I am a food scientist with extensive experience in ingredient innovation, crop utilization, and the development of value-added food ingredients. My work focuses on translating agricultural raw materials—particularly pulses and plant proteins—into functional ingredients and scalable food solutions. I currently lead and collaborate on multidisciplinary research projects involving compositional analysis, processing technologies, and ingredient functionality. My expertise includes protein and starch characterization, dietary fibre analysis, milling and fractionation technologies, and the development of ingredient systems for applications such as protein beverages, structured foods, and nutritionally enhanced products.