Dr. Aline Issa

Based in Lebanon

Dr. Aline Issa is an Assistant Professor at the Faculty of Nursing and Health Sciences at Notre Dame University-Louaize. She holds a PhD in Agriculture and Food Sciences and a Master’s degree in Food Safety and Quality Management. Her expertise spans microbiology, food science, food safety, and sustainable food systems. Dr. Issa is actively involved in international scientific networks and professional organizations. She served as a board member and consultant within the Lebanese Association of Food Scientists and Technologists (LAFST). She also contributes to the European COST Action PIMENTO, working within Task Group 3 on the health benefits and risks of fermented foods, with a focus on translating scientific evidence into regulatory and consumer-relevant outcomes. In addition, she is a certified Preventive Controls Qualified Individual (PCQI).
Her research collaborations extend across Europe, Australia, and the Americas, linking academic research with applied food system challenges. Building on her doctoral training at INRAE-France, Dr. Issa has secured multiple research grants focused on the role of microorganisms in improving the nutritional, technological, and functional attributes of fermented foods. She is committed to advancing harmonized food safety practices and fostering scientific dialogue to support innovation and public health.