Suleiman Alloussi


Assistant Professor


Department of Food Science, Faculty of Science and Technology,  Al-Quds University, Abu-Dies, P.O. Box 20002, Jerusalem, Palestine


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  • Name : Suleiman Najib Suleiman Alloussi
  • Date of Birth    08/11/1957


  • 1986-1989    THESIS OF DOCTORAT at "Institut National Agronomique Paris-Grignon" (78) Laboratoire INA associated INRA Human Nutrition
  • 1984-1986    DIPLOME D'INGENIEUR at "Ecole Nationale Supérieure des Industries Agricoles et alimentaires" (ENSIA), "Section Industries Alimentaires des Régions Chaudes" (SIARC).
  • 1983-1984    LICENCE IN BIOCHEMISTRY at "Université des Sciences et Techniques de Lille I" (59)
  • 1976-1980    BACHELOR OF SCIENCE (B.Sc.) Major: chemistry, minor: biology, at "Bethlehem University"


  • Languages:
    • Arabic        (Native Language)
    • English    (Excellent)
    • French    (Excellent)
    • Spanish    (Good)
    • Italian        (Good)
  • Music: Play luth & violin


Board member in different Associations

  • Bethlehem Academy of Music since 2002-Beit-Jala
  • Roots of Bethlehem-Bethlehem
  • Alumni in Frere’s College-Bethlehem
  • Bethlehem Light Association for Oriental Kitchen and Arts

Work Experience

List in chronological order, beginning with most recent:

  • 1999-Current    ASSISTANT PROFESSOR in Food Industries at "Al Quds University" (Department of Food Science & Technology) Abu-Dies / Title of Responsibility “Chairman” Head of the Department of Food Science & Technology for five years (2002-2005) & (2012-2014)
  • 1998-1999    QUALITY CONTROL MANAGER at "Al Haya Food Industries Co. Ltd." (Meat & derived products processing) Ezariya
  • 1997    TRAINING at "Champagne Céréales" - Reims (51) in Quality Assurance:
  • 1990-1997    TEACHER of "Bio-Industries de Transformation" at "Centre de Formation en Mécanique Agricole de Champagne" - Somme-Suippe (51)
  • 1986    TRAINING in Human Nutrition Laboratory at "Institut National Agronomique Paris-Grignon" (78)
  • 1985    TRAINING at "Malteries Chevalier Martin" - Valenciennes (59), Maltery, Brewery and Gaseous Beverages

Research interests

  • The Food Microbiology Research Division studies the safety of foods with respect to infectious and toxigenic bacterial, viral and parasitic microorganisms, defines the conditions leading to survival, growth and toxin production of these organisms and recommends measures of control to improve the safety of foods. This Division also develops methods for detecting these microorganisms and toxins in foods. The data generated from these scientific activities provide important analytical and scientific advice to the Evaluation Division and other departments towards such activities as health risk assessment and the development of appropriate guidelines, policies and standards to safeguard the Palestinian consumer against microbial food contaminants. The research laboratory: Campylobacter, Clostridium Research, Listeria Research and Salmonella Laboratory
  • Nutritional value of some plants grown in Palestine and the technologies used to preserve their nutritional quality and safety.

Selected Publications

  • Birlouez-Aragon I., Alloussi S., Morawiec M. & Fevrier C. (1989) The effects of 5% and 25% galactose diets on lens polyols, glutathione and protein glycation in male and female pigs, Current Eye Research, Volume 8 (5), 449-457
  • Realization, presentation of a poster and proceeding for the Annual Audition of Thesis Prices of “Fondation Française pour la Nutrition” (FFN), Paris, December 1989
  • Alloussi S., Birlouez-Aragon I., Fevrier C. & Papadopoulos H. (1989) Effect of 5% galactose diet on galactose and dulcitol in plasma and lens of male and female pigs, Annals of Nutrition and Metabolism, Volume 33, 323-329
  • Birlouez-Aragon I. & Alloussi S. (1990) Effect of prolonged galactose consumption on galactose tolerance in young healthy humans. Galactose metabolism in human, Annals of Nutrition and Metabolism, Volume 34 (1), 1-7
  • Ibrahim Afaneh, K.Abu-Alruz, Jihad Abbadi, Suleiman Alloussi, and Ziad Ayyad (2011) Critical Processing Variables Effect on Sesame Milk Quality
  • Ibrahim Afaneh, K.Abu-Alruz, Jihad Abbadi, Suleiman Alloussi, and Ziad Ayyad (2011) Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk