Mohammad Alyassin

Mohammad Alyassin is a Research Fellow at the Department of Physical and Life Sciences within the School of Applied Sciences at the University of Huddersfield. His research focuses on polysaccharide chemistry, biorefining, and food science with applications in nutrition and animal health. He actively supervises PhD students and collaborates internationally.

• Key Research Areas: Arabinoxylans, Bagasse, Oligosaccharides, Seaweed polysaccharides, Dietary fiber, Biorefinery engineering
• Methodologies: HPAEC-PAD analysis, Dough rheology, In vitro immunostimulation assays

His recent publications demonstrate expertise in cereal fiber analysis, seaweed-derived functional compounds, and sustainable biorefinery systems that align with multiple UN Sustainable Development Goals (SDGs). Notable article trends include:

• 2025: Advanced dough modeling with arabinoxylan combinations
• 2024: Seaweed polysaccharides for aquaculture health and fiber fermentation in poultry
• 2023: Chemical characterization of red seaweed sulfated polysaccharides
• 2022: Green seaweed immunostimulation and bread dough engineering
• 2019-2020: Arabinoxylan analysis and biorefinery integration challenges
• 2016: Fiber extraction methodologies in biorefineries