I joined Massey University (MU) as a Post-doctoral scientist (2004) and was then appointed to full-time positions of Research Officer (2008), Senior Research Officer (2013), Associate Professor (2020) and Professor (2023) at the School of Food and Advanced Technology (SFAT). My research program has achieved its goals by delivering key outcomes to many NZ (Goodman Fielder, NZ/Australia; Bidvest (Foods), NZ; GIB-Winstone Wallboards, NZ; Heinz-Watties, NZ; Zespri, NZ) and multi-national industries (Pepsico Asia; Simplot Australia; Ingredion Australia; Ajinomoto Japan). My research has made significant contributions towards the launch of NZ’s first low-carb potato variety in the NZ market. I have been invited (via a worldwide search) and appointed as an expert on potato processing by Frito-Lay, Inc. (PEPSICO Global R &D), USA. I have also been appointed as an expert for the Innovation Group of Potatoes NZ, Inc. My research has led to the discovery of innovative and disruptive technology to create “Hybrid Meat Analogues” (PCT Application, IPONZ, Dec 2022). In 2021, I was invited and appointed as an expert consultant for an international initiative (Anbessa Youth Project) formed among Otsuka (Japan) and Ethiopian Government with an aim to tackle malnutrition in Ethiopia by developing nutritious food products for primary school children. I have produced more than 150 publications (excluding key-note/invited talks-40+) comprising top-tier journal papers, book chapters, conference papers and industry reports. I was presented with the “College of Sciences -Early Career Award” in 2006 by MU. I have been appointed as “Associate Investigator” at the Riddet CoRE. My work has received in excess of 10,000 research citations (H-index 44). AD Scientific Index, 2023 ranked me #9 in NZ and #22 in Oceania and Top 8% in World (Subject: Food Science and Engineering). I have been appointed as Visiting Professor by Chiba Uni, Japan (2013), Chinese Academy of Agricultural Sciences, China (2016-), Mae Fa Luang Uni, Thailand (2018;2023-) and the Uni of Peradeniya, Sri Lanka (2021-) to support their teaching and research programs. My research received the “FOOMA Academic Plaza Award 2012” in Tokyo, Japan as the best of 20 international submissions from participating countries. I am the co-editor of the world’s first book editions “Advances in Potato Chemistry and Technology” (2009 and 2016) and co-editor of the book “Sweet Potato Chemistry, Processing and Nutrition” (2019), published by Elsevier-Academic Press. I have been appointed to the editorial board and the managing guest editor of two special issues published by Food Chemistry (Top Q1 journal-food science) and currently serve on the editorial boards of other reputed international journals. I am the co-chair of Ist International Symposium “Advances in Potato Chemistry and Technology” organised jointly by MU and CAAS, China in Dec 2021. My research on Maori potatoes (Taewa), which are considered “Taonga Tuku Iho” by Maori, has been featured on “Biotechnology Learning Hub”, a teaching resource for primary and secondary schools. Before joining MU, I worked at two world-class institutions, Kansas State University, USA and Institut National de la Recherche Agromonique, France.