– Consumer acceptance of plant-based foods – Minimally processed foods – Life cycle assessment (environmental and social).

Sami GHNIMI

- Host institution: University Claude Bernard Lyon
- Position: Principal investigator
- Discipline: Bioengineering, Food science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures
- Hiring for: Graduate students, Postdoctoral fellows, Undergraduate students
- Region: Europe
- Technology focus: Consumer research, End product formulation and manufacturing, Environmental assessments, Ingredient optimization
- Location: Villeurbanne, France