Food Leader Interview Series: Interview with Rahul Barbhuiya
Written by: Iris Shen, Season 5 Interviewer
Exploring Food Sustainability with Biological Engineer Rahul Islam Barbhuiya. Food plays an important role in our lives, but behind every piece of fruit or vegetable on the shelf lies a complex system of production, storage, and distribution. To learn more about careers in this field, I interviewed Rahul Islam Barbhuiya, a biological engineer whose research focuses on reducing food waste and building more sustainable food systems. This interview was part of Youth in Food Systems (YFS), a program of Seeds of Diversity Canada that engages youth in food systems learning, skills development, and agri-food career exploration. YFS operates through a self-directed, youth-driven model that encourages collaboration and independence. Since 2021, over 550 youth have participated in the program, contributing more than 5300 community service hours. The program also builds and maintains school food gardens across Waterloo Region, providing hands-on opportunities to learn about agriculture, horticulture, and local food industries.
Interview with Rahul Islam Barbhuiya
What inspired you to choose this career?
I grew up in a small town in Assam, India, where agriculture was always close to me because my grandfather was a farmer. I saw the challenges he faced with crop losses due to pests or microbial diseases. That motivated me to pursue a career in agricultural and food engineering. Over time, I became interested in how science and engineering can come together to solve real problems like food spoilage and global food insecurity and achieve food sustainability.
It’s really inspiring how your grandfather’s experience led you to this career. It’s cool how something personal turned into a passion that now helps solve global issues. You took something that affected your family and turned it into motivation to help others.
What does a typical day in your work look like?
A typical day at work is a combination of lab research, supervising students, and writing reports or manuscripts. I usually start my day by having a cup of coffee with my colleagues. After that, we go through important emails, talk about our tasks for the day, and divide our work. Then we spend time running scientific experiments for our project, and later work on writing daily research reports.
I love how your work combines science, leadership, and collaboration all in one day. You’re not just doing experiments but also guiding others and working together.
How could your research change the way fruits and vegetables are stored or sold in the future?
My present research is on developing biodegradable nanocoatings and emulsions that could extend the shelf life of perishable fruits like strawberries. In the future, supermarkets may not need to rely heavily on plastic packaging or chemical preservatives. Consumers could buy fruits that stay fresher for longer, reducing both food waste and environmental impact.
The idea of fruits lasting longer without plastic or chemicals is amazing! It’s exciting to think your research could make grocery stores more eco-friendly and reduce food waste at the same time.
Can you share a moment in your career that made you feel especially proud or excited about your work?
Recently, I received the Larry Milligan Graduate Prize for my doctoral thesis on agri-food research from the University of Guelph. Receiving the award was a proud and exciting moment for me.
Congratulations! That must have been such a rewarding moment to be recognized for all your hard work. It shows how much dedication and effort you’ve put into your research.
How do you see your work contributing to global food security and sustainability in the long run?
By creating natural, biodegradable alternatives to plastics and chemical preservatives, my work addresses two pressing issues: food waste and environmental sustainability. Extending the freshness of fruits and vegetables helps reduce postharvest waste, while eco-friendly coatings and packaging materials minimize pollution. Both contribute to more resilient food systems worldwide.
I love how your work connects food science and environmental protection. You’re helping both people and the planet at the same time, which is such a meaningful goal.
What are some challenges you have faced in your research, and how did you overcome them?
One challenge I faced was managing limited lab resources. I overcame this by collaborating across departments, adapting existing protocols creatively, and seeking industry input to ensure practicality.
Instead of letting challenges stop you, you found creative ways to move forward. It really shows how teamwork and resourcefulness are important in science.
What kind of education or training is needed to become a biological engineer?
You can start a career in biological engineering right after finishing high school. It brings together different specialized areas, and once you complete your degree, you can choose paths like food engineering, biochemical engineering, bioprocess engineering, and more. This is a field of engineering where principles of biology are applied to systems and tools, ranging in scale from molecular to ecosystem level.
That’s really helpful information for students who are interested in this field. It’s great how many career options there are within biological engineering and how it connects science to real-life problems.
What advice would you give to young people who are interested in science, engineering, or food sustainability?
Stay curious and don’t be afraid to experiment. Real progress often happens at the intersection of disciplines, including biology, chemistry, and engineering. Build both technical skills and communication skills, since explaining your work is just as important as doing it. And remember, small steps in sustainability can lead to big changes.
That’s really good advice! I like how you mentioned communication, explaining your work is just as important as doing it. The reminder that even small steps can make a big difference is really motivating.
What are some things that individuals can do to help make the food system more sustainable?
Simple actions matter: buy local produce, reduce food waste by planning meals, and support businesses that use sustainable packaging. At home, composting food scraps and choosing reusable containers also reduces environmental strain.
It’s nice to know that there are simple things everyone can do to make an impact. Sometimes people think you need to do something huge to make a difference, but small actions can make a big difference over time.
What do you hope people will understand better about food science or food systems after hearing your story?
I hope people see that food science is not just about cooking or home science, it’s about protecting food, the environment, and human health at the same time. If people understand this, they’ll value food more and appreciate the importance of sustainable innovations.
That’s such an important message. I completely agree that food science is about so much more than just what we eat and plays a big role in sustainability. It’s connected to health, technology and the planet.
Speaking with Rahul Islam Barbhuiya shows how one person’s passion for science and sustainability can create real change in the world. His work on biodegradable coatings and sustainable packaging connects directly to the food on our tables, helping reduce waste while protecting the environment. For youth interested in careers in food systems, his story is proof that curiosity, resilience, and innovation can lead to meaningful impact. Through Youth in Food Systems, young people can connect with role models like Rahul, explore the many paths within agriculture and food sustainability, and start building towards a better food future.