Abdul Samad

I recently completed my MS in Meat Science and Technology at Gyeongsang National University, specializing in meat alternatives. My thesis research focused on the development of restructured hybrid meat products by incorporating plant proteins and microbial transglutaminase into chicken-based matrices. This work aimed to improve texture, functionality, and consumer acceptability, contributing to the advancement of sustainable meat solutions. Building on this foundation, I am now preparing to begin my PhD in the same field, with continued focus on plant-based and cultured meat technologies. My core research interests include muscle cell cultivation, protein structuring, and clean-label ingredient innovation to develop scalable and nutritionally sound meat analogs. Through academic research and interdisciplinary collaboration, I aim to support the global shift toward sustainable protein systems that are both environmentally responsible and aligned with future food demands.