During my PhD, I focused on the development of alternative protein sources, particularly high-moisture meat analogues (HMMA) derived from agricultural side streams such as hempseed, canola seed, and oat fibre residues. Building on this foundation, my current work explores plant-based proteins developed through fermentation techniques, aiming to improve their functionality, flavor, and nutritional quality.
The alternative
protein ecosystem
Nur Izalin Mohamad Zahari
Researcher- Host institution: Malaysian Agricultural Research & Development Institute (MARDI)
- Position: Staff researcher
- Discipline: Agricultural science, Food engineering, Food science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Joint research, Providing guest lectures
- Region: Asia Pacific
- Technology focus: End product formulation and manufacturing, Food safety and quality, Ingredient optimization
- Location: Serdang, Malaysia