Dr. Sangeetha Karunanithi is an emerging leader and innovator in food process engineering, recognized for advancing sustainable, next-generation food technologies that bridge traditional practices with cutting-edge science. She is an Assistant Professor in the Department of Food Technology at Vignan’s Foundation for Science, Technology & Research, India, and earned her Ph.D. in Food Process Engineering from the prestigious Indian Institute of Technology Kharagpur, following B.Tech and M.Tech degrees from NIFTEM-T, India. Her pioneering research focuses on sustainability-driven innovations, including plasma- and microwave-assisted essential oil extraction, nanoemulsion-based delivery systems, lipid structuring for functional foods, and valorization of food by-products. By promoting circular economy principles, minimizing food waste, and enhancing nutritional retention, she develops eco-friendly, scalable solutions that strengthen global food security. Dr. Sangeetha has authored 10 peer-reviewed research papers, 14 book chapters, 7 review papers, 2 technical articles, and edited 3 books with leading international publishers including CRC Press and Springer Nature. With over 430 citations (h-index: 12), her work has gained international recognition and has been showcased at premier scientific forums such as the IUFoST World Congress. A multiple award-winning emerging researcher, she continues to shape the global food science community by driving next-generation food preservation technologies, lipid structuring innovations, strengthening food security, and championing sustainable solutions for the future of food systems worldwide. Title of talk: Bridging Tradition and Next-Generation Technologies for Sustainable Food Systems