Dr. Salma Khazaal is an Assistant Professor of Biology/Biotechnology at Beirut Arab University (BAU), specializing in food safety, food analysis, nutrition, and biotechnology. She holds a PhD in Biology/Biotechnology and has been actively involved in academic teaching and scientific research since 2019. Her academic responsibilities include undergraduate and postgraduate teaching, MSc thesis co-supervision, and research focused on food waste valorization, food contaminants, food authenticity, and the biological activities of natural compounds. She has contributed to numerous publications in international peer-reviewed scientific journals.

Food safety and quality; food contaminants and chemical risk assessment; food adulteration; sustainable food waste valorization; extraction and characterization of bioactive compounds; polyphenols and their biological activities; natural food preservatives; food microbiology; biotechnology; nanoencapsulation and innovative food preservation technologies.

PhD in Biology/Biotechnology (2024), Faculty of Sciences, Beirut Arab University, Lebanon. MSc in Food Analysis and Safety (2020), Faculty of Health Sciences, Beirut Arab University, Lebanon. BSc in Nutrition and Dietetics, with Honors (2017), Faculty of Health Sciences, Beirut Arab University, Lebanon. Dietetic Internship (2017–2018), Makassed General Hospital, Lebanon. Licensed Dietitian in Lebanon, following successful completion of the Dietetic Colloquium Examination.

Undergraduate and postgraduate teaching in food safety and hygiene, food microbiology, food analysis, food chemistry, biochemistry, principles of nutrition, food hazards, and risk analysis in food safety. Teaching activities include theoretical lectures, laboratory practical sessions, and the supervision and guidance of postgraduate research.

Recipient of the Arab-German Young Academy (AGYA) Research Mobility Program Grant, supporting doctoral research at Jordan University of Science and Technology, Jordan. Graduated with Honors in BSc Nutrition and Dietetics, Beirut Arab University (2017). Research findings published in internationally recognized peer-reviewed journals, including Food Chemistry, Food Control, Scientific Reports, and Frontiers in Nutrition.