Dr. Mira Binti Panadi is a Senior Lecturer in the Department of Biosciences, Faculty of Science, at Universiti Teknologi Malaysia (UTM). She holds a PhD in Nutrition from Universiti Malaysia Kelantan and has academic and research experience in animal nutrition, livestock production, and equine science. Her research focuses on developing sustainable, cost-effective livestock feed solutions using locally available agricultural by-products, including Moringa, Napier grass, pineapple leaf waste, and soy curd residue.

Dr. Panadi's areas of expertise include ruminant and equine nutrition, total mixed ration (TMR) formulation, sustainable feed innovation, dairy science, livestock production, and farm management. Her work emphasizes improving feed efficiency, animal health, and livestock productivity while promoting agricultural waste valorization and environmentally sustainable farming practices.

She has secured research funding totaling over RM318,000, including projects as Principal Investigator, supporting green innovation, prototype development, and sustainable livestock nutrition. She has also contributed to the development of innovative feed products and equine nutrition solutions, with four registered intellectual property records. Her research has resulted in journal publications, books, book chapters, and conference proceedings.

In recognition of her research and teaching contributions, Dr. Panadi has received numerous awards and medals at university, national, and international innovation and research competitions. She also serves in editorial and professional roles, including as a Guest Editor for Proceedings of Science and Mathematics and as an Editorial Board Member of the International Journal of Animal Science and Livestock Production.

Through her research, teaching, and industry engagement, Dr. Panadi is committed to advancing sustainable animal nutrition, innovative feed technologies, and resource-efficient livestock production systems.

Effects Soy Curd Residue Incorporation into Total Mixed Ration Silage on Nutritional Quality, Fermentation Characteristics and Bacterial Community Profiling