Dr. Salama is a postdoctoral researcher at Shanghai Jiao Tong University (SJTU) in China, as well as a researcher at the National Research Centre (NRC) in Egypt. His work focuses on food and dairy science, protein chemistry & functionality, and the development of healthier, high-protein foods and beverages. Dr. Salama's research includes protein interactions, emulsions, microgels & oleogels, food colloids, soft matter, off-flavors modulation, biopolymer-based systems, and innovative processing strategies to improve nutritional value, texture, stability, safety, and overall product quality.