These three focal species occupy distinct ecological niches: snow leopards in alpine zones, red pandas in temperate forests, and rhinos in tropical lowlands. Each faces unique threats — from habitat fragmentation to genetic isolation — requiring tailored conservation approaches.

My work integrates ecological modeling and genetic analysis to create actionable strategies for combating climate change and habitat loss. Specifically, I have addressed key gaps in understanding how climate change affects species distribution, genetic diversity, and habitat connectivity.

This PIFI fellowship has demonstrated the power of international scientific collaboration to drive meaningful conservation outcomes. By combining advanced research techniques with local knowledge and policy engagement, we have developed a replicable framework for protecting endangered species in the face of climate change.

Looking ahead, my priorities include expanding genetic monitoring networks and developing AI-assisted habitat monitoring tools. The biodiversity of the Himalayas faces immense challenges, but with rigorous science, cross-border collaboration, and community empowerment, we can ensure the survival of these majestic species for generations to come.

Beyond my research, my time as a research fellow at the IOZ also allowed me to immerse myself in China's rich and diverse culture during my stay in Beijing. From the grandeur of the Forbidden City to the serene beauty of traditional tea houses, every part of the city seemed to narrate a story that spanned centuries. The deep respect for history and tradition was evident not just in the city's landmarks but also in the daily lives of its people, where values of family, respect, and harmony remain deeply rooted.

One of the highlights of my time in China was experiencing its cuisine. The iconic Peking duck, with its crispy skin and tender meat, was unforgettable. I also explored a wide range of regional dishes — from the spicy Sichuan hotpot to delicate dim sum and hearty noodles. Each meal was not just about flavor and character but also about cultural experience.

Chinese food is an art form, with each dish meticulously prepared to balance sweet, sour, salty, and umami flavors. Dining in Beijing was not just about eating — it was about sharing. Meals with colleagues became a meaningful way to strengthen bonds and deepen connections, and I truly appreciated the communal aspect at the heart of Chinese culture.