Hayder Al-Ali

Over the last 14 years of Hayder’s career, he has focused on study, teaching and working in the food science area with a special interest in proteins.

During his PhD program, Hayder worked extensively on optimising lupin protein extractability, techno-functionality and palatability.

Since joining WOA, his main role has been to provide technical support to scale up lupin protein production, quality assurance, research and development and product development studies.

As a food scientist, Hayder believes that plant proteins can mimic animal protein's nutritional value, techno-functionality and palatability to ensure a stable protein supply for the ever-growing demand from the food manufacturing industry and health-conscious consumers.