Dr Fandi Ibrahim is an internationally recognised expert in the field of functional foods. His 20 year career spans both academia and industry. He is also a UKVRN Registered Nutritionist. Prior to joining UCS, he worked as a Researcher at the Functional Food Research Centre, University of Turku, Finland and also worked as a scientist in DuPont Nutrition and Health.
Dr Ibrahim s research has been focused on the area of probiotics, prebiotics and gut microbiota. He has been recently investigating the effect of specific probiotic bacteria on the immune system in elderly, and he is also interested in investigating the potential role of gut microbiota in the aetiology and management of obesity.
Dr Ibrahim's research findings have been cited in both academic literature and news media. Some of his research work has been quoted in various media articles such as CNN news, Telegraph, Mirror News, Daily Mail, Live science, and Turun Sanomat (Finnish), and others.
Fandi is an active member of the scientific community where he is actively publishing and serving as a reviewer for prestigious peer-reviewed scientific periodicals. He has co-authored three books, has been an invited speaker in various international scientific conferences and has contributed to raising public awareness of science by giving relevant radio talks.
PhD, Food Chemistry and Functional Foods, 2006, Dept. of Biochemistry and Food Chemistry, University of Turku, Finland
BSc; MSc in Food Science and Technology, 1995 and 2000, Dept. of Food Science and Technology, Assiut University, Egypt
UKVRN Registered Nutritionist - RNutr
Member of the Nutrition Society Cambridge University, UK
Member of the Equality & Diversity Committee UCS, UK
Applied Nutrition and Metabolism
Functional Foods and Metabolism
Obesity and Energy Homeostasis
Nutrition and Health, Gut microbiota, Probiotics and prebiotics, dietary fibres
Please contact the Press team by emailing firstname.lastname@example.org or telephone 01473 338476 or 07595 091046 (out of hours)
Gut microbiota and Health
Prebiotics and dietary fibre
Sofia Forssten, Henna Röytiö, Fandi Ibrahim, Arthur Ouwehand Age-related Functional Feeding: a novel tool to improve the quality of life. In Probiotics in Health and Well-being - World Review of Nutrition and Dietetics series.. Basel, Karger, 2013, vol 107, pp171-177 (DOI: 10.1159/000345746)
Fandi Ibrahim and Sofia Forssten, 2012. Probiotics in the prevention and treatment of elderly disease. In Probiotics: Types, Sources, and Health Benefits. Nova Science Publishers, Inc. NY, USA
Rodelphe Barrangou, Sampo Lahtinen, Fandi Ibrahim, and Arthur Ouwehand, Metabolic characteristics of the genus Lactobacillus, Chapter 5, p 77-92. In Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth edition. Marcel Dekker, Inc., NY, USA
Fandi Ibrahim, Sofia Forssten, Arthur C. Ouwehand. Probiotics for the ageing population.Food Science and Technology, 2011, 25 (4), 26-28
Fandi Ibrahim and Arthur Ouwehand. Probiotics and their potential use for shortening whole gut transit time. European Gastroenterology & Hepatology, Touch briefings, October 2011
Fandi Ibrahim and Sofia Forssten. Elderly intestinal microbiota: opportunities for probiotics. Journal of Microbial & Biochemical Technology 2011, S1-002
Fandi Ibrahim, Suvi Rovio, Linda Granlund, Seppo Salminen, Matti Viitanen, Arthur C. Ouwehand. Probiotics and immunosenescence: cheese as carrier. FEMS Immunology and Medical Microbiology 59 (2010) 53-59.
Arthur C. Ouwehand, Fandi Ibrahim, Sofia Forssten. Cheese as a carrier for probiotics; in vitro and human studies. Australian Journal of Dairy Technology, 2010, 65, 165-169
Fandi Ibrahim, Teemu Halttunen, Raija Tahvonen, Seppo Salminen. Probiotic bacteria as detoxification tools: assessing their heavy metal binding isotherms. Canadian Journal of Microbiology, 52:1-9, 2006
Fandi Ibrahim, Arthur C. Ouwehand and Seppo J. Salminen. Effect of temperature on in vitro adhesion of potential fish probiotics. Microbial Ecology in Health and Disease 2004; 16: 222-227