As an Associate Professor at Brescia School of Food and Nutritional Sciences, holding a Ph.D. in Food Science from The University of Guelph, my commitment lies in propelling the Food and Nutritional Sciences forward. My endeavors aim to merge theoretical insights with tangible applications, specifically targeting the study of phytonutrients, the sustainable management of food waste, and enhancing food's nutritional value for its health benefits. I have pioneered new courses that merge state-of-the-art research with hands-on skills while supervising and mentoring master's students nurturing a forthcoming wave of food science innovators. My research, funded for its focus on eco-friendly food practices, has led to significant publications on the bioaccessibility of polyphenols, their antioxidant effects, and efficient waste management strategies. I've shared my findings at professional conferences and contributed as a reviewer for leading journals. My collaborative ventures with key institutions like Agriculture and Agri-Food Canada, the Department of Food Science at The University of Guelph, and Ohio State University have further enriched my research scope. Motivated by a deep-seated passion to boost public health via food science, I am dedicated to delving into the nutrient dynamics within food processing and championing sustainable food systems through joint research efforts.