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Dr. Hammami completed in 2004 his Master's degree in Biochemistry at the Institute Pasteur of Tunis, University of Tunis El Manar. He received in 2009 his Doctorate in Molecular and Cellular Biology from the University of Lille1 - Sciences & Technologies (France) in conjunction with the University of Tunis El Manar (Tunisia). He then completed five years post-doctoral training in Food Sciences & Technologies at Université Laval, Canada. He was afterward research scientist at Institute of Nutrition and Functional Food (INAF), Université Laval. In 2017, Dr. Hammami joined the school of Nutrition Sciences, Faculty of Health Sciences, at the University of Ottawa as assistant Professor in gut microbiology.

Dr. Hammami area of expertise is in the study of bacteriocins, probiotics and their potential to modulate the balance of the human and animal intestinal microbiota, and as novel conservatives in food industry. He also has a strong expertise in development of databases and bioinformatics tools, as well as their application for the development of novel antimicrobials peptides.

• Vimont A., Fernandez B., Hammami R., Ababsa A., Daba H., and Fliss I. (2017) Bacteriocin-producing Enterococcus faecium LCW 44: a high potential probiotic candidate from raw camel milk. Frontiers in Microbiology, doi:10.3389/fmicb.2017.00865.
• Liato V., Hammami R., and Aïder M. (2017) Influence of electro-activated solutions of weak organic acid salts on microbial quality and overall appearance of blueberries during storage., Food Microbiology&�Բ�����;64:56–64.
• Hanchi H., Hammami R., Gingras H., Kourda R., Bergeron M., Ben Hamida J., Ouellette M. and Fliss I. (2017) Inhibition of methicillin-resistant Staphylococcus aureus and of Clostridium difficile by durancin 61A: synergy with bacteriocins and antibiotics. Future Microbiology 12(3):205-212.
• Persico M., Mikhaylin S., Doyen A., Firdaous L., Hammami R., Bazinet L. (2016) How peptide physicochemical and structural characteristics affect anion-exchange membranes fouling by a tryptic whey protein hydrolysates. Journal of Membrane Science 520: 914–923.
• Hanchi H., Hammami R., Fernandez B., Kourda R., Ben Hamida J. and Fliss, I. (2016) Simultaneous production of formylated and non-formylated enterocins L50A and L50B, and 61A, a new glycosylated durancin, by Enterococcus durans 61A, a strain isolated from artisanal fermented milk in Tunisia. Journal of Agricultural and Food Chemistry 64(18):3584-90.
• Ennaas N., Hammami R., Gomaa A., Bédard F., Biron E., Subirade M., Beaulieu L. and Fliss I. (2016) Collagencin, an antibacterial peptide from fish collagen: activity, structure and interaction dynamics with membrane. Biochemical and Biophysical Research Communications 473(2):642-7.
• El Arbi M., Jalléli K., Trigui F., Pigeon P., Görmen M., Top S. , Aifa S., Fliss I., Jaouen G., and Hammami R. (2016). Efficacy of a novel ferrocenyl diaryl butene citrate compound as a biocide for preventing healthcare-associated infections. Medicinal Chemical Communications 7:948-954.
• Le Lay C., Fernandez B., Hammami R., Ouellette M. and Fliss I. (2015) On Lactococcus lactis UL719 competitivity and nisin (Nisaplin®) capacity to inhibit Clostridium difficile in a model of human colon. Frontiers in Microbiology 6:1020.
• Samandoulgou I., Hammami R., Morales Rayas R., Fliss I. and Jean J. (2015) Stability of Secondary and Tertiary Structures of Virus-Like Particles Representing Noroviruses: Effects of pH, Ionic Strength, and Temperature and Implications for Adhesion to Surfaces. Applied and Environmental Microbiology 81(22):7680-6.
• Hammami R., Ben Abdallah N. and Fliss I. (2015). Symbiotic maple saps minimize disruption of the mice intestinal microbiota after oral antibiotic administration. International Journal of Food Sciences and Nutrition 66(6):665-71.
• Ennaas N., Hammami R., Beaulieu L. and Fliss I. (2015) Production of antibacterial fraction from Atlantic mackerel (Scomber scombrus) and its coproducts using commercial enzymes. Food and Bioproducts Processing 96: 145–153.
• Ennaas N., Hammami R., Beaulieu L. and Fliss I. (2015) Purification and characterization of antibacterial peptides from protamex hydrolysate of Atlantic mackerel (Scomber scombrus) coproducts. Biochemical and Biophysical Research Communications 462(3).
• Hammami R., Bédard F., Gomaa A., Subirade M., Biron E. and Fliss I. (2015) Lasso-inspired peptides with distinct antibacterial mechanisms. Amino acids 47(2).
• Théolier J., Fliss I., Jean J. and Hammami R. (2014) Antimicrobial peptides of dairy proteins: from fundamental to applications, Food Reviews International 30:134-154.
• Théolier J., Hammami R., Fliss I. and Jean J. (2014) Antibacterial and antifungal activity of water soluble extracts from Mozzarella, Gouda, Swiss and Cheddar commercial cheeses produced in Canada, Dairy science and technology 94(5):427-438.
• El Arbi M., Théolier J., Pigeon P., Jallali K., Top S., Aifa S., Fliss I., Jaouen G. and Hammami R. (2014) Antibacterial properties and mode of action of new triaryl butenes citrates compounds. European Journal of Medicinal Chemistry 76:408-413.
• Hanchi H., Hammami R., Ben Hamida J., Kourda R. and Fliss I. (2014) Bacteriocinogenic properties and probiotic potential of enterococci, Archives of Microbiology 196(5):331-44.
• Fernandez B., Hammami R., Savard P., Jean J. and Fliss I. (2013) Pediococcus acidilactici UL5 and Lactococcus lactis ATCC 11454 are able to survive and produce their bacteriocins und