I am an Assistant Professor in Dairy Science and Food Technology working at the interface of food nanotechnology, functional ingredient design & translational nutrition. My expertise includes protein based nano-delivery systems using native casein micelles, millet protein composites & plant-derived exosome like nanoparticles to enhance stability, bioavailability & controlled release of nutraceuticals. I collaborate with industry to address challenges related to ingredient functionality, product stability, sensory compatibility, & scalable manufacturing of functional foods, beverages & clinical nutrition formats. My work also focuses on sustainable ingredient innovation through agri food by product valorization & development of next-generation protein platforms for emerging nutrition needs.