Position & Department: Professor/Dean, National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences
Research Intersts: Working mainly in the domain of human nutrition with special reference to functional & nutraceutical foods and their mechanisms against various metabolic syndromes. Plant based bioactive molecules, antioxidants and their allied health enhancing perspectives to prevent various maladies. Moreover, assessment of nutraceutics in the form of designer foods to alleviate lifestyle related disorders involving hidden hunger, diabetes, cardiovascular complications and cancer protection are amongst the core research areas. Additionally, working on food preservation by the application of edible coatings to improve the quality and shelf life of whole and minimally processed fruits. Besides, wheat flour fortification is also one of the expertise domains.
Position & Department: Director/Associate Professor, National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences
Research Intersts: Food Science & Technology, Cereal Science: wheat quality and characterization, Milling and baking science, Food analysis: Instrumental techniques like chromatography (GC-MS, HPLC), spectroscopy (FTIR, Atomic absorption & emission), electrophoresis (SDS-PAGE, Agarose)
Position & Department: Associate Professor, National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences
Research Intersts: • Post-Harvest Processing of Fruits and Vegetables • Food Safety
Research Intersts: My current research is focused in the area of Meat Science and Functional Foods development. Completed a research project on “Tackling metabolic syndrome by developing functional foods” and current in progress projects are “Development, evaluation and promoting of cost effective and low polluting fish feed for Labeo rohita to enhance productivity” and “Development of Conditioned (Omega-3 rich) meat and eggs through modifications in feed ingredients”. The laboratory work is is focused on exploring potential of agricultural waste to utilize as a source of natural antioxidant in broiler feed. Assessment of nutritional quality and biochemical characterization of Pakistani indigenous chicken is also in progress. Value addition of meat by-products by exploring their potential for therapeutic application is also a work domain of laboratory. The research work is focused on assessment of meat quality and to ensure best quality meat products to consumers.
Research Intersts: Dairy technology, with reference to milk and milk products, working on different types of cheese e.g., Cheddar, Mozzarella, soft cheeses, dairy spread and yoghurt. Development of stabilizer for dairy product, dairy ingredients
Research Intersts: Dietary fibre, nutrition
Research Intersts: Fruits and Vegetables Processing
Research Intersts: Food microbiology is the main field of interest. Isolation, characterization and utilization of numerous strains of beneficial lactic acid bacteria at indigenous level. Potential application of Lactobacillus species have potential role in industrial application for the production of different food products: instrumental techniques like HPLC, GC-MS
Research Intersts: Pakistani population is suffering from a variety of nutritional deficiency disorders which range from protein-calorie malnutrition to micronutrient deficiencies like Fe, Zn, Iodine and vitamin A. Besides micronutrient deficiencies, metabolic disorders like hypercholesterolemia, hyperglycemia, elevated blood pressure, diabetes and cancer are also prevalent among the masses. To overcome the menace, there is dire need to focus on diet diversification and diet modification. I have worked on extraction and utilization of rice bran oil as edible oil and in various baked products. My current research interest is on fortification of food especially wheat, rice, processed foods (like kheer, noodles, VitaRice, puffed rice), composite flour technology, and food allergens. I am also working on value addition in agricultural commodities through processing, curtailment of postharvest losses by the use of edible coating, preparation of syrups, jams, jellies.
Research Intersts: Development of rapid methods based on spectroscopy & chemometrics to determine the quality of Food
Research Intersts: I am working in the domain of Edible Fats and Oils in relation to their Nutrition, safety and processing. The primary health risk identified for undesirable fats like (transfats) consumption is an elevated risk of coronary heart disease (CHD). It is the highly unorganized segment of Pakistan where issues related to food safety are still to be addressed. Moreover the culture of value addition in this sector is very stumpy. I am focusing on product development, nutritional attributes regarding its valuable ingredients of various edible oils and safety aspects like Trans fats, heavy metals, aflatoxin etc.
Position & Department: Assistant Professor, National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences
Research Intersts:
Research Intersts: Non-thermal processing techniques, sonication, thermosonication, Pulsed Electric Field, High Pressure Processing, fresh juice processing
Research Intersts: • Post-Harvest Technology • Fruits and Vegetables Processing and Preservation
Research Intersts: Novel Technologies, High Hydrostatic Pressure Processing, Ultraviolet Light processing, Food microbiology, Juices and dairy processing
Research Intersts: Microfluidic emulsification, microencapsulation, coating and packaging.
Research Intersts: Encapsulation, Food and Nutrition,
Research Intersts: Sustainable production, Edible coating, Encapsulation, Food Process Engineering
Position & Department: Lecturer, National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences
Research Intersts: Mr. Ali Hassan did B.Sc. (Hons.) Food Science & Technology from University of Agriculture Faisalabad. After that, he did Masters from London (UK) with specialization in Food Safety & Quality Management. His research was on National Food Control System of Pakistan in which he has also recommended a model food control system for overcoming the gaps. His main areas of expertise in research are Food Safety, Food Safety & Quality Management Systems, HACCP modeling, Food Microbiology, Pre-harvest & Postharvest Quality Management of Food Commodities and Food Product & Process development