LAFST was established in Lebanon in 1996 with the aim to satisfy the professional needs of the increasing number of food scientists and technologists in Lebanon, to have an Association of their own, focused on their interests and needs. It is a non-political, non-profit association. Members of LAFST are a group of food scientists, food technologists, food industrialists, food science professors and students, and related professionals interested in promoting proper production of processed foods. Also it includes professionals concerned with food safety and quality, nutritional quality of foods, and improving food standards and specifications.
President: Atef Idriss
Atef started his education in Agricultural Sciences at the American University of Beirut, and holds a BSc degree in Food Sciences from the University of California- Davis.
Atef Idriss is the Founding President of the Lebanese Association of Food Science and Technology (LAFST). He is board member of Widriss Holdings, and is also the Founding President of SLFI (Syndicate of Food Industries), LAMA (Association of Marketing and Advertising), and LAND (ASSOCIATION OF Nutrition and Development). Atef worked as a consultant with UNIDO, WHO, ESCWA, ILO and he served as a board member of ELCIM and as a MD of AGRIPOLE; he consulted with several EUROMED programs (including APP and ADP) and USAID projects. He is a member of IUoFST and IAFP, a Professional Member IFT, VP of LASFT and MENAFoST facilitator. He is a ServSafe certified trainer by the National Restaurant Association.
Treasure: Dr. Oussama Dimassi
PhD in Agricultural Sciences, M.S. in , Livestock production and Management, Bachelor in Agriculture Sciences, University of Hohenheim, Germany.
General Secretary: Dr. Reine Barbar
PhD in Biotechnology and Food Processing – Institut National Polytechnique de Lorraine (INPL)
Dr. Bashir Abi Salloum