Dr. Osama Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial testing, microbial screening, culture improvement; molecular biology, and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids, and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and Analytical Biochemistry. Dr. Ibrahim was an external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. Upon his retirement from Kraft Foods, he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. Dr. Ibrahim received his B.S. in Biochemistry with honor and two M.S. degrees in Microbial physiology/ fermentation and Applied Microbiology. He received his Ph. D in Basic Medical Science (Microbiology, Immunology, and Molecular biology) from New York Medical College. His research dissertation was on the construction of plasmid for the expression of a fusion protein of VEGF121/ Shiga-like toxin as a therapeutic protein for targeting angiogenesis (cancer treatment). Since 1979 he is a member of the American Chemical Society, the American Society of Microbiology, and the Society of Industrial Microbiology.
Dr. Osama O. Ibrahim's research interests are Medical microbiology, Food microbiology, Industrial microbiology, Food safety, Immunology, Antimicrobial peptides, Probiotics/Prebiotic, Fermentation, Bioprocessing, Molecular biology.