I am a food process engineer and scientist specializing in aerobic fermentation, microencapsulation, and circular‑bioeconomy biomanufacturing. I convert agricultural by‑products into high‑value ingredients (e.g., mycoprotein and encapsulated phenolics/antimicrobials), optimizing enzymatic systems to improve yield and function. I serve as a Process Authority for acidified and low‑acid foods and as a Better Process Control School trainer, partnering with industry to translate results into scalable, safe products. I also structure and stabilize complex food systems via protein–polysaccharide assembly, complex coacervation, emulsification, and spray drying, and employ diverse encapsulation strategies that link the properties and applications of microbial and plant proteins.