Universiti Putra Malaysia and PNT Research partner to explore microalgae as functional ingredient

UNIVERSITI Putra Malaysia (UPM) and biotech start-up PNT Research are in partnership to explore the innovation of microalgae as plant-based functional ingredient.

PNT Research, which specialises in biotech 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 functional ingredient system.

The QS World University Rankings recognized UPM in various fields. The institution ranked 10th in the world and 1st in Malaysia for the QS 2021 Top 50 Under 50; 33rd as Best Asian University in QS Asia University Ranking; 132nd in QS World University 2021 and top 200 for 12 subjects ranked universities in the world.

By 2050, the world will need to produce 70% 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 mainstream functional ingredient.

A green microalga approved by EFSA (Regulation UE 2017/2470), T. chuii 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.

Photobioreactors for the production of microalgae.

“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.”

“Microalgae has tremendous potential as functional ingredient for the future, but so are the challenges for successful and wide-ranging incorporation. Microalgae biomass can significantly impact functional ingredient structure, colour and flavour,” said Dr Fadzlie Wong Faizal Wong, senior lecturer at UPM’s Department of Bioprocess Technology.

Dr Fadzlie Wong Faizal Wong, senior lecturer at UPM’s Department of Bioprocess Technology (left) conducting his research with fellow researcher Jass Kwa at UPM’s Bioprocessing and Biomanufacturing Research Centre.