Food science graduate with strong academic and research experience in chemistry, microbiology, and sustainable agricultural systems. Co-author of two ACS-published studies on natural compounds with antiviral properties. Currently managing a 100-hectare olive farm in Morocco, leading sustainability projects focused on waste valorization. Passionate about using biotechnology to develop nature-based solutions for global public health challenges.
Paper 1:
Co-authored a research article on the chemical composition of clove extracts and their potential to inhibit SARS-CoV spike protein binding to ACE2 receptors, published in the American Chemical Society journal.
Paper 2:
Contributed to a study investigating soluble free and conjugated phenolics in tomato seeds and their beneficial bioactivities, published in a peer-reviewed journal.
Scholarship:
Awarded the Food Science Department Scholarship for academic excellence in recognition of outstanding scholastic achievement.
Dean’s List:
Consistently named to the Dean’s List for maintaining a high GPA throughout undergraduate studies.