After PhD (Food Science and Biotechnology) in 2009 from Kyunpook National University, South Korea, I worked at Yonsei University, South Korea for 1 year as post doctoral fellow. My PhD research included exploration of bioactive compounds from grapes using innovative and green extraction techniques. I focused on non-thermal microbial inactivation techniques including photocatalysis and high hydrostatic pressure for improving safety and quality of foods. I have been working in King Saud University from 2010 to 2015 as assistant professor and from 2015 onwards as Associate Professor. My areas of experties include natural antioxidants, food biomaterials and food safety with emphasis on new techniques that are environmental friendly and innovative in nature. I am also involved in teaching different courses and contrubuting towards academic accreditation/quality assurance work, program development, community service, review of scientific papers submitted in reputed journals and international research collaboration. I am supervising MSc and PhD students at KSU and through international collaboration in Malaysia. Our team has completed and working on various research projects which have strong local and international approval and importance.
Advance level course including variour physico-chemical aspects of meat science, post mortem changes, quality attributes, types of preservation techniques, utilzation of various by-products...
This is an advanced level course being developed about development, chemistry, techniques, evaluation and analytical characterization of fucntional foods.The course would  be offered for...
This course is offered to graduate students and consists of various topics related advanced techniques used in analysing chemical properties of foods such use of spectrophotometer, HPLC,...