Food Security & Resilient Supply Chains

“My research focuses on the development of safe, functional, and sustainable food systems through the integration of fish collagen peptides (FCP) and Spirulina microalgae flour (SMF) as strategic bioactive ingredients. My work explores the valorization of marine by-products and sustainable microalgal resources into high-value functional foods with enhanced nutritional quality, food safety, bioactivity, and supply chain resilience. I am particularly interested in the application of FCP and SMF in innovative food matrices, including high-protein snack bars and fermented products such as FCP-fortified tempeh milk, with a strong emphasis on antidiabetic functionality, natural antimicrobial potential, ingredient stability, and sustainable protein diversification. By combining food biochemistry, fermentation technology, and functional food innovation, my research aims to contribute to healthier communities and more resilient food systems while supporting circular economy principles and local resource utilization. I warmly welcome opportunities for interdisciplinary and international collaboration with fellow researchers, academic institutions, and industry partners to advance impactful research, co-develop innovative functional food technologies, and strengthen global food security and sustainability.”