Margaret A. Gilliam Lecture Series in Food Security
Safeguarding the Food Chain: Advances in Mycotoxin Monitoring, Risk Assessment, and Mitigation Strategies
Professor Andre Khoury will discuss his work on the monitoring, risk assessment, and mitigation of mycotoxins, harmful metabolites produced by certain filamentous fungi that contaminate crops, dairy, and different food products. His research integrates field data, laboratory analysis, and molecular detection methods to identify contamination sources, assess exposure levels, and develop practical interventions. These include novel decontamination technologies, natural antifungal agents, and improved storage and processing practices. Prof. Khoury will highlight how these approaches can strengthen food safety systems, reduce public health risks, and support agricultural sustainability. He will also share ideas for collaboration with McGill-affiliated researchers, industry partners to collaborate in advancing mycotoxin control and ensuring a safer, more resilient food supply.
All are welcome!
About the speaker
Andre Khoury
Professor, Food Scientist and Mycotoxicologist
Prof. Andre Khoury is a scientist, academic leader, and regulatory consultant. He serves as Full Professor and Chair of the Master’s Program in Food Chemistry at Saint Joseph University of Beirut, where he also leads the Laboratory of Mycotoxicology and Food Safety. He is also a Visiting Scholar at the Institute of Nutrition and Functional Foods (INAF) of Laval University in Quebec City, contributing to global mycotoxin risk management initiatives. Prof. Khoury has advised ministries, standards bodies on food safety and biosafety, serving on committees for LIBNOR, the Lebanese Ministries of Public Health, Agriculture, and Environment, the Lebanese National Council for Scientific Research, and INB-UNICRI. He holds an HDR in Mycotoxicology from the University Toulouse III, a PhD in Environmental and Process Engineering from the National Polytechnic Institute of Toulouse, France, and multiple master’s degrees in agri-food engineering, food chemistry, and physiology from the Saint-Joseph University of Beirut and the Lebanese University.
