Youssef Rayess has expertise in a wide range of food science areas including analytical techniques, microbiology, process engineering, membrane technology, bioprocess engineering, and wine chemistry and biochemistry, wine microbiology, and wine processing.
Youssef is currently engaged in research projects in enology and the wine industry, and preservatives.
Memberships
Member of Advisory Committee
Member of Academic Affairs Committee
Thesis Manual Committee
Research and Publications Committee
Coordinator of Laboratory services
Coordinator of Graduate Studies
Coordinator of Food Engineering Program
Member of Administrative Committee
Member of the University Research Board
Member of Administrative Committee for Food Industries Training
Member of Scientific Committee for Food Industries Training
Youssef has a PhD in Process and Environmental Engineering and is currently associate professor in a department of agriculture and food engineering, school of engineering,