Md. Jannatul Ferdaus is an MS student in Food and Nutritional Sciences at North Carolina A&T State University, where he works as a graduate research assistant under the supervision of Dr. Roberta Silva. His current research focuses on the oleogel formulation, fat interesterification, and its application to food products. The main target of his experiment is to cut down the saturated fat portion from fat-based food products. He earned a BS degree in Nutrition and Food Technology from Jashore University of Science and Technology, Bangladesh. Ferdaus started his research in food science from the beginning of his undergrad years and has had his works published in international journals. In addition, he was a finalist in the 3MT competition in the spring of 2022 at NC A&T. He is a member of the Institute of Food Technologists (IFT), American Society for Nutrition (ASN), and The International Association for Food Protection (IAFP). Ferdaus plans to pursue his Ph.D. in fat science and work in research and development in the future.