4th Global summit on
Food science and Healthcare Nutrition

Biography:

 Dr. 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.
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 / workshop for both international food science and bio pharmaceuticals 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.
Since 1979 he is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology. Dr. 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.
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 / workshop for both international food science and bio pharmaceuticals 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.
Since 1979 he is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology

Abstract:

Functional oligosaccharides are non-digestible by human gut enzymes and providing health benefits as fibers and prebiotics. Functional oligosaccharides have mildly sweet taste and other characteristics such as, mouth feeling. This mouth feeling characteristic interest food industry to incorporate these functional oligosaccharides in foods as a partial substitute for fat and sugars, and to improve food texture. With the exception, of malto-oligosaccharides and trehalose, functional oligosaccharides are non-digestible in small intestine digestive enzymes and reached large intestine (colon) where it acts as a growth factor (prebiotics) to enhance the growth of beneficial bacteria (probiotics) and inhibit pathogenic bacteria in the colon via competitive exclusion. These benefits to colon and for other health benefits, plus unique characteristics have increased the global market of functional oligosaccharides applications in foods, pharmaceuticals, and in other industrial sectors. Due to, the increase demand of functional oligosaccharides for their health benefits and characteristics, functional oligosaccharides are currently produced enzymatically at higher yield, and lower cost from different natural sources of carbohydrates as a replacement of costly plants extraction methods..