Ammar A. Olabi - American University of Beirut

I. BACKGROUND
Ammar A. Olabi
315, FAFS, American University of Beirut
PO.Box 11-0236, Riad El Solh, Beirut, Lebanon
Phone: 01-374374 ext. 4500
e-mail: ammar.olabi@aub.edu.lb
Education
Cornell University, College of Agricultural and Life Sciences. November 2000-August 2002
Post-Doctoral Fellow, Food Science Department.
Research: Dairy chemistry and processing
Cornell University, College of Agricultural and Life Sciences. November 2000
Ph.D. in Food Science.
Dissertation: The optimization of a bioregenerative life-support space diet.
American University of Beirut, School of Agricultural and Food Sciences. 1994
M.S. in Food Technology.
Dissertation: Relationships of selected wheat constituents to burghul making quality.
American University of Beirut, School of Agricultural and Food Sciences. 1992
B.S. in Nutrition and Dietetics with Distinction.
Lycee Abdel-Kader Hariri Foundation School, Baccalaureate 2 Math-Elementary. 1988
Professional Experience
American University of Beirut, Beirut, Lebanon October 2009-present
Nutrition and Food Science Department
Associate Professor / Chairperson of Department
American University of Beirut, Beirut, Lebanon September 2005-September 2009
Nutrition and Food Science Department
Assistant Professor
California Polytechnic State University, San Luis Obispo, CA September 2002-August 2005
Food Science and Nutrition Department
Assistant Professor
Cornell University, Food Science Department, Ithaca, NY. November 2000-August 2002
Post-Doctoral Fellow
• Researched a DMI funded project on Cheddar cheese.
• Supported the research activities of other students working on different dairy chemistry and
processing projects.

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Cornell University, Food Science Department, Ithaca, NY. Summer 1997-August 2000
Research Assistant
• Researched a multidisciplinary NASA funded project.
• Collected and analyzed a large sensory data set, 400 thousand data points.
• Utilized several quantitative techniques including statistical techniques, linear programming and
work measurement.
Cornell University, Food Science Department, Ithaca, NY. Fall 1998-Spring 2000
Teaching Assistant
• Coordinated class activities for an Agricultural and Biological Engineering/ Operations
Research undergraduate tutorial class and participated in some of the tasks required from the
students
• Prepared and presented the class outcome including the projects of the undergraduate
students in the 29 th International Conference on Environmental Systems, Denver, Colorado,
July 12-15.
Cornell University, Near Eastern Studies Department, Ithaca, NY. Spring 1997
Teaching Associate
• Co-taught a second semester introductory Arabic class with class instructor.
• Administered exams.
American University of Beirut, Food Technology and Nutrition Department. Fall 1994
Research Assistant
• Performed chemical analyses using HPLC.
American University of Beirut, Food Technology and Nutrition Department. Fall 1993
Teaching Assistant
• Prepared chemicals and materials needed for a food processing laboratory class.
• Assisted laboratory coordinator in conducting laboratory experiments.
United Nations Development Program (UNDP), Bekaa, Lebanon. July 1993
Survey Administrator
• Interviewed farmers and filled questionnaires.
American University of Beirut, Biology Department. Fall 1992
Teaching Assistant
• Taught the laboratory section of a freshman biology class.
• Prepared and conducted laboratory experiments.
• Designed and graded exams.
Skills
• Computer literacy in: SAS, Minitab, Genesis RD, File Maker Pro, Microsoft Office.
• Languages: speak, read, write Arabic, French and English fluently.

Honors
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• The Ruth Herzog and Albert Flegenheimer Graduate Award, Food Science Department, Cornell
University.
• B.S. in Nutrition and Dietetics with Distinction.
• Listed on the Dean’s honor list 4 times (undergraduate level).
II. PROFESSIONAL GROWTH AND DEVELOPMENT
Publications
(Refereed Journal Articles)
(*Produced while at AUB, 12 papers)
1. *Abou Jaoude, D., Olabi, A., Najm, N.O.E., Malek, A., Saadeh, C., Baydoun, E. and Toufeili, I.
Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat
white brined cheeses and strained yogurt (Labneh). Dairy Science and Technology (In Press.)
