Dr Fadzlie Wong (left) leads the research on microalgae bioprocessing at UPM. THE STAR
Universiti Putra Malaysia (UPM) and biotech start-up PNT Research are in partnership to explore the innovation of microalgae as a plant-based functional ingredient.
PNT Research, which specialises in biotech research and development (R&D) for use in consumer products, will work with the R&D team within UPM’s Bioprocessing and Biomanufacturing Research Centre to bring products made with microalgae to the market.
Developing an alternative source of nutrients like microalgae represents a significant step forward in the critical shift to an equitable and resilient ingredient system.
By 2050, the world will need to produce 70 per cent more to feed a growing population of 10 billion people. It will need to meet a high nutritional standard while reducing impact on the environment.
UPM and PNT Research will expand the incorporation of microalgae, the Tetraselmis chuii strain in particular, into a mainstream functional ingredient.
A green microalga approved by the EU in accordance with articles 4 and 6 of Regulation (EC) No 258/97, Tetraselmis chuii (TetraSOD) is a sustainable source of protein and bioactive compounds with a low environmental footprint.
It possesses a number of additional beneficial nutrients including antioxidants, vitamins, minerals and essential fatty acids.
“There is much untapped potential in microalgae, which we are converting into an action blueprint. Our plan will be built on a foundation of science, with the best interest of academia, industry and consumers in mind,” says PNT Research managing director Lee Bin Hao.
Prof Dr Arbakariya Ariff, Professor of Fermentation Technology and Bioprocess Engineering at the Faculty of Biotechnology and Biomolecular Sciences at UPM, said: “UPM is a beacon for collaboration between academia and industry partners, and we are committed to partner with PNT Research on this.”
Dr Fadzlie Wong Faizal Wong, senior lecturer at UPM’s Department of Bioprocess Technology, said: “Microalgae have tremendous potential as functional ingredients for the future, but so are the challenges for successful and wide-ranging incorporation. Microalgae biomass can significantly impact ingredient structure, colour and flavour.”
The Star (MALAYSIA)/Asia News Network
