Dr. Muhammad Adil Farooq

Assistant Professor

Institute of Food Science & Technology

adilfarooq9156@gmail.com +92 68 5882476 Institute of Food Science and Technology, Basic Science and Humanities Building, KFUEIT, RYK

Biography

I am currently serving as an Assistant Professor at the Institute of Food Science & Technology, Faculty I am currently serving as an Assistant Professor at the Institute of Food Science & Technology, Faculty of Food, Health Science, and Technology, Khwaja Fareed University of Engineering and Information Technology (KFUEIT), Rahim Yar Khan, Pakistan.

I completed my Postdoctoral Research at North Carolina A&T State University, Greensboro, NC, USA. My postdoctoral research focused on peanut allergenicity, enzymatic hydrolysis, and ochratoxin contamination in grape pomace, with particular emphasis on food safety, allergen mitigation, and value-added utilization of agro-industrial by-products.

I earned my PhD from South China University of Technology, Guangzhou, China, where I specialized in advanced food processing and food safety research.

I am a recipient of the HEC Start-Up Research Grant, recognizing my potential in innovative research and academic leadership. I have published more than 50 international research articles in reputed journals and have made significant contributions to the fields of food science, food safety, allergen research, and functional food development.

In addition to my research achievements, I have actively participated in and organized numerous national and international conferences, symposia, workshops, seminars, trainings, and webinars, reflecting my continued commitment to academic excellence, professional development, and collaborative research advancement.

Qualifications and Institute

Postdoctoral, Food Science and Nutrition , North Carolina A&T State University, Greensboro, NC, USA.

Saeed, K., Ahsan, S., Chughtai, M. F. J., Khaliq, A., Mehmood, T., Liaqat, A., & Farooq, M. A. (2025). [MF1] Lentil Protein Concentrate Enrichment in Biscuits to Target Protein Energy Malnutrition. Food Sciences Insights and Trends, 1(1).
Ahsan, A., Ahsan, S., Mehmood, T., Khair, K. U., Farooq, M. A., Chughtai, M. F. J., & Khaliq, A. (2025). Development and Optimization of Corn Silk Powder Enriched Cookies to Enhance Nutritional Composition. Food Sciences Insights and Trends, 1(1).
Kumari, A., Rahaman, A., Khalifa, I., Farooq, M. A., Zeng, X. A., Singh, N., & He, S. (2025). Effect of vortex fluidic device and its combined treatment with ultrasonication on the conformational changes of soy protein isolate. Ultrasonics Sonochemistry, 107647.
Ayesha, B.E., Ahsan, S., Chughtai, M.F.J., Khaliq, A., Saima, H., Mehmood, T., Liaqat, A., Farooq, M.A., Sameed, N., Amir, R.M. and Khalid, M.Z., 2025. Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications. eFood, 6(5).
Niaz, S., Ahsan, S., Chughtai, M. F. J., Mehmood, T., Farooq, M. A., Wali, M., & Khaliq, A. (2025). Physicochemical, Organoleptic and anti-obesity effects of water melon peel powder incorporation into chapatti. Food and Humanity, 100751.
Akhtar, H. S., Iqbal, Z., Abdin, M., Hamed, Y. S., Aslam, F., Ahmad, S., & Farooq, M. A. (2025). Carboxymethyl Cellulose Based Chickpea (Cicer arietinum L.) Hull Polysaccharides Composite Coating Maintains the Quality of Cherry Tomatoes. Journal of Agricultural Science and Technology, 23(5), 1013-1028.
Akhtar, H. S., Iqbal, Z., Abdin, M., Hamed, Y. S., Aslam, F., Ahmad, S., & Farooq, M. A. (2025). Carboxymethyl Cellulose Based Chickpea (Cicer arietinum L.) Hull Polysaccharides Composite Coating Maintains the Quality of Cherry Tomatoes. Journal of Agricultural Science and Technology, 23(5), 1013-1028.
Rahaman, Abdul, Samreen Ahsan, Ankita Kumari, Adnan Khaliq, Tariq Mehmood, Muhammad Farhan Jahanghir Chughtai, Muhammad Adil Farooq, Ibrahim Khalifa, Madiha Wali, and Xin‐An Zeng. "Application of Plant‐Based Proteins in the Development of Fish and Meat Analogues Products." Journal of Texture Studies 56, no. 3 (2025): e70025.
Farooq, M. A., & Yu, J. (2025). Starches in rice: Effects of rice variety and processing/cooking methods on their glycemic index. Foods, 14(12), 2022.
Abrar, M., Ahsan, S., Nadeem, M., Liaqat, A., Chughtai, M.F.J., Farooq, M.A., Mehmood, T., Khaliq, A. and Siddiqa, A., 2023. Detection and quantification of aflatoxins in spices stored in different food packaging materials. Journal of Stored Products Research, 101, p.102081.

My research focuses on ensuring Food Science, Bioactive compounds, Enzymatic Hydrolysis, Cereal Science and Technology, Baking Science and Technology, Nutraceutical and Functional Foods, Human Nutrition and Dietetics.

Guangdong Excellence Students Scholarship Award (2015-2017)
Postdoctorate from North Carolina A&T State University , NC, USA (2025-2026)

Postdoctoral Research Associate, North Carolina A&T State University, Greensboro, NC, USA