Dr. Basem Boutros

Basem Boutros

Basem Boutros, PhD, CHIA, SNS 

Assistant Professor, Graduate Program Coordinator

Department of Family and Consumer Sciences

bab151@shsu.edu | 936-294-4959| MLHB 225

Curriculum Vitae


Dr. Boutros’ research is motivated by the challenges that foodservice operations face especially those related to food safety and the effect of food and nutrition on health and wellness. Specifically, his research interests focus on food safety behavior, food traceability, food safety culture, food neophobia, and the impact of social media on food consumption and nutritional behavior. His industry experience includes working in restaurants, hotels, and a school foodservice setting in different capacities. Dr. Boutros was recognized for his leadership and scholarship contributions as a graduate student at Kansas state University receiving the College of Human Ecology Scholarship for Undergraduate and Graduate Multicultural and International students and the International Coordinating Council Scholarship. He also received several awards including 2017-2018 Hettie M. Anthony Kappa Omicron Phi Doctoral Fellowship. Dr. Boutros is a member of the International Association of Food Protection, School Nutrition Association, Foodservice Systems Management Education Council, and Research Chefs Association.


  • Ph.D. in Hospitality and Dietetics Administration, Kansas State University (2018)
  • Graduate Certificate in Applied Statistics, Kansas State University (2017)
  • M.S. in Hotel Management, Fayoum University, Egypt (2011)
  • B.S. in Hotel Management, Fayoum University, Egypt (2006)

Areas of Expertise

  • Dietetics
  • Food and Nutrition Services Management
  • Food Safety and HACCP

Selected Publications

  • Boutros, B. A., Paez, P., & Roberts, K. R. (2021). Social cognitive factors influencing food safety behaviors in independent Chinese and Mexican restaurants in Kansas. Journal of Foodservice Management & Education, 15(1), 10-17. https://fsmec.org/wp-content/uploads/2021/02/Boutros.pdf 

  • Boutros, B. A., & Roberts, K. R. (2020). Self-reported food safety behaviors in independent Chinese and Mexican restaurants in Kansas. Food Protection Trends, 40(5), 296-313. http://www.foodprotection.org/files/food-protection-trends/sep-oct-20-boutros.pdf 

  • Boutros, B. A., Roberts, K. R., Lin, N., Sauer, K. L. (2019). Food traceability in school foodservice operations: Benefits and challenges, Journal of Child Nutrition and Management, 43(1).  

  • Boutros, B. A., Hewedi, M. M., Roberts, K. R., & Megahid, F. (2014). Food safety traceability systems in the maritime catering logistics, Food and Nutrition Sciences, 5, 1447-1455. doi:10.4236/fns.2014.515158