I have extensively worked on molecular and physicochemical characterisation of 92 Indian wheat varieties for flat bread quality characterisation, identified unique bands in superior flat bread varieties. Post-Ph.D. work focused on value addition to millet, developing extruded products, porridge, and pasta for low-income populations while advancing mechanisation in processing. I have supervised 40+ postgraduate students who have published in Scopus-indexed journals on cassava detoxification, sorghum extrudates, and innovative noodles. Currently investigating protein isolates from hemp, faba beans, and mustard for sustainable food applications. My specialisation spans grain processing, functional foods, and plant proteins, evidenced by two funded health food projects and top 2% global scientist ranking.