Food Science · Data Science · Artificial Intelligence
I combine food science, laboratory analysis, and computational methods to study food ingredients and support evidence-based research 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.