Over 13 years of experience working as a food scientist helping more than 50 Canadian SMEs and multinational companies with their R&D, scaling up, and commercialization needs. Comprehensive knowledge and hands-on experience in employing diverse extraction, concentration, fractionation, drying, and thermal processing techniques in production of food proteins, bioactive peptides, oils, nutritional lipids, starches, fibers, hemp, cannabis, polyphenols, and other bioactive extracts. Expertise also extends to the area of food flavors, food product formulation, quality, safety, and sensory assessment. Actively working with the food industry, academia, and organizations involved in supporting the agricultural food production and value-added processing in Canada. In-depth understanding of current industry trends, consumer preferences, and the increasing demand for clean, sustainable, and nutritionally enhanced food products. Support adaptation of digital technologies and sustainability measurement indices into agricultural processes to improve process efficiency, productivity, and sustainability.