The School of Arts & Sciences

Department of Natural Sciences

Hussein F. Hassan

Dr. Hussein Hassan received his BSc and MSc in Food Technology from the American University of Beirut and his Ph.D. in Food Process Engineering from McGill University, Canada. He is the recipient of the George Stewart International Competition Award (2011) by the Institute of Food Technologists (USA), in addition to the Stumbo Paper Competition Award (twice in 2010 and 2011) by the Institute of Food Thermal Processing Specialists, USA.

Dr. Hassan¹s research interests revolve around the area of non-microbial food safety and food processing, in specific, assessing the effects of processing technologies on the quality of locally made foods, in addition to identifying and preventing the occurrence of toxic residues in foods manufactured and marketed in Lebanon. Dr. Hassan’s research has been published and presented so far in more than twenty international journals and scientific meetings.

In addition, Dr. Hassan carried out several food safety related consultancy projects for the Quality Unit of the Lebanese Ministry of Economy, Food and Agriculture Organization (FAO), USAID, Save the children, Mercy Corps, among others.

Selected publications

Book Chapter

In: Radio-Frequency Heating in Food Processing: Principles and Applications, CRC Press, Taylor and Francis Group, 2014:

Articles

  1. Hassan, H., Dimassi, H., and Nakat, Z.(in press). 2017. Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households. British Food Journal. doi: 10.1108/BFJ-04-2017-0239
  2. Elaridi, J., Bassil, M., Abi Kharma, J., Daou, F., and Hassan, H. 2017. Analysis of Aflatoxin M1 in Breast Milk and Its Association with Nutritional and Socio-economic Status of Lactating Mothers in Lebanon. Journal of Food Protection 80: 1737-1741.
  3. Hassan, H., and Dimassi, H. 2017. Usage and Understanding of Food Labels among Lebanese Supermarket Shoppers. International Journal of Consumer Studies 41:570-575.
  4. Hassan H., Elaridi, J., and Bassil, M. 2017. Evaluation of Gluten in Gluten-Free Labeled Foods & Assessment of Exposure Level to Gluten among Celiac Patients in Lebanon, International Journal of Food Sciences and Nutrition 68: 881-886.
  5. Hassan, H., Dimassi, H., and El Amin, R. 2015. Survey and Analysis of Internal Temperatures of Lebanese Domestic Refrigerators. International Journal of Refrigeration 50:165-171.
  6. Hassan, H., and Kassaify, Z. 2014. The Risks Associated with Aflatoxins M1 Occurrence in Lebanese Dairy Products. Food Control 37:68-72.
  7. Hassan, H., and Dimassi, H. 2014. Food safety and handling knowledge and practices of Lebanese university students. Food Control 40:127-133.
  8. Hassan, H., and Ramaswamy, H. 2013. Bio-Validation of Bi-axial Rotary Thermal Processing. LWT, Food Science and Technology 53:418-425.
  9. Hassan, H., and Ramaswamy, H. 2012. Overall and Fluid-to-particle Heat Transfer Coefficients associated with Canned Particulate non-Newtonian Fluids during Free Bi-axial Rotary Thermal Processing. International Journal of Food Engineering, 8 (3). DOI: 10.1515/1556-3758.2392.
  10. Hassan, H., and Ramaswamy, H. S. 2011. Heat resistance of G. stearothermophilus and C. sporogenes in meat and carrot alginate purees. Journal of Food Processing and Preservation 35:376-385.
  11. Hassan, H., and Ramaswamy, H. S. 2011. Optimization of Instrumental Texture of Carrot and Meat Alginate Simulated Particles for use in Thermal Processing Biological Validation Studies. Int¹l Journal of Food Properties 15: 1319-1335
  12. Hassan, H. F. and Ramaswamy, H. 2011. Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications. Journal of Food Engineering 107: 117-126.

International Conferences

  1. Poster: Hassan H. and Dimassi, H. Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households, International Association for Food Protection (IAFP) Annual Meeting, Tampa, USA, July 2017.
  2. Poster: Hassan H., El Aridi J. and Bassil M., Evaluation of Gluten in Gluten-Free Labeled Foods & Assessment of Exposure Level to Gluten among Celiac Patients in Lebanon, International Union of Food Science and Technology (IUFoST) Annual Meeting, Dublin, Ireland, August 2016.
  3. Poster: Hassan H. and Dimassi, H. Usage and Understanding of Food Labels among Lebanese Supermarket Shoppers, Institute of Food Technologists (IFT) Annual Meeting, Chicago, USA, July 2015.
  4. Oral: Hassan H. and Dimassi, H. Food Safety and Handling knowledge and Practices of Lebanese University Students, International Association for Food Protection (IAFP) Annual Meeting, Indianapolis, USA, August 2014.
  5. Oral: Hassan H., Dimassi, H. and El Amin, R. Survey and Analysis of Internal Temperatures of Lebanese Domestic Refrigerators, International Association for Food Protection (IAFP) Annual Meeting, Indianapolis, USA, August 2014.
  6. Poster: Hassan H., Taleb, R., Machaka-Houri, N., El Sibai, M. and Houri, A. Effect of Incorporating Selected Herbal Extracts Native of Lebanon on the Chemical Characteristics of Virgin Olive Oil during Static Heating, Institute of Food Technologists (IFT) Annual Meeting, Chicago, USA, July 2013.
  7. Poster: Hassan H. and Ramaswamy H. Biological Validation Method for Biaxial Agitation Processing Using Meat and Carrot Alginate Fabricated Particles Inoculated with Bacterial Spores, Northeast Agricultural and Biological Engineering Conference, Burlington, USA, July 2011.
  8. Poster: Hassan H. and Ramaswamy H. The Biological Validation of Thermal Processing Using Food Alginate Simulated Particles Inoculated with Bacterial Spores, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, USA, June 2011.
  9. Poster: Hassan H. and Ramaswamy H. Biological Validation of Thermal Processing in Bi-axially Rotating Cans Using Alginate Formulated Food Particles, Institute of Thermal Processing Specialists (IFTPS) Annual Meeting, San Antonio, USA, March 2011.

Academic degrees


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