Significant Advancements in Cereal and Dairy Product Research: We have made notable progress in enhancing the functionality, and processing efficiency of cereal and dairy products, particularly in improving their sustainability by utilizing by-products effectively.

Enhanced Predictive Models for Sensory Perception: By utilizing advanced sensory evaluation tools, we have improved our ability to predict consumer sensory responses, aligning subjective experiences with objective food quality measurements. This has significantly contributed to food product development and consumer satisfaction.

Successful Organization of Knowledge-Sharing Events: We have participated in several workshops and seminars focusing on functional foods and packaging technologies. These events foster collaboration and innovation within the food science community.

Publication of Cutting-Edge Research: Our key research findings, particularly in sensory evaluation techniques and food physicochemical properties, have been published in leading food science journals, marking significant contributions to the fields of food quality, safety, and sustainability.​