My journey in the field of food science and technology and nutrition has been driven by a deep passion for improving public health, advancing sustainable food systems, and finding innovative ways to connect communities with nutritious, affordable foods. My areas of expertise include food product development, community nutrition, and millet science, each of which plays a significant role in my work. I focus on creating new, healthy food products that not only meet nutritional needs but also have the potential to positively impact the lives of diverse communities. Through my research on millet, an ancient and resilient grain, I aim to highlight its nutritional benefits and its importance in building sustainable food systems for the future. Additionally, my work extends beyond the lab, reaching farmers to promote sustainable agricultural practices and bridge the gap between research and real-world applications. By collaborating with farming communities, I strive to enhance food security and support livelihoods through knowledge-sharing and innovation. Teaching and mentoring students is something I have truly enjoyed doing for the past 17 years. I believe in blending scientific theory with hands-on experience, helping students understand how food science can solve real-world challenges. Whether it’s working on food product innovation or exploring community-based nutrition strategies, I am really looking forward to guide the next generation of food scientists.

• Millet Valorization • Food Product Development • Millet Biopolymers Utilization • Bioactive Fortification and Product Development • Horticultural Processing and Value Addition • Millet-Based Therapeutic Foods for Diabetes and Protein Disorders • Application of Non-Starch Polysaccharides in Nanoliposome, Biofilm, and Hydrogel Development • Development of Functional Food Delivery Systems • Community Nutrition and Education • Training Programs and Capacity Building