Dr. Salam A. Ibrahim is a food science research professor in the food and nutritional sciences program at North Carolina A&T State University. Dr. Ibrahim established a research program in dairy starter cultures, food safety, and probiotics. He has successfully conducted projects that were funded by the NIFA-USDA, DHS, other funding agencies, and the private sector. Many of his funded projects have focused on the isolation of beneficial strains and the functional characterization of related health benefits. Dr. Ibrahim became specifically interested in the characteristics of Lactobacillus bulgaricus and the effects it has on the quality of yogurt. Currently, he is interested in isolating novel bacterial strains of L. bulgaricus and other lactic acid bacteria, as well as novel delivery systems and new food applications.