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Professor Sir Edward Byrne to Lead KAUST as President

Professor Sir Edward Byrne AC. SPA
Professor Sir Edward Byrne AC. SPA
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Professor Sir Edward Byrne to Lead KAUST as President

Professor Sir Edward Byrne AC. SPA
Professor Sir Edward Byrne AC. SPA

King Abdullah University of Science and Technology (KAUST) announced on Wednesday the appointment of Professor Sir Edward Byrne AC as its new president, effective September 1.

Byrne's appointment marks a significant milestone for KAUST as the university continues its transformative journey through the implementation of its Accelerating Impact Strategy. His extensive background in academia and industry uniquely positions him to propel KAUST in supporting the goals of Vision 2030 and solidifying its standing as a leading research technology university.

A statement said that by translating research advancements into practical innovations, fostering robust collaborations with public and private sectors, and enhancing KAUST's role in economic development, Byrne will guide the institution into a new era of growth and impact.

His previous roles include President and Principal of King’s College London and President of Monash University, where he led significant expansions and research initiatives. Byrne brings a wealth of experience, expertise and academic excellence across various sectors, said the statement.

“As the University embarks on a new era delivering its Accelerating Impact Strategy, it is an honor to join an academic community at the forefront of translating research into economically productive innovations for the benefit of society across the Kingdom and the world,” the statement quoted Byrne as saying.

"Drawing on my extensive career leading top-ranked global universities and visionary approaches to scientific discovery, I welcome the opportunity to lead an Institution that is paving the way for future progress and is committed to making the discoveries that will power tomorrow.”

Aligned with Vision 2030, KAUST’s focus on research, development and innovation is central to driving economic diversification and technological advancement in the Kingdom. The University's efforts in these areas support the Kingdom's ambitions.

Byrne succeeds Professor Tony Chan, who significantly enhanced KAUST's alignment with Vision 2030, expanding its global research and academic influence.

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Varieties

Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.