As a Senior Scientist at Balchem Corporation, I lead multiple innovation projects on ice cream applications and inclusions, developing natural flavors, non-sugar added, and variegates for different markets and customers. With over eight years of research experience in dairy and food processing, product development, and ingredient innovation, I have a strong publication record (26 manuscripts,10 book chapters, 6 books, 1 invention disclosure), exceptional communication skills, and actively review and edit scientific journals and books. I am also a special issue editor in the Journal of Food Measurements(Elsevier) and the Journal of Food Quality. My expertise lies in proteins, dairy lipids and phospholipids, food bioactive, by-product utilization, encapsulation, non-thermal processing, emulsion science, frozen dairy chemistry, and ingredient formulations for dairy and non-dairy frozen desserts. I also have experience in plant-based product development, sodium reduction, natural colors, and food regulations. I am a creative problem solver and critical thinker with a high analytical approach to scientific challenges and a passion for delivering quality products that enhance the health and well-being of consumers.