I have performed extensive studies on dark chocolate systems containing milk-fat fractions using DSC, polarized light microscopy, X-ray diffraction, oscillatory rheology, and chromatographic profiling to explain phase transitions and polymorphic behavior. My research also includes the development of pistachio-based and oil-rich foods, examining lipid functionality, viscoelastic properties, and flow behavior, as well as biopackaging from pistachio by-products for active functionality and sustainability. I have authored peer-reviewed articles, book chapters, and conference papers on lipid systems, chocolate technology, and sustainable food engineering, and contributed to national and industry-funded projects on fat crystallization, thermal behavior, and edible film development.