Dr. A M M Nurul Alam | Metabolomics – Research Assistant at Gyeongsang National University, South Korea
Dr. A M Muhammad Nurul Alam is a dedicated researcher and food scientist specializing in meat science, sustainable protein production, and food technology. His career bridges industry leadership and academic innovation, reflecting his ability to apply scientific findings in real-world contexts. Currently based at a national university in South Korea, he contributes actively to advanced research on meat quality enhancement and cultured meat technologies. Known for his multidisciplinary expertise, Dr. Alam has become a valuable figure in the field of functional meat innovation and has earned recognition through multiple scientific contributions, collaborations, and accolades at international conferences.
Profile:
Education:
Dr. Alamโs academic pathway reflects a blend of excellence and diversity. He earned his B.Sc. and M.S. degrees in Animal Nutrition from a leading agricultural university in Bangladesh, graduating with distinction and receiving a university gold medal for academic excellence. He later expanded his research horizons by completing a second M.Sc. in Aquaculture, focusing on seafood quality at a reputable university in Norway. His cross-continental educational background has equipped him with the scientific versatility necessary to contribute meaningfully to global food challenges, particularly in the evolving fields of cultured and hybrid meat science.
Experience:
With over two decades of experience, Dr. Alam has held significant roles across academia, research institutions, and the private agro-food sector. He previously served as a Lecturer and Research Assistant in Norway, where he worked on aquaculture quality. His career then advanced through leadership positions such as General Manager and CEO in agro-industrial companies in Bangladesh, focusing on animal feed, food processing, and operational management. Since 2023, he has served as a Research Assistant in South Korea, where he is deeply engaged in scientific projects related to meat innovation and sustainable food processing. This diverse background allows him to approach scientific questions from both theoretical and practical angles.
Research Interests:
Dr. Alam’s current research focuses on cultured meat, meat quality improvement, plant-based protein integration, and novel preservation methods. He explores how technologies like gamma irradiation, high-intensity ultrasound, and Jeju lava seawater can be applied to improve the shelf life, flavor, and texture of meat products. Additionally, he studies the integration of plant ingredients into traditional meat to produce hybrid products that meet sustainability goals while maintaining sensory appeal. His work contributes to bridging the gap between food innovation and consumer preferences in the era of climate-conscious diets.
Awards:
Dr. Alamโs innovative research has earned him several prestigious recognitions. In 2024, he received the Excellent Paper Award from his host university in South Korea, highlighting the impact of his academic contributions. That same year, he was honored with both the Best Oral Presentation Award and the Best Poster Presentation Award at the 56th KOSFA International Symposium and Annual Meeting, a major event in meat science. Earlier in his career, he was awarded a University Gold Medal for ranking first in his undergraduate program. These accolades reflect his commitment to scientific excellence and innovative research delivery.
Publications:
Dr. Alam has authored and co-authored numerous peer-reviewed papers in high-impact journals. His research has been widely cited, contributing to global discussions on sustainable food systems and meat technology. Notable publications include:
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๐งซ โScaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat developmentโ (2024), Food Research International โ Impact Factor 8.1, cited by 9 articles.
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๐งช โSynergistic effect of Jeju lava sea water and high-intensity ultrasound on the quality of Jeju black pig during dry agingโ (2024), Food and Life โ cited by 5 articles.
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๐ฑ โTrends in hybrid cultured meat manufacturing technology to improve sensory characteristicsโ (2024), Food Science of Animal Resources โ cited by 4 articles.
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๐ฅฉ โPhysicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredientsโ (2024), Food Science of Animal Resources โ cited by 6 articles.
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๐ฌ โMeat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenarioโ (2024), Journal of Animal Science and Technology โ cited by 3 articles.
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๐ โCharacterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meatโ (2024), Food Science of Animal Resources โ cited by 5 articles.
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๐ง โModern Concepts of Restructured Meat Production and Market Opportunitiesโ (2024), Food Science of Animal Resources โ cited by 4 articles.
Conclusion:
Dr. A M Muhammad Nurul Alam exemplifies the qualities of a visionary researcherโinnovative, collaborative, and impact-driven. His academic journey, coupled with his industrial leadership, places him at the nexus of science and application in the food sector. With an impressive record of publications, international awards, and interdisciplinary experience, Dr. Alam has significantly advanced the understanding of sustainable meat technologies. His research continues to inspire new strategies in protein innovation, making him a highly deserving candidate for the Innovative Research Award.