Skills
HACCP & food safety systems (ISO 22000, ISO 22002-1) · Microbial analysis &
food-borne pathogen control · Quorum sensing/quenching · Fermentation microbiology · HPLC, GC-MS,
GC-FID chromatography · qPCR & molecular cloning · Hazard analysis (biological, chemical, physical,
allergenic and nutritional) · R Studio statistical analysis · Circular bioeconomy & agro-industrial byproduct valorization
About
Food scientist and microbiologist with a Master of Science in Food Safety (FOSAMED) from IAV
Hassan II (Rabat), awarded in partnership with the University of Barcelona and the University of
Évora. Research experience spans microbial physiology, quorum sensing/quenching mechanisms,
food-borne pathogen control, and HACCP risk-analysis systems. Practical expertise developed at
Centrale Danone Sale (Danone Group) through a six-month internship implementing
HACCP/FSHCP updates in compliance with ISO 22000 and ISO 22002-1, as well as in hospital
clinical microbiology and biochemical analysis. Highly motivated to undertake doctoral research in
food microbiology, with a specific interest in the microbial physiology, biofilm formation, and
fermentation-associated microbiomes in food systems.
Rigorous and independent researcher, driven by a deep interest in scientific research in Food
Microbiology. Equipped with strong practical laboratory skills and a systematic approach to problemsolving. Experienced working within interdisciplinary teams and eager to contribute to the scientific
community through publications in peer-reviewed international journals
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