Cynthia Mallo is a food engineer, a graduate of Saint Joseph University of Beirut (USJ, Lebanon) and holder of a Master of Science in Agriculture, Food, and Sustainable Development obtained at the Mediterranean Agronomic Institute of Montpellier (IAMM, France). She has solid experience in the food-quality sector, having participated in the implementation and management of the ISO 22000 standard in industry, and has conducted audits as a Lead Auditor (ISO 22000, ISO 9001, HACCP) within a certification body. She is also involved in consulting and certification projects related to various quality standards, notably Global GAP and ISO 22000. Alongside her professional activities, Cynthia is a university teacher at ESIAM - USJ, where she shares her expertise and supports students in their training.