Assistant Professor

Food Science and Human Nutrition

My primary research interest focuses on developing plant- and microalgae-based protein analogues mimicking commercial meat, dairy, and animal protein-based beverages. Subtopics of this research include 1) finding potential plant-based proteins with high nutrition value and functionality for specific products; 2) utilizing residues of extracted materials that are either used as animal feed or discarded as waste (e.g., corn gluten meal, hemp residue or microalgae residue); 3) using novel technologies like shear cell, 3D printing, and electrospinning in addition to conventional high moisture extrusion.