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With a vast experience in the food industry in the Arab region, Atef is board member of Widriss Holdings, and is the Founding President of SLFI (Syndicate of Food Industries), LAMA (Association of Marketing and Advertising), LAFST (Association of Food Scientists and Technologists), and LAND (ASSOCIATION OF Nutrition and Development).
Atef worked as a consultant with UNIDO, WHO, ESCWA, USAID, EUROMED, ILO and he served as a board member of ELCIM.
Pierre Pienaar’s interest in packaging started in 1984 after having studied pharmacy.
Pierre has attended international congresses and conferences where he has delivered and continues to present papers, write articles for numerous packaging magazines, and continues to judge national and international packaging competitions. He is a registered Certified Packaging Professional in 52 countries.
Soha Atallah established herself as a proactive player in the Lebanese industry, founding LibanPack, the Lebanese Packaging Centre, and raising awareness on packaging development.
During her work experience she provided packaging and labelling design services to more than 200 industrial companies in Lebanon and other Arab Countries .
Dr Ravishankar is the Vice President R&D in Life Sciences at Dayananda Sagar Institutions, Bangalore . Formerly he held position as director grade scientists at the Central Food Technological Research Institute (CFTRI) and was the Head of the Department of Plant Cell Biotechnology of CFTRI at Mysore. He is also a Professor of Biotechnology, and Ex- Chairman Board of Studies in Biotechnology of Visvesvaraya Technological University, Karnataka.
Annachiara joined UNIDO Regional Hub in Egypt in 2013. Since then, she has worked in various areas of UNIDO’s interventions in the country: entrepreneurship and MSME development, cluster and value chain development, investment promotion, eco-industrial parks, and green growth. Her work focused on advancing the development of the following sectors: waste management, sustainable agriculture and food production, sustainable energy, furniture, textile, plastics, creative industries.
Dr. Moawiya A. Haddad is an associate professor, food scientist holding his PhD in nutrition and food technology in the field of food safety& functional food. His experience was extended for more than twenty years. His work was concentrated on food product development and shelf life extension of fermented dairy products.
He was appointed at Al-Balqa Applied University (BAU) since 2003. At Sep 2018, Dr. Moawiya was appointed as a head of the department of nutrition and food processing, and still on his position until now.
Dr. Tarek Sheta is a food processing expert with 20+ years’ experience in production, quality control, supply chain and research and development. He has a Track-record in successfully commercializing R&D activities and initiatives and is skilled in quality and food safety management systems, quality auditing, GMP evaluations, HACCP programs, environmental management systems, recall procedures, staff training, capacity planning, and project management. Tarek is also Proficient in the development of analytical procedures, validation processes and QA and Food Safety management systems. Provided technical support and consulting services in several countries including; Egypt, UK, Malaysia, KSA, Belgium, and Switzerland
Dr. Mokhtar is an Expert and Consultant specialized in Food Quality and Safety. He is a Researcher in Food Technology Research Institute & National Food Safety Authority (Egypt). He is also a Senior Inspector and Expert in the National Food Safety Authority (NFSA) Egypt and a certified SGS food auditor and inspector. Dr. Mokhtar holds a Ph.D. in Food Sciences and Technology from the Faculty of Agriculture, Ain Shams University, Cairo, Egypt. He has implemented the National Project for School Children Feeding Program” – Ministry of Agriculture and Land Reclamation, Egypt, and “Improving household food and nutrition security in Egypt, with a focus on women and young people” in collaboration with Food and Agriculture Organization of the United Nations (FAO).
Ghenwa Saleh obtained her bachelor degree in Nutrition & Dietetics from Lebanese International University, then earned her masters in Food Analysis & Safety in 2019 From the Faculty of Health Sciences at Beirut Arab University where she worked on Egg Quality & Safety in The Lebanese Market. Ghenwa was also awarded in 2018 the RSPH level 3 Award in HACCP for food manufacturing from the Royal Society for Public Health, UK.
Bassant Alaa completed her Diploma of food safety from Alexandria university after completing her Bachelor’s degree of veterinary medicine from Alexandria university. She completed several courses including Good manufacturing practices, Hazard analysis and control critical point implementation, and ISO 22000:2005. She is was a Volunteer at BTG project at Alexandria Bibliotheca and a Participant at circle 2015 at dleel organization.
Alia completed her Master of Science at the AUC in Food Chemistry, and currently enrolled to complete her Ph.D. in Biotechnology and Food Safety. She is one of the founders of the Food Safety and Quality Management Diploma program at the ESS Department at AUC, since Spring 2017Since her completion of her MSc, she has been working in the Water and Food Consumer Protection Foundation “HEMAITY”, as project executives and Technical Manager, where she has earned a wide experience in Food Safety practices as auditor, consultant and trainer in the Food processing and the Dairy Value Chain from Farm to the Milk Collection Centers.
Dr Amany Basiuny is a Professor and Head of the Biochemistry Department, Faculty of Agricultural and is also a Supervisor of Nutrition Department at the National Institute of Gerontology, Beni-Suef University. She has submitted & published several papers in the field of biochemistry, nutrition, antioxidants, Bioactive components, olive oil, and oils & fats published in international journal. Amany is also Supervising many MSc. and Ph.D. theses.
Mamdouh is a Food health and safety consultant & an International lecturer accredited in the United Kingdom for all food safety and computer qualifications in
manufacturing, catering, and retail.
He has conducted his Postgraduate studies at the University of Florence, Italy, on the philosophy of laws governing food safety European.
He works at the International Institute of Agriculture in Florence and is Certified in many modern management programs from Harvard University in the United States. He is also an Internationally certified trainer.
Mamdouh brings 10+ years of strategic insights, innovation consulting, and new product development experience. After completing a degree in Marketing, he spent years consulting with fortune 500 FMCG companies on their innovation strategies; helping them launch new successful products. He later shifted focus towards R&D, where he managed PepsiCo’s product insights agenda, informing new product discovery & development.
Dr. Marc is an Associate Professor at the School of Engineering at USEK, Lebanon. Instructor of BS and MS courses related to the Food Industry including Waste Management, Food processing, Food products development and innovation, Author of 6 peer reviewed scientific articles – Consultant for industrials for Quality, research and development solutions, and for NGOs for projects related to training on Sustainable Food production