The University of the West Indies | Jamaica
Professor Noureddine Benkeblia is an accomplished agricultural scientist recognized for his extensive contributions to crop science, food sciences, and plant physiology. Serving as a Professor of Crop Science at The University of the West Indies (UWI), Mona Campus, he leads multiple research units, including the Crop Science Laboratory and the Tree and Aromatic Crops Laboratory at the Caribbean Centre for Research in Biotechnology. His leadership extends to academic development as the Coordinator of Graduate Agriculture and Undergraduate Horticulture programmes, as well as the M.Sc. Agricultural Entrepreneurship Programme. He also contributes interdisciplinary expertise as an Adjunct Professor in the Department of Chemistry and serves as Principal Investigator at the Caribbean Centre for Research in BioScience. Professor Benkeblia’s academic foundation is marked by rigorous training across agriculture, food sciences, human nutrition, and plant and crop science. He holds an Engineer degree in Agriculture with specialization in Food Technology and Agro-Industries from Algeria, followed by a Master of Sciences in Food Sciences and Human Nutrition. He later earned a prestigious Doctorat d’État in Natural Sciences from the National Institute of Agronomy in Algiers, focusing on food sciences and human nutrition. He further advanced his scientific expertise with a PhD in Plant and Crop Science from Kagoshima University in Japan. His career reflects a strong commitment to plant science innovation, postharvest biology, and biochemical research on crops, particularly within tropical and subtropical systems. He has participated in international training initiatives, including specialized FAO–IAEA programmes, enhancing his research capacity in food preservation technologies. Prof. Benkeblia remains a leading figure in advancing agricultural research, education, and biotechnology in the Caribbean and beyond.
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Featured Publications
Benkeblia, N. (2004). Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). LWT – Food Science and Technology, 37(2), 263–268.
Benkeblia, N. (2005). Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Brazilian Archives of Biology and Technology, 48, 753–759.
Benkeblia, N., & Lanzotti, V. (2007). Allium thiosulfinates: Chemistry, biological properties and their potential utilization in food preservation. Food, 1(2), 193–201.
Sagar, N. A., Pareek, S., Benkeblia, N., & Xiao, J. (2022). Onion (Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications. Food Frontiers, 3(3), 380–412.
Pareek, S., Benkeblia, N., Janick, J., Cao, S., & Yahia, E. M. (2014). Postharvest physiology and technology of loquat (Eriobotrya japonica Lindl.) fruit. Journal of the Science of Food and Agriculture, 94(8), 1495–1504.