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Browsing Theses and Dissertations by Author "Bou Mitri, Christelle, Ph.D."

Browsing Theses and Dissertations by Author "Bou Mitri, Christelle, Ph.D."

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  • Assessing food safety culture and climate in Lebanese industries 
    Tayoun, Vera Halim (Notre Dame University-Louaize, 2021)
    Introduction: Food safety has been evolving tremendously in the past century and its importance in food industries is now very well established. However, with all the regulations, training, audits and inspections foodborne outbreaks continue to happen. Food safety climate has a great impact on food safety output of food companies. However, the organizational characteristics, food handlers’ behavior, knowledge and motivation of individual employees could also contribute to the food safety output. Objective: The purpose of this study was to determine the major factors contributing to the food ...
  • Assessing the need for baby food production in the Lebanese market and the manufacturing & testing of a new product 
    Cherfane, Stephanie (Notre Dame University-Louaize, 2022)
    Providing infants and young children with food that is highly nutritious is essential for their growth and development. It is also crucial to maintain high quality, safe meals that contain a great variety of ready-to-eat options which are both convenient for the parents and the baby. The purpose of this study is to learn the current demand in the Lebanese market on ready-to-eat baby food by interviewing a sample of 150 mothers or mothers-to-be living in Lebanon on baby food patterns. In addition, seven locally made and organic baby food prototypes will be manufactured using different recipes ...
  • Determinants factors of antioxidant capacity and phenolic content of Lebanese olive oil 
    Tomazou, Jennifer C. (Notre Dame University-Louaize, 2018)
    Background: Olive Oil (00) is premium oil which plays an important part of the Mediterranean cuisine due to its nutritional and sensory characteristics. Studies highlight the nutritional benefits associated with the consumption of 00 including the low level of saturated fatty acids (SFA), the high level of monounsaturated fatty acids (MUFA) and the moderate level of polyunsaturated fatty acids (PUFA) along with minor constituents including phenolic compounds. Studies highlight the importance of phenolic compounds as they are the major bioactive of 00 which contribute to its sensory, organoleptic ...
  • Development of plant-based strained yogurt 
    Raad, Christy (Notre Dame University-Louaize, 2022)
    Following the developments of the world's population, alternative sources of protein to the complement and / or replacement of animal proteins are subject to intense development efforts in research and industries. Climate change and a better understanding of the environmental impact of food production have created an urgent need to develop sustainable food systems. The demand for plant-based proteins is due to multiple factors, the vegetarian, vegan and flexitarian populations have promoted the use of plant-based proteins in the production of food products. In addition, there is a global challenge ...
  • Exposure estimation to Glyphosate through the consumption of Lebanese bread 
    Mekanna, Alexandria Nivelle (Notre Dame University-Louaize, 2019)
    Background and objective: Glyphosate, a nonselective herbicide widely-used in crop production, persists in food products leading to residues. Research findings on the health effects of glyphosate are highly controversial due to a perceived conflict of interest by the majority of research funders who are glyphosate manufacturers themselves. Glyphosate residues are detected in various tested food products globally, but data about exposure in Lebanon is lacking. Bread is a stable food in the Lebanese diet and the extend of its contamination with glyphosate is unknown. This study aimed at determining ...
  • Impact of agro-industrial factors on phenolic content antioxidant capacity of Lebanese olive mill waste water 
    Issa, Aline (Notre Dame University-Louaize, 2018-05-15)
    Background: Olive oil is a vital component in the Lebanese diet and Lebanon is known for its contribution to the global production of olive oil. During the process of olive oil extraction, a brownish black effluent is also produced called Olive mill waste water (OMWW). OMWW is disposed into the environment causing serious polluting problems harming the aquatic and terrestrial organisms and reaching the underground water as well. OMWW contains considerable amount of phenolic compounds with antioxidant properties. In Lebanon, no study did extract and assess the levels of these phenolic compounds ...
  • Perception, preferences of parents living in Lebanon and the factors that affect the baby food purchasing behavior 
    Abi Rizk, Lynn Youssef (Notre Dame University-Louaize, 2022)
    Purpose: The aim of this study was to present and evaluate the perception, preferences of parents. Living in Lebanon and the factors that affect the baby food purchasing behavior. Design/methodology/approach: A cross sectional study was conducted among 86 expecting moms and parents of babies between 0 and 3 years old living in Lebanon, between April and June. The results were statistically analyzed using SPSS v.22 with a statistically significant p value < 0.05. Findings: As a result of the conducted research, the most important conditions, shopping habits, attitudes, and preferences of parents ...
  • Prevalence of antimicrobial resistant strains : Salmonella spp. and E. coli in meat products in Lebanon 
    Al Mourawed, Hala Saeed (Notre Dame University-Louaize, 2019-05)
    Antibiotic resistance is one of the biggest threats to global health and food security. The aim of this study is to assess the prevalence of the pathogenic bacteria Salmonella spp. and E. coli in fresh and frozen red meat and meat organs collected from different supermarkets and butcher shops across Mount Lebanon and further evaluate their antimicrobial resistance. A total of 80 beef meat samples were collected from butchers and supermarkets in Mount Lebanon between February 2017 and December 2018. Bacterial isolation and biochemical identification were conducted using the API method. Using the ...

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