Siwen Luo is a PhD student from China. She has a Bachelor’s degree in Food Science. Her research is centered on the development of high-protein snacks, with a particular focus on nitrogen gas-assisted extrusion cooking. Siwen aims to produce healthy, protein-enriched snacks while uncovering the fundamental expansion-structure-texture relationships in extruded snack foods made using this innovative technique. She believes that her research will play a crucial role in providing Canadians with nutritious and innovative snack options.