Profiles of early-career researchers at the Faculty of Natural Sciences
"Curious minds – What's yours?"
In October 2025, international students were honoured for their social commitment and outstanding achievements. Among them was Iskandar Azmy Harahap, a doctoral candidate at the Institute of Food and One Health, who received the Leibniz University Society Award. His work intertwines scientific curiosity with social engagement: his research explores how natural fermentation can transform soybeans into functional foods with bioactive compounds. In his review paper ‘Fermented soy products: A review of bioactives for health from fermentation to functionality’ Harahap highlights the health benefits of compounds found in fermented soy products such as tempeh, natto and miso,. The paper also discusses innovative extraction methods that enhance their potential as functional foods. Looking ahead, he envisions refining fermentation and extraction techniques to contribute to global food security and sustatinable food systems – bridging cultural tradition and modern nutritional science.
Three questions for food scientist Iskandar Azmy Harahap from the Institute of Food and One Health
Editorial team, Faculty of Natural Sciences: What would you like to discover?
Iskandar Azmy Harahap: My goal is to uncover how traditional foods can serve as foundations for modern nutrition solutions. Current research emphasises that fermented soy products – especially tempeh – are rich in bioactive compounds such as peptides and isoflavones, that may have therapeutic potential. In our group led by Professor Tuba Esatbeyoglu, we investigate how fermentation influences this bioactive profile, transforming ordinary soybeans into functional food with enhanced health benefits. By connecting cultural knowledge with molecular nutrition, I hope to contribute to a new generation of dietary interventions that are both evidence-based and culturally meaningful. If I were to be honoured for my life’s work today, it would be for creating a balance between tradition and innovation – by integrating local foods like tempeh into global patterns of healthy and sustainable diets.
What drives your scientific spirit?
I am fascinated by how everyday foods shape human well-being. My journey from Indonesia to Germany showed me how diet, culture and science intertwine: Every meal reflects the combination of available foods, nutritional knowledge and social conditions. Translating these cultural experiences into scientific insights that improve health, motivates me every day.
I study how traditional Indonesian foods such as tempeh interact with the human microbiome to promote health. Fermentation – one of the oldest biotechnological processes – perfectly illustrates how traditional practices can be integrated into modern nutrition concepts. This intersection of culture, microbiology and nutritional science is particularly inspiring to me.
What are your hopes for the future? Who supports you on your journey?
My research represents a holistic approach that brings together history, culture and modern food technology. In the 17th century, German naturalist Georg Eberhard Rumphius documented the rich plant diversity of the Moluccas – long before the region was called “Indonesia”. Later researchers such as Karl Ludwig von Köppen, Ferdinand von Richthofen and Adolf Bastian expanded this knowledge and shaped our scientific understanding of the archipelago. Their work continues to form the basis for research on tropical plants, microbial fermentation and bioactive compounds. Further research should focus on developing sustainable production methods and promoting global food security through functional foods such as fermented soy. I hope that food science will increasingly integrate cultural perspectives in addressing global food challenges.
I am grateful to the DAAD for supporting my doctoral studies at Leibniz University Hannover and fostering international collaborations. I also deeply appreciate the guidance of Professor Tuba Esatbeyoglu and the strong teamwork at the Institute of Food and One Health – their expertise has profoundly shaped my growth as a researcher.
Iskandar Azmy Harahap was born in Indonesia and worked on his doctorate in food science with Prof. Dr. Tuba Esatbeyoglu. He holds a master’s degree from Gadjah Mada University in Indonesia and has published numerous scientific papers as well as contributed to patent applications in Poland and Indonesia. Beyond research, he is also committed to supporting the sustainable development of his home country through projects that transform underused plants from rural areas into functional foods.
- Institute of Food Science and One Health: Molecular food chemistry and food development section
- Leibniz University Hannover on 22.10.2025: Outstanding achievements and social commitment
- Studying food science and development in Hannover: Food science degree programmes
The portrait series "Curious minds – What's yours?" introduces early-career researchers from our Faculty. Through a set of concise questions, it offers personal insights into the variety of current research. Following the idea of big questions and short answers, readers can discover not only the science itself – but also the people who pursue it with dedication and passion.
