- 2026-07-20 19:44:22 by Irenia Jastisia
New International Publication from IULI Explores the Future of Sustainable Protein Production
Advancing Sustainable Protein Production Through Fermentation Research
Tangerang, 2026 – Researchers from the Universitas Lintas Internasional Indonesia (IULI) have published a comprehensive review article in the prestigious journal Food Reviews International, offering new insights into how fermentation technologies can improve the quality and sustainability of protein production. The international collaboration brings together researchers from IULI, IPB University, and INAVIGA Indonesia to address one of the world's most pressing food security challenges.
The publication was authored by Dr. Hendry Noer Fadlillah and Dr. Niken from IULI, in collaboration with Dr. Eny Palupi from IPB University and Lira Felanesa from INAVIGA Indonesia.
The publication reflects IULI's commitment to producing internationally recognized research while strengthening collaboration between academia and industry to address global challenges in food, nutrition, and sustainability.
Addressing the Global Need for Sustainable Protein
Meeting the nutritional needs of a growing global population remains one of the greatest challenges of this century. Although plant-based proteins are increasingly recognized as environmentally sustainable alternatives to animal proteins, their nutritional quality and functionality can still be enhanced.
The review explains how fermentation technologies transform plant proteins into more nutritious, functional, and sustainable food ingredients. Beyond food preservation, fermentation improves protein digestibility, increases essential amino acid availability, generates health-promoting bioactive peptides, and naturally reduces anti-nutritional compounds.
Connecting Traditional Knowledge with Modern Biotechnology
The publication highlights both traditional fermentation and emerging biotechnology.
Traditional fermented foods—including Indonesia's tempe, Japan's natto, and Ethiopia's injera—demonstrate the long-standing benefits of microbial fermentation for improving food quality.
The review also discusses precision fermentation, an advanced biotechnology that enables microorganisms to produce highly functional proteins with remarkable precision. Together, conventional and precision fermentation play complementary roles in building sustainable food systems.
Driving Future Food Innovation
The publication identifies future research opportunities in microbial biotechnology, protein science, and food processing that can accelerate the development of nutritious foods with lower environmental impacts.
The review is expected to become an important scientific reference for researchers, food technologists, industry professionals, and policymakers working to develop sustainable protein systems.
A Milestone for IULI Research
This publication marks another important milestone in IULI's international research portfolio. The collaboration with IPB University and INAVIGA Indonesia demonstrates the value of interdisciplinary partnerships in producing globally relevant scientific knowledge.
Congratulations to Dr. Hendry Noer Fadlillah, Dr. Niken, Dr. Eny Palupi, and Lira Felanesa on this outstanding achievement. Their work contributes valuable scientific knowledge toward sustainable, nutritious, and environmentally responsible protein production.
Access the publication: https://doi.org/10.1080/87559129.2026.2704699
Written by: Dr. Hendry Noer Fadlillah
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