Sangida Yasmin is a dedicated food engineer with a Master’s degree from Bangladesh Agricultural University, where she has developed a robust foundation in food engineering research and applications. Her academic background includes a Bachelor’s degree in Food Engineering from the same institution. Sangida has extensive research experience, having served as a Research Assistant in the Department of Food Technology and Rural Industries. Her notable research projects include isolating Rhizomucor pusillus from cheese whey and evaluating the quality characteristics of coconut water vinegar during fermentation. She is adept in the use of advanced research techniques and tools, including Microsoft Office Suite and SPSS, and possesses strong analytical and communication skills.