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Dr Wan Abd Al Qadr Imad Wan-Mohtar is a senior lecturer and fermentation technologist at the University of Malaya's Functional Omics and Bioprocess Development Laboratory, Faculty of Science, Institute of Biological Sciences. Prof Brian McNeil, a fungal fermentation expert, and Prof Linda Harvey, the author of Practical Fermentation Technology, supervised him at Glasgow's Strathclyde Institute of Pharmacy and Biomedical Sciences (John Wiley & Sons). Dr Wan-Mohtar's research focuses on extended liquid fermentation and mushroom microbiology, and his qualifications include a BSc in Microbiology (Local Basidiomycetes), an MSc in Food Biotechnology (Bioprocessing), and a PhD in Fermentation Technology (Ganoderma lucidum). He uses his experience in mushroom liquid growing to increase the availability of the natural therapeutic component G. lucidum, hence boosting health and well-being. His improvement of extended batch fermentation and sulfated glucan from G. lucidum mycelium opens up possibilities for using ‘'quad-functional" sulfated glucan to replace single-function synthetic medicines. After years of experience in research, assessment, teaching, and administration in both laboratories and educational institutions, he came up with this concept. In Morocco 2019 ‘'Innovative, sustainable, and circular agricultural systems for the future" employing mushrooms, he represented Malaysia among nineteen world scientists on food security post-2050. At the age of 34, he has 46 high-quality research articles and has been recruited as a Visiting Research Fellow at Athlone Institute of Technology in Ireland till 2023. He also has been selected as a member of the Young Scientist Network (YSN)-Academy of Sciences Malaysia (ASM) till 2024.

Current niche area: Submerged Liquid Fermentation of Ganoderma/Algae/Lignosus species in a Specialized Bioreactor 

                                Application of Ganoderma in wastewater treatment and bioremediation

                                Mushrooms-based Products and Food Technology    

                                Improvement of Soy sauce koji and moromi