Biography:
Imad Dakhchich is a PhD researcher at Mohammed V University in Rabat, specializing in food science, fermentation, and food safety. His research focuses on traditional Moroccan fermented foods, their microbiological diversity, and their potential as sources of probiotic microorganisms. He is particularly interested in linking ethnocultural food heritage with modern applications in functional foods and starter cultures. Imad has conducted several projects on food valorization and is actively involved in research on HACCP, IFS Food standards, and fermented food microbiota.
Title : Traditional Moroccan fermented foods as a reservoir of potential probiotic microbiota: Cultural heritage, microbial diversity and health benefits