Dr. Zaky is an academic staff member (on leave) at the Department of Agricultural Microbiology at Cairo University in Egypt and currently an associate researcher at the University of Nottingham. He conducted his PhD research jointly between the University of Nottingham and the University of Huddersfield in the United Kingdom. His PhD project aimed to establish a new fermentation strategy where seawater substitute freshwater in the production of bioethanol in order to reduce the water footprint of bioethanol. He received his BSc in Biotechnology and MSc in food microbiology from Cairo University in Egypt. He has gained an extensive experience in yeast isolation, identification and fermentation; Biomass hydrolysis and analysis; food microbiology, safety and analysis; bioenergy and industrial biotechnology. Beyond his research achievements, he obtain a solid experience in teaching through participating and leading several modules on microbiology, industrial biotechnology and chemical engineering at the University of Huddersfield (UK), Japee University (India) and Cairo University (Egypt). Dr. Zaky has participated in more than 20 international conferences around the world since 2010, mostly with oral presentations and travel grants. He is an active member of many scientific societies and a reviewer in several journals

Marine yeast, Biofuels, Bioethanol, Fermentation, Industrial Biotechnology, Food Microbiology, Food analysis, Water-Energy-Food Nexus