2. *Najm, N.E.O, Olabi, A., Kreyydieh, S. and I. Toufeili. Determination of visual detection
thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread.
Journal of Cereal Science (In Press.)
3. *Daroub, H., Olabi, A. and I. Toufeili. 2010. Designing and testing of an Arabic version of the
hedonic scale for use in acceptability tests. Food Quality and Preference 21: 33-43. (A. Olabi as
corresponding author).
4. *Lteif, L., Olabi, A., Kebbe Baghdadi, O and I. Toufeili. 2009. The characterization of the
physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine
Halloumi Cheese. Journal of Dairy Science 92: 4135-4145. (A. Olabi as corresponding author).
5. *Nasser El Dine, A. and Olabi, A. 2009. The Effect of Reference Foods in Repeated
Acceptability Tests: Testing Familiar and Novel Foods Using Two Acceptability Scales. Journal
of Food Science 74: S97-106. (A. Olabi as corresponding author).
6. *Olabi, A., Najm, N., Kebbe Baghdadi, O. and J.M. Morton. 2009. Food Neophobia Levels of
Lebanese and American College Students. Food Quality and Preference 20: 353-362. (A. Olabi
as corresponding author).
7. *Olabi, A. and H.T. Lawless. 2008. Persistence of context effects after training and with intensity
references. Journal of Food Science 73: S185-189. (A. Olabi as corresponding author).
8. *Cody, T., Olabi, A., Pettingell, A., Tong, P., and J. Walker. 2007. Evaluation of rice flour for
use in vanilla ice cream. Journal of Dairy Science 90: 4575-4585. (A. Olabi as corresponding
author)
9. *Haddad, Y., Haddad, J., Olabi, A., Shuayto, N., Haddad, T. and Toufeili, I. 2007. Mapping
Determinants of Purchase Intent of Concentrated Yogurt (Labneh) by Conjoint Analysis, Food
Quality and Preference 18: 795-802.
10. *S. Jinjarak, A. Olabi, R. Jiménez-Flores, I. Sodini, and J.H. Walker. 2006. Sensory Evaluation
of Whey and Sweet Cream Buttermilk. Journal of Dairy Science 89: 2441-2450. (A. Olabi as
corresponding author)

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11. *S. Jinjarak, A. Olabi, R. Jiménez-Flores, and J.H. Walker. 2006. Sensory, Functional and
Analytical Comparisons of Whey Butter to other Butters. Journal of Dairy Science 89: 2428-
2440. (A. Olabi as corresponding author).
12. *I. Sodini, P. Morin, A. Olabi, and R. Jiménez-Flores. 2006. Composition and functional
properties of buttermilk: a comparison between sweet, sour, and whey buttermilk. Journal of
Dairy Science 89: 525-536.
13. Vicens, C., Wang, C., Olabi, A., Jackson, P., and J. Hunter. 2003. Optimized bioregenerative
space diet selection with crew choice. Habitation 9 (31-39). (A. Olabi as corresponding author).
14. Olabi, A., Hunter, J., Jackson, P., Segal, M., Spies, R. et al. 2003. Work measurement
videotaping technique as a means for estimating food preparation labor time of a bioregenerative
diet. Habitation (17-30). (A. Olabi as corresponding author).
15. Waters, G., Olabi, A., Hunter, J., and M. Dixon. 2002. Bioregenerative food system cost based on
optimized menus for advanced life support. Life Support and Biosphere Science 8 (199-210).
16. Olabi, A., Barbano, D. 2002. Temperature induced moisture migration in reduced fat Cheddar
cheese. Journal of Dairy Science 85: 2114-2121.
17. Olabi, A., Lawless, H., Hunter, J., Levitsky, D. and B. Halpern. 2002. The effect of microgravity
and space flight on the chemical senses. Journal of Food Science 67 (2): 468-478. (A. Olabi as
corresponding author).
18. Horne, J., Olabi, A., Greenwalt, C. and H.T. Lawless. 2001. Visual haze detection threshold
assessment by ascending method of limits and a transformed staircase procedure in apple juice
simulations under “store like” conditions. Journal of Sensory Studies 16 (December): 447-460.
