Salam A. Ibrahim is a research professor in the Food and Nutrition Sciences Program at North Carolina Agricultural and Technical State University. In this position, he teach several courses including Food Microbiology, Food Safety, Food Biotechnology, Experimental Foods and other related courses. Salam A. Ibrahim research program has focused on two main areas: Food safety and microbiology  Dairy food fermentation and biotechnology. In addition, he is the faculty coach for the dairy products evaluation team at the university.

Food Safety and Microbiology: In the area of dairy food processing, recent work in my laboratory has focused on: Viability and stability of probiotic cultures in traditional and non-traditional food products. Impact of ingredients on quality of Greek yogurt. Dairy foods have served as the traditional vehicle of delivery for probiotic cultures; however, viability is still a major concern. To address this concern, our research group developed a new delivery system for probiotic cultures. Results obtained from this research could thus provide a new technology for producing dairy products with high viable probiotic cultures. We are also interested in the quality and consumer acceptability of Greek yogurt. Greek yogurt becomes very popular dairy products. We are currently looking into the impact of different functional ingredients on the quality of Greek yogurt and acid whey production. Several gums and proteins not also positively alter the texture of Greek yogurt but also the viability of probiotics and reduce the quantity of acid whey which is now considered as environmental hazards. Food Bioprocess Technology: I have been working with the Department of Bio-system Engineering on the use of bioreactor for the production of food grade products such as organic acids, antimicrobial compounds, amino acids and vitamins using lactic acid bacteria and bifidobacteria. Food Fermentation and Biotechnology: I am mainly interested in the impact of probiotic on human health. I would like to use proteomic approach to understand the global changes in protein expression of bifidobacteria and Lactobacillus. Our initial observation has shown that these cultures induce a number of proteins when exposed to different growth conditions that have major impact on their functionality as probiotics. This approach would help to better understand how probiotic cultures as functional foods could influence the gut health and eventually human health.