I am a Food Science and Technology researcher with over 15 years of experience in cereal and pseudocereal science, bakery products, functional foods, and innovative food formulation. My research focuses on healthier and sustainable food products through ingredient innovation and advanced structuring technologies, particularly oleogels, fat replacement, hydrocolloids, and functional ingredients. I have expertise in food chemistry, experimental design, statistical optimization, rheology, texture analysis, and sensory evaluation, with a strong focus on translating scientific findings into practical food applications. I am interested in international research collaboration and academic partnerships in food science, cereal technology, bakery innovation, and sustainable food systems.