Hi!
I am interested in collaborating on projects that advance diverse, sustainable, and circular food processing systems by integrating nano- and microstructural engineering of food biopolymers with innovative processing technologies. My research focuses on designing and fabricating functional structures from natural food polymers to enable:
• Valorization of side-streams and by-products into high-value ingredients and materials.
• Circular bioeconomy approaches that reduce waste and improve resource efficiency in food production.
• Novel food textures and functionalities that support healthier, more sustainable diets.
• Smart and sustainable packaging solutions based on biopolymer nanostructures.
• Interdisciplinary methods bridging food science, chemistry, materials engineering, and nanotechnology for scalable applications.
I am particularly keen to explore collaborative projects that connect alternative ingredients and foods, food safety, sustainability, with advanced processing and material innovations.

The National Food Institute (DTU Food) at the Technical University of Denmark is a leading research and education center dedicated to healthy, safe, and sustainable food systems. The institute combines expertise in food science, nutrition, microbiology, chemistry, materials engineering, and risk assessment to address global challenges in food safety, sustainability, and health. DTU Food actively collaborates with industry, academia, and policymakers to develop innovative solutions that support the UN Sustainable Development Goals and strengthen resilient food systems worldwide.