Alaa Abou Dib is a food scientist and lecturer at the École supérieure d’ingénieurs agroalimentaires (ESIA), Université Saint-Joseph de Beyrouth (USJ), with 20 years of experience in food safety, food processing, and quality management. His work spans teaching, applied research, laboratory management, and industry training. He is completing a PhD in Life Sciences–Process Engineering at USJ’s Faculty of Sciences (CAR, UR-TVA). His research investigates the use of a thermomechanical process to reduce aflatoxin B₁ and Aspergillus flavus contamination in wheat. He has authored numerous papers in peer-reviewed journals published by Elsevier, Springer, Wiley, and MDPI. Since 2008, he has led the Agro Food Pilot Plant and Microbiology Laboratory at the Agro Food Technical Institute (AFTI) in Kab Elias. He also teaches at the Lebanese International University (LIU), where his courses include Advanced Dairy Processing, Product Development and Innovation, Food Analysis, Food Packaging, Food Microbiology, Food Quality Management and HACCP, Meat Technology, Dairy Technology, and Food Toxicants and Additives. His teaching draws on extensive practical experience in food production, safety, and quality assurance. Beyond academia, he has designed and delivered industry training in collaboration with Mercy Corps, World Vision, ESCWA, and the Association of Lebanese Industrialists (ALI). He holds an MSc in Food Technology from the Holy Spirit University of Kaslik and a BS in Laboratory Sciences from the Lebanese University.