Amanjeet Singh is an MSc graduate in Food Science from the University of Manitoba. He holds a Bachelor of Technology in Food Technology with a minor in management from NIFTEM, India. His research focused on extrusion texturization of air-classified barley protein to develop high-moisture meat analogues. Amanjeet’s work involved testing various blends and processing conditions to obtain optimal texture, functionality while promoting sustainability and contributing to the advancement of sustainable plant-based foods. With interests in extrusion processing, process improvement, and food product development, he is passionate about improving food systems through innovation and technology.