Dr Lea Nehme

Dr. Lea Nehme is an esteemed food scientist and sensory analysis specialist with extensive experience in food product development, quality control, and consumer perception studies. She holds a PhD in Biotechnology and Food Processing from Université de Lorraine, France, where she conducted pioneering research on the cross-cultural and neurological impact of odour-colour associations using fMRI studies. Currently, Dr. Nehme serves as an Assistant Professor at the Holy Spirit University of Kaslik (USEK). As a specialist in sensory analysis, Dr. Nehme has supervised numerous innovative food product development projects, including the optimization of cheese production from soluble whey proteins, the creation of vegan cheese alternatives, and the development of sustainable dehydration techniques for food waste reduction. Her research and consultancy work focus on leveraging sensory properties—texture, flavour, aroma, and visual appeal—to enhance product innovation and market success. Dr. Nehme has contributed to international research publications, presented at leading scientific conferences, and authored book chapters on sensory perception. Her expertise bridges neuroscience and food science, helping food businesses optimize product appeal and enhance consumer satisfaction through strategic sensory analysis.