Driven by the rising demand for sustainable, plant-based food alternatives, my research focuses on developing solutions that align with both environmental and health considerations through advanced food science techniques.

With a background rooted in cereal sciences, proteins, and by-product utilization, I have hands-on experience in rheology, differential scanning calorimetry (DSC), texture analysis, chemical and physicochemical analysis, and sensory evaluation. My earlier work involved microencapsulating bioactive compounds with polysaccharides and integrating them into dairy products to enhance functionality.

Currently, as a PhD student, I am focused on developing meat analogues, with a particular emphasis on reducing phytic acid content through membrane systems. This research allows me to contribute to innovations in plant-based nutrition while addressing sustainability in the food industry.