Abdelilah El Abbassi is a Professor of Biochemistry and Food Science at Cadi Ayyad University in Marrakech, Morocco. His research focuses on the sustainable valorization of bioresources and agro-food by-products, with particular interests in food science and nutrition, natural bioactive compounds, functional foods, and membrane technologies. His work combines biochemical characterization, assessment of biological activities, and innovative separation and processing technologies to transform underutilized biological resources and food-industry residues into high-value products. He has conducted extensive research on olive mill wastewater and its phenolic compounds, honey and other natural products, and more recently on alternative food resources and sustainable ingredients. Through his research, teaching, supervision, and international collaborations, he aims to bridge fundamental biochemistry with practical solutions for sustainable food production, circular bioeconomy, health, and environmental protection.