I am currently working as an Associate Professor of Cereal Chemistry and Technology in Department of Food Science and Nutrition, King Saud University, Riyadh, Kingdom of Saudi Arabia. I am a member of Pakistan Society of Food Scientists and Technologists, Saudi Society of Food and Nutrition, Associate Editors of Pakistan Journal of Food Sciences. I had served in the National Institute of Food Science and Technology, University of Agriculture, Faisalabad for 2 years. I got B.Sc , M. Sc and Ph.D in Food Science from University of Agriculture Faisalabad, Pakistan. He is a volunteer member of Halal Research Council, Pakistan. I was a trained Panelists in the sensory evolution sessions for 6 month in University of Minnesota, USA for 6 months. Currently I am working on projects related to characterization of starches, fibers, utilization of agricultural wastes in value added production. I have participated in international conferences and published more than 50 articles in peer reviewed journals.
Composition and charateritics of diffrent types of food lipids
Analysis of diffrent components of foods
Preparatory operations, processing of diffrent products , field visits
Background Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for...
Six types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with...