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Nada El Darra

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Nada El Darra


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Nutrition & Dietetics


Google Scholar Citations: > 1350


H-Index: 22


n.aldarra@bau.edu.lb


01 300110 Ex: 2747


Beirut


Nada El Darra

Associate Professor


I obtained my BSc in Life and Earth Sciences from Saint-Joseph University, Lebanon in 2007. I earned my M.Sc. in Food chemistry with honors from Saint-Joseph University, Lebanon in 2009. Then worked as a Quality manager at Conserves Modernes Chtaura_Lebanon. In 2013, I obtained a certificate entitled “ISO 22000:2005” Food safety management System Lead Auditor from RABQSA. I was subsequently awarded a scholarship to pursue my PhD under a joint program between Saint-Joseph University and University of Technology of Compiègne_France. I obtained in 2013 a PhD in Food chemistry from Saint-Joseph University and a PhD in Industrial Process Engineering and Sustainable Development from University of Technology of Compiègne_France. After completing my PhD, I worked in 2014 as a Quality manager at Abido Spices_Neemeh_Lebanon. I have a number of publications in peer-reviewed journals. In 2014, I was appointed as an Assistant Professor at the Nutrition & Dietetics department, Faculty of Health sciences, at Beirut Arab University. In 2017, I was appointed as a coordinator for the Msc program in Food Safety & Analysis. In 2018, I got promoted to Associate Professor at the Nutrition & Dietetics department. Currently, I am a member in the food safety committee of the Ministry of Public Health. I am as well an active member in the Arab German Young Academy for Sciences and humanities. I am serving as well as a member in charge for the innovation working group. 

Teaching

At BAU, I taught undergradute courses: Research Techniques, Food safety & Hygiene, Food Technology, Food service management, Food chemistry, Food additives, Food laws & regulations, Principles of food safety, Biochemistry. I taught as well postgradute courses: Food safety management system, Food laws and regulations, food chemistry and food manufacturing. My general teaching philosophy is based on the student-based learning theory that gets the student involved in all the different aspects of course delivery. My teaching style is hybrid and student-centered. It involves interactive lectures, group discussions,  case-studies, assignments, hand-on experiments and field visits. I incorporate several innovative learning methods in my lectures, such as the TBL (team based learning), as a structured form of small-group learning that emphasizes student preparation out of class and application of knowledge in class. I am incorporating the blended learning techniques in some of my courses.

Undergraduate Courses

Spring Courses

  • Food Additives (2 Crs.)
  • Food Laws and Regulations (2 Crs.)
  • Principles of Food Safety (1 Crs.)
  • Environmental Science and Biomedicine (2 Crs.)
  • Food Technology (3 crs.)
  • Biochemistry (3 crs.)

Fall Courses

  • Food Service Management (3 Crs.)
  • Research Techniques (2 Crs.)
  • Biochemistry (3 crs.)
  • Food Safety & Hygiene (3 Crs.)
  • Food Chemistry (3 Crs.)
  • Principles of Food Safety (1 Cr.)

Graduate Courses

Spring Courses

  • Food Laws & regulations (2 Crs.)
  • Food safety & quality management system (3 crs.)

Fall Courses

  • Food chemistry (3 crs.)
  • Food manufacturing (3 crs.)

Research Interests

I am interested in two main research axis: Food technology and Food Safety.

My main research projects in food technology consist of elucidating the role of different emerging techniques in extracting bioactive compounds mainly polyphenols from Food and Food wastes in order to valorize them. I investigated different extraction techniques (Ultrasound, microwave assisted extraction, pulsed electric field, thermal treatment and infrared) for their effects on recycling the polyphenols of fruit and fruit pomace. The assessment of the biological properties (antiradical, antimicrobial, hypoglycemic and cytotoxicity) of the polyphenols extracted was performed as well.

Whereas, my main research projects in Food safety concern developing sensitive detection methods to detect food adulteration.

