Mohammad Zarei – Cal Poly Pomona Experts

Mohammad Zarei Assistant Professor, Food Science and Bioprocessing Nutrition and Food Science Department Don B. Huntley College of Agriculture

Expertise:

Food Bioprocessing, Biomanufacturing and Biorefinery Systems, Alternative and Plant-Based Proteins, Food Waste and Agricultural By-Product Valorization, Artificial Intelligence and Digital Twins in Food Manufacturing, Sustainable and Biodegradable Food Packaging and Protein-Based Bioplastics, Functional Foods, Protein Hydrolysates and Bioactive Peptides, Cultivated Meat and Cellular Agriculture, Extrusion and Food Process Engineering, Sustainable Food Systems and the Biocircular Economy, Food Innovation

Mohammad Zarei develops technologies that turn food waste and agricultural by-products into valuable food ingredients, sustainable packaging and other products that support a circular food economy.

As a food scientist and bioprocess engineer, Zarei studies the future of food, from plant-based proteins and cultivated meat to biodegradable packaging and artificial intelligence in food manufacturing. His research helps food manufacturers produce more sustainable products while improving efficiency, reducing waste, and making better use of existing resources.

Before joining academia, Zarei worked as a food industry inspector, supervisor and consultant, helping manufacturers improve food safety and production by implementing internationally recognized standards such as Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP).

Recent Grants and Fellowships:

Principal Investigator (PI), Agricultural Research Institute (ARI), “Digital Twin–Enabled Bioprocessing of California Alfalfa into Antimicrobial Peptides for Biological Control of Postharvest Fungal Spoilage in Strawberries,” $74,835, 2026-2027
Principal Investigator (PI), SPICE Equipment Modernization, Cal Poly Pomona, “Modernization of Core Food Packaging and Process Engineering Laboratories Through Controlled Bioplastic Film Manufacturing Equipment,” $17,930, 2026-2027
Principal Investigator (PI), Student Instructionally Related Grant (SIRG), Cal Poly Pomona, “Integrating Digital Twin Technology with Fermentation-Based Bioprocessing for Sustainable Protein Valorization from Sorghum DDGS,” $18,000, 2026-2027
Principal Investigator (PI), SPICE Innovative Instruction, Cal Poly Pomona, “AI-Guided Sustainable Packaging and Bioplastic Learning Modules: A PolyX Experience Across Food Packaging, Process Engineering, and Unit Operations,” $15,000, 2026-2027
Principal Investigator (PI), RSCA Faculty Mini-grant, Cal Poly Pomona, “Smart Manufacturing Approach to Tomato Seed Protein Valorization: Digital Twin Development for Real-Time Monitoring and Prediction of Enzymatic Hydrolysis,” $10,000, 2026-2027
Principal Investigator (PI), Huntley Poly X Mini Grant, Cal Poly Pomona, “Optimization of Protein Extraction from Sorghum DDGS: Effects of Particle Size on Extraction Yield, Protein Quality, and Functional Properties,” $10,000, 2025-2026
Co-Principal Investigator (Co-PI), Virginia Sea Grant, “Integrated Bioprocessing of Blue Catfish Byproducts: Creating Value-Added Products for Virginia’s Circular Bioeconomy,” $19,557, 2025-2026
Co-Principal Investigator (Co-PI), VT Pratt Foundation, “Production of Oligosaccharides from Underutilized Brewer’s Spent Grain as Aquacultural Prebiotics to Enhance Fish Growth and Health,” $203,000, 2024-2027
Principal Investigator (PI), United Sorghum Checkoff Program (USCP), “Value-added Sorghum Protein Evaluation and Development,” $754,000, 2022-2026

Selected Completed Grants

Principal Investigator (PI), USCP Subaward, Cal Poly Pomona, “Maximizing the Potential of Sorghum Protein Concentrate: A Path to Enhanced Opportunities in Aquafeed and Food Markets,” $50,000, 2025
Principal Investigator (PI), National Dairy Council (NDC), “Nanobubbles Technology as an Innovative Approach to Mitigate Surface Bacterial Contamination in Dairy Processing Facilities,” $93,509, 2023–2025

Selected Publications:

