My research interest is focused on food processing and packaging. I seek to increase the value of muscle food (i.e. seafood, poultry, and red meat) processing by-products from a sustainable perspective. Muscle food processing generates large quantities of materials which cannot be used directly for human consumption. Hence, they are called by-products or waste. I apply a relatively new methodology of Isoelectric Solubilization and Precipitation (ISP) for the recovery of proteins from muscle food by-products. I have used surimi seafood as a model to study the textural and rheological behaviors of muscle food proteins. Currently, I am expanding the application of the isolated proteins to deep-fat fried foods. In addition, I attempt to enhance the safety and quality of food products by using active biodegradable films, edible coatings, and nanocomposites for food packaging.