Zeineb JRAD | Agricultural and Biological Sciences | Best Researcher Award

Assist. Prof. Dr Zeineb JRAD, Higher Institute of Applied Biology/ Livestock and Wildlife Laboratory-IRA, Tunisia

Dr. Zeineb Jrad is a dedicated food biotechnologist and researcher from Tunisia, currently serving as Maitre-assistant d’enseignement supérieur and Head of the Agro-food Department at the Institut Supérieur de Biologie Appliquée de Médenine. With a strong background in biological sciences and biotechnology, her research primarily focuses on antimicrobial peptides from camel milk and the bio-preservation of dairy products. She has contributed to numerous national and international projects, including PRIMA, ARIMNET, and PHC Utique, and has published 28 peer-reviewed papers, including 22 in indexed journals. Zeineb holds a notable h-index of 12 on Scopus and is recognized for her innovations, including a national patent for a camel milk-derived dairy product. She actively participates in scientific workshops, congresses, and collaborative research stays across Europe. Her work bridges traditional food technology and modern biotechnological approaches to improve food quality, safety, and sustainability in arid and Mediterranean ecosystems.

Publication Profile

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🎓 Education

Dr. Zeineb Jrad earned her Doctorate in Sciences Biologiques et Biotechnologie from the Institut Supérieur de Biotechnologie de Monastir, Tunisia. Her PhD research was focused on the “Identification, characterization, and exploitation of antimicrobial activity of peptides derived from camel milk.” She later completed her Postdoctoral Fellowship (2020–2021) at the Laboratoire d’élevage et faune sauvage, Institut des Régions Arides, Médenine, as part of the international ARIMNET2 “AROMATIC” project. Zeineb has also participated in several research stays, including at BioDyMiA Laboratory, Université Lyon 1 – ISARA Lyon (France), Platform ASIA at Université de Lorraine (France), and Centro Tecnologico de la Carne (Spain). Her academic journey reflects a strong commitment to integrating scientific innovation with traditional food technologies. Through continuous training in areas like ISO 9001, food safety, market analysis, and experimental design, she has strengthened her foundation in both the scientific and practical aspects of food biotechnology.

💼 Experience

Dr. Zeineb Jrad currently holds the position of Assistant Professor in Food Industry and Head of the Agro-Food Department at the Institut Supérieur de Biologie Appliquée de Médenine. She was previously engaged in the MOBIDOC project (2018–2020) with Société Crèmerie Général de Djerba and has collaborated on several national and international initiatives. Her professional journey includes participation in the PROCAMED project and leadership roles in educational development, such as the PAQ initiative for improving food science teaching. In addition to teaching and departmental responsibilities, she has contributed extensively to the organization of scientific workshops and conferences. Zeineb’s practical knowledge in dairy product innovation and research dissemination, coupled with her technical training in ultrafiltration, food additives, and traditional dairy production, makes her a prominent figure in the Tunisian agro-food sector. Her career combines research, teaching, field application, and international collaboration, enriching both academic and industry perspectives.

🏆 Honors and Awards

Dr. Zeineb Jrad’s work has been recognized through various national and international research projects and distinctions. She is the co-holder of a national patent titled “Préparation d’un produit lacté à base du lait de dromadaire ultrafiltré supplémenté à la poudre de datte” (N°026120, INNORPI Tunisia). Her contribution to the PAQ and PEJC projects highlights her commitment to educational reform and food preservation. She has also been a key contributor to several European and Mediterranean collaborative initiatives, including PRIMA, PHC UTIQUE, and ARIMNET2, where she worked on sustainable food systems and biopreservation. Zeineb has presented her findings through 10 posters, 18 oral communications, and has organized multiple scientific workshops and congresses. Her recognition in international forums and affiliations with prestigious platforms such as Scopus (h-index 12), ResearchGate, and Web of Science reflects her reputation and leadership in food biotechnology, especially in arid and Mediterranean contexts.

🔬 Research Focus

Dr. Zeineb Jrad’s research focuses on bioactive compounds, antimicrobial peptides, and biopreservation of dairy products, with a strong emphasis on camel and goat milk. Her work integrates traditional food processes like fermentation with modern techniques such as ultrafiltration to enhance food safety, quality, and shelf-life. She actively explores the biological activities of milk proteins, including alpha-lactalbumin and its hydrolysates. Zeineb has been involved in the development of functional dairy products, reformulation of meat products using camel meat, and comparative studies on microbial behavior in different milk sources. Her interdisciplinary research combines food chemistry, microbiology, biotechnology, and sustainability, aiming to support small-scale producers and rural economies. She also contributes to the valorization of local animal resources and the innovation of artisanal fermented foods under projects such as PRIMA, PROCAMED, and AROMATIC. Her vision is to create safe, nutritious, and culturally rooted food systems through innovative biotechnological applications.

📚 Publications

1. Effects of Operational Parameters Variation During Ultrafiltration Process on Goat Skim Milk (GSM) Concentration for Cheese Elaboration – Processes (2025) 🧀🔬

2. The characterization of Lactobacillus strains in camel and bovine milk during fermentation: A comparison study – Heliyon (2024) 🐪🥛

3. Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes – Foods (2024) 🌶️🥩

4. Physico-chemical and antioxidant characteristics of goat milk kefir stored at refrigerated temperature – Journal of Food Measurement and Characterization (2022) ❄️🥛
   (Remaining 24 titles not provided; available upon request)