Research

About Me Academic Journey Research Publications CV

Integrating Sustainability, Functionality & Health Across Food Systems

I design sustainable food solutions by bridging plant, microbial, and human systems. My research focuses on how bioactive compounds behave across these systems—from their recovery and transformation to their functional roles in food and health. By linking biochemical discovery with ingredient innovation, I aim to develop new pathways for food resilience, nutritional quality, and sustainability.

Grounded in formal academic and research trainings across food engineering, biotechnology, and analytical chemistry, my work advances an interdisciplinary research program through three interconnected threads:

Ingredient Development

Creating sustainable approaches to recover and utilize functional compounds from plant and microbial sources, supporting circular bioeconomy models and resilient food systems.

Analytical Strategies

Developing advanced techniques to analyze bioactive metabolites, assess their stability, and understand structure–function relationships that shape food functionality and health outcomes.

Food Design

Designing healthier and more sustainable functional food products through innovative formulation and ingredient selection, leveraging metabolomics insights to optimize nutritional value, sensory quality, and environmental sustainability.