Bishoy holds a MS. in Food Chemistry from the American University in Cairo (AUC). As a graduate student, he joined Dr. Farag’s laboratory to conduct research focused on the application of untargeted metabolomics in the food industry, in which he worked to characterize sesame seeds’ metabolomes in relation to their geographical origin and processing. Throughout his graduate studies, Bishoy has demonstrated outstanding scholarly prowess by publishing five research and review articles in leading food science journals. Moreover, Bishoy received a research grant, multiple prestigious fellowships, and an academic honor award from the Department of Chemistry at AUC in recognition of his academic achievements. Apart from his academic pursuits, he gained work experience in conformity assessment and quality management systems, in addition to food and cosmetics regulatory affairs.
Driven by his interest and fascination with flavor research, he joined the Flavor Research and Education Center (FREC) at Ohio State to pursue his Ph.D. under the mentorship and guidance of Dr. Devin Peterson. Outside of his academic endeavors, Bishoy enjoys many activities like cooking, playing chess, traveling, and hiking."