An associate professor in pre- and post-harvest Food production Science and technology who has around 27 publications, is a certified reviewer at renowned peer-reviewed journals and is fluent in written and spoken English, Arabic, and German. For more than 25 years, he has gained experience in teaching food science and technology courses such as Food Chemistry, Food Analysis, Food Microbiology, Food Preservation, Food Hygiene, Food Biotechnology, etc. Furthermore, he is a descendant of a family working in Arabic sweets since 1835 and for some time was the owner of this business. He has gained practical experience in local and international animal production and food industries and conducted training in subjects such as shelf life calculations. He actively advises food importers about packaging quality to enhance shelf life and food exporters to be compliant with the target country's laws and regulations.During his doctorate studies at the University of Hohenheim - Germany-, the effect of the genetic makeup of goats on the milk processing properties, namely the rheological attributes and the cheese yield, was studied. His dissertation title was “Yield, Composition, and Processability of Dahlem Cashmere Goats' Milk”. After he obtained his Ph.D., he did an internship in one of the largest dairy farms in Gut Hohen Luckow, Rostock -Germany. There he had the opportunity to gain experience in management issues such as participation in related fields such as nutrition, raising heifers, hygienic problems, and personnel management. In addition to that, he started his full-time job at Liban Lait (Housh Snied, Beqaa, Lebanon).Since then, he has worked in Lebanon and abroad. He has gained practical experience in Lebanon, Germany, Turkey, Ukraine, Slovakia, etc., and visited dairy industries and farms in Australia and Qatar. Mainly his job included optimizing the value chain of food production, development of new products to fit special market needs, assessment of offshore factories, shelf life, and packaging assessment, and testing the compliance of food with international and specific quality demands.Furthermore, in addition to his practical experience, since 2009 he has been involved in academics where he helped in constructing the food science and technology BS and MS program. His line of research is also on postharvest technology that would help in characterizing and standardizing traditional food, and his publications reflect that.