SHAHZAD HUSSAIN

I began my career as an Assistant Professor at the National Institute of Food Science and Technology at the University of Agriculture Faisalabad in 2009. I am currently employed as a Professor in the Food Science and Nutrition Department of King Saud University's College of Food and Agricultural Sciences in Riyadh, Saudi Arabia. I have a Ph.D. in Food Science and Technology and have written over 150 articles about food science and nutrition. My research has been presented at a number of international conferences. Current research projects include gluten-free bread formulation, infant cereals made from local ingredients, low-carb bakery products, and the investigation of hydrocolloids as a bakery product additive. I've taught classes on cereal technology, food safety and quality, nutrition, composition, additives, enzymes, rheology, chemistry, and food analysis. I am also the Managing Editor of the Saudi Society for Food and Nutrition's Journal. I spent six months as a trained member of a panel that tested cheeses, nutritional drinks, and breakfast cereals at the University of Minnesota's Department of Food Science and Nutrition in the United States.