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, FoodProt AI, and the Zhao Food Chemistry Lab website. 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.
