Food Science · Data Science · Artificial Intelligence
I combine food science, experimental analysis, and AI to understand and predict how food ingredients behave. My background spans protein research, food testing, sensory evaluation, and product development.
Graduate research combining experimental and literature-derived data with machine learning and deep learning to investigate and predict food protein gelation and functional behavior.
Two complementary research platforms for plant-protein functionality: a structured research-data platform and an AI-assisted evidence-extraction platform with human review.
Effects of black soldier fly larvae (BSFL) frass tea and UV light exposure on the growth and nutritional quality of basil microgreens.
Fortified and protein-enriched foods developed and evaluated for nutritional, microbiological, and sensory quality, including a peer-reviewed publication.
Also on the Work page: molecular-dynamics studies of casein and ovalbumin, BitterNova, and the Zhao Lab website.
Graduate Research Assistant
Zhao Food Chemistry Lab, San Diego State University
Teaching Assistant, e-FARMS Project
San Diego State University
Assistant Chemist; previously Laboratory Assistant (Chemistry)
Modern Food Testing Laboratory, Chattogram City Corporation
Rabiul Alam Roni, Md. Nasir Hossain Sani*, Sirajum Munira, Md. Abdul Wazed, & Shafiquzzaman Siddiquee*. (2021). Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa Oleifera Leaf Powder and Ripe Banana Flour. Applied Sciences, 11(18), 8474.
doi.org/10.3390/app11188474Bilgrien, C., Roni, R. A., Zhao, J., Hong, S. L., Hwang, J. L., Love, J. J., Li, Y., & Liu, C. (2026). Quantifying replication requirements and statistical uncertainty in molecular dynamics simulation of heat-induced ovalbumin denaturation.