Mean, Green, and Lean

As the world races to find sustainable food solutions, one unlikely hero is emerging from the depths of the ocean: microalgae.

These tiny, fast-growing plants could transform how we think about protein — especially in countries where food security is a pressing concern. Associate Professor at UNM’s Department of Chemical and Environmental Engineering, Dr Ianatul Khoiroh and her global research team are exploring how microalgae can offer a nutritious yet sustainable protein alternative with the potential to enrich diets and boost health.

Unlocking algae's potential

Microalgae - micro but mighty.

Microalgae are incredible. They grow quickly, need very little water or land, and don’t produce high greenhouse gases typically linked to unsustainable livestock farming. But turning them into usable protein isn’t as straightforward as we think. Dr Ianatul’s project focuses on developing innovative and greener ways to extract high-quality proteins from locally sourced microalgae across ASEAN countries.

Using advanced solvents (think of them as liquids that carefully wash out the good stuff without harming it) that are food-safe and environmentally friendly, the team aims to create sustainable and efficient extraction methods that preserve the nutritional value of these proteins. Beyond food, they’re also looking into how microalgae’s natural compounds could be used in medicines, opening doors to beneficial health applications.  

“Microalgae are tiny powerhouses packed with nutrition. Our goal is to harness their potential not only to feed communities more sustainably, but also to explore how they can support health in new, exciting ways,” enthuses Dr Ianatul. 

Feeding the Future

Dr Ianatul (second from right) and her global research team Dr Ardila Hayu, Professor Anna Croft, and Dr Anurita Selvarajoo (from left to right).

 

This project tackles several urgent global challenges at once: hunger, climate change, and responsible resource use. By offering a sustainable protein source tailored to the needs of low- and middle-income countries, the research supports the UN Sustainable Development Goals for zero hunger, climate action, and sustainable consumption.

Collaboration is key, with the project expecting partners from Malaysia, Indonesia, the UK, and Taiwan to work together to share knowledge and advance research upon completion. The potential outcome? Affordable, nutritious food options strengthened by microalgae protein and promising new paths for medicinal innovation. 

From ocean to table, this research is paving a greener, healthier path to food security and wellness for the region and beyond.