Dr. Salam A. Ibrahim is a food science professor in the Food and Nutritional Science Program, Department of Family and Consumer Sciences at North Carolina A&T State University. Dr. Ibrahim has over twenty years of experience in teaching and research. His research focused on dairy products, probiotic functionality, food safety and human health. Dr. Ibrahim has a proven ability to coordinate the research and development of dairy products at the School of Agriculture and Environmental Sciences. He also has published 100 peer-reviewed journal articles. He is currently interested in research projects related to how dairy products including fluid milk and yogurt impact human health as related to microbiota. He is interested in factors that impact on the production of metabolites by microbiome and the synergetic relationship with the host (animals and human). In addition he teaches several food science courses including food safety, food microbiology, food fermentation and experimental foods.
Food safety; Food microbiology; Food fermentation.