Amine Jbeily

About him:

Amine holds a Master’s degree in “Quality Management in Agro-Industries”, from the Lebanese University and an Agricultural Engineer diploma-Food technology. He is Head of the Central Laboratory for Grains, Flour and Bread researches since 2000, at the Industrial Research institute, Haddath-Lebanon. R & D and Testing of grains, pulses, cereals, flour, breads, enzymes and improvers. Amine is Technical Director of the International Association of Cereal Science and Technology “ICC”. His research papers and publications include "Results of an international ring test for the determination of water absorption capacity of wheat flours and wheat meals and physical properties of wheat dough" (ICC STANDARD No. 179); "Results of an international ring test for the determination of the rheological properties of wheat flour dough" (ICC standard No 180) and he contributed to the review and publication of numerous methods of analysis.

About his talk:

"Method validation requirements. past and prospects"

“To sustain future human population, more food will have to be produced over the next 50 years than the past 10,000 years combined”… Cereals and cereal products being the base of healthy nutrition, puts tremendous pressure and responsibilities on organizations worldwide not only to produce more but also to improve on quality and safety. Methods of Analysis being the main tool for control, and ICC, being an internationally recognized key player for the development of standard methods, this presentation will briefly describe the proper way of developing new standard methods that will definitely help researchers, food authorities and decision makers to produce and monitor the quality and safety of our “Bread” from “Farm to Fork”.