Associate Professor of Microbiology and Food Sciences at the Department of Biology, Hassan II University, Morocco. His research focuses on food microbiology, food biotechnology, fermentation technology, probiotics, and the sustainable valorization of agri-food resources. He is the author of publications in scientific journals and books on microbial fermentation, food preservation, and bioactive compounds, contributing to advances in sustainable food systems and applied microbiology. He is also a reviewer for many scientific journals and is involved in several international scientific projects.