Detection, localization and characterization of the peptidase and esterase activities of Lactic Acid Bacteria. Determination of Autoalytic activity in Lactic acid bacteria. Acceleration of cheese ripening. Production of starter culture for Dairy Industry. Detection of pathogenic bacteria in milk. Identification of Lactic acid bacteria using phenotypic methods, genotypic methods (real time PCR, rep-PCR, TTGE and DGGE) and fluorescent method
Teaching several courses at the Department of Dairy Science and Technology - Faculty of Agriculture, Alexandria University in Arabic and French languages. These courses related to technology, microbiology and chemical analysis of milk and milk products. Courses include also advanced courses of M.Sc.and Ph.D.
Teaching courses about the importance of using the pasteurization systems in the milk production lines. These courses were applied to the young producers of milk and cheese