19. Hunter, J., Olabi, A., Spies, R., Rovers A., Levitsky, D. 1999. Diet design and food processing
for bioregenerative life support systems. SAE 1998 Transactions, Volume 107. Journal of
Aerospace, Section I, pp 296-307.
20. Toufeili, I., Habbal, Y., Shadarevian, S., and Olabi, A. 1999. Substitution of wheat starch with
non-wheat starch and cross-linked waxy barley starch affects sensory properties and staling of
Arabic bread. J. Sci. Food. Agric. 79 (13): 1855-1860.
21. Toufeili I., Olabi A., Shadarevian, S., Abi Antoun M., Zurayk R., Baalbaki I. 1997
Relationships of selected wheat parameters to Burghul making quality. Journal of Food Quality
20 (3): 211-224.
Working Papers
(Should be sent by end of Spring)
1. Atamian, S., Olabi, A. and Kebbe Baghdadi, O. The characterization of the physicochemical and
sensory properties of full-fat, reduced-fat and low-fat bovine, ovine and caprine Labneh. To be
submitted to the Journal of Dairy Science. (A. Olabi as corresponding author).
2. Kaaki, D. and A. Olabi. Preference mapping of commercial Labneh products in the Lebanese
Market. To be submitted to the Journal of Sensory Studies. (A. Olabi as corresponding author).
3. Olabi, A. and D. Barbano. Prevention of Moisture Migration in 290 kg blocks of reduced-fat
Cheddar cheese. To be submitted to the Journal of Dairy Science.

Conference Proceedings
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1. Olabi, A.A. and J.B. Hunter. Cost and Quality of a bioregenerative diet. Presented as a talk (and a
conference paper in proceedings) in the 29 th International Conference on Environmental Systems,
Denver, Colorado, July 12-15 1999.
2. Olabi, A.A., J.B. Hunter and P. Jackson et al. Work measurement videotaping technique as a
means for estimating food preparation labor time of a bioregenerative diet. Presented as a talk
(and a conference paper in proceedings) in the 29 th International Conference on Environmental
Systems, Denver, Colorado, July 12-15 1999.
3. Hunter, J., Olabi, A., Spies, R., Rovers A., Levitsky, D. Diet design and Food Processing for
bioregenerative life support systems. Presented as a talk (and a conference paper in proceedings)
in the 28 th International Conference on Environmental Systems, SAE Technical Paper 982365,
Danvers, Massachusetts, July 13-16 1998. Note: Paper was selected to appear as a regular
publication in the SAE Transactions journal (publication 15 above). Only around 5% of the
proceeding papers get selected for this category.
Conference Presentations and Papers
(*Produced while at AUB, 7 abstracts)
1. *L. Lteif, A. Olabi and I. Toufeili. The characterization of the physicochemical and sensory
properties of full-fat, reduced-fat and low-fat ovine and bovine Halloumi cheese. Abstract
presented as a poster (by A. Olabi) at the Institute of Food Technologists Annual Meeting,
Anaheim, June 6-June 9, 2009.
2. *N. E. O. Najm, A. Olabi and I. Toufeili. Determination of sensory thresholds of selected iron
compounds and formulation of iron-fortified Arabic bread. Abstract presented as a poster at the
8 th Pangborn Sensory Science Symposium, Florence, Italy, July 26-July 30, 2009.
3. *Olabi, A., Kebbe Baghdadi, O. and N. Najm. Food neophobia levels of Lebanese and American
college students. Abstract presented as a poster (by A. Olabi) at the Institute of Food
Technologists Annual Meeting, New Orleans, June 28-July 1, 2008.
4. *Nasser El Dine, A., Olabi, A. and H.T. Lawless. The use of hedonic reference foods in
acceptability tests. Abstract presented as a poster (by A. Olabi) at the Institute of Food
Technologists Annual Meeting, New Orleans, June 28-July 1, 2008.
5. *Daroub, H. Olabi, A. and I. Toufeili, Designing an Arabic Version of the 9-point Hedonic Scale
for Use in Acceptability Tests. Abstract presented as a poster (by A. Olabi) at the Institute of
Food Technologists Annual Meeting, New Orleans, June 28-July 1, 2008.
