Osama 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 bio-ingredients. He is knowledgeable in microbial screening, culture improvement, molecular biology, genetic engineering, fermentation research (antibiotics, enzymes, therapeutic proteins, organic acids), biochemistry (metabolic pathways, enzymes kinetics, enzymes immobilization, bioconversion), and analytical biochemistry. He 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 bio-processing 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 / workshop for both international food science and bio pharmaceuticals conferences. He 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. Since 1979 he is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology.