I am an M.S. student in Food Science and a Graduate Research and Teaching Assistant at San Diego State University. In the Zhao Food Chemistry Lab, my work connects food chemistry, particularly protein structure and functionality, with data science and artificial intelligence. My graduate research combines experimental and literature-derived data with machine learning, developing deep-learning approaches, and molecular-dynamics simulation to investigate food protein behavior.
I also develop and maintain scientific tools, including FoodProt (opens in a new tab), FoodProt AI (opens in a new tab), and the Zhao Food Chemistry Lab website (opens in a new tab). These projects connect scientific questions with structured data, evidence review, visualization, and computational workflows. Through this work, I am developing experience with prompt design and agentic AI approaches for scientific data tasks, with human review central to evaluating AI-generated information.
My laboratory background includes more than five years at Modern Food Testing Laboratory, Chattogram City Corporation, where I progressed from Laboratory Assistant to Assistant Chemist. My experience includes food analysis, sample preparation, laboratory documentation, and quality practices, alongside academic work in product development and sensory evaluation. I also contribute to basil-microgreen research involving HPLC-based phytochemical analysis and GC-MS volatile profiling.
As a Teaching Assistant for the e-FARMS project, I support students with molecular-dynamics simulations and computational workflows. I also serve as President of The San Diego State Alt Protein Project and review research abstracts for the IFT Protein and Nutraceuticals & Functional Foods Divisions. My work brings together scientific investigation, practical laboratory experience, teaching, and the development of useful research tools.
Research & laboratory experience
2025 – present
Graduate Research Assistant
San Diego State University · San Diego, CA
Zhao Food Chemistry Lab · PI: Dr. Jing Zhao
Investigate food protein functionality and structure–function relationships through experimental and literature-derived studies of physicochemical behavior, formulation, and processing conditions.
Develop Python-based machine-learning/deep-learning workflows and structured datasets for protein-functionality prediction, model validation, and interpretable analysis.
Conduct molecular-dynamics research on food proteins, including casein structural dynamics and heat-induced ovalbumin denaturation; analyze replicate adequacy, statistical uncertainty, structural observables, and trajectory-level variability.
Contribute to basil-microgreen research using growth/nutritional analyses, HPLC-based phytochemical analysis, and GC-MS volatile-compound profiling.
Mar 2024 – Jul 2025
Volunteer Research Assistant
San Diego State University · San Diego, CA
Contributed to an SDSU–AI Bobby academic–industry collaboration by extracting and curating literature-derived protein-functionality data and supporting predictive modeling of gelation properties.
Supported experimental planning and data-driven research on novel food proteins.
Dec 2021 – Dec 2022
Assistant Chemist
Modern Food Testing Laboratory, Chattogram City Corporation · Chattogram, Bangladesh
Conducted and assisted with food and chemical analyses, sample preparation, data interpretation, and laboratory documentation.
Performed substantial hands-on atomic absorption spectroscopy (AAS) work and supported routine compositional analyses using laboratory instrumentation for food testing.
Assisted with SOP development, laboratory quality practices, and training of students in food-analysis procedures and instrumentation.
Aug 2017 – Nov 2021
Laboratory Assistant (Chemistry)
Modern Food Testing Laboratory, Chattogram City Corporation · Chattogram, Bangladesh
Prepared samples, reagents, solutions, and laboratory materials for routine food and chemical analyses.
Supported instrument calibration, equipment maintenance, test-report preparation, record keeping, and inventory management.
Zhao Food Chemistry Lab, San Diego State University · Supervisor: Dr. Jing Zhao
Develop and maintain complementary research platforms integrating literature-derived, experimental, and molecular-dynamics data with AI-assisted scientific evidence extraction for plant-protein functionality research.
Design structured data, provenance, quality-control, human-review, and machine-learning-ready workflows.
Handle feature development, testing, troubleshooting, deployment, documentation, and maintenance using Python and project-based Next.js/TypeScript, Supabase/PostgreSQL, GitHub, Vercel, Ollama, and LLM/VLM services.
Principles of Biology; Engineering Properties of Food Materials; Unit Operation and Processing in Food Industries; Technology of Fruit and Vegetable Products; Technology of Cereal and Legume Products; Meat, Fish and Poultry Processing; Dairy Engineering; Food Nutrition and Dietetics; Food Packaging Engineering; Food Laws and Regulations
Diploma in Engineering (Food Technology)
2013 – 2017
Cox's Bazar Polytechnic Institute · Cox's Bazar, Bangladesh
Food Chemistry; Food Microbiology; Food Analysis; Instrumental Methods of Analysis; Food Quality Control
Additional coursework
Food Preservation; Food Packaging; Applied Nutrition; Bakery & Confectionary Products; Food Engineering Operation I and II; Food Process Industries I and II; Industrial Stoichiometry and Thermodynamics; Industrial Instrumentation and Process Control; Refrigeration & Cold Storage
IFT Protein and Nutraceuticals & Functional Foods Divisions
2025 – 2026
Member, Novel Foods Working Group (SMPR: Total & Free Amino Acids)
AOAC International
Contributed to working-group discussions on method-performance requirements and validation guidance for total and free amino acid analysis in novel foods.
2025 – 2026
Vice President
SDSU Food Science Club
2025 – 2026
Treasurer
The San Diego State Alt Protein Project
2019 – 2021
President
GUB Food Science and Engineering Club
2020
NAM Representative
Institute of Food Technologists Student Association (IFTSA)
2019 – 2020
Global Ambassador
Thought for Food
Professional memberships
2026 – present
American Chemical Society (ACS)
2025 – present
AOAC International
2025 – present
Southern California Institute of Food Technologists Section
