From Main Gate
Hanging out at AUB
“As it was being constructed, I would always look out the window and see a thing of beauty in creation,” says Samer Maamari, vice president of facilities at the American University of Beirut “The Charles W. Hostler Student Center is really unique, but looks like it has always been there, blending perfectly with the campus.” As AUB’s Master Plan continues to unfold, Maamari spoke to Forward about the success of one of the first steps in the plan, and what lies ahead for the legendary campus.
Western students exceed Lebanese expectations
Despite the political and economic turmoil that Lebanon has endured for years, and which culminated in violence in May, there has been an increase in the number of international students on the AUB campus. One only has to attend a course on Middle Eastern studies to notice the diversity of nationalities, with students coming from the United States and throughout Europe. In addition to their obvious interest in learning more about Middle Eastern culture through studying abroad, most foreign students have very openly embraced and adapted to life in Beirut. When I asked students what was so attractive about Lebanon, I received very similar answers.
Heavenly Halloumi
How food scientists at AUB are making our food tastier, safer, and more nutritious (even halloumi).
Susanne Lane
Lama Lteif is working with Professor Ammar Olabi to try to figure out what it is that makes halloumi cheese taste so good. Imad Toufeili, professor and chair of the Department of Nutrition and Food Science, is baking bread with graduate student Nour al- Ouyoun Najm in the new Pilot Plant as part of a wider effort to “formulate staple foods to alleviate mineral deficiencies and improve the health of populations.” Pamela Abi Khalil and her adviser, Professor Zeina Kassaify, are focusing on issues related to consumer protection and compliance with international food safety standards. These men and women are just some of the food scientists at AUB concerned with preserving, processing, packaging, and distributing foods that are nutritious, wholesome, affordable, safe, and—delicious.