Professor of Microbiology in the Department of Biology at the Faculty of Applied Sciences, Sidi Mohamed Ben Abdellah University of Fez, Morocco. His research focuses on food microbiology and biotechnology, food processing, Fermentation, lactic acid bacteria as sources of probiotics and enzymatic systems, antibiotic resistance, and the sustainable use of natural resources (food, medicinal and aromatic plants). He has contributed to numerous publications in scientific journals and books on green olives processing via microbial fermentation, food preservation, and bioactive compounds derived from lactic acid bacteria and/or medicinal and aromatic plants. He also serves as a reviewer for many scientific journals and participates in several national and international scientific projects.