 

Publications

Publications:

Editorial: Risk assessment of mycotoxins in food 2023

Detection and risk associated with organochlorine, organophosphorus, pyrethroid and carbamate pesticide residues in chicken muscle and organ meats in Jordan 2023

Quality of Honey Imported into the United Arab Emirates 2023

Microbiological and chemical evaluation of dairy products commercialized in the Lebanese market – 2022

Risk assessment of pesticide residues from foods of plant origin in Lebanon 2022

FOOD SAFETY PRACTICES AMONG FOOD CARTS IN-NORTH LEBANON 2022

Assessment of Dietary Exposure to Ochratoxin A in Lebanese Students and Its Urinary Biomarker Analysis 2021

Assessment of phenolic content, pesticide residue and biological activities of organic lemon and cucumber in Lebanese market 2021

Decontamination of Escherichia coli on dried onion akes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

2021

Assessment of Dietary Exposure to Ochratoxin A in Lebanese Students and Its Urinary Biomarker Analysis. Toxins 2021, 13, 795  – 2021

KNOWLEDGE, ATTITUDE, AND PRACTICE TOWARDS ANTIBIOTIC USE AMONG LEBANESE HEALTH PROFESSIONS STUDENTS: A MULTICENTRE CROSS-SECTIONAL STUDY  – 2021

FOOD SAFETY RECOMMENDATIONS DURING THE ERA OF COVID-19 PANDEMIC 2021

Biological Activities of Saussurea lappa Antioxidants Recovered by Solid–liquid, Ultrasound and Ired- Irrad®2021

Risk of exposure to aatoxin B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking

2021

Zinc, aluminium, tin and Bis-phenol a in canned tuna sh commercialized in Lebanon and its human health risk assessment

2020

Gastroprotective and anti-inammatory eects of Prunus cerasus phytochemicals and their possible mechanisms of action

2020

Inuence of storage conditions on quality and safety of eggs collected from Lebanese farms 2020

Fluorescence polarization assay to detect the presence of traces of ciprooxacin 2020

Decontamination of chilli akes in a uidized bed using combined technologies: Infrared, UV and ozone 2020

Incidence and levels of Alternaria mycotoxins in spices and herbs produced worldwide and commercialized in Lebanon 2019

Assessment of antibiotic and pesticides residues in breast milk of Syrian refugee lactating mothers 2019

Evaluation of antibiotics residues in chicken meat samples in Lebanon 2019

Screening of Nasal and Hands Carriage of Methicillin-Resistant Staphylococci Colonization among Lebanese Nutraceuticals Handlers2019

Red Sour Cherry for the Treatment of Diabetes Mellitus 2019

Multimycotoxins occurrence in spices and herbs commercialized in Lebanon 2019

Study of the selectivity and bioactivity of polyphenols using infrared assisted extraction from apricot pomace compared to conventional methods2018

Biological activity of apricot byproducts polyphenols using solid–liquid and infraredassisted technology2018

Comparative study between ethanolic and β-cyclodextrin assisted extraction of polyphenols from peach pomace2018

InfraredAssisted Extraction and HPLCAnalysis of Prunus armeniaca L. Pomace and Detoxied Kernel and their Antidiabetic Eects

2018

Comparative study between ethanolic and cyclodextrin assisted extraction of polyphenols from peach pomace2018

OCCURRENCE OF ESCHERICHIA COLI O157 IN GROUND MEATCOMMERCIALIZED IN LEBANESE URBAN CITIES2018

CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF WELLSAND RIVERS IN LEBANESE URBAN CITIES 201 8

Systematic and empirical study of the dependence of polyphenol recovery from apricot pomace on temperature and solvent concentration levels2018

Phytochemical analysis of Nigella sativa L. Utilizing GC-MS exploring its antimicrobial eects against multidrug-resistant bacteria 2018

Eect of the extraction process on the biological activity of lyophilized apricot extracts recovered from apricot pomace2018

Emerging technologies for the extraction of polyphenols from natural sources 2018

