Dr. Osam Ibrahim is a highly-experienced Principal research Scientist with particular expertise in the field of microbiology, Cell biology, and bioprocessing for both bio pharmaceuticals, and food ingredients. He is knowledgeable in microbial screening, culture improvement; molecular biology, genetic engineering, and, fermentation research (antibiotics, enzymes, therapeutic proteins, organic acids) and biochemistry for metabolic pathways, enzymes kinetics, enzymes immobilization, bioconversion, and analytical biochemistry.
Dr. Ibrahim was Principal research scientist and External research liaison for Kraft Foods R&D with Universities for research projects related to molecular biology and bioprocessing. He holds three bioprocessing patents and several publications. After retirement from Kraft Foods he formed his own biotechnology company providing technical and marketing consultation for startup biotechnology in United States / Overseas and a key note speaker for international bio conferences.
Dr. Ibrahim received his B.S. in Biochemistry with honor and two M.S. degrees in Industrial fermentation and in Microbial physiology. 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 American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology. .
His research interests are microbiology (Medicals & Foods), industrial microbiology, microbial fermentation, microbial enzymes, molecular biology, and genetic engineering.