About the founder

Dr. Dima Faour-Klingbeil

Director | Principal consultant | Lead Instructor PCQI Human Food

Dr. Dima Faour-Klingbeil is a former research fellow at the University of Plymouth in the UK, and a senior expert and researcher in food safety and regulatory systems. Her current research focuses on farm-to-fork microbial food safety and food pathogens transmissions, the risks mitigating strategies and interventions in the fresh produce supply chain, applications of food safety standards upstream and downstream the food chain and their impact on food trade, behavioural science of food safety and the link of food management systems and food safety culture to the microbiological safety of foods.

With the wealth of her scientific and technical expertise in food safety and regulatory matters acquired through more than 15 years of a professional experience and while enjoying her foremost responsibilities as a stay-at-home mom, she founded DFK for Safe Food Environment in 2017 in Germany, where she moved with her husband and two lovely kids. Currently, she is the Director of her own business acting as the principal consultant, lead trainer, and the scientific advisor. She is also a compliance auditor for one of the leading gluten-free certification programs in the world, the Gluten-Free Certification Organization, covering food industries in Europe, the UK and the Middle East across a wide range of product categories. Dima is fully versed in the EU and FSMA regulatory matters and quality and food safety systems (BRC food standard, ISO9001, ISO 22000, GMP, HACCP, GLOBALG.A.P).

Before that, she assumed various managerial positions with national and international foodservice, catering, manufacturing and pharmaceutical companies, and as an international food safety expert and consultant for international and local organizations. Her latest work was for the UN ESCWA and the private sector, dealing with policy and hands-on technical assessments for a regional framework, Arab Good Agricultural Practices (Arab GAP). Her work involved the development of an operational structure and a regional food assurance mechanism for the implementation of a sustainable agriculture certification scheme based on the GLOBALG.A.P and adapted to the needs of the Arab region. This work established the cornerstone and groundwork materials for use by stakeholders in Jordan & Lebanon for the governance structure and implementation of GAPs.

In 2015, Dima was invited by the World Health Organization to join the Food Safety Meeting in Jordan as a temporary advisor and a speaker on the food safety knowledge and practices of food workers in the Arab region. Later in 2019, she was invited for international expert consultations for the Joint FAO/WHO Expert Meetings on the Safety and Quality of Water Used in Food Production and Processing and currently serving as a member of the JEMRA Experts Working Group.

Dima obtained her PhD from the University of Plymouth, School of Biological and Marines sciences, for her research studies on the fresh produce safety from farm-to-fork using behavioural and microbiological based methods in assessing risk factors and investigating food safety solutions. She has a BSc. and MSc. in Clinical Nutrition and Dietetics, and a diploma in Marketing and Advertising from the American University of Beirut.

She is the first author of several scientific articles published in prestigious peer-reviewed journals and an invited speaker at various international and UN meetings (FAO, UN ESCWA, OIC, WHO). She is a qualified lead instructor for the Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food course, a registered BRC consultant and lead auditor, and an IFST-registered professional Auditor and Mentor across a wide range of food categories. She served in the Membership Assessor Panel in the Institute of Food Science and Technology and is a member of a number of other international professional organizations.

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