I- Food Processing Unit

I.1 – Mission:

- Improvement of food quality (post harvest technology, transformation and valorization of food product)

I. 2– staff : 1 researcher, 1 research assistant

I.3– On going projects :

I.3.1– Influence of geographic origin on the quality of olive oil:

Determination of the PDO (protected designation of origin) or PGI (protected geographic indication) of Lebanese olive oil.

I.3.2– Valorization of olive mill waste water (OMWW):

Reduction of the negative impact on the environment of OMWW by: extraction of polyphenols (used as natural antioxidants),  production of biomass (used as feed) and biogas.

I.3.3– Chemical composition and pickling of floral buds of local varieties of Caparis spinosa:

Determination of the nutritional components of local varieties of Caparis spinosa and optimization of pickling conditions of their floral buds.

I.3.4– Influence of carob cultivars on physico-chemical properties of locust bean gum:

Determination of the influence of local carob cultivars on the chemical composition and physical properties of locust bean gum in view to encourage the plantation of carob cultivar that produces the best locust bean gum.

I.3.5– Determination of nutritional component of some local wild fruits:

Amelioration of their use by studying their chemical composition to evaluate their nutritional value and technological characteristics, and to compare their characteristics with industrial varieties.

I.3.6– Improvement of storage conditions of garlic :

Study of the influence of storage conditions on the  quantity of alicine (active component of garlic) in order to improve the quality of stored garlic.

I.3.7– Sterilization of low water activity foodstuffs by using microwaves :

Production of safe low water activity foodstuffs without loosing their nutritional and technological properties by using microwaves.

I.4- Previous outstanding achievements:

-         State of the quality of the Lebanese olive oil during three campaign (1998- 1999 – 2000).

-         Optimization of drying conditions of  thyme.

I. 5- Planned activities of the unit:

-         Classification of Lebanese olive oil

-         Influence of climatic and pedologic factors on the quality of Lebanese olive oil.

-         Utilization of natural antioxidants

I.6- Main constraints/Need:

-         Absence of skilled personnel and support staff

-         Shortage of materials and chemicals

-         Shortage of maintenance of existing equipments.       

II-              Food Control Unit

II.1- Mission:

-               Control all types of food (fresh, frozen and processed) from animal and vegetable origin at all levels: production, processing, distribution and selling points.

-               Research activities are directed towards assuring food safety and security.

II.2- Staff: 1 Researcher, 4 Research Assistants, 2 Support Staff.

II.3- On Going Activities / Projects:

II.3.1- Sanitary Control of Fresh Frozen and Processed Food from Animal and Vegetable Origin

This activity is carried out routinely for the sake of protecting the health of the Lebanese consumer and controlling the quality of exported Lebanese products.

During 2004, 10800 samples of food, feed, and water were received from public and private sectors, have been analyzed and checked for their conformity to international and Lebanese norms.

II.3.2- The Effect of Pesticides on 2 strains of yeasts used for fermentation: Molecular and Kinetic Study

The main objective is to study the cytotoxicity and genotoxicity effect of some pesticides residues on Metschnikowia pulcherrima, Saccharomyces cerevisiae and their process of alcoholic fermentation.

Duration: 3 years.

II.3.3- Physiological and Genetical Characterization of Autochthonous Strains of Yeast Used for Wine Fermentation in Lebanon

The main objective is to establish a Lebanese gene bank of autochthonous strains of yeast used in wine fermentation and compare their characteristics with the French strains, and to correlate the wine production to the geographical area of grapes.

Duration: The project is on its final phase.

II.3.4- Identification of Fungi and Mycotoxins Production on Imported Cereals Stored in Inadequate Conditions in Some Lebanese Warehouses

The objective is to identify the pathogenic fungi and evaluate their production of mycotoxins on imported cereals stored in high temperature and humidity for long period of time in some Lebanese warehouses.

The output is to fix the best period of storage in order to protect the cosumer from mycotoxins contamination.

Duration: 2 years.

II.3.5- The Effect of Essential Oils Extracted from some Lebanese Medicinal Plants on the Growth of Aspergillus flavus and Penecillum sp. And their aflatoxins and ochratoxine Production

The main objective is to prevent or treat wheat and corn grains contaminated by pathogenic fungi and their mycotoxins using natural products (essential oils) for the sake of protecting the consumer.

Duration: 2 years.

II.3.6- Identification of Fungi Contamination and Their Mycotoxins in Locally Produced Wheat

The study will tackle the identification of different fungi contamination and their mycotoxins production at all levels: production in the field, processing, storage and distribution.

Duration: 3 years.

II.3.7- The Study of Antioxidant Activity of Essential Oils Extracted from some Medicinal Plants on Vegetable Oils

The objective of the study is to compare the antioxidant activity of some essential oils (natural product) with α tocopherol (expensive natural product) and BHA, BHT (toxic chemicals) used to preserve oils extracted from grains (corn).

Duration: 2 years.

III.4- Previous Outstanding Achievements:

-         All types of contaminants have been identified in Lebanon, mainly food borne diseases (Salmonella, Listeria, Campylobacter and others).