6. *Olabi, A. and H. Lawless. Persistence of context effects after training and with intensity
references. Abstract presented as a poster (by A. Olabi) for the Institute of Food Technologists
Conference, Chicago, Illinois, July 28- August 1 2007.
7. *S. Jinjarak, P. Morin, A. Olabi, and R. Jimenez-Flores. Sensory evaluation of a novel ingredient
produced from buttermilk. Abstract presented as a poster in ADSA/ASAS Joint Annual Meeting
Minneapolis, Minnesota, July 9-13, 2006.
8. S. Jinjarak, A. Olabi, R. Jiménez-Flores, R. Gonzales, and W. Lires. Sensory evaluation of sweet
cream, whey, and cultured butters. Abstract presented as a poster in ADSA/ASAS/CSAS Joint
Annual Meeting Cincinnati, Ohio, July 24-28, 2005.

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9. Olabi, A., Barbano, D.M. Temperature induced moisture migration in reduced-fat Cheddar
cheese. Abstract presented as a talk in the American Dairy Science Association Annual Meeting,
Quebec City, July 21-24 2002.
10. Olabi, A. Seminar about Ph.D. research findings, Army Natick Labs. Natick, Massachusetts,
August 13 2001.
11. Olabi, A., Hunter, J., Levitsky, D., Spies, R., and A. Rovers. A 30-day closed space diet study.
Abstract presented as a poster in the Institute of Food Technologists Conference, New Orleans,
Louisiana, June 23-27 2001.
12. Olabi, A., Hunter, J., Levitsky, D., Spies, R. and A. Rovers. Acceptability of near-vegan ALS
foods in a 30-day diet study. Abstract presented as a talk in the Life Support and Biosphere
Science 4 th International Conference, Baltimore, Maryland, August 6-9 2000.
13. Rivera, R., Fung, G., Plichta, J., Olabi, A., Hunter, J. and P. Jackson. Optimization of Ingredient
Processing in a Bioregenerative Diet. Abstract presented (by A. Olabi) as a talk in the Life
Support and Biosphere Science 4 th International Conference, Baltimore, Maryland, August 6-9
2000.
14. Vicens, C., Wang, C., Olabi, A., Hunter, J. and P. Jackson. A dynamic menu selection model for
the optimization of bioregenerative diets. Abstract presented (by A. Olabi) as a talk in the Life
Support and Biosphere Science 4 th International Conference, Baltimore, Maryland, August 6-9
2000.
15. Olabi, A.A., McCulloch, C.E., Levitsky, D.A. and J.B. Hunter. The use of control foods in
acceptability panels. Abstract presented as a talk in the Institute of Food Technologists
Conference, Dallas, Texas, June 10-14 2000.
16. Olabi, A.A., Levitsky, D.A., McCulloch, C.E. and J.B. Hunter. Modeling acceptance of
vegetarian meals and meal components for bioregenerative space life support diets. Abstract
presented as a talk in the Institute of Food Technologists Conference, Chicago, Illinois, July 24-
28 1999.
17. Olabi, A., Hunter, J.B., Lawless, H.T. and D.A. Levitsky. The effect of space flight and
microgravity on the stimulation of the chemical senses. Presented as a poster in the annual
meeting for the Association for Chemoreception Sciences in Sarasota, Florida, April 14-18 1999.
Conferences/Workshops Attended
• Workshop on Hygienic Production of Packaging. Presented by Mr. Terry Robins. Organized by
the Market Access and Compliance of Lebanese Export Project (UNIDO) (January 21-22, 2008).
• Workshop on Value Added Products with Packaging: Communicating with the Consumer.
Presented by Dr. Maria Gonzales. Organized by the Market Access and Compliance of Lebanese
Export Project (UNIDO) (November 7, 2007).
• Attended a 2-day “Sensory Evaluation of Wine” short course at UC-Davis (Spring 04).
• Attended the “Chemical Senses” 1-day conference at UC-Davis (March 04).
