Mohammad Zarei

Dr. Mohammad Zarei is a dedicated food scientist and bioprocessing specialist with a focus on alternative proteins, bioactive peptide discovery, and sustainable food production for health promotion and disease prevention. Currently a Research Scientist at the Virginia Seafood Agricultural Research and Extension Center (AREC) at Virginia Tech, his research centers on waste valorization, the production of alternative proteins, bioprocessing and biomanufacturing, and media replacement for cell ag and cultivated meat production, as well as developing functional foods and nutraceuticals that promote human health and well-being.

Dr. Zarei's expertise lies in extracting and modifying proteins from various sources, including plants, animals, marine organisms, and insects. He employs bioprocessing, fermentation, and enzymatic approaches to convert food waste into value-added products, bio-ingredients, and bioactive compounds with health-promoting properties. His work on bioactive peptides, particularly those with antihypertensive, antioxidant, anti-inflammatory, and antibacterial activities, is a testament to his commitment to developing functional foods and nutraceuticals that promote human health and well-being.

Prior to Virginia Tech, Dr. Zarei served as a visiting scholar at the University of Arkansas and an assistant professor at the University Technology MARA in Malaysia. His postdoctoral research at the University Putra Malaysia focused on the extraction, characterization, and identification of bioactive peptides and their application in food systems. He also has extensive teaching experience, having served as an assistant professor at the University Technology MARA (UiTM) in Malaysia and Azad University in Iran.

Dr. Zarei's research has been widely recognized, with over 56 publications in esteemed international journals, four book chapters, and two patents. His work demonstrates his passion for innovation, sustainability, and the development of healthier and more resilient food systems.