Department of Food Science and Technology researcher explores agrifood system solutions

Before joining Texas A&M, I focused on integrating insects into feed production for aquaculture. Our team successfully incorporated frass — a by-product of insect breeding — into fish diets and aquaponics, serving as a sustainable source for both fish and plant nutrition. We also employed bioprocessing and fermentation techniques to convert insects into peptides and postbiotics, creating cost-effective media for cellular agriculture.

Upon joining Texas A&M, I collaborated with Dr. Jeffery Tomberlin, a professor in the Texas A&M Department of Entomology and the lead principal investigator for the large insect program of the Center for Environmental Sustainability through Insect Farming. Together, we are dedicated to the development of insect-based food for human consumption and exploring various bioprocessing and fermentation approaches to transform insects into postbiotics for cellular agriculture.

How can bioprocess technology and fermentation enhance or improve biotics quality — and why is that significant?

In bioprocessing and fermentation, we leverage gut microbial communities isolated from specific animals, along with commercially available microorganisms or their products, such as enzymes. This enables us to break down feedstock into essential components like protein, fat, peptides, vitamins and carbohydrates, which can be utilized for various applications. Bioprocessing and fermentation also play a pivotal role in enhancing the flavor, taste and texture of food products, thereby increasing their palatability and digestibility.

What is your interest in biomaterials and bioplastics and their applications?

Micro- or nanoparticles often persist in soil, creating negative effects on microbial activity, soil physical properties and nutrient availability. A possible alternative to traditional plastic mulch is biodegradable plastic materials, which can be broken down by microorganisms without adversely affecting microbial communities. This approach also has the potential to improve soil physical properties and nutrient availability. In our research, we’ve successfully developed biomaterials and bioplastics from agrifood wastes such as whey, seafood and insects, including crickets and black soldier flies.

How is your research addressing agrifood waste and exploring opportunities for reusing or repurposing this waste?  

We are actively involved in the upcycling of agrifood waste, transforming it into valuable ingredients for a variety of applications. Our product portfolio includes fertilizer, animal feed, pet food, media for yeasts and bacteria, vaccine production and algae mass production. Recently, we have used them as feed for animal cells in the field of cellular agriculture. Dr. Tomberlin and I are exploring the use of insects as mini-bioreactors to efficiently convert specific wastes into target materials.

What work are you conducting regarding hydroponics and aquaponics, and do you anticipate these food production methods gaining more prominence in the future?

Both aquaponics and hydroponics systems represent highly sustainable approaches with minimal water requirements. My research has extensively focused on ensuring food safety and maintaining water quality in both systems. I’ve successfully applied photosensitizers, such as curcumin activated by LED light, to deactivate pathogenic bacteria in aquaponics water and on plant surfaces.

How do you think food systems need to evolve to meet the needs of a growing global population? 

The food industry should embrace emerging technologies to address the escalating demand for meat and high-quality proteins. This proactive approach is essential for overcoming many challenges, including environmental impact, emerging diseases, pesticide usage, antibiotics and antibiotic-resistant bacteria.

The U.S. Department of Agriculture’s 25-year goals, which aim for a 40% increase in American agriculture production, a 50% reduction in environmental footprint and the development of a new adoptable techno-economically viable system, underscore the urgency for innovation. Emerging food technologies, including precision fermentation, alternative proteins, vertical farming, insect farming, AI-assisted technologies and cellular agriculture, hold the potential to effectively and sustainably address these goals.