Dr. Osama  Ibrahim

Dr. Osama Ibrahim

Research Scientist
National Research Centre, Egypt


Highest Degree
Ph.D. in Dairy Chemistry from Al-Azhar University, Egypt

Share this Profile

Biography

Osama Ibrahim, PhD is Researcher at National Research Centre. Dr. Osama has 10 scientific papers either presented or published and participates in 2 projects. He holds a BSc in Dairy Science and Technology from Ain Shams University. In 2001, he joined the Department of Dairy Science, National Research Centre, as a Technician, and in 2003 became a Researcher Assistant. Since December 2003, he recorded the M.Sc. subject, became an Assistant Researcher in 2009. From 2011 to 2015, he studied for Ph.D. degree and he has scientific mission at Department of Biotechnology, Human Nutrition and Food Raw Material Science, University of Life Sciences in Poland. Dr. Osama is a member of The Egyptian Society of Dairy Science, Egyptian Society of Food Science and Technology, Egyptian Society of Food Industries and Nutrition and Egyptian Society of Natural Toxins. He has been awarded the Best poster award in international conferences, Certificate of appreciation from his department in National Research Centre and Faculty of Agriculture, Ain Shams University and Congratulation and nomination of the Arab Republic of Egypt President for appointment to the National Research Centre, 2001. Dr. Osama current research interests include enzymes purification from new sources related to milk and dairy products, Improve of food functional properties, and improve the final dairy product characteristics especially biological value and product price.

Area of Interest:

Food Science Technology
100%
Dairy Chemistry
62%
Dairy Products
90%
Food Nutrition
75%
Biotechnology
55%

Selected Publications

  1. Ibrahim, O.A., M.M. Nour, M.A. Khorshid, and N.S. Abd-Rabou, 2017. UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase. Int. J. Dairy Sci., 12: 64-72.

  2. Ibrahim, O., P. Glibowski, M. Nour, M. El-Hofi, E.S. El-Tanboly and N. Abd-Rabou, 2017. Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate. Pol. J. Food Nutr. Sci., 10.1515/pjfns-2016-0020.
    CrossRef  |  Direct Link  |  

  3. Fathy, M.H., O.A. Ibrahim, O.S. Barakat, M.A. El-Hofi, G.A. Ibrahim and H.A. Hassanein, 2017. Production and characterization of beta-galactosidase from isolated lactic acid bacteria. Res. J. Pharm. Bio. Chem. Sci., 8: 152-163.

  4. Ahmed, S.A., H.R. Wehaidy, O.A. Ibrahim, S.A. ElGhani and M.A. El-Hofi, 2016. Novel milk-clotting enzyme from Bacillus stearothermophilus as a coagulant in UF-white soft cheese. Biocat. Agric. Biotechnol., 7: 241-249.
    CrossRef  |  Direct Link  |  

  5. El-Hofi, M., A. Ismail, M. Nour and O. Ibrahim, 2014. Isolation, purification and characterization of transglutaminase from rosemary (Rosmarinus officinalis L.) Leaves. Acta Sci. Pol. Technol. Alim., 3: 267-278.
    CrossRef  |  Direct Link  |  

  6. El-Hofi, M.A., A.A. Ismail, F.H.R. Abd Rabo, S.M. El-Dieb and O.A. Ibrahim, 2010. Studies on Acceleration of Ras Cheese Ripening by Aminopeptidase Enzyme from Buffaloes` Pancreas. II- Utilization of Buffaloes` pancreas aminopeptidase in acceleration of Ras cheese ripening. J. Am. Sci., 6: 575-581.
    Direct Link  |  

  7. Abd Rabo, F.H.R., A.A. Ismail, S.M. El-Dieb, M.A. El-Hofi and O.A. Ibrahim, 2008. Studies on Acceleration of Ras Cheese Ripening by Aminopeptidase Enzyme from Buffaloes` Pancreas. I- Purification and Characterization of Buffaloes` Pancreas Aminopeptidase. Egypt J. Food Sci., 36: 115-126.