On June 10, 2025, the Faculty of Nursing and Health Sciences (FNHS) at Notre Dame University-Louaize (NDU) hosted a webinar to celebrate World Food Safety Day 2025 under this year’s theme, “Science in Action.” The event was held in collaboration with the Global Harmonization Initiative (GHI) and the Lebanese Association of Food Scientists and Technologists (LAFST). The objective of the discussions was to explore how science can help reduce illnesses, lower costs, and save lives.
The event brought together speakers and participants from across Lebanon, the MENA region, Europe, and North America, providing a platform where science met practice, policy intersected with tradition, and students engaged with the real-world challenges of food systems.
This initiative reaffirmed FNHS’s commitment to linking academic excellence with societal impact. With over 150 registrants — including students, professors, government representatives, municipal officers, international researchers, and food industry professionals — the event fostered a rich environment of learning, exchange, and future collaboration.
Opening the Dialogue: Science as a Global Language
Dr. Diana Bogueva, President of GHI, opened the webinar with a powerful reminder: “Science is the backbone of food safety.” She emphasized GHI’s role in promoting evidence-based food regulations worldwide and announced the upcoming GHI Congress in Rotterdam, focused on food security. More than a keynote address, her speech served as a rallying cry for knowledge-sharing and global engagement.
Her message set the tone for the rest of the event: food safety is not just a national issue — it is a global responsibility. Dr. Bogueva concluded by thanking FNHS and LAFST, underscoring the importance of partnerships in bridging science and policy.
“This webinar aims to promote a healthier future for all,” said Dr. Jessy El Hayek, Dean of FNHS. She reaffirmed the faculty’s dedication to research and community engagement through academic programs that equip students with the tools to innovate and find solutions. Dr. El Hayek also thanked partners from GHI and LAFST and acknowledged the roles of Dr. Christelle Bou Mitri and Dr. Aline Issa in organizing the event. She highlighted the involvement of students, noting that moderators Tonia Chahine, Maria-Enitia Reaich, and Christina Tabet reflected the faculty’s belief in learning by doing.
Through academic programs, research, and events such as this webinar, FNHS fosters an ecosystem where students, faculty, and professionals collaborate to develop sustainable food solutions — especially relevant given Lebanon’s current challenges.
Local Challenges, Scientific Solutions
Youmna Iskandarani, President of LAFST, focused on Lebanon’s urgent food safety challenges — power outages, inflation, inadequate storage, and weak monitoring systems. She discussed how science-based community kitchen models and support for SMEs can enhance resilience. Presenting LAFST’s mission to make food science accessible and practical, especially for students and entrepreneurs, she issued a compelling call to action, inviting young talents to join the association and help transform Lebanon’s food industry through scientific thinking and inclusive policies.
Nohad Al Homsi, Environmental Health Officer at the World Health Organization (WHO), presented WHO’s role in food safety by highlighting global statistics on foodborne illnesses and the financial burden of medical expenses. She emphasized that climate change is expected to significantly impact food safety. Al Homsi also introduced the Food Control System Assessment Tool, developed by WHO and the Food and Agriculture Organization (FAO), to help governments evaluate resource adequacy. She addressed chemical and microbiological risks in food — such as salmonella — which can lead to severe health outcomes. She concluded by outlining WHO’s food safety activities in Lebanon, including municipal workshops, public health inspector training, and the development of food safety checklists.
Policy in Practice: National and Regional Perspectives
From the Lebanese Ministry of Economy and Trade, Food Science Expert Tania Abi El Hessen presented a strong case of legislation in action. She discussed Lebanon’s adoption of the WHO REPLACE strategy to eliminate industrial trans fats, including a legal 2% limit and a ban on partially hydrogenated oils. This policy, which affects importers, manufacturers, and consumers, exemplifies how regulatory measures can directly improve public health.
Dr. Mustafa Guzel, from the Department of Food Engineering at Hitit University in Turkey, addressed the regional dimension of food safety. He drew attention to the underreported risk of salmonella in tahini, demonstrating how contamination in a single batch can lead to global outbreaks. He cited historical cases, including the 2013 Hepatitis A and 2011 E. coli outbreaks, to underscore the urgent need for better surveillance and traceability tools in regional food trade.
Zeynab Sendian, Chief Scientific Officer at MENA Food Safety Associates, provided a technology-forward perspective. She showcased the implementation of allergen test kits, gas chromatography devices, and other scientific tools already in use across Lebanon — from muffins to meat products — highlighting how these innovations are reducing contamination risks and enhancing food safety.
Dr. Ossama Dimassi, Associate Professor in Pre- and Post-Harvest Food Production Science & Technology, explored the scientific basis of traditional food preservation techniques in the Eastern Mediterranean and Near East. He explained how methods such as drying, salting, curing, and pickling work by inhibiting bacterial growth through reduced water activity, low pH, and other mechanisms. “By blending tradition with science,” he said, “we are not just preserving food; we are preserving culture, health, and sustainability for future generations.”
Global Outlook: Innovation and Policy Synergy
Dr. Amin Kassouf, Scientific Director at GFoRSS and Adjunct Professor at Université Laval in Québec, presented on the scientific foundations of strong food control systems. Addressing global issues like climate change and food safety, he highlighted science-backed solutions such as precision farming and AI tools. He stressed the need for food regulatory science to bridge innovation and policy, advocating for risk-based regulations that protect consumers while supporting innovation and international trust.
Joining from Toronto, Dr. Watcharea Kuldamwrong, Food Safety Consultant, focused on how science, culture, and technology shape modern food safety. With over a decade of experience, she emphasized risk assessment within global standards such as HACCP and BRC, and introduced tools like ComBase, blockchain, and rapid testing. She also highlighted the importance of internal food safety culture, regulatory alignment, training, and open communication.
Regional Collaboration: A Shared Responsibility
Concluding the webinar, Dr. Moustafa Mohamed and Dr. Bassel Daher from the FAO Regional Office for the Near East and North Africa addressed regional food safety efforts. Dr. Mohamed outlined four pillars of food safety: inclusive engagement, science-based policy, public-private collaboration, and strong national systems. Promoting the One Health approach, he announced upcoming FAO initiatives, including publications, use of FAO/WHO assessment tools, and a joint webinar series on topics such as antimicrobial resistance, affirming that “if it’s not safe, it’s not food.”
Dr. Daher introduced the Regional Food Safety Research Network and Innovation Hub (RFSRNIH), launched in Cairo in February 2025. Designed to unify efforts across the MENA region, the hub focuses on seven key areas — from microbial risks to regulatory science — and includes over 1,000 innovators. Dr. Christelle Bou-Mitri represents NDU within the Hub. Dr. Daher encouraged all participants to join and contribute at any level.
A Movement Begins
The webinar concluded with an engaging Q&A session addressing key points raised throughout the day and exploring how food science can reduce illness, lower costs, and save lives. The lively exchange among local and regional experts laid the groundwork for future collaboration, emphasizing research development and job creation.
The 2025 World Food Safety Day webinar was more than a celebration — it was a mobilization. FNHS, LAFST, and GHI brought together diverse voices united by a single belief: food safety begins with science and flourishes through collaboration.
By empowering youth, supporting professionals, and fostering innovation, FNHS continues to lead Lebanon toward a healthier, more resilient food future.
Science is in action — and we are all part of it.