With D.W. Olson, A. Muniandy, L. Zhu, S.R. Bean, and B.M. Smith, “Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications” Foods, 2026.
With W.M. Sealey, S.D. Rawles, J.T. Trushenski, B. Crafton, and M.H. Schwarz, “Evaluation of the Nutritional Value of Sorghum Grain for Rainbow Trout, Oncorhynchus mykiss, and Hybrid Striped Bass, Morone chrysops × Morone saxatilis” Journal of the World Aquaculture Society, 2025.
With N.A. Binti Bahari, R. Ahmadi, B.J. Muhialdin, Y. Feng, J. Duan, and N. Saari, “Palm Kernel Cake: A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides” JAOCS: Journal of the American Oil Chemists’ Society, 2025.
With T.J. Ashaolu, H. Agrawal, M.S. Kharazmi, and S.M. Jafari, “A Critical Review on Immunomodulatory Peptides from Plant Sources: Action Mechanisms and Recent Advances” Critical Reviews in Food Science and Nutrition, 2024.
With F.F.B. Hasnan, Y. Feng, T. Sun, K. Parraga, and M.H. Schwarz, “Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges” Foods, 2023.
With A. Nikkhah, A. Rohani, A. Kulkarni, F.A. Batarseh, N.T. Blackstone, and R. Ovissipour, “Toward Sustainable Culture Media: Using Artificial Intelligence to Optimize Reduced-Serum Formulations for Cultivated Meat” Science of the Total Environment, 2023.
With B. Arulrajah, M.S. Qoms, B.J. Muhialdin, A.S.M. Hussin, H. Hasan, R. Ramasamy, and N. Saari, “Elucidating the Mechanisms Underlying the Action of Kenaf Seed Peptides Mixture Against Gram-Positive and Gram-Negative Bacteria and Its Efficacy in Whole Milk Preservation” LWT, 2023.
With B. Arulrajah, M.S. Qoms, B.J. Muhialdin, A.S.M. Hussin, H. Hasan, R. Ramasamy, and N. Saari, “Antifungal Efficacy of Kenaf Seed Peptides Mixture in Cheese, Safety Assessment and Unravelling Its Action Mechanism Against Food Spoilage Fungi” Food Bioscience, 2023.
With M.N. Norakma, A.H. Zaibunnisa, W.A.R. Wan-Razarinah, N.H. Sheikh Abdul, and P.D. Astuti, “Enhancement of Phenolics Extraction from Red Algae (Kappaphycus spp.) Using Solid-State Fermentation” Food Research, 2023, 7, pp. 102–110.
With R. Ghanbari, N.Z. Abidin, R. Ovissipour, and N. Saari, “Inhibition Kinetics, Molecular Docking, and Stability Studies of the Effect of Papain-Generated Peptides from Palm Kernel Cake Proteins on Angiotensin-Converting Enzyme (ACE)” Food Chemistry: Molecular Sciences, 2022.
With I. Batish, N. Nitin, and R. Ovissipour, “Evaluating the Potential of Marine Invertebrate and Insect Protein Hydrolysates to Reduce Fetal Bovine Serum in Cell Culture Media for Cultivated Fish Production” Biomolecules, 2022.
With N.D. Zaharuddin, I. Barkia, W.Z. Wan-Ibadullah, and N. Saari, “Identification, Molecular Docking, and Kinetic Studies of Six Novel Angiotensin-I-Converting Enzyme (ACE) Inhibitory Peptides Derived from Kenaf (Hibiscus cannabinus L.) Seed” International Journal of Biological Macromolecules, 2022.
With B. Arulrajah, M.S. Qoms, B.J. Muhialdin, A.S.M. Hussin, H. Hasan, D. Chau, and N. Saari, “Antibacterial and Antifungal Activity of Kenaf Seed Peptides and Their Effect on Microbiological Safety and Physicochemical Properties of Some Food Models” Food Control, 2022.
With A.K. Amirkolaei, J.T. Trushenski, W.M. Sealey, M.H. Schwarz, and R. Ovissipour, “Sorghum as a Potential Valuable Aquafeed Ingredient: Nutritional Quality and Digestibility” Agriculture, 2022.
With N.A. Ab Aziz, N. Salim, N. Saari, and F.M. Yusoff, “Jellyfish Collagen Hydrolysate-Loaded Niosome for Topical Application: Formulation Development, Antioxidant and Antibacterial Activities” Journal of Sustainability Science and Management, 2022.
With H. Wazir, S.Y. Chay, W.Z. Wan-Ibadullah, M.A. Nor Afizah, and N. Saari, “Lipid Oxidation and Protein Co-oxidation in Ready-to-Eat Meat Products as Affected by Temperature, Antioxidant, and Packaging Material During Six Months of Storage” RSC Advances, 2021.
With B. Arulrajah, B.J. Muhialdin, M.S. Qoms, A.S.M. Hussin, H. Hasan, and N. Saari, “Production of Cationic Antifungal Peptides from Kenaf Seed Protein as Natural Biopreservatives to Prolong the Shelf-Life of Tomato Puree” International Journal of Food Microbiology, 2021.
