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Youssef El Rayess presently working as an Assistant professor in the department of Food engineering at the faculty of agricultural and food sciences of Holy Spirit University of Kaslik. He had done courses in Wine Microbiolgy and fermentations, Food Analysis, Quality control, Thermodynamics, Fluid mechanics, Waste management in Food industries. He worked at ENSIACET - Laboratoire de Genie Chimique Toulouse / Chemical Engineering Research Center for 3 years.
Yeast and Lactic bacteria interactions in Wine
Impact of winemaking processes on the wine phenolic compounds
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