I am passionate about finding innovative solutions to transform biowaste raw materials from the forest into sustainable food products. With over 10 years of experience in food science and technology, I have developed expertise in biowaste valorization, functional food products, and high protein low fat production. I defended my Ph.D. dissertation at ITMO University, where I carried out research on utilizing side streams from cheese production into value-added products. In addition, I have explored the potential of date seeds as a source of fiber, phytochemicals, and proteins and as a coffee alternative. As a food scientist, I aim to contribute to global food security and sustainability by creating novel and nutritious food products from biowaste materials.