Abdo Hassoun (Ph.D. in Engineering of Biological Functions from the Lille University of Science and Technology, France) is a multidisciplinary scientist with solid experience in various areas related to food science and technology. After completing his Ph.D. in 2016 in France, he moved to Norway and worked as a post-doctoral researcher at the Norwegian Food Research Institute (Nofima) from 2017 until 2020. During this period, he had the opportunity to get involved in diverse research projects in applied fields (e.g., development of innovative analytical techniques for food quality and authenticity, application of thermal treatments and other processing techniques, introduction of innovation to traditional processing technologies...).
In 2021, he founded SAFIR; Sustainable AgriFoodtech Innovation & Research, a non-profit research organization that works in collaboration with local and international academic and industrial partners to contribute to addressing food sustainability issues and make food healthier and more affordable. He has also work experience from the University of the Littoral Opal Coast (ULCO) in France. Currently, he is a freelance researcher besides his role as the chief executive officer of SAFIR and leads an international research team of more than 20 researchers with various scientific backgrounds and skills in many fields related to sustainable development and food sustainability. At the same time, he coordinates projects and develops research in multiple directions including emerging food trends, Industry 4.0 technologies, reduction and valorisation of food loss and food waste, development of new food processing methods and food analytical techniques, among others.
Dr. Abdo Hassoun serves as Editorial Board Member and Guest Editor of Special Issues in several journals. He has published more than 120 scientific original and review articles as well as several book chapters in international publishers and has more than 6000 citations on Google Scholar. He has participated in many national and international workshops and congresses (e.g., International Congress of Meat Science and Technology — ICoMST, European Federation of Food Science and Technology — EFFoST, Food Chemistry Conference – Elsevier, West European Fish Technologists Association — WEFTA). Recently, he has given keynote talks on the link between Industry 4.0 and food sustainability during EFFoST37 in Spain and 1st International Forum and Exhibition for Sustainable Agriculture in Saudi Arabia.