Harkanwal Sandhu is a highly qualified food scientist with a Ph.D. in Cereal Science from North Dakota State University. Sandhu is known for his innovative thinking, leadership skills, and excellent communication. Throughout his career, he has contributed to various fields such as extrusion, baking, product development, quality analysis, cereal carbohydrate and protein chemistry, and food safety.

Sandhu was a Director at CraftMark Bakery and worked as a Research Scientist and Senior Food Technologist at Rich Products Corporation. He has also taught as a lecturer at North Dakota State University and worked as a Graduate Research Assistant at the same institution. Furthermore, he was a Summer Intern at Cargill Inc. and was involved in research at Punjab Agricultural University.

As a food scientist, Sandhu strongly believes in understanding the fundamentals of food science and applying those principles in innovative ways. He has a strong understanding of operations and consistently produces high-quality results. Sandhu's expertise lies in analytical analysis of carbohydrates, proteins and lipids, and the quality analysis of grain, flour, and dough.

Sandhu is also passionate about building a strong network of organizational and industry relationships. He is always willing to learn new concepts and strives to work in challenging positions where he can use his knowledge, skills, and ability to contribute to an organization's growth.