Food fraud detection in commercial pomegranate molasses syrups by UV–VIS spectroscopy, ATR- FTIR spectroscopy and HPLC methods2017

Hypoglycemic eects of Prunus cerasus L. pulp and seed extracts on alloxan-induced diabetic mice with histopathological evaluation

2017

A comparative study of the phenolic and technological maturities of red grapes grown in Lebanon – 2017

Eect of pulsed electric eld treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters2016

Changes in polyphenol proles and color composition of freshly fermented model wine due to pulsed electric eld, enzymes and thermovinication pretreatments2016

Multiple response optimization of high temperature, low time aqueous extraction process of phenolic compounds from grape byproducts

2014

Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Inuence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

2014

Pulsed electric eld-assisted cold maceration of Cabernet Franc and Cabernet Sauvignon grapes 20 13

An environment friendly, low-cost extraction process of phenolic compounds from grape byproducts. Optimization by multi-response surface methodology2013

Extraction of polyphenols from red grape pomace assisted by pulsed ohmic heating 2013

Les composés phénoliques des raisins: étude du potentiel qualitatif et des procédés émergeants d'extraction2013

Extraction of polyphenols from red grape pomace assisted by pulsed ohmic heating. Food Bioprocess Technol 6: 1281–1289

2013

Pulsed electric eld, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation2013

Valorization of industrial waste using energy saving procedures. Phenolic compounds purication from grape by-products by Accelerated Solvent Extraction (ASE)2012

A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Dierent Vitis vinifera Varieties

2012

Identication and characterization of phenolic compounds extracted from grape Chateau Ksara; identication et caracetrisation de composes phenoliques extraits du raisin Chateau Ksara

2010

Identication et caractérisation de composés phénoliques extraits du raisin château KSARA 2010

Identication and characterization of phenolic compounds extracted from grape Chateau Ksara 20 10

Grants:

A grant has been awarded by the office of Research and Sponsored Programs at Abu Dhabi University led by the Principal Investigator Dr. Nisreen Alwan, Associate Dean of Academic Affairs at the college of Health Sciences and Associate professor of Environmental Health and Safety, Abu Dhabi University on a topic entitled "Exposure to Mycotoxins, Toxic Metals, and Pesticide Residues through the Intake of Breakfast Cereals in the United Arab Emirates" 2023.

A Tandem project grant from Arab-German Young Academy of Sciences and Humanities (AGYA) on a project entitled "Steam sterilization of spices and herbs and oil extrcation for subsequent food applications" 2023. 

A research mobility program (RMP) grant from Arab-German Young Academy of Sciences and Humanities (AGYA) to a PhD student for a project entitled “Valorization of Food Waste by Extracting Polyphenols and their Encapsulation for Food Application.

Fund from UNIDO in partnership with the University of Glasgow and Beirut Arab University, to research trials on decontaminating Zaatar using the prototype developed in the collaboration under the project “Strengthening Job Creation and Creativity in the Agri-food sector in Lebanon

Scholarship award from SAFAR program for a Master student to pursue her Master thesis at the University of Technology of Compiègne, a founding member of Sorbonne University association in France

CNRS_CNR Grant entitled “Multimycotoxin occurrence in Lebanese and Italian spices and herbs” between Beirut Arab University (BAU) and The Institute of Sciences of Food Production (ISPA – CNR). Duration:15/3/2017-15/3/2019. Amount: 20,000, euros.

Intramural grant entitled “Investigation of Alternative treatments for Spices Decontamination” with the University of Glasgow Amount: 10,000, Dollars.

Co-financing of a project entitled “Valorization of Essential Oils From Industrial By-Products ”, between the LIRA_Ministry of Industry and Abido spices factory.

