. TUNISIA ([email protected])
RADHOUENE DOGGUI, NATIONAL INSTITUTE OF NUTRITION AND FOOD TECHNOLOGY OF TUNIS. TUNISIA ([email protected])
ABDELAZIZ TLILI, COLLEGE OF SCIENCES, SHARJAH UNIVERSITY, UAE ([email protected])
AZZA SELLAMI, BORDEAUX UNIVERSITY. FRANCE ([email protected])
