Articles:

• Synergistic effect of Origanox and bifidobacteria in controlling Escherichia coli 0157:H7 in ground beef
• Yogurt Study - "Not Enough Bacteria" - November, 2002

Experience:

• 1999- present. Assistant Professor. Department of Human Environ. & Family Science, North Carolina A&T State University, Greensboro.
• 1997-1999. Post-doctoral Associate. Department of Food Science and Nutrition. University of Minnesota, St. Paul, Minnesota.
• 1996-1997. Visiting scientist. Department of Biochemistry. Rush-Presbyterian-St. Luke's Medical Center. Chicago, Illinois.
• 1993-1996. Assistant Professor. Department of Nutrition and Food Science,Food Biochemistry, Food Science. University of Jordan.

Education:

• 1997-1999. Post-doctoral Associate. Department of Food Science and Nutrition. University of Minnesota, St. Paul, Minnesota.
• 1991-1993. Post-doctoral Associate. Department of Biochemistry. Rush-Presbyterian-St. Luke's Medical Center. Chicago, Illinois.
• 1988-1991. Ph.D. Food Science, University of Kentucky, Lexington, Kentucky.
• 1985-1987. M.S. Dairy Science, University of Georgia, Athens, Georgia.
• 1980-1984. B.S. Food Technology, University of Mosul, Iraq.
• 1977-1980. High School, Kuwait high School, Kuwait.
  

Membership in Professional Organizations:

• American Dairy Science Association. (ADSA)
• American Society for Microbiology
• Institute of Food Technologists. (IFT)
• International Association of Food protection.
• American Chemical Society (ACS), Agricultural and Food Chemistry.
• Gamma Sigma Delta, The Honor Society of Agriculture.
• Phi Tau Sigma, The Honor Society for Food Science.
• Sigma Xi, The Scientific Research Society.
• Society for Industrial Microbiology

.

Major Research Interests:

• Functional foods with emphasis on probiotic properties and plant extracts.
• Human physiological effects of lactic acid bacteria. Microbial physiology and ecology as well as pheno- and genotypic characteristics as background for probiotic effects of lactic acid bacteria.
• Bifidobacteria and lactobacilli in the intestine and growth stimulation by specific growth factor.
• Lactic acid bacteria as protective and starter cultures in foods.
• Using modern molecular biology, microbiological diagnostics, selective media and methodological developments to identity bacteria in food and nature.
• Microbiological contaminants in process equipment and in foods: HACCP- and GMP-concepts
• Using LAB as biological control agents to inhibit a wide range of spoilage and mycotoxigenic molds, as well as inhibiting the production of a variety of mycotoxins.
• Interaction between carbohydrates and milk protein for stabilization of soft drink products with long shelf life and their relationship to sensory quality and consumer acceptability.

Current Research:

• Impact of emerging technologies on thermal inactivation of food borne pathogens.
• Immobilization and evaluation of bacterial cells in bioreactor for the continuous production of value added products.
• Isolation and characterization of food grade Bifidobacterium strains for probiotic formulation.
• Novel biotechnological approaches to increase consumption of dairy foods among lactose-intolerance black American.    

Extension activities:

Dr. Ibrahim works with Dr. Wade, the department's extension food safety specialist and assists on various food safety issues. He provides support and training for high school teachers.

Teaching:

• Food Biotechnology (FCS 653) spring semester
• Experimental foods (FCS 735) fall semester.
• Food Safety Sanitation (FCS 651) spring semester.

Selected Publications:

Food Safety Links

• Food safety at Pen State University:  http://foodsafety.cas.psu.edu/
• Center for Food Safety & Applied Nutrition http://vm.cfsan.fda.gov/list.html
• Food safety at Iowa State University http://www.HEFS.iastate.edu/fshn/extension/default.htm
• The Food Safety Consortium - Kansas State University, Iowa State University, University of Arkansas http://www.oznet.ksu.edu/foodsafety/links.htm
• Food safety program at NCSU http://www.ces.ncsu.edu/depts/foodsci/agentinfo/
• Food safety extension program at Purdue University http://www.foodsci.purdue.edu/outreach/index.cfm
• Food microbiology and safety at University of Kentucky http://www.uky.edu/Agriculture/AnimalSciences/food/food.html
• University of Nebraska - Lincoln - Food Safety www.foodsafety.unl.edu/foodsafety/index2.htm
• UC-Davis food safety http://foodsafe.ucdavis.edu/
• Food Biotechnology - http://ccr.ucdavis.edu/biot/index.html
• Food Science and Food Safety Information
• http://www.canr.uconn.edu/nusci/outrch/outrch.html
• link to related food sciences and nutrition - http://www.umass.edu/foodsci/relatedlinks.html
• Institute of Food Science and Technology (UK) Home Page:
  http://www.ifst.org/
• USDA's Food and Nutrition Information Center Home Page:
  http://www.nal.usda.gov/fnic/
• USDA's Food Safety and Inspection Service Food Safety Page:
  http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm
• Food and Drug Administration Home Page:
  http://www.fda.gov/default.htm
• Centers for Disease Control Home Page:
  http://www.cdc.gov/
• USDA Nutrient Data Laboratory Home Page (includes USDA database of nutrient
  composition of foods):
  http://warp.nal.usda.gov:80/fnic/foodcomp/index.html
  

Food Microbiology class

• Laboratory safety issues http://www.nysaes.cornell.edu/fst/safety/
• World Wide resources http://www.uky.edu/web-resources.html