• Attended the Institute of Food Technologists Annual meeting (July 12-16 2004) in Las Vegas.

Grants
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1. Carob agro-forestry for sustainable livelihoods and conservation in rural arid Lebanon. Submitted
to UN-ESCWA, October 2008. P.I.: Jad Chaaban (Agricultural Sciences, AUB) and Jala
Makhzoumi (Landscape and Ecosystem Management, AUB), Co-P.I.: Rami Zurayk, Salma
Talhouk (Landscape and Ecosystem Management, AUB), Najat Saliba (Chemistry, AUB),
Ammar Olabi, Lara Nasreddine and Omar Obeid (NFSC, AUB). $403,000. Grant Period: 6
years.
2. The impact of the current food environment on nutrition and health: policy options to improve
dietary diversity, food security, livelihoods and ecosystem management in Lebanon. American
University of Beirut - IBSAR and the University of Ottawa to the International Development
Research Centre, Ecohealth program, Canada. P.I.: Malek Batal, Faculty of Health Sciences,
University of Ottawa, Co-P.I.: Salma Talhouk (Landscape Design and Ecosystem Management,
AUB), Michael Robidoux (Faculty of Health Sciences, University of Ottawa), Co-Investigators:
François Haman (Faculty of Health Sciences, University of Ottawa), Zeina Kassaify, Ammar
Olabi, Omar Obeid (Nutrition and Food Science, AUB), Jad Chaaban (Agricultural Sciences,
AUB). $Cad 540,000. Grant Period: 3 years.
3. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and
low-fat ovine and bovine Kashkaval Cheese. University Research Board, American University of
Beirut. P.I: Ammar Olabi, Nutrition and Food Science Department, American University of
Beirut. Co-P.I.: Imad Toufeili, Nutrition and Food Science Department, American University of
Beirut. $8,500. Grant Period: 10/08-9/09.
4. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and
low-fat ovine and bovine Halloumi Cheese. University Research Board, American University of
Beirut. P.I: Ammar Olabi, Nutrition and Food Science Department, American University of
Beirut. Co-P.I.: Imad Toufeili, Nutrition and Food Science Department, American University of
Beirut. $8,200. Grant Period: 10/07-9/08.
5. Taste acuity before and after gastric banding and Roux-en-Y bastric bypass Surgery in morbidly
obese subjects. Lebanese National Council for Scientific Research. P.I.: Ammar Olabi, Nutrition
and Food Science Department, Co-Investigator: Bassem Safadi, Surgey Department, American
University of Beirut. $4667. Grant Period: 12//06-12/07.
6. Designing an Arabic Version of the 9-point Hedonic Scale for Use in Acceptability Tests.
University Research Board Grant, American University of Beirut. P.I: Ammar Olabi, Nutrition
and Food Science Department, American University of Beirut. Co-P.I.: Imad Toufeili, Nutrition
and Food Science Department, American University of Beirut. $5834. Grant period: 10/06-9/07.
7. The use of hedonic reference foods in acceptability tests. University Research Board Grant,
American University of Beirut. P.I: Ammar Olabi, Nutrition and Food Science Department,
American University of Beirut. Collaborator: Harry Lawless, Food Science Department, Cornell
University. $7000. Grant period: 1/06-9/06.
8. Taste acuity before and after gastric banding and roux-en-y gastric bypass surgery in morbidly
obese subjects. University Research Board Grant, American University of Beirut. P.I: Bassem
Safadi, Surgey Department, American University of Beirut. Co-Investigator: Ammar Olabi,
Nutrition and Food Science Department, American University of Beirut. $7000. Grant period:
1/06-9/06.
9. Sensory evaluation of novel products derived from whey cream processing. ARI grant. P.I.:
Ammar Olabi, Co-Investigator: Rafael Jimenez, Dairy Science Department. Release time of 9
WTU and $114,572. Grant period: 7/03-7/05.

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10. An investigation of flavor complexity and neophobia: a focus on the role of spiciness. State
Faculty Support Grant. P.I: Ammar Olabi, Co-Investigator: Thomas Neuhaus, Food Science and
Nutrition Department. Release time of 6 WTU and $2500. Grant period: 9/03-9/04.
