Dr. Ayesha Sarker is an Assistant Professor of Food Science at West Virginia State University (WVSU), Institute, WV, USA. She completed her Ph.D. in Agricultural and Biological Engineering from University of Illinois Urbana-Champaign (UIUC). She did her master’s in Food Technology from Wageningen University, the Netherlands, and completed her B.Sc. in Food Engineering from Bangladesh Agricultural University. Her current research interests include the fabrication of sustainable food packaging materials from underutilized sources to extend the shelf-life of foods, manufacturing functional foods with added plant-based bioactive ingredients for targeted health benefits, and application of artificial intelligence/hyperspectral imaging in food science. In her current role at WVSU, she has been leading multiple Food Science and Engineering pilot projects funded by federal (USDA) and state funding agencies. In those projects, she has been collaborating with internal and external multidisciplinary faculties and supervising undergraduate and graduate students and Postdoctoral Associates. Dr. Sarker published almost 23 peer-reviewed journal papers and 5 book chapters. She has presented her research/projects at various national/international professional conferences, workshops, and symposiums. She is a member of the Institute of Food Technology (IFT) and the American Association of Agricultural and Biological Engineers (ASABE). She has served on multiple food science journals.