I have a PhD degree in the area of food and feed technology with specialization in thermal and rheological behavior of conventional and novel ingredients in food and aquaculture feed manufacturing processes. A novel approach to determine optimum condition for protein texturization, process optimization and product development with target product quality. In this field I have been working as scientist for EWOS Innovation/Cargill Animal Nutrition, Norway and Skretting ARC Norway. My role is to develop research plans and conduct R & D trials to drive business growth by providing sustainable, relevant and differential solutions related to raw material functionality, process optimization and product development. Lab scale techniques have been developed to determine the functionality of protein ingredients and their behavior in the extrusion process. The techniques help to set up the process parameters to achieve optimum physical quality.