I am an accomplished academic and researcher in the field of Food Science and Technology, currently serving as Associate Professor and Head of the School of Food Science and Technology at Minhaj University Lahore with a PhD in Food Science and Technology from the University of Agriculture, Faisalabad. My career has been dedicated to advancing education, research, and innovation in food and nutrition. Over the past decade, I have played a pivotal role in establishing and accrediting several undergraduate and postgraduate programs, including BS Food Science and Technology, BS Food Safety and Quality Management, BS Dairy Science and Technology, M.Phil Halal Food Safety Management, MPhil Clinical Nutrition, and PhD in Food Science and Technology. My research span on functional foods, nutraceuticals, food fortification, and bioactive components, with multiple publications in high-impact journals where I have contributed to understanding the role of inulin, iron fortification, dietary fibers and prebiotic-probiotic interactions in addressing micronutrient deficiencies and lifestyle-related disorders. Beyond research, I actively contribute to academic leadership by coordinating accreditation processes, conferences, workshops, and training programs that strengthen the linkage between academia and industry. My work is underpinned by a strong commitment to capacity building, curriculum development, and mentoring of young scientists. As a scholar, educator and leader, I aim to continue contributing to global food security and health through innovative research and collaborative initiatives, while fostering the next generation of food science professionals.
- Food Technology, University of Agriculture Faisalabad (2017)
| Title | Volume.# | Issue.# | Pages | Year |
|---|---|---|---|---|
| Qualitative Studies of Cream Cheese made by using Bifidobacterium Bifidum & Lactobacillus Acidophilus Journal Name: Biological and Clinical Sciences Research Journal |
Volume # 2024: 914 | Issue # N.A | Year of Publication: 1970 | |
| IOLOGICALINVESTIGATIONOFBAELFRUIT(AEGELMARMELOS)POWDERINTHEMANAGEMENTOFHYPOCHOLESTEREMIAAMONGHUMANSUBJECTS Journal Name: Pakistan Journal of Science |
Volume # Vol. 76 No. 02 (2024): June 2024 | Issue # 02 | Year of Publication: 2025 | |
| Optimization of microwave-assisted extraction for quercetin (prebiotic) and the effect of its symbiotic combination with Lactobacillus acidophilus (probiotic) in NAFLD induced rat model Journal Name: Front. Nutr. 12:1596758 |
Volume # Volume 12 - 2025 | Issue # 2296-861X. | Year of Publication: 2025 | |
| Dermatological Manifestations of Infectious Diseases: A Global Public Health Concern Journal Name: Insights-Journal of Health and Rehabilitation |
Volume # Vol. 2 No. 2 (Health & Rehab) (2024): Volume 2 | Issue # 2 | Year of Publication: 2024 | |
| Efficacy of Calcium Supplementation On Growth And Egg Quality In Desi Laying Hens (Gallus Gallus Domesticus) Journal Name: NA |
Volume # NA | Issue # NA | Page # NA | Year of Publication: 2024 |
| Effect of lead acetate toxicity on the histological and biochemical changes in liver and kidney of fish rohu (labeo rohita). Journal Name: NA |
Volume # NA | Issue # NA | Page # NA | Year of Publication: 2024 |
| Techno-Functional Assay and Quality Assessment of Yogurt Supplemented with Basil Seed Gum Powder Journal Name: Brazilina Archives of Biology and Technology |
Year of Publication: 2022 | |||
| Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours. Journal Name: Journal of Food Quality |
Year of Publication: 2022 | |||
| Co-administration of inulin and iron fortificants improves iron deficiency biomarkers in female Sprague dawley rats Journal Name: Food Science and Nutrition |
Year of Publication: 2022 | |||
| Prebiotics and Iron Bioavailability? Unveiling the hidden association- A Review. Journal Name: Trends in Food Science and Technology |
Year of Publication: 2021 | |||
| Physicochemical and Techno-functional attributes of inulin and exploring their fat replacing functionality in cakes Journal Name: Progress in Nutrition |
Year of Publication: 2017 | |||
| Functional and Therapeutic Potential of Inulin: A comprehensive review Journal Name: Critical Reviews in Food Science and Nutrition |
Year of Publication: 2017 | |||
| Physicochemical and Techno-functional attributes of inulin and exploring their fat replacing functionality in cakes |
Year of Publication: 2025 | |||
| Functional and Therapeutic Potential of Inulin: A comprehensive review |
Year of Publication: 2025 | |||
| Enrichment of wheat flour bread to enhance physicochemical and sensory attributes using broccoli powder |
Year of Publication: 2025 | |||
| Pasting properties of Pectin coated iron-folate fortified basmati rice |
Year of Publication: 2025 | |||
| • Effect of basil seed gum on physico‐chemical and rheological properties of bread |
Year of Publication: 2025 | |||
| Salt reduction in baked products: strategies and constraints |
Year of Publication: 2025 | |||
| Rice bran nutraceutics: a comprehensive review |
Year of Publication: 2025 | |||
| Physicochemical and sensory assessment of apple pomace enriched muffins |
Year of Publication: 2025 | |||
| Effects of extrusion cooking on the dietary fibre content and water solubility index of wheat bran extrudates |
Year of Publication: 2025 | |||
| • Effects of extrusion cooking on the dietary fibre content and water solubility index of wheat bran extrudates |
Year of Publication: 2025 | |||
| • Effects of extrusion cooking on the dietary fibre content and water solubility index of wheat bran extrudates |
Year of Publication: 2025 |