Rania Buenavista, M.S. is a Ph.D. student in Grain Science at Kansas State University (KSU), where she specializes in dry fractionation and air classification of underexplored pulses to develop high-quality protein concentrates. Her research focuses on utilizing non-thermal technologies, such as cold plasma and pulsed light treatments, to enhance the functionality of air-classified pulse proteins for better incorporation into various baked products. During her graduate program, Rania has authored/co-authored 9 peer-reviewed journal articles, authored 3 book chapters, and 20 conference proceedings.

Beyond research, she actively mentors students and contributes to professional organizations. She is an active member of over 20 national and university-level organizations, including the Institute of Food Technologists (IFT), Cereal and Grains Association, and Phi Tau Sigma. Her current leadership roles include serving as the Vice President of Membership Engagement for IFT student association, graduate student ambassador of KSU Graduate School, and Social Media Manager for Kansas City Section of IFT. She actively contributes to the organization’s Communications Committee, particularly in the newsletter subcommittee. She has been actively involved in diversity and cultural awareness initiatives at her university and local community, reflecting her commitment to fostering an inclusive environment.