My name is Ali Iqbal. I completed my graduation from Bahauddin Zakariya University, Multan, Pakistan, and went on to earn my Master’s degree from the University of Agriculture, Faisalabad. Currently, I am pursuing my Ph.D. at China Medical University, Taiwan, where my research is focused on proteins and peptides. My work explores the application of advanced technologies such as ultrasound and functionalized activated water—also known as plasma-activated water—and their influence on the process of protein hydration. This research aims to deepen our understanding of how novel, non-thermal processing techniques can enhance protein functionality, structural properties, and hydration behavior. By integrating biochemical and biophysical approaches, I strive to contribute meaningful advancements in the field of food science and protein chemistry. My academic journey reflects a strong commitment to scientific research and innovation, particularly in the area of sustainable and efficient processing methods for protein-based systems.