He has extensive experience in the fields of Antimicrobials and Food Microbiology. In the last five years, he has worked on antimicrobial activity of some Jordanian medicinal plants against some pathogenic microorganisms. He has worked on some probiotic bacteria that produce functional peptides to develop the traditional Jordanian soft white cheese. Other contributions to the field included production of healthy low sodium dairy products, production of healthy probiotic whey drink rich in bioactive peptides from released liquid whey of Jordanian cheeses, using