Abdul Samad is a researcher in Meat Science at Gyeongsang National University, South Korea, specializing in sustainable protein systems, hybrid meat products, and microbial protein–based meat alternatives. His research focuses on improving the quality, texture, and functionality of restructured and hybrid meat products through innovative approaches, including microbial proteins, mushroom-based ingredients, and enzymatic structuring technologies. He has authored 73 peer-reviewed publications with over 900 citations, reflecting his significant contributions to the development of next-generation protein foods. His work integrates hybrid meat design, microbial transglutaminase applications, and alternative protein innovations to enhance consumer acceptance and technological performance. Through both review and experimental studies, Abdul Samad provides valuable insights into the science, processing technologies, and future potential of meat analogs and hybrid meat systems, supporting the transition toward more sustainable and efficient food production.

Title of talk: Processing and Structuring Approaches in Meat and Meat Analogs for Next-Generation Protein Foods.