Dr. Ismail Mohamed Al Bulushi received Ph.D in Food Microbiology from the University of Queensland, Australia in 2009. He Jointed Sultan Qaboos University (SQU), Oman in 1989 as a Technician, currently he is working as an Associate Professor of Food Microbiology in the Department of Food Science and Nutrition at SQU. He is teaching several courses in Food Microbiology, Food Sanitation besides, Fish, Meat and Poultry Technology and Principles of Food Science. He supervised many undergraduate and graduate thesis projects in the several areas of Food Science. He organized and chaired several conferences, symposia, workshops, lectures and extension activities in food microbiology and food safety nationally and internationally. He provided many national and international consultancies in several Food Science areas His research areas focus on the microbial, chemical and physical characteristics of traditional foods, marine fish toxicity, freshness, safety, spoilage and processing, marine fish microbial floras composition with special references to the Gram-positive bacterial population, microbial spoilage, antimicrobial activities and biogenic amines formation potentials and safety and hygienic status of local and imported foods. He published one book, 4 chapters and several papers in the international journals and participated in many international conferences in Oman and overseas. He is approved as a Trainer and Representative of World Food Safety Organization, UK.