A Grant award from LARI (Lebanese Agriculture Research Institute) on a project entitled “Valorization of Essential Oils from Industrial By-Products” with ISPA_Italy

Orcid: https://orcid.org/0000-0002-6568-5536

Scopus number: 55205981200

 

 

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Activities

2021: Member of Arab-German Young Academy of Sciences and Humanities (AGYA)

2021: Member in the Food Safety Committee of the Ministry of Public Health, Beirut, Lebanon 2017: Member in the committee of “Investment of the agricultural Lands at BAU campuses” 2016-2017 : Secretary of the faculty council meeting at the Faculty of Health Sciences_BAU 2016-2017: Member of the research committee at Beirut Arab University

2016 : Member of the rural development of the Bekaa campus at Beirut Arab University

2016: Member of the faculty council meeting of the faculty of Health Sciences_Beirut Arab University 2015: Member of the Safety committee of Beirut Arab University

2015: Member of the LIBNOR committee for cereals and non-alcoholic beverages.

2015: Member of the faculty council meeting of the faculty of Health Sciences_Beirut Arab University 2014: Member of the Steering Committee of Beirut Arab University

2014: Member of the faculty council meeting of the faculty of Health Sciences_Beirut Arab University

Conferences and Workshops:

2019: Delivered a talk entitled "Co-occurence of regulated mycotoxins in herbs and spices consumed in Lebanon" during the LFDCA second conference at the Faculty of Pharmacy, Lebanese University.

2018: Organized a workshop entitled “Hazard Analysis and Critical Control Points” at the Faculty of Health Sciences, under the Farmer to Farmer Middle East and North Africa program (F2F MENA), implemented by Land O'Lakes International Development and funded by USAID

2017: Provided an extensive 3-days training course in Advanced ISO 22000:2005 Food Safety Management System Practical implementation of GMP, GHP, HACCP, ISO 9001 in collaboration with QUALEB_THE QUALITY PROGRAMME Ministry of Economy and Trade

2017: Provided an extensive 2-days training course in Food Safety: Good Hygiene Practices and Good Manufacturing Practices in Tripoli campus as part of the CCPE program at BAU

2016: Provided an extensive 3-days training course in Advanced ISO 22000:2005 Food Safety Management System Practical implementation of GMP, GHP, HACCP, ISO 9001 in collaboration with QUALEB_THE QUALITY PROGRAMME Ministry of Economy and Trade

2015: Instructor in workshop entitled “Basics of food safety and hygiene” delivered for food handlers

2015: Organizer and Instructor of a workshop with QUALEB_MINISTRY OF ECONOMY AND TRADE entitled “ISO 22000:2005 Food Safety Management System” at Beirut Arab University, Faculty of Health Sciences

2015: Organizer of a seminar with ECOLAB entitled “Cleaning and disinfection in foodservice establishments” at Beirut Arab University-Faculty of Health Sciences (3 hours)

2015: Organizer and Instructor of a workshop with UNIDO entitled “HACCP training module” at Beirut Arab University, Faculty of Health Sciences (3 days)

2015: Attended «The Arab Forum for Food Safety and Quality» February 25-26, Beirut Lebanon

2014: Attended “Arab forum food security challenges and prospects” Amman, Jordan

Certificates:

Certicate of attendance at Beirut Arab University in a workshop entitled “Authentic Teaching & Learning”

Certicate of participation at the Arab Forum For Environment and Development in the seventh annual conference entitled “Food Security In Arab Countries"

Certicate of attendance at Beirut Arab University in a workshop entitled “The Enhancement of Sta- members Teaching skills”

Certicate of attendance at MEFOSA in a workshop entitled “HACCP for Poultry Sector”

Certicate of attendance at QUALEB in a workshop entitled “Hazard Analysis and Critical Control Points System: Principles & Guidelines for its application”

Certicate of attendance of the workshop entitled “The Future of PBL Virtual Patient Learning”

Under my supervision, a group of students participated in the competition held by the consumer protection on suggestion new technologies aiming to detect a food fraud. One of the BAU students got a certicate for being the best presenter and I got a certicate for supervising them

Certificate of attendance of the workshop entitled “The Enhancement of Sta-members’ Teaching skills'

Certificate of attendance of the workshop entitled "Authentic Teaching & Learning"