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Prof. Jamal Ayour | Biodiversity and conservation | Best Researcher Award

Prof at Agadir Superior School of Technology, Morocco

M. Jamal Ayour is an expert in food science and technology with a focus on nutrition, biotechnology, and agricultural sciences. He holds dual PhDs from INRAE and the University of Marrakech, Morocco, and has extensive professional experience in both academia and research. He currently serves as a Research Professor at the Superior School of Technology, Ibn Zohr University, Agadir, Morocco. Ayour has been involved in numerous international research projects, particularly in the fields of food technology and genetic selection of agricultural products. He has authored multiple influential publications and has a significant impact on the global food science community. His expertise includes formulating food products, supplements, and antioxidants, as well as applying biotechnology to improve food quality and nutritional value.

Professional Profiles📖

Scopus

Education 🎓

M. Jamal Ayour earned his PhD in Agricultural Sciences from INRAE – Avignon University, France (2019), and his PhD in Biotechnology and Food Science from the University of Marrakech, Morocco (2018). He also holds a Master’s degree in Food Technology (2012) and a Bachelor’s degree in Quality Control of Agri-food Products (2010), both from the University of Marrakech. His academic training in these disciplines provided a robust foundation in the scientific study of food quality, biotechnology, and agricultural sciences, which has greatly contributed to his successful career as a researcher and educator.

Work Experience💼

M. Jamal Ayour has gained diverse experience in both industry and academia. He worked as an Engineer in Biochemistry & Biotechnology at the Reformation Center of Agricultural and Agrifood, Paris, France. Additionally, Ayour was a Professor of Dietetics and Nutrition at College de Paris – Keyce Academy. His role as an International Research Project Manager at INRAE involved leading cutting-edge research on genetic selection and industrial processing of fleshy fruits. Ayour’s academic journey includes his current position as a Research Professor at the Superior School of Technology, Ibn Zohr University, Agadir, Morocco, where he focuses on food science, biotechnology, and agricultural research.

Awards and Honors 🏆

M. Jamal Ayour has received several accolades throughout his career in recognition of his research excellence and contributions to food science and technology. His expertise in formulating food products and researching nutritional and biochemical criteria of agricultural products has garnered him recognition within both the academic and professional spheres. Ayour’s work on apricot genetic selection and his involvement in international research projects have been influential in advancing food biotechnology. His ongoing contributions to the field are acknowledged through various honors and research collaborations across Europe and Africa.

Skills 💡

M. Jamal Ayour is proficient in various research and analytical techniques. He has expertise in formulating food products, supplements, antioxidants, and cosmetic products. He is well-versed in statistical software such as R, XLSTAT, SPSS, and MATLAB, which he uses for data analysis in food technology research. Ayour is also skilled in bioinformatics, including using software like Libmol, GenALEx, and MEGA6 for genomic studies. Additionally, he is proficient in teaching and using digital tools, including Moodle and Genially, to enhance learning experiences. His technical expertise is complemented by certifications in food quality control, metrology, and project management.

Research Focus 🔬

M. Jamal Ayour’s research primarily focuses on food science, biotechnology, and agricultural technology. His work includes studying the nutritional, technological, and biochemical properties of fruits, particularly apricots, and their potential for industrial processing. He is involved in genetic selection to improve fruit quality and in the development of innovative food formulations, including supplements and antioxidants. Ayour’s research also explores the enzymatic activity control in fruit ripening, contributing significantly to the food industry’s understanding of processing and storage techniques. His projects aim to bridge the gap between food science research and practical applications.

Conclusion✅

M. Jamal Ayour is an outstanding candidate for the Best Researcher Award. His expertise in food science, agricultural biotechnology, and nutrition research, combined with his academic contributions and international collaboration, makes him an exemplary figure in his field. His innovative work in food technology and genetic research has not only advanced scientific knowledge but also has practical applications in the food industry. By enhancing public engagement and broadening the scope of his research to include sustainability and digital innovation, he could further solidify his position as a leading researcher globally.

Publications Top Notes📚

Genetic diversity assessment towards core collection construction of Moroccan apricot (Prunus armeniaca L.) germplasm using genomic SSR markers
South African Journal of Botany (2025)
DOI: 10.1016/j.sajb.2025.02.038

Valorizing Coffee Grounds: Bioactive Compounds and Innovative Technologies for Industrial By-Product Utilization
Conference Paper (2024)
DOI: 10.3390/ICC2024-18167

Cell Wall Enzymatic Activity Control: A Reliable Technique in the Fruit Ripening Process
Food Science and Nutrition (2024)
DOI: 10.5772/intechopen.113752

Date seeds (Phoenix Dactylifera L.) valorization: chemical composition of lipid fraction
Brazilian Journal of Biology (2024)
DOI: 10.1590/1519-6984.260771

Evolution of pigments and their relationship with skin color and sensory profile in date fruits (Phoenix dactylifera L.)
Brazilian Journal of Biology (2024)
DOI: 10.1590/1519-6984.252426

Inhibitive Properties of Date Seed Extracts (Phoenix Dactylifera L.) on Mild Steel Corrosion in 1M HCl Solution: Experimental and DFT Studies
Biointerface Research in Applied Chemistry (2023)
DOI: 10.33263/BRIAC135.427

Assessment of Phenotypic Diversity of Some Local Moroccan Date Palm Varieties and Clones (Phoenix Dactylifera L.) from the Zagora Region, Southern Morocco
Jordan Journal of Biological Sciences (2022)
DOI: 10.54319/jjbs/150416

Evaluation of some nutritional quality criteria of seventeen Moroccan dates varieties and clones, fruits of date palm (Phoenix dactylifera l.)
Brazilian Journal of Biology (2022)
DOI: 10.1590/1519-6984.236471

Phenolic profiling in ten apricot clones using an efficient method (Thioacidolysis-UFLC) and determination of their antioxidant potential
Food Bioscience (2022)
DOI: 10.1016/j.fbio.2022.101880

Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization
Journal of Food Quality (2021)
DOI: 10.1155/2021/6679128

Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones
Food Chemistry (2021)
DOI: 10.1016/j.foodchem.2020.128096

Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages
Journal of Food Quality (2020)
DOI: 10.1155/2020/8873835

Bioactive compounds and antioxidant activity of seventeen Moroccan date varieties and clones (Phoenix dactylifera L.)
South African Journal of Botany (2019)
DOI: 10.1016/j.sajb.2018.12.004

Contribution to the study of genetic diversity and searching for physicochemical and biochemical parameters as indicators of quality during the maturation of fresh apricot fruits and after processing
Avignon University (2018)

Postharvest technologies for shelf life enhancement of temperate fruits
Postharvest Biology and Technology of Temperate Fruits (2018)
DOI: 10.1007/978-3-319-75163-4_4

Evolution of some fruit quality criteria during ripening of twelve new Moroccan apricot clones (Prunus armeniaca L.)
Scientia Horticulturae (2017)
DOI: 10.1016/j.scienta.2016.12.010

Impact of cooking on apricot texture as a function of cultivar and maturity
LWT (2017)
DOI: 10.1016/j.lwt.2016.10.040

Evolution of pigments and their relationship with skin color based on ripening in fruits of different Moroccan genotypes of apricots (Prunus armeniaca L.)
Scientia Horticulturae (2016)
DOI: 10.1016/j.scienta.2016.05.027

Jamal Ayour | Biodiversity and Conservation | Best Researcher Award

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