Dr Biya BOURAS is a lecturer at the University of El Oued, Department of Cellular and Molecular Biology, Algeria. She has a doctorate in food science, and she has six years of experience in higher education and scientific research. She also has ministerial approval as an agri-food expert. She has conducted international research on the coagulation of camel milk and coagulating enzymes of food origin. She is interested in the formulation and manufacture of cheese based on camel milk. She has been involved in scientific and international participations in France and USA. She worked for several years in food control analysis laboratories. Now, Biya Bouras is Deputy Head of the Department of Cellular and Molecular Biology for post-graduation, scientific research, and external relations.