Education:

• Ph.D. Food Science, University of Reading, United Kingdom.

• M.Sc. Food Science, University of Reading, United Kingdom.

• B.Sc. Chemistry, Lebanese University, Lebanon.

Courses Taught:

• NFSC 261 - Introductory Biochemistry.

• NFSC 265 - Food Chemistry.

• NFSC 267 - Food Analysis.

• NFSC 287 - Food Processing.

• NFSC 288 - Technology of Food Products.

• NFSC 310 - Advanced Food Biochemistry.

• NFSC 370 - Advanced Food Science.

Research

Research of Interest:

• Arabic bread quality

• Determination of shelf life of foods

• Food analysis

• Functional foods

• Consumer behavior

Selected Publications:

• Haddad, Y., Haddad, J., Olabi, A., Shuayto, N., Haddad, T. and Toufeili, I.(2007). Mapping Determinants of Purchase Intent of Concentrated Yogurt (Labneh) by Conjoint Analysis. Food Quality and Preference 18(5): 795-802.

• Makhoul, H., Ghaddar, T. and Toufeili, I. (2006). Identification of Some Rancidity Measures at the End of the Shelf-Life of Sunflower Oil. European Journal of Lipid Science and Technology 108(2):143-148.

• Ziadeh, G., Shadarevian, S., Malek, A., Khalil, J., Haddad, T., Haddad, J. and Toufeili, I. (2005). Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-Fortified Pocket-Type Flat Bread. Journal of Food Science 70(8): 548-552.

• Toufeili, I. and Kokini, J.L. (2004). Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures. Cereal Chemistry 81 (5): 582-588.

• Al-Kadamany, E., Khattar, M., Haddad, T. and Toufeili, I. (2003). Estimation of Shelf Life of Concentrated Yogurt by Monitoring Selected Microbiological and Physicochemical Changes during Storage. Lebensmittel-Wissenschaft und-Technologie 36(4): 407-414.

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