Salam A. Ibrahim
Dr. Salam A. Ibrahim is a Professor of Food Science in the Food and Nutritional Science Program, North Carolina Agricultural and Technical State University, USA. He has established a research program around dairy technology, yogurt starter cultures, probiotics, and bioconversion processes, in addition to food safety and the use of natural compounds to inhibit the growth of foodborne illnesses. His program is well funded by the National Institute of Food and Agriculture-United States Department of Agriculture (NIFA-USDA), the Department of Homeland Security (DHS), and other funding agencies. In addition, the food microbiology laboratory has strong connections with the food industry and often receives funds to support students and scientists around fermentation and the production of stable and functional probiotics products. Dr. Ibrahim is specifically interested in Lactobacillus bulgaricus, recognized in the early 1900s as a health-promoting starter culture in yogurt. Currently, Dr. Ibrahim is working on novel methods to produce stable and functional lactic acid cultures for the dairy industry.