Zied Khiari is an internationally educated researcher. He graduated from university in Tunisia with a Bachelor of Engineering in food processing. He then received his Master of Science in chemistry of natural products in Greece and a doctorate degree in food science in Ireland.
In 2011, Zied joined University of Alberta as a postdoctoral fellow for four years. He developed environmentally-friendly processes for the extraction of functional ingredients from meat waste and tested them in the pilot plant of the Food Product Development Centre in Leduc, Alta.
In 2015, Zied was awarded a highly competitive Mitacs Accelerate Postdoctoral Fellowship, which allowed him to work on several industrially relevant projects within the Verschuren Centre for Sustainability in Energy and the Environment at Cape Breton University, N.S.
Areas of expertise
- bioprocess engineering
- food and environmental sciences
- valorization of agricultural/food waste
Current research project
Made possible by a five-year, $2.1 million grant from the Natural Sciences and Engineering Research Council of Canada (NSERC), this Integrated Fish and Plant Systems project is addressing critical issues relating to the production of aquaponics, including food safety, consumer acceptance and economic ROI. Find out more about this project.
Publications and presentations
- Comparative dynamics of fish by-catch hydrolysis through acid and microbial methods (2016)
- Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins (2015)
- Effect of pre-treatment on the chemical composition of gelatines from blue whiting skins (2014)
- Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and consumer acceptability of a processed meat product (2014)
- Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilisation/precipitation process of turkey by-products (2014)
- Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates (2013)
- Low molecular-weight collagen peptides from poultry collagen biomass possess antihypertensive and anti-inflammatory activities (2013)
- Characterization of gelatin obtained from the collagen biomass during acid-aided solubilization process of mechanically separated turkey meat (MSTM) (2013)