Mohamed Amine Gomri is a Lecturer in Food Science and Biotechnology at the University of Constantine 1 Frères Mentouri (Algeria). His research primarily revolves around the exploration of microbial biodiversity, particularly focusing on extremophiles and lactic acid bacteria found in natural environments. He investigates the potential applications of these resources in various food-related contexts. Additionally, he actively participates in diverse research projects within the field of Food Sciences.