ASPIRE Research Institute for Food Security in the Drylands

Farm Animal Health

Tracking and Forecasting of Terrestrial and Aquatic Farm Animal Disease Transmission Paths

Objectives

Our subtheme unites two research groups, one focused on pre-harvest aspects, investigating host-pathogen interactions in food animals, while the other concentrates on post-harvest concerns, delving into food science, specifically the fermentation of milk products to enhance safety, nutrition, and sensory qualities.

Group Members

• Dr. Moneeb Qablan,Subtheme Lead / PI
• Prof. Mutamed Ayyash, Subtheme Co-PI

• Dhanya Vijay, Research Assistant

• Safeya Al Naqbi, Research Assistant 

• Maduni Wijepala, Research Assistant

• Athira Subhash, Research Assistant

Investigating Zoonotic Pathogens in Food Animals 

The Host-Pathogen Interaction Research Group, led by Dr Moneeb Qablan, is committed to identifying the presence of 32 significant pathogens (including viruses, bacteria, and parasites) in food animals. Recognising the interconnection of human, animal, and environmental health, the One Health approach provides a comprehensive framework for investigating infectious diseases in livestock. Aligned with this concept, our research not only aims to safeguard animal health but also considers the implications for human health and environmental sustainability. While our primary focus is on zoonotic diseases, we also investigate other infectious agents relevant to the veterinary field, essential for maintaining the health and welfare of animals within farming environments.

Precision Pathogen Detection Through Genomics and Automation 

Leveraging our state-of-the-art genomic unit for Next-Generation Sequencing (NGS) and bioinformatic analyses, our library preparation kit includes a custom panel for targeted sequencing, facilitating precise and efficient detection of pathogens and virulence factors. We incorporate advanced automated systems into our processes, with our team proficient in their operation to ensure smooth functionality and maximised efficiency. Utilising these automated systems, we aim to consistently deliver high-quality results, demonstrating our dedication to research excellence.

Fermentation Innovations for Improved Meat and Milk Safety and Flavor 

Dealing with post-harvest aspects of animal disease transmission, the working group led by Prof Mutamed Ayyash delves into the food science underpinning the fermentation of meat and milk products. We focus on biochemical transformations that enhance safety, improve nutritional value, and elevate sensory attributes. Exploring fermentation as a natural preservation technique, we investigate how it reduces pH and generates antimicrobial agents to curb pathogen growth. Enzymatic activities during the process enrich flavor and digestibility by breaking down proteins and fats. Additionally, our studies analyse the increase in essential nutrients such as B-vitamins and bioactive peptides, while examining consumer preferences to refine product formulations for better market acceptance.​

Camel Milk and Meat: A New Frontier in Nutrition and Health 

Our research extends to another area, investigating the distinctive qualities of camel milk and meat. This research emphasises their superior nutritional profile and potential health benefits. Our work includes comprehensive composition analysis to highlight unique properties like higher immune protein levels and anti-inflammatory fatty acids. We are pioneering in developing new, nutritious food products from camel milk and meat, exploring their functional properties for dietary management, such as diabetes care and hypoallergenic formulas. Advanced processing technologies are also applied to maximise safety, texture, and flavour, aiming to meet the dynamic demands of the global food market.

Fermentation of milk can reduce the prevalence of pathogens and improve food safety.