Aliabbas Saleh is Innovation Manager at Carbery, where he leads collaborative research and innovation initiatives with academia on both dairy and non-dairy related projects. In this interview, he sheds light on his role as a biotechnologist working for the food industry, and reflects on his involvement in Rural BioReFarmeries to develop high-protein products out of biorefined grass.
Hi Aliabbas! You’re a biotechnologist with a background in microbiology. What led you to pursue a career in this field?
Back in 2003, during my last year of school, I read a newspaper article about biotechnology that really caught my attention; it talked about labs and experiments, and how scientific discoveries could be translated into real-world solutions.
When I started studying microbiology, I was fascinated by these tiny organisms we can’t see without a microscope and how they can both help and harm us. Initially, I chose the course thinking it would lead to a job in a lab or in industry. But I ended up falling in love with it.
From microbiology, I transitioned to biotechnology. That idea of applying scientific knowledge in a way that people could actually see and benefit from really excited me, and that led me to do a PhD in molecular biotechnology before starting my professional career in industry.
Biotechnology has many applications across different industries. What drew you specifically towards working with food and ingredients?
During my PhD, I was focused on neuroscience and did a lot of fundamental research using yeast models. But when I got a postdoctoral fellowship through the Irish Research Council at Maynooth University, I started exploring the application of genetics in food systems.
That experience opened my eyes to how science can be used in food. Proteins behave similarly whether they’re in food systems or other biological contexts, so my background helped me understand ingredients from a scientific perspective.
I think one challenge in the food industry is the existing gap in deep scientific understanding. People often think of food as just food, but that’s changing.
In the past ten years, food research has evolved a lot. For example, we worked on a project with bioactive peptides, which can have a powerful effect on metabolism. That kind of work, using deep science to understand how food works in the body, is really rewarding. And I have to admit, I’m a big foodie! So for me, it’s also about understanding what I eat, how it tastes and how it feels.
What do you do in your role as Innovation Manager at Carbery?
I moved to Carbery in 2022 to lead and scale up collaborative projects with universities, especially those involving new technologies and protein sources, working on both dairy and non-dairy projects.
But my work isn’t just technical, I also contribute to business case development. That means working with finance, marketing and commercial teams to ensure a project is commercially viable. We assess profitability, scalability, and market potential, and I help translate lab-scale innovations into business strategies.
You’re now involved in Rural BioReFarmeries. What’s your main focus in the project?
I’m the leader of Work Package 5, which is focused on developing high-value foods, flavours and antimicrobials from biorefined grass.
My role is to help evaluate and validate proteins extracted from grass, specifically from grass biorefineries. It’s important to understand that not all proteins are the same, and grass-derived proteins face some scepticism. People often ask, “Can humans digest grass protein?” because grass has a reputation for being high in cellulose and lignin, which aren’t digestible.
But when we extract protein from grass, we remove those indigestible parts. In a biorefinery, everything gets fractionated — some components go to food, others to feed, and others to materials like packaging. In our case, we’ll look at how the protein derived from grass breaks down during digestion, how it’s absorbed, and how it compares to hydrolysed forms.
We’ll use in vitro models that simulate human digestion to understand absorption rates and nutrient profiles. If we find digestion issues, we can apply enzymes to improve it. We’ll also assess amino acid and mineral profiles and explore how this protein can be used in food systems. Taste is another factor — if it has an off-flavour, we’ll investigate how to improve that. So, we’re looking at everything from nutritional potential to consumer acceptability.
Grass has been studied for decades, but what makes now a good time to focus on it for human consumption?
One word: sustainability. Ten or fifteen years ago, sustainability wasn’t a major priority. We thought of grass mainly as feed for animals, and not as a food source for humans. There were also safety concerns, and we didn’t have the enzymatic or metabolic understanding to process grass for human nutrition.
But now, with advances in extraction technologies like ultrafiltration and microfiltration, we realise that we’ve been sitting on a gold mine. There’s a huge variety of grasses and proteins that we’ve overlooked. This project is exciting because it challenges old taboos. It’s saying, “Let’s explore grass as a high-value food ingredient, not just feed.” We’ll analyse its safety, nutritional content, and practical applications. It’s a way to rethink something abundant and low-cost, and use it to create sustainable, value-added products for food, feed, cosmetics and even packaging.
Shinagh Farm Zero C Carbery West Cork. Photo: Don MacMonagle.
That also seems to align well with Carbery’s broader sustainability goals, right?
Absolutely. Sustainability is at the heart of Carbery’s mission. We’re a farmer-led cooperative, so we’re deeply connected to agriculture. We also run our own initiative called Farm Zero C, which focuses on reducing emissions and improving grass quality through better farming practices.
There’s a common perception that farming, especially cattle farming, is harmful to the environment. But that’s changing. Farmers are adopting improved practices, and projects like this help show that grass and other resources can be used much more efficiently. Nothing needs to go to waste.
This project fits perfectly with Carbery’s sustainability vision, it’s about showing the world that even something as simple as grass can be part of a smart, circular economy that reduces emissions and creates value. It’s a shift in mindset that’s long overdue.
Why do you feel it was important for you to be involved in an initiative like Rural BioReFarmeries?
For me, it all goes back to my passion for science and technology. I’ve always been a strong advocate for applying the latest scientific advancements to real-world challenges. In this project, my role is quite critical in how we understand and utilise protein from grass, not just from a scientific point of view, but also from a business and application perspective.
It’s not enough to say a protein source is good — we also need to explore how it can be used. Carbery has significant expertise in creating prototypes that are functional and appealing. We have a demonstration kitchen where we experiment with incorporating protein into products like bars or milkshakes. The idea is to balance taste, nutrition, and functionality so well that people enjoy the product without even noticing it contains protein.
My involvement isn’t just about scientific exploration. It’s also about scale-up strategies, application, and creating a user experience that’s both nutritious and enjoyable. We’re fortunate to have strong infrastructure and committed partners in this project who help us achieve these goals.
With so many moving parts in the project, if you had to choose one goal you really hope to achieve by the end of the four years, what would it be?
My main goal is to create a scalable pathway for transforming underutilised biomass, like grass, into high-value bioactive ingredients, especially proteins.
That’s what excites me most about this project. There are many layers to it: regulatory, scientific, health-focused… and they all need to come together seamlessly. I see myself as a bridge between science and sustainability, helping to create an inclusive, forward-looking process that turns research into real, tangible products.
My dream is simple: to walk into a shop one day and see a product on the shelf that contains high-value grass protein. That would show that the project has delivered real impact.
Of course, it takes time, and consumer perceptions also need to evolve. But if you look at the growth in seaweed-based products, you can see how once-overlooked resources can become mainstream. I believe grass protein can follow the same path, and this project is laying the groundwork for that transformation.
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