With S. Bordbar, S.Y. Chay, A. Ebrahimpour, and N. Saari, “Profiling of Antioxidative Proteolysate Enzymatically Hydrolysed from Stone Fish (Actinopyga lecanora)” International Food Research Journal, 2021.
With K. Rahimi, K. Hassanzadeh, M. Abdi, V. Hosseini, A. Fathi, and K. Kakaei, “From the Environment to the Cells: An Overview on Pivotal Factors Which Affect Spreading and Infection in the COVID-19 Pandemic” Environmental Research, 2021.
With G. Hesami, S. Darvishi, and M. Hadidi, “Fabrication of Chitosan Nanoparticles Incorporated with Pistacia atlantica subsp. kurdica Hulls’ Essential Oil as a Potential Antifungal Preservative Against Strawberry Grey Mould” International Journal of Food Science and Technology, 2021.
With B.J. Muhialdin, N. Zawawi, A.F. Abdull Razis, and J. Bakar, “Antiviral Activity of Fermented Foods and Their Probiotics Bacteria Towards Respiratory and Alimentary Tracts Viruses” Food Control, 2021.
With F.H. Brishti, S.Y. Chay, K. Muhammad, M.R. Ismail-Fitry, and N. Saari, “Texturized Mung Bean Protein as a Sustainable Food Source: Effects of Extrusion on Its Physical, Textural and Protein Quality” Innovative Food Science & Emerging Technologies, 2021.
With F.H. Brishti, S.Y. Chay, K. Muhammad, M.R. Ismail-Fitry, F. Caballero-Briones, and N. Saari, “Structural and Rheological Changes of Texturized Mung Bean Protein Induced by Feed Moisture During Extrusion” Food Chemistry, 2021.
With N.D. Zaharuddin, M.A. Hanafi, S.Y. Chay, F.S. Hussin, R. Karim, and N. Saari, “Multifunctional Hydrolysates from Kenaf (Hibiscus cannabinus L.) Seed Protein with High Antihypertensive Activity In Vitro and In Vivo” Journal of Food Measurement and Characterization, 2021.
With F.S. Hussin, S.Y. Chay, A.S.M. Hussin, W.Z. Wan-Ibadullah, H. Wazir, and N. Saari, “Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt Under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneously Hypertensive Rats” Foods, 2020.
With F.H. Brishti, S.Y. Chay, K. Muhammad, M.R. Ismail-Fitry, K. Sivakumaran, and N. Saari, “Effects of Drying Techniques on the Physicochemical, Functional, Thermal, Structural and Rheological Properties of Mung Bean (Vigna radiata) Protein Isolate Powder” Food Research International, 2020.
With N. Mohamad Asri, B.J. Muhialdin, and N. Saari, “Low Molecular Weight Peptides Generated from Palm Kernel Cake via Solid-State Lacto-Fermentation Extend the Shelf Life of Bread” LWT, 2020.
With F.H. Brishti, S.Y. Chay, K. Muhammad, M.R. Ismail-Fitry, and N. Saari, “Texturized Mung Bean Protein as a Sustainable Food Source: Techno-Functionality, Anti-Nutrient Properties, In Vivo Protein Quality and Toxicity” Food & Function, 2020.
With N.A. Ab Aziz, N. Salim, N. Saari, and F.M. Yusoff, “Extraction, Anti-Tyrosinase, and Antioxidant Activities of the Collagen Hydrolysate Derived from Rhopilema hispidum” Preparative Biochemistry & Biotechnology, 2020.
With F.A. Hussein, S.Y. Chay, S.M. Auwal, A.A. Hamid, W.Z. Wan-Ibadullah, and N. Saari, “Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study” Foods, 2020.
With F.A. Hussein, S.Y. Chay, S.B.M. Ghanisma, S.M. Auwal, A.A. Hamid, W.Z. Wan-Ibadullah, and N. Saari, “Toxicity Study and Blood Pressure-Lowering Efficacy of Whey Protein Concentrate Hydrolysate in Rat Models, Plus Peptide Characterization” Journal of Dairy Science, 2020.
With B.J. Muhialdin, H. Kadum, and A.S.M. Hussin, “Effects of Metabolite Changes During Lacto-Fermentation on the Biological Activity and Consumer Acceptability for Dragon Fruit Juice” LWT, 2020.
With B. Arulrajah, B.J. Muhialdin, H. Hasan, and N. Saari, “Lacto-Fermented Kenaf (Hibiscus cannabinus L.) Seed Protein as a Source of Bioactive Peptides and Their Applications as Natural Preservatives” Food Control, 2020.

Education:

Ph.D., Food Biotechnology, Universiti Putra Malaysia

M.Sc., Food Science & Technology, University of Tabriz (Iran)

B.Sc., Food Science & Technology, Urmia University (Iran)

Languages:

Kurdish, Persian/Farsi