JOHOR BAHRU, 18 July 2025 – Universiti Teknologi Malaysia (UTM) hosted a guest lecture on “Breeding of Oleaginous Yeast Rhodotorula for Lipid Production” by Prof. Dr. Fujiyama Kazuhito from the International Centre for Biotechnology, The University of Osaka, Japan. The lecture, held at the Banquet Hall, Level 3, Sultan Ibrahim Chancellery Building, UTM Johor Bahru, attracted 55 attendees, comprising UTM staff and students.
The Health & Wellness Research Alliance organised the event to foster knowledge exchange and interdisciplinary collaboration. The lecture provided a platform for engaging discussions between Prof. Fujiyama and UTM’s researchers and postgraduate students. The primary goals were to broaden academic exposure and deepen research insights within the UTM academic community.
Prof. Fujiyama, an expert in biotechnology, shared his insights on the potential of Rhodotorula yeast for lipid production. Oleaginous yeasts, like Rhodotorula, are gaining attention as promising sources of microbial lipids, which can be used for biofuel production, nutraceuticals, and other high-value products. His lecture covered advanced breeding techniques to enhance lipid accumulation in these yeasts, potentially offering a sustainable alternative to traditional oil sources.
The session stimulated academic dialogue and aimed to inspire new research directions within UTM, particularly in biotechnology and related fields. The lecture underscored UTM’s commitment to advancing research and innovation by hosting international experts and fostering collaborations that address global challenges. Such initiatives are crucial for positioning UTM as a leading research institution and contribute to the broader scientific community by exploring sustainable solutions.
The lecture highlighted the importance of exploring alternative lipid sources and the role of biotechnology in addressing energy and food security challenges. UTM continues to support such academic events to enhance the knowledge and expertise of its community, driving innovation and contributing to sustainable development.
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By: Siti Nur Sakinah Binti Ahmad, Health And Wellness, Jabatan Timbalan Naib Canselor (Penyelidikan dan Inovasi)
