Houssine Fliss

Project: Effect of peptic hydrolysis conditions on turkey blood, identification and characterization of peptide populations, in vitro antimicrobial effects, and separation by electrodialysis with filtration membranes

Previous Studies: Master’s degree in innovation and valorization in the food industry (École Supérieure des Industries Alimentaires de Tunis), applied bachelor’s degree in process engineering (Institut Supérieur des Études Technologiques de Sfax)

Hobbies: Photography, tennis, soccer

Contact:houssine.fliss.1@ulaval.ca