Roua Lajnaf
Dr. Roua Lajnaf, a scientist from the National Engineering School of Sfax, Tunisia, and the University of Montpellier, France, has more than 11 years of experience in various fields of dairy science. Her areas of expertise include the purification of milk proteins and the study of the effect of different processes (heat treatment, high pressure, acidification, fermentation) on their properties, including techno-functional properties and allergenicity. She has worked in academics as well as in food bioprocessing. Dr. Lajnaf has published numerous research papers, review articles, book chapters, and national patents on different subjects in food science, especially dairy biochemistry and processing. She is also a reviewer for various journals in food biochemistry and physical chemistry. Dr. Lajnaf is currently an assistant professor at the University of Monastir, Tunisia. She is the recipient of the 2021 L\'Oréal-UNESCO For Women in Science Award.