As a Ph.D. in Food Science & Engineering, I specialize in developing sustainable food resources for the future. My core expertise lies in utilizing green extraction technologies, such as supercritical and subcritical fluids, to valorize underutilized resources, including marine by-products, into high-value biomaterials and functional foods. With a strong foundation in analytical chemistry and instrumental analysis (e.g., chromatography, mass spectrometry), I am dedicated to characterizing bioactive compounds and optimizing processes. My goal is to maximize the functional value of novel food ingredients and contribute to a circular bioeconomy.