Said gharby was born in 1978 in Casablanca City, Morocco. He received his Ph.D. in analytical chemistry, from Faculty of Science, University Mohammed V Rabat, in 2012. He had published more than 90 papers in international journals and presented about seventy 70 communications in symposia and national/international meetings. 
Since 2017, Said Gharby was appointed as a professor of analytical chemistry and quality control at the Polydisciplinary Faculty of Taroudant, Ibn Zohr University.
Before joining the university as a professor, said Gharby has worked in the food industry at LESIEUR CRISTAL (2004–2011) in Casablanca, Morocco and then at Ministry of Agriculture, Autonomous Establishment of Control and Coordination of Exports, currently known as Morocco Foodex (2011–2017), Agadir, Morocco.

Valorization of Argan oil:  Scientific Research to Enhance the Value of Argan Oil

Argan oil (AO) has long been traditionally prepared by the Amazigh people in southern Morocco. However, the last twenty years were marked by a shift from traditional AO production to a semi-automated production within cooperatives. Whereas, artisanal oil was only intended to satisfy local, daily, and family consumption. The AO production by cooperatives using mechanical presses has made it possible to supply high quantity of AO at a large scale and of certified quality in terms of health and analysis. This has significantly improved the quality of the oil, enabling it to be marketed well beyond Morocco's borders and establishing its worldwide reputation. AO marketing is increasing steadily and considerably throughout the world. To maintain and expand its market share, Morocco needs to guarantee optimum conditions for the production of high-quality oils that meet the requirements of international standards.
To accompany and support this strategy, our lab has initiated fundamental and applied research for the development and certification of Moroccan AO. Regarding applied research, we have focused particularly on AO quality. Our efforts have focused on studying the factors impacting on the quality of this oil, improving its preparation processes, its conservation, identifying fraud detection techniques and the influence of physical refining on AO quality including AO organoleptic properties. These studies have enabled us to identify several essential factors for the production of certified quality oil, and have led us to propose methods that can be easily used by the entire AO industry.

Keywords: Argan oil; quality; stability and adulteration