Dr. Hiba Rajha – Saint Joseph University
Dr. Rajha’s is planning on adding polyphenol powder to nuts, chips, biscuits, cereal bars and chocolate, therefore creating a new product with a high added-value and health beneficial effects.
Meet the four research teams selected to join the IP Valorization Grants Program and receive a $25,000 innovation voucher.
The teams were chosen based on the patentability and/or IP Protection potential of their research project.
The grants have been given to researchers innovating in Agri-food, Nexus between Agri-Food and Renewable Energy, Nexus between Waste and Agri-Food, and Energy Efficiency.
Dr. Rajha’s is planning on adding polyphenol powder to nuts, chips, biscuits, cereal bars and chocolate, therefore creating a new product with a high added-value and health beneficial effects.
This project can improve food drying process and quality, thus expand dried food production and export by promoting large scale production.
The research is inclusive of microbiological, molecular, food processing and analyses techniques. It aims to bring the authentic and local taste to the industrial products.
The project addresses the development of a thermal energy storage systems based on sensible and latent energy storage.
Berytech Mathaf
Damascus Street, Museum District
Achrafieh, Beirut, Lebanon
+961 (1) 61 25 00
Berytech Mar Roukoz
Saint Joseph University
Sciences & Technology Campus
Dekwaneh, Mount Lebanon
+961 (4) 53 30 40
Berytech BDD 1294
Bechara El Khoury Street
Beirut Digital District
Bachoura, Beirut, Lebanon
+961 (1) 64 95 55
P.O. Box
11-7503 Riad el Solh, 1107 2240 Beirut, Lebanon