I am currently a part-time Assistant Professor at the Lebanese University (LU) an Adjunct Lecturer at Saint Joseph University (USJ) Holy Spirit University of Kaslik (USEK). Simultaneously, I am working as the QSE Manager at CHATEAU KEFRAYA SAL, a viticulture winemaking company in Lebanon. In my role, I am responsible for planning actions ensuring the smooth execution of system product certification projects, new product development, scientific research projects in collaboration with universities. My teaching objectives aim to achieve learning outcomes by deepening students knowledge and understanding of all disciplinary aspects of the agro-food field. Teaching a variety of subjects within my discipline, such as food engineering, food technology, food biochemistry, packaging, food safety and quality management, food preservation, food composition, and biochemistry, has allowed me to understand the needs and interests of a diverse student body specialized in agro-food. My research interests are both influenced and shaped by my teaching and professional experience. Furthermore, the need to support the resolution of technical, regulatory, and quality issues in the food sector has served as a precursor to building my scientific research studies, creating benefits for the food industry. Managing scientific and industrial research projects is aimed at providing support and creating solutions for the food industry. As a tutor, I have mentored graduate students and supervised over 20 graduation projects on topics related to agro-food concerns in partnership with Lebanese food factories and universities. These 16 years of professional and academic experience allow me to be aware of primary issues and recognize the challenges.