Dr. Djamel Drider received his PhD in Food Science from the École Nationale Supérieure Agronomique de Montpellier, France. He then completed his training in Molecular Microbiology at the Centro de Investigaciones Biológicas (CSIC, Madrid, Spain) and the Mount Sinai School of Medicine of New York University (USA).

He was appointed Associate Professor at the Nantes Atlantic National College of Veterinary Medicine, Food Science and Engineering (France), and later became Full Professor of Microbiology at the University of Lille (France).

Dr. Drider’s research interests include beneficial microorganisms such as lactic acid bacteria and yeasts used as probiotic and postbiotics. he is also interested in the fundamental and applied aspects of antimicrobial peptides (bacteriocins), particularly their use in combating antimicrobial resistance and ensuring food safety.