Christelle Bou-Mitri

Conventional food safety training has long been the primary approach for educating food handlers; however, gamification has emerged as an innovative strategy to enhance food safety learning and help prevent the risk of foodborne illnesses. This study aimed to systematically evaluate the effectiveness of gamification in food safety training by synthesizing the available evidence on its impact on educational outcomes, engagement, motivation, and food safety behavior compared with conventional instructional approaches. This systematic review followed the PRISMA‐P methodology to screen and retrieve peer‐reviewed articles published between 2006 and 2025 from databases including Web of Science and Scopus. Among the eight identified studies, the reported interventions primarily used web‐based games, simulation activities, serious games, and gamified training platforms targeting topics such as hygiene, cross‐contamination prevention, cooking temperatures, microbiological risks, and HACCP principles. Most studies employed quasi‐experimental or randomized controlled designs and reported positive educational outcomes, including enhanced self‐efficacy, behavioral awareness, problem‐solving skills, and compliance with food safety practices. The findings suggest that gamification could offer a promising approach for food safety education; however, the current data remain inconclusive because of the limited number of heterogeneous studies and the lack of high‐quality evidence assessing long‐term behavioral change. It is suggested that future research could benefit from developing inclusive, AI‐enhanced gamified food safety training tools that provide personalized, multilingual, culturally adapted, and literacy‐sensitive learning experiences while integrating adaptive feedback, real‐time analytics, and immersive technologies to improve accessibility, engagement, and long‐term behavioral change across diverse populations.

Background: Premium table grapes are often underutilized for winemaking due to suboptimal sugar–acid balance and limited aroma complexity. This study evaluated the chemical and sensory characteristics of wine produced through mixed fermentation of yeasts and lactic acid bacteria (LAB) to valorize Kyoho grapes. Methods: Kyoho grapes were fermented using a sequential yeast inoculation (Hanseniaspora opuntiae followed by Saccharomyces cerevisiae, HO+SC), combined with either simultaneous (SIM-MLF) or sequential (SEQ-MLF) malolactic fermentation using Lactoplantibacillus plantarum. Volatile compounds were quantified via Gas Chromatography with Flame Ionization Detection (GC-FID), and consumer sensory evaluation was conducted. Results: The HO +SC fermentation increased total ester content 4.21-fold compared to the S. cerevisiae control (p < 0.05). SIM-MLF yielded significantly higher levels of ethyl lactate, diethyl succinate, and diacetyl than SEQ-MLF (p < 0.05), with total esters reaching 267.38 ± 17.71 mg/L. Both MLF treatments reduced titratable acidity and increased pH. Conclusions: Sensory evaluation confirmed that SIM-MLF achieved the highest overall acceptance (7.63/9), strongly associated with “floral,” “blackberry,” and “creamy” descriptors. Thus, SIM-MLF effectively enhances the sensory attributes of Kyoho wine, providing a practical valorization strategy for non-traditional grape varieties.

Furan and its derivatives are heat-induced contaminants formed during common food processing practices and have raised toxicological concerns due to their potential carcinogenicity and hepatotoxicity. This study aimed to assess dietary exposure to furans among Lebanese consumers and to evaluate associated risk based on consumption patterns and cooking practices.A cross-sectional survey (N = 500) was conducted in five Lebanese governorates to collect data on food consumption frequency and domestic cooking behaviors related to high-temperature processing methods. Consumption data for 23 furan-containing foods and domestic cooking practices were collected using a structured questionnaire. Risk characterization was performed using margin of exposure (MOE) approaches.Furan’s mean exposure was 0.292 µg/kg bw/day (95% CI: 0.271–0.312). Mixed/processed foods (35.3%), beverages (24.4%), and grains and cereals (21.3%) were the main contributors. Whole wheat bread, roasted cereal products, and instant coffee were key individual sources. MOE values indicated that 45.6% of participants fell in potential public health concern. Lower household income, absence of high-temperature cooking, and frequent microwave reheating were significant predictors of higher risk.This study presents the first exposure assessment of furan in Lebanon, highlighting the need for national monitoring programs and risk mitigation strategies.

The focus on sustainable food innovation is driving interest in insect-based foods as a unique and environmentally friendly protein alternative. The aim of the study was to assess consumer perception, knowledge and acceptability of insect-based food among Lebanese consumers. A cross-sectional study recruited a convenience sample of 384 adults living in Lebanon, females (61.7%), with a mean age of 32.28 years old. A questionnaire was sent via WhatsApp in a link form, to assess the behavior towards insect-based food, between August and October 2023. The findings showed that only 14.3% of Lebanese consumers are willing to try insects as food, due to several reasons, mainly because they believe that it is disgusting (60.7%), dirty (57.6%), weird (29.4%) and not safe to eat (28.4%). Several factors appear to affect the acceptability or willingness to try insect-based food such as knowledge and religion. Moreover, males are more likely to try insect-based food than females ( ). Further awareness campaigns, regulations and strong marketing strategies could pave the ground for higher acceptance and willingness to try insect-based food, though it may take time for Lebanese consumers to fully embrace this alternative.