Food Science and Product Development expert with advanced training in food science and nutrition, specializing in plant-based proteins, extrusion technology, shelf-stable foods, and climate-smart product innovation. Extensive experience bridging academic research with industrial-scale formulation across snacks, protein powders, RTD beverages, and sustainable food systems. Research interests include protein quality, digestibility, ingredient functionality, and regulatory-ready formulation. Internationally recognized for impactful research and innovation, contributing to global food security, nutrition advancement, and sustainable product development.