Associate Professor

I work in interdisciplinary research at the intersection of food science, chemistry, materials engineering, and nanotechnology. My research centers on the design and fabrication of functional nano- and microstructures from food biopolymers (proteins and polysaccharides) for applications in food and biomedical sciences. I investigate encapsulation strategies for bioactive compounds and probiotics, as well as the development of edible coatings, films, plant-based foods, and packaging materials to enhance food stability, texture, and overall quality. My research work advances sustainable food systems through the use of sustainable ingredients and green processing technologies.I have a growing interest in valorization of food and agricultural side streams. Furthermore, I employ characterization techniques, including microscopy and spectroscopy, to elucidate structure-function relationships in complex materials.

We are open to collaboration and would be happy to contribute to any project where our expertise could be relevant.