11. An assessment of the acceptance of spiciness in younger and older neophobes and neophiles.
State Faculty Support Grant. P.I: Ammar Olabi, Co-Investigator: Thomas Neuhaus, Food Science
and Nutrition Department. Release time of 3 WTU and $2000. Grant period: 9/04-9/05.
12. Sensory evaluation methods research: preventing contextual drift in intensity ratings. Ammar
Olabi, Collaborator: Harry Lawless, Food Science Department, Cornell University. $2000 from
Cornell University College of Agriculture Hatch Funds. Grant period: 9/04-9/05.
13. Evaluation of rice flour for use in frozen dairy desserts. P.I.: Phil Tong, Dairy Science
Department. Collaborator: Ammar Olabi. 10/02-12/03.
III. TEACHING
Courses and Laboratories Taught
American University of Beirut (Average ICE overall score for courses taught AY 05-09: 4.4/5)
• NFSC 305, Sensory Evaluation of Food (taught lectures and labs).
• NFSC 370, Food Product Development (taught lectures and labs).
• NFSC 291, Elements of Food Engineering (taught lectures).
• NFSC 288, Technology of Foods (taught lectures).
• NFSC 395, Graduate Seminar (coordinated course).
California Polytechnic State University, San Luis Obispo
• FSN 154, Food Processing Calculations (taught lectures and labs).
• FSN 204 & FSN 230 Food Processing Operations (taught lectures).
• FSN 411, Sensory Evaluation of Food (taught lectures and labs).
• FSN 408, Food Composition Science and Product Development (taught lectures and labs).
Student Mentoring
• M.S. Graduate students (Advisor)
Sibelle El-Labban, current student (Expected graduation date: June 2011), AUB.
Loulwa Kalash, current student (Expected graduation date: June 2011), AUB.
Francine Francis, current student (Expected graduation date: February 2011), AUB.
Nadine Srour, current student (Expected graduation date: October 2010), AUB.
Samson Atamian, current student (Expected graduation date: June 2010), AUB.
Diana Kaaki, (October 2009), AUB.
Lama Lteif, (February 2009), AUB. 2009 Sutherland Award for Publication 4 (Given
to the best FAFS Graduate Thesis every year).
Hamza Daroub, (February 2009), AUB.
Amany Nasser-El-Dine (June 2008), AUB.
Spanika Jinjarak (2005), Cal Poly.

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• M.S. Graduate students (Committee Member, Thesis Option)
• Nesrine Abou Mehdi, current student, (Expected graduation date: June 2010), AUB.
• Hiba El Rouaiheb, current student, (Expected graduation date: October 2010), AUB.
• Jad Dandache, (current student), AUB.
• Darine Barakat, (February 2010), AUB.
• Reem Hamzeh, (October 2009), AUB.
• Nour El Ouyoun Najm, (October 2008), AUB. 2009 Abdul Hadi Debs Award for
Publication 6 (Given to the best FAFS Graduate Student paper every year).
• Bilal Kanso, (October 2008), AUB.
• Rajdeep Muhar (2006), Cal Poly.
• David Ormonde (2005), Cal Poly.
• Brian Stepien (2004), Cal Poly.
• M.S. Graduate students (Committee Member, Non-Thesis Option)
• Melanie Assaf (2010), AUB.
• Yasmine Boughadir (2010), AUB.
• Sabine Jabbour (2007), AUB.
• Diana Khoury (2007), AUB.
• Ghinwa Hdayed (2007), AUB.
• B.S. Undergraduate Tutorial Project/Senior Thesis Advisor
• Senior projects (undergraduate thesis) supervision at California Polytechnic State
University: 22 students.
• Undergraduate tutorial projects (advisor) supervision at AUB (Fall 05-Fall 09): 42
students.
• Undergraduate seminars (advisor) supervision at AUB (Fall 05-Fall 09): 40 students.
• Advising: I have been advising 40-50 students per semester for last two years. (More details in
Teaching Portfolio).
Other Instruction Related Activities
• Participated in the drafting of the Agribusiness program (Spring 08).
