My research interests span food microbiology, microbial biotechnology, molecular genetics, and fermentation technology, with a strong focus on translating microbial innovations into sustainable food and health applications. My work includes the discovery and engineering of beneficial microorganisms, microbial metabolites, functional biopolymers, enzymes, and probiotics for food, nutritional, and industrial applications. I also work on microbial communication, antimicrobial resistance, and systems-level approaches integrating molecular biology, bioinformatics, and artificial intelligence to develop innovative solutions for food safety, quality, and post-harvest management. My long-term research goal is to bridge fundamental microbial science with translational technologies that address global challenges in food security, nutrition, and sustainable biomanufacturing.