STUDIES

Preparation of PhD thesis in food science

2013
Nutrition Institute of Food and Food Technology (INATAA), University Constantine 1

Magister degree in biochemistry and food technology

2010-2013
Nutrition Institute of Food and Food Technology (INATAA), University Constantine 1

State engineer degree in Nutrition and Food Processing Technologies

2004-2009
Nutrition Institute of Food and Food Technology (INATAA), University Constantine 1

Algerian national Baccalaureate Series: Science of Nature and Life

2004

Experience

Permanent researcher

2014
Biotechnology Research Center- Constantine, ALGERIA

University professor

2013-2014
University of Mila

Engineer of cereals Technology

2009-2013
Beni Haroune Mills, subsidiary SMIDE group- Constantine

TRAINING

High performance liquid chromatography : Consorzio Ricerca Filiera Lattiero Casearia (CoRFiLaC) Ragusa-Italy (Agreement program APQ Algeria-Italy)

DNA oligonucleotides synthesis Biotechnology Research Centre-Constantine

Fluorescence spectrophotometry Biotechnology Research Centre-Constantine

Italian cheeses Technology : Consorzio Ricerca Filiera Lattiero Casearia (CoRFiLaC) Ragusa-Italy ( Agreement program APQ Algeria-Italy)

Production of milk and its derivatives SAFILAIT Dairy, AIN-Smara CONSTANTINE

Controlling food quality: the Algerian Quality Control and Packaging Centre Regional Laboratory-Constantine

Production of bread flour Mills Bni Haroue subsidiary SMIDE group-Constantine

Production of pasta SARL MAHBOUBA, BARAHAL-ANNABA

COMMUNICATION

Local cheese Bouhezza: Biochemical identification of lactic flora. By : AISSAOUI ZITOUN O., TOUATI W., SENOUSSI A., SAOUDI Z., BELBELDI A. et ZIDOUNE M. N. International seminar "Products agricultural and food terroir and its impact on development local " BLIDA, December 2012.

Study of the microstructure of the goatskin used in making a Bouhezza local cheese. By : SENOUSSI A., BELBELDI A., NAMOUS H., BOUREKOUA H., DIB H., AISSAOUI ZITOUN O and ZIDOUNE M. N. Tunisian Association of Biological Sciences. 24em International Forum. Sousse, Tunisia, March 2013.

Contribution to the characterization cheese Bouhezza by BELBELDI SENOUSSI A., BOUTELLAA S. GHERIB A, DERBOUCHE H, BENATELLA L et ZIDOUNE M. N. International Seminar of Food Science. Constantine, Algeria, October 2014.

Study of the antioxidant activity of the extracts of the leaves of Satureja Graeca L. by bioguide frationnement. By BOUTELLAA S, Zellagui A and BELBELDI. International Congress on Agronomic and medical Plants Held in zarzis . Tunisia, March 2014.

Initiation to the phenotypic identification of halophilic strains isolated from Algerian hypersaline environments. By BELBELDI A., BOUBENDIR F., BOUTELLAA S and KHARROUB K. 1st National Seminar "Inventory, Conservation and Possibility of Development of Biological Resources in Eastern Algeria". Mila University Center, March 2014.

Essential oil composition and antioxydant activity of Thymus numidicus L. (Lamiaceae) growing in Mila. By BOUTELLAA S., Zellagui A., GHERRAF N., BELBELDI A and BOUCHEKRIT M. 1st National Seminar "Inventory, Conservation and Possibility of Development of Biological Resources in Eastern Algeria". Mila University Center, March 2014.

Essential oil: phyto-chemistry and biological activity. By BOUCHEKRIT M., LAOUAR H., BELBELDI A., BOUTELLAA S and BOUBENDIR A. 1st National Seminar "Inventory, Conservation and Possibility of Development of Biological Resources in Eastern Algeria". Mila University Center, March 2014.

Evaluation of contamination of marine algae by heavy metals in the Jijel region. By Gherib A and Belbeldi A. Second National Scientific Congress (JSN 02), Normal School of Technology, Skikda (Algeria), 01-02 December 2014.

Assessment of the contamination of heavy metals in the Jijel region by the heavy metals (Cd, Cr, Mn, Pb and Zn). By Gherib A and Belbeldi A. National Day: Water, Resource Threat and Biotechnology: Findings and Perspectives. University 20 August 1955, Skikda, 18 March 2014.

PUBLICATION

A survey of fat-soluble antioxidants, linolenic acid and conjugated linoleic acid content of traditional Algerian Bouhezza cheese. By: MARINO V.M., BELBELDI A., LaTERRA S., MANENTI M., LICITRA G and CARPINO S. Journal of Food, Agriculture & Environment Vol.10 (3&4): 186-190.