Dr. Osama Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways , enzymes kinetics, enzymes immobilization, bioconversion, and analytical biochemistry. Dr. Ibrahim was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening. He holds several bioprocessing patents and publications. In January 2005, he retired from Kraft Foods Reseach Center and formed his own biotechnology company (Bio Innovation) providing technical and marketing consultation for new startup biotechnology and food companies.
Dr. Ibrahim received his B.S. in Agricultural Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. 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 Vascular endothelial growth factor / Shiga-like toxin ( VEGF121 / SLT) as a therapeutic protein for targeting angiogenesis (cancer treatment). He is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology .
- Full time
- Part time
- One time
January 2005 - January 2005
Extensive Biological Research, Manufacturing experience for both pharmaceutical and food ingredients) , and Teaching in the field of general biology, biochemistry, microbiology, molecular biology. Conducted researches in several biology fields, (gene expression, microbial screening, culture improvement; fermentation (Antibiotics, Enzymes, Therapeutic proteins, Organic acids and Food flavors) as well as Enzymes application research (kinetics, Immobilization and Bioconversion). Principal External Research for several Universities,
Trained in the field of Pharmacology for Clinical Research Projects. Knowledge of ICH/GCP Guidelines, Clinical Trial Monitoring and Research Site Coordination..
Current Activities for the following Institutes:
GENEVE BIO - Wheeling IL USA
Assisted in developing and manufacturing a therapeutic protein for clinical trial. Represented the Company in overseas research facility located in Taiwan (SinoPharma). In developing genetically engineered cell line and processing. Leading a project for possible collaboration with Taiwanese government facility (Development Center for Biotechnology) for possible producing the developed therapeutic protein in their newly cGMP pilot plant facility.
GENIX THERAPEUTICS - Wheeling IL USA
Reviewed expired pharmaceuticals drugs patent for potential manufacturing and marketing a generic drugs by Star -Up Companies.
CJ Corporation - Seoul (South Korea).
Assisted in biotechnology process for manufacturing enzymes and healthy bio-ingredients as new biotechnology products for future marketing in foods and Pharmaceuticals. This includes overseas traveling to Seoul for technical consultations.
MARIAN COLLEGE. Fond du Lac, WI 2005-2007
Part-time Teaching 4 credits Biochemistry and Microbiology courses.
University of Phenix 2007
Part time online teaching Human Nutrition
New York Medical College
January 1995 - January 2001
Gentic engineering for the expression in E. coli the fused protein Vascular endothelial growth factor /Shiga like toxin (VEGF/SLT) for targeting Angiogenesis (cancer treatment).
Principal Research Scientist
Kraft Foods Technolgy Center
June 1979 - January 2005
Glenview IL, 1998-2004
Ingredients Technology and Bioprocess Department:
- Identified emerging technology in microbiology, enzymology and molecular biology and established the potential ones for Kraft foods business.
•Initiated external researchers projects with several Universities and Provided technical support and evaluation for these projects.
•Maintained literature surveillance / expertise in emerging Bio-technologies for biotechnolgy industries .
Tarrytown, NY 1995-1998
Microbiology / Food Safety Department
•Provided microbial support, HACCP plan evaluation, and raw materials specifications for food manufacturing.
•Evaluated emerging rapid microbial detections and diagnostics for food safety.
•Developed food bio-preservation systems for several Kraft food products, and evaluated several emerging physical preservation technologies
Tarrytown, NY 1989-1995
Associate Technology Principal
Biological Science Department
•Screened microorganisms and developed fermentation system for the production of the enzyme L-arabinose isomerase.
•Developed immobilization system for the enzyme L-arabinose isomerase for the bioconversion of D-galactose to D-tagatose.
•Studied the enzyme kinetics of the enzyme L-arabinose isomerase to improve the bioconversion efficiency of D-galactose to D-tagatose.
•Developed starter cultures and yeast fermentation system for cheese production and other fermentation process.
East Hanover, NJ 1979-1989
Senior Research Scientist-
Biochemistry / Enzymology Department
•Conducted microbial screening from soils and other sources to identify new or thermostable enzymes for food applications.
•Developed optimum fermentation conditions and media for several enzymes, .
•Conducted research and production trouble shooting (Fermentation, enzymes immobilization and bioconversion for, high fructose corn syrup (HFCS) .
•Studied the enzyme kinetics and utilized the application of membrane technologies .
Industrial Microbiologist - Antibiotics & Enzymes Fermentation Support Group
S.B.Penick & Company N.J. USA
April 1973 - June 1979
•Maintained production cultures and prepared inoculums for fermentation operations, for antibiotics (Bacitracin & Neomycin) and enzymes (glucoamylase & glucose isomerase) productions.
•Monitored sterility control, microbial and bacteriophage detections and performed bioassay methods for the antibiotics fermentation for four fomenters 20,000 gallons each.
•Evaluated raw materials and microbial cultures on shake flasks and glass fomenters.
•Developed bacteriophage resistant strains of Bacillus licheniformis for bacitracin production.
Evaluated down-stream fermentation process for antibiotics extraction and purification
Qualifications & Certifications
New York Medical College
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