Christelle Salameh

Job Title / Responsibilities

Christelle Salameh is an Associate Professor and Chairperson of the Bio-food Engineering Department at Université La Sagesse. She holds a PhD in Food processing and biotechnology from Université de Lorraine (France), and a diploma in Agricultural Engineering from the Holy Spirit University of Kaslik. Her research and consultancy work focus on food innovation, valorization of traditional products, and sustainable food systems. She has collaborated with the European Bank for Reconstruction and Development, Fair Trade Lebanon, and Jabal Moussa Biosphere Reserve to support local industries through R&D, capacity building, and the development of innovative food products.

Qualifications

• Ph.D. in Biotechnology and Food Processing (2016), Université de Lorraine – Ecole Doctorale RP2E-Nancy (France).
• Diploma of Agricultural Engineering (2012), Holy Spirit University of Kaslik-Lebanon
• Member of the Order of Engineers & Architects – Beirut (2016 – Present)
• Certificate in Packaging Technology, World Packaging Organization, 2022
• Level 3 Award in HACCP for Food Manufacturing Safety, Specifico & Co., 2011

Professional Experience

Researcher & Consultant

European Bank for Reconstruction and Development (EBRD) – Beirut, Lebanon

May 2024 – Present

• Developed and optimized innovative recipes for salad dressings and ice cream pastes for Lebanese food industries.
• Provided applied R&D support to enhance product quality and market competitiveness.

Trainer – AFDAL III Project

Fair Trade Lebanon – Beirut, Lebanon

Oct 2022 – Nov 2023

• Delivered trainings on food product development, food safety, and post-harvest best practices.
• Conducted practical workshops on artisanal cheese production and local food transformation.

Technical Consultant

AGRIFRESH (Food System Challenge – BERYTECH/WFP) – Beirut, Lebanon

Jun 2022 – Oct 2022

• Optimized the dehydration production line using conveyor belt drying technology.
• Advised on best practices for dehydrated vegetables and herbs and trained staff in quality control.

Trainer – AFDAL II Project

Fair Trade Lebanon – Beirut, Lebanon

Nov 2021

• Conducted training sessions on dairy processing to enhance women’s technical skills in food cooperatives.

Food Processing Consultant & Technical Expert

Jabal Moussa Biosphere Reserve – Kesrouan, Lebanon

Sep 2020 – Sep 2023

• Optimized the production of traditional Mouneh products, dried fruits, and fruit rolls.
• Developed new food products from native species and designed menus for guesthouses.
• Implemented food safety procedures and trained food handlers in hygienic practices.

Co-Founder

Brisky Startup – Beirut, Lebanon

Oct 2020 – Dec 2023

• Created and optimized recipes for freeze-dried Lebanese meals and snacks.
• Managed procurement, packaging design, and product quality improvement.

Teaching interests

• Food processing
• Food chemistry and biochemistry
• Food analysis
• Product development

Research interests

• Product development and recipe optimization
• Valorization of agri-food waste
• Development of plant-based products

Publications

• Boumatar M., Salameh C., El Bilali H. (2024). Small and medium-sized enterprises facing challenges and crises: The case of the agri-food sector in Lebanon. AGROFOR International Journal, 9(3), 48-57.
• Salameh, C., Abi Khalil, A. & Kassouf, A. (2024). Multivariate investigation of physicochemical, nutritional and sensory attributes of traditional Lebanese grape molasses. Discover Food, 4, 48. https://doi.org/10.1007/s44187-024-00111-w
• Abou Saad, D., Salameh, C., Nasr, E. (2023). Perception de l’esthétique du sourire chez les étudiants en médecine dentaire à différents niveaux d’éducation. Odonto-stomatologie tropicale, 46(182), 13-23
• Abi Rizk, H., Stephan, J., Salameh, C., Kassouf, A. (2022). Non-targeted detection of grape molasses adulteration with sugar and apple molasses by mid-infrared spectroscopy coupled to independent components analysis. Food Additives and contaminants Part A, 40(1), 1-11. https://doi.org/10.1080/19440049.2022.2135766
• Nehme, L., Salameh, C., Tabet, E., Nehme, M., Hosri, C. (2019). Innovative improvement of Shanklish cheese production in Lebanon. International Dairy Journal, 90, 23-27. https://doi.org/10.1016/j.idairyj.2018.10.005
• Salameh, C., Tabet, E., Hosri, C., Banon, S., Scher, J. (2019). Innovation in small ruminants’ dairy products in Lebanon: an alternative drying technique for kishk, a traditional fermented milk. In: Ruiz R., López-Francos A., López Marco L. (eds). Innovation for Sustainability in Sheep and Goats, 2nd Joint Seminar of the Subnetworks on Nutrition and on Production Systems of the FAO-CIHEAM Network for Research and Development in Sheep and Goats. Vitoria-Gasteiz (Spain), 3-5 October 2017. Options Méditerranéennes: Series A (Mediterranean Seminars), no. 123.
• Tabet, E., Salameh, C., Nehme, M., Daher, J., Hosri, C. (2019). Innovation aspects of Serdaleh, a traditional Lebanese cheese produced from raw extensive goat’s milk. In: Ruiz R., López-Francos A., López Marco L. (eds). Innovation for Sustainability in Sheep and Goats, 2nd Joint Seminar of the Subnetworks on Nutrition and on Production Systems of the FAO-CIHEAM Network for Research and Development in Sheep and Goats. Vitoria-Gasteiz (Spain), 3-5 October 2017. Options Méditerranéennes : Series A (Mediterranean Seminars), no. 123.
• Salameh, C., Banon, S., Hosri, C., Scher, J., (2016). An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. Food Reviews International, 32, 256–279. https://doi.org/10.1080/87559129.2015.1075210
• Salameh, C., Scher, J., Petit, J., Gaiani, C., Hosri, C., Banon, S., (2016). Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture. Powder Technology, 292, 307–313. https://doi.org/10.1016/j.powtec.2016.01.040
• Salameh, C., & Hosri, C. (2016). Evaluation of the nutritional value and hygienic quality of traditional Lebanese Kishk, a dried fermented goat milk product. FAO-CIHEAM Network on sheep and goat. The value chain in Mediterranean sheep and goats. Industry organization, marketing strategies, feeding and production systems. Options méditerranéennes série A, Séminaires Méditerranéens, n. 115, Montpellier, France, June 16-18, 2015
• Salameh, C., Banon, S., Gaiani, C., Petit, J., Hosri, C., Scher, J. (2015). Caractérisation physico-chimique et rhéologique d’un lait fermenté en poudre : le cas du Kishk libanais. Récents Progrès en Génie des Procédés, Numéro 107 – 2015. Ed. SFGP, Paris, France

Community Services

• Guest speaker, Rethinking Food Additives and Pesticides – Myths and Facts, (Conference on the occasion of world food safety day) at Saint Georges Hospital, June 2025.