Salam Ibrahim

North Carolina Agricultural and Technical State University

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.

1books edited

5chapters authored

Latest work with IntechOpen by Salam Ibrahim

The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.

Go to the book