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At DFK, we are committed to shaping a safer and healthier world through our expert training, consulting, and strategic collaborations. Founded by Dr. Dima Faour-Klingbeil in 2017 and headquartered in Germany, DFK for Safe Food Environment is a consulting business dedicated to advancing food safety and regulatory compliance across Europe, the Middle East, and North Africa.
Strengthening Food Safety Knowledge and Practices
With a unique blend of expertise in the legal, scientific, and technical dimensions of food safety, I empower businesses to build robust systems and ensure compliance. Our solutions are backed by a team of experts with years of experience in both academia and industry. We leverage the latest research and scientific principles to develop strategies that are both effective and practical.
My commitment to clients goes beyond delivering a report, a HACCP/Food Safety Plan, or completing a training session. I am dedicated to building long-term relationships and providing ongoing support, ensuring that you always have the guidance needed to maintain food safety standards and respond to new challenges.
With DFK, you’re not just getting a consultancy offer, you’re gaining a dedicated partner in your food safety journey. I provide real-time support and mentoring every step of the way.
With over two decades of experience in food safety research, compliance auditing, and risk management, Dr. Faour-Klingbeil brings a unique perspective shaped by extensive work across the MENA and EU regions. Her academic background, coupled with hands-on industry experience, makes her a trusted advisor in the field.
Our network of top-tier experts enables us to bring specialized knowledge to even the most complex projects. This collaborative approach means that each client benefits from the insights of leading professionals in food safety, risk management, and regulatory compliance.
DFK for Safe Food Environment collaborates with top industry experts, researchers, and colleagues to augment our capabilities for specific projects, providing our clients with customized strategies and solutions for complex tasks.
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Dr. Dima Faour-Klingbeil is a recognized expert in food safety, specializing in the microbiological safety of fresh produce, food pathogens transmission, food safety systems, and behavioral science in food safety. With over two decades of experience in both academic and industry sectors, Dima brings a wealth of expertise to every project. She is a former research fellow at the University of Plymouth and a research team leader at Humboldt University’s Centre for Rural Development in Berlin. Dima brings a multidisciplinary approach to her work, blending scientific rigor with real-world applications.
She had executive roles in the food industry, working with global brands such as Albert Abela Inflight Catering, Hard Rock Café and Sodexo, where she managed complex operations and cross-functional teams under fast-paced, high-pressure conditions. Her work included purchasing, business growth strategy, food hygiene and quality management, and training across multiple food categories. As a compliance auditor for the Gluten-Free Certification Organization, she ensures global food industries adhere to stringent safety standards.
Dr. Faour-Klingbeil has played a pivotal role in multiple international development and capacity-building projects. Among her recent engagements, and as part of the USAID TRADE project in Egypt, she led training and the development of guidance documents for SMEs, focusing on allergen risk management, food safety culture, and compliance with US and EU food labeling regulations. Her consultancy services have supported both local and international organizations, including USAID, FAO, Fair Trade and others.
Her expertise also extends to global governance and policy development. She previously led a research team at Humboldt University’s Centre for Rural Development, where she conceptualized a project on food safety governance in Tunisia. Prior to that, as a consultant for the UN Economic and Social Commission for Western Asia (UN ESCWA), she developed an operational framework and regional food assurance mechanism for establishing the Arab Sustainable and Good Agricultural Practices (GAP) Certification Scheme. This work laid the cornerstone for implementation in Jordan and Lebanon, contributing to regional efforts to improve food governance structures.
She is fully versed in key food safety and quality systems, including BRCGS food safety standard v.9, ISO 9001, ISO22000, GMP, HACCP, and GLOBAL G.A.P. Her academic contributions include numerous peer-reviewed publications and invited speaking engagements at international forums and UN meetings.
When she’s not writing her research, teaching, or helping clients, Dima unwinds with gardening, music, and running “that extra mile” recharging for the next challenge.
Dr Dima holds a PhD from the University of Plymouth (School of Biological Sciences), a Master’s degree in Nutrition and a BSc in Nutrition and Dietetics from the American University of Beirut.