• Participated in the drafting of a proposal for a new course for Agricultural Sciences students
(Introduction to Nutrition and Food Science, Spring 08).
• Attended most of the Center of Teaching and Learning Workshops for AY 05-08 (AUB),
including the list below:
1. Teaching Large Classes (January, 2006),
2. Teaching Portfolio Workshop (December, 2006),
3. Forum on Teaching Effectiveness (March, 2007),
4. Faculty Seminar on Learning and Teaching Excellence (7-week seminar, 2 hour meetings,
March-April, 2006).
• Had individualized Web CT sessions (two) September 2005.
• Had individualized Moodle session, September 2006.

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• Attended the Dale Carnegie course offered to faculty and staff of the College of Agriculture (Cal
Poly, Winter 04).
• Attended the “Maintaining Instructor Effectiveness” course offered by Dr. Don Maas (Cal Poly,
Spring 04).
• Developed a course proposal for the Sensory Evaluation of Wine (Cal Poly, FSN/WV 413).
IV. SERVICE
Service to the University
California Polytechnic State University, San Luis Obispo
• Chair of professional development departmental committee, (AY 02-03).
• Co-advisor for Food Science product development team, (AY 02-03).
• Advisor for Food Science product development team, (AY 03-05).
• Member of department unification departmental committee, (AY 02-03).
• Member of the IFT program review departmental committee, (AY 02-03).
• Member of advisory council to action departmental committee, (AY 02-03).
• Fall preview day and open house departmental coordinator (AY 03-05).
• Food Science Club Junior Advisor (AY 03-05).
• Member of the College of Agriculture computing advisory committee (AY 03-05).
• Member of the College of Agriculture open house committee (AY 03-05).
American University of Beirut
NFSC
• Member, Nutrition and Food Science Strategic Planning Committee (AY 07-08).
• Secretary, Nutrition and Food Science AREC Committee (AY 06-08).
• Member/Secretary, Nutrition and Food Science Committee for Collaboration with the MACLE
project (UNIDO) (AY 07-08).
• Chair, Institute of Food Technologists Accreditation for FSMT Program (AY 07-09).
FAFS
• Secretary, Faculty of Agricultural and Food Sciences (AY 05-06).
• Secretary, FAFS Research Committee (AY 06-09), Member (AY 09-10).
• Chair, Student Affairs Committee, FAFS (AY 07-10).
• Member, Student Affairs Committee, FAFS (AY 05-07).
• Member, Admissions Committee, FAFS (AY 07-10).
• Member, Graduate Studies Committee, FAFS (AY 07-10).
• Member, FAFS Agribusiness Program Committee, FAFS (AY 07-08).

University
• Secretary, University Graduate Studies Board, AUB (AY07-09), Member (AY 09-10).
• Member, University Student Affairs Committee, AUB (AY 05-08).
Service to the Community /Service to the Profession
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• Developed and prepared a proposal (Fall 2008) for the Beverage Innovations and
Development Competition 2009 for the Arab Beverage Association to be held in February
2010.
• Worked as a collaborator in a consulting project for the development of a new sports beverage
with better performance results for Inalco Pharmaceuticals, (San Luis Obispo, August 15-
September 15, 2008).
• Gave a short television interview about canned foods for the “Before You” consumer awareness
program on Future News Television (December 19, 2008).
• Gave a Sensory Evaluation of Food Short Course. A 2-day course given in January-February 07
to food industry professionals of Vitech Inc., as part of the activities of the Action for Sustainable
Agro-Industry in Lebanon (ASAIL).
• Member of IBSAR (Center for Nature Conservation and Sustainable Futures, AY 07-present).
• Member of the Lebanese “Food Constitution/Codex Alimentarius” Committee (AY 07-present).
• Assisted International College high school students in planning a tutorial project that included
sensory testing of organic vs. non-organic local fruits (Fall 06-07).
• Reviewer for the Journal of Food Science
• Reviewer for the Journal of Dairy Science
• Member of the Institute of Food Technologists (Sensory and Quality Assurance divisions).
• Member of the American Dairy Science Association.
• Member of the Association for Chemoreception Sciences.
• Member of the Lebanese Association for Food Science and Nutrition.