Dr. Sunantha Ketnawa’s research interests span three major areas within food science and technology: Development of Plant-Based Meat Analogues She focuses on the utilization of alternative plant-based sources, especially underutilized crops and food by-products, for the development of meat analogues. Her work covers all aspects of production, physicochemical and nutritional characterization, sensory evaluation, and storage stability. Food Protein and Peptide Chemistry Her research explores the chemistry and nutritional quality of food-derived proteins and peptides. This includes investigating their bioaccessibility and bioavailability using in vitro digestion models, and examining their potential health-promoting properties. She is particularly interested in leveraging these bioactive compounds to design peptide-based functional foods. In Vitro Digestion of Plant-Based Foods Dr. Ketnawa also studies the digestive behavior and digestibility of plant-based foods using simulated gastrointestinal models, with the aim of improving nutritional outcomes and understanding the interaction of food matrices with human digestion.