Frequently Asked
Questions

A Certified Food Scientist (CFS) is a professional credential awarded by the Institute of Food Technologists (IFT) to individuals who have demonstrated mastery of food science knowledge across a wide range of disciplines — including food chemistry, microbiology, food safety, sensory science, and food processing.

Unlike a nutritionist or dietitian who focuses on the health and dietary impacts of food, a Certified Food Scientist is trained in the full technical lifecycle of food — from raw ingredients and processing to quality control, safety standards, and shelf life.

Samer Harb was the first Lebanese Certified Food Scientist, earning the designation in 2019 after meeting IFT's rigorous academic, professional experience, and examination requirements.

This is one of the most frequently asked questions. While both professions deal with food, they serve very different purposes:

• A Food Scientist focuses on the technical, scientific, and engineering aspects of food: how it is produced, processed, preserved, packaged, and kept safe. Their work involves food chemistry, microbiology, quality systems (like ISO 22000), product development, shelf life testing, and regulatory compliance.
• A Nutritionist or Dietitian focuses on the relationship between food and human health. They work with individuals or populations to provide dietary advice, meal planning, and health promotion. Their concern is what food does to the body, not how the food is made.

In practical terms: when a food company launches a new product, a Food Scientist ensures it is safe, shelf-stable, properly labeled, and manufactured to standard — while a Nutritionist might advise consumers on whether they should eat it.

I work with a wide range of clients across the food industry:

• Food manufacturers seeking ISO 22000 certification, quality system improvements, or production line optimization
• Startups & entrepreneurs launching food products who need formulation, labeling, and regulatory guidance
• Distributors & importers who need compliance documentation for MENA or international markets
• Restaurant chains & food service companies requiring nutritional analysis and labeling
• Government and NGO-linked organizations managing food aid or community nutrition programs
• Investors conducting due diligence on food businesses in the MENA region

I am based in Beirut, Lebanon, and have active project experience across:

• Lebanon
• Egypt
• Turkey
• Saudi Arabia
• Kuwait
• Bahrain
• Iraq
• USA
• Canada

The full range of services — ISO compliance, labeling, product development, supply chain, and more — is available in every one of these countries. Remote consulting is available for clients anywhere in the world, and on-site engagements are arranged based on project scope.

The process begins with an initial discovery call where I learn about your business, products, and the specific challenges you're facing. From there, I conduct a detailed analysis and deliver a proposal outlining the scope of work, timeline, and investment.

Once engaged, I provide actionable recommendations supported by scientific analysis and industry benchmarks. I stay involved throughout implementation to ensure the results are realized — this isn't just a report-and-disappear engagement.

ISO 22000:2018 is the international standard for Food Safety Management Systems (FSMS). Getting certified involves:

• Gap analysis of your current food safety practices against the standard
• Developing or updating HACCP plans, prerequisite programs (PRPs), and food safety policies
• Staff training and awareness sessions
• Internal audit preparation and documentation review
• Support during the external certification audit

As a certified ISO 22000:2018 Lead Auditor (IRCA-UK), I can guide your facility from gap analysis all the way through to certification — and support ongoing compliance afterward.

Nutritional facts can be derived through several methods depending on your budget, product type, and target market:

• Calculation-based — using certified food composition databases (e.g., USDA, NUTTAB) to calculate nutrients from ingredients. Faster and more cost-effective for straightforward products.
• Laboratory analysis — sending product samples to an accredited food lab. More accurate for complex or novel products, and often required for regulatory compliance in certain markets.
• Combination approach — calculations validated by targeted lab tests for key nutrients.

I handle the full process: methodology selection, calculations, formatting, and ensuring compliance with the specific regulations of your target market (Lebanon, Saudi Arabia, EU, FDA, Health Canada, etc.).

Both. The majority of consulting work — especially labeling, documentation review, strategy, and ERP advisory — can be handled remotely via video calls, email, and shared platforms.

For projects that require physical presence (facility audits, production line assessments, staff training workshops), I travel to client sites across MENA. These engagements are scoped and scheduled in advance.

Several factors set this practice apart:

• First Lebanese CFS — the first person in Lebanon to earn the Certified Food Scientist designation from IFT (2019)
• Dual AUB degrees — both a BS in Nutrition & Dietetics and an MS in Food Technology from the American University of Beirut
• IRCA-UK certified — ISO 22000:2018 Lead Auditor with international accreditation
• 25+ years of global experience — real-world projects spanning Lebanon, Egypt, Turkey, Saudi Arabia, Kuwait, Bahrain, Iraq, the USA, and Canada
• End-to-end capability — from food science and nutrition to management consulting, ERP, and supply chain

Yes. I've been featured across regional and international media including:

• MTV Lebanon — television interview (برنامج رغم كل شي)
• Future TV Lebanon — interview as the first Lebanese Certified Food Scientist
• Annahar Newspaper (Lebanon) — article on the CFS certification milestone
• American University of Beirut — alumni feature on the CFS certification
• Radio Chin Canada — radio and YouTube interview
• Al-Dustoor Newspaper (Egypt) — feature article

All media appearances are available on the main homepage.

The easiest way is to fill out the consultation request form on the contact page. Describe your challenge or project, and I'll respond within 24–48 business hours to schedule an initial call.

You can also reach me directly at samer@internationalfoodexperts.com.