Fatma Gassara
Ph. D.

Chercheuse

Fatma Gassara, docteure. Elle détient un diplôme de doctorat (Ph. D.) de l’Université du Québec- INRS- ETE en sciences de l’eau (Spécialité génie biochimique et biotechnologie environnementale) et un de maitrise en bioprocédés  de l’Université de Lille, France, ainsi qu’un B. Sc. Tunisien en génie biologique. Elle est admissible à  l’Ordre des ingénieurs du Québec. Elle possède plus de 10 ans d’expérience en recherche, plus particulièrement en valorisation des rejets agro-industriels par fermentation fongique, estimation des émissions de gaz à effet de serre par analyse du cycle de vie, biodégradation et analyse des hydrocarbures, identification de la communauté microbienne par biologie moléculaire et analyses physicochimiques et microbiologiques des produits alimentaires. Au niveau international, elle a publié plusieurs articles scientifiques avec comité de lecture en tant que première auteure et a participé à plusieurs congrès en tant que conférencière. Elle a participé à l’invention de deux brevets (U.S. Patent).

 

Publications scientifiques :

  • Gassara, F., Suri, N., Voordouw, G. (2016). Nitrate-mediated microbially enhanced oil recovery (N-MEOR) from model upflow bioreactors. Journal of Hazardous Materials, http://dx.doi.org/10.1016/j.jhazmat.2015.12.039.
  • Gassara, F., Suri, N., Stanislav, P., Voordouw, G. (2015). Microbially Enhanced Oil Recovery by sequential injection of light hydrocarbons and nitrate in low and high pressure bioreactors. Environmental Science and Technology. 49, 20: 12594-12601.
  • Gassara, F., Suri, N., Voordouw, G. (2015). Nitrate-mediated microbially enhanced oil recovery (N-MEOR) from model upflow bioreactors. The 4th International Conference on Research Frontiers in Chalcogen Science and Technology May 28 – May 29, Netherlands 2015, UNESCO-IHE, Delft, Netherlands.
  • De La Torre, J. E., Gassara, F., Kouassi, A., Brar, S. K., Belkacemi, K. (2015). Spices use in food: Properties and benefits. Critical Reviews in Food Science and Nutrition. In press.
  • Gassara, F., Kouassi, A., Brar, S. K., Belkacemi, K. (2015). Green Alternatives to Nitrates and Nitrites in Meat-Based Products. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2013.812610.
  • Gassara, F., Antzak, C., Ajila, C. M., Sarma, S. J., Brar, S. K., Verma, M. (2015). Chitin and chitosan as natural flocculants for beer clarification. Journal of food Engineering. 166, 30: 80-85.
  • Kouassi, A., Gassara, F., Brar, S. K., Belkacemi, K. (2015). Use of spices as alternative of nitrites and nitrates in the meat-based products. Food chemistry (submitted).
  • Gassara, F., Ajila, C. M., Brar, S. K., Tyagi, R. D., John, R. P., Verma, M., Valero, J. R. (2013). Influence of aeration and agitation modes on solid state fermentation of apple pomace waste by a wood decay fungus “Phanerochaete chrysosporium” to produce ligninolytic enzymes and co-extract polyphenols. International Journal of Food Science and Technology 48 (10) pp. 2119 – 2126 doi: 10.1111/ijfs.12194.
  • Gassara, F., Ajila, C. M., Brar, S. K, Tyagi, R. D., John, R. P., Verma, M., Valero, J. R. (2013). Bisphenol A degradation in water by ligninolytic enzymes. Chemosphere 92 (10) pp. 1356 – 1360 doi: 10.1016/j.chemosphere.2013.02.071.
  • Gassara, F., Ajila, C. M., Brar, S. K, Tyagi, R. D., John, R. P., Verma, M., Valero, J. R. (2013). Encapsulation of ligninolytic enzymes and its application in clarification of juice. Food Chemistry. 137(1-4):18-24.
  • Gassara, F., Ajila, C. M., Brar, S. K, Tyagi, R. D., John, R. P., Verma, M., Valero, J. R. (2012). Lignin analysis using microwave digestion. Biotechnology Letters. DOI 10.1007/s10529-012-0991-7.
  • Gassara, F., Ajila, C. M., Brar, S. K., Tyagi, R. D., John, R. P., Verma, M., Valero, J. R. (2012). Liquid state fermentation of apple pomace sludge for the production of ligninolytic enzymes and liberation of polyphenolic compounds. Process Biochemistry. 47(6): 999–1004.
  • Dhillon, G. S., Brar, S. K., Kaur, S., Gassara, F., Verma, M., Valéro, J. R. (2012). Optimization of xylanase production using Apple pomace waste by Aspergillus niger through koji fermentation. Engineering in Life Sciences. DOI10.1002/elsc.201100102.
  • Gassara, F., Brar, S. K., Pelletier, F., Verma, M., Godbout, S., Tyagi, R. D. (2011). Pomace waste management scenarios in Québec-Impact on greenhouse gas emissions. Journal of Hazardous Materials, 192 (3): 1178-1185.
  • Gassara, F., Brar, S. K., Tyagi, R. D., Valero, J. R. (2011). Biological degradation of bisphenol A in wastewater / Dégradation biologique du bisphénol A dans les eaux usées. Environnemental Reviews, 19 (1) : 32-54.
  • Ajila, C. M., Gassara, F., Brar, S. K., Verma, M., Tyagi, R. D., Valéro, J. R. (2011). Phenolic antioxidant mobilization in apple pomace by different methods of solid-state fermentation and evaluation of its antioxidant activity. Food and Bioprocess Technology. DOI 10.1007/s11947-011-0582-y.
  • Mohapatra, D. P., Gassara, F., Brar, S. K. (2011). Nanoparticles – Production and Role in Biotransformation. Journal of Nanoscience and Nanotechnology, 11(2):899-918.
  • Gassara, F., Brar, S. K., Tyagi, R. D., John, R. P., Verma, M., Valero, J. R. (2011). Parameter optimization for production of ligninolytic enzymes using agro-industrial wastes by response surface method. Biotechnology and Bioprocess Engineering. 16 (2) : 343-351.
  • Gassara, F., Brar, S. K., Tyagi, R. D., Verma, M., Surampalli, R. Y. (2010). Screening of agro-industrial wastes to produce ligninolytic enzymes by Phanerochaete chrysosporium. Biochemical Engineering Journal, 49 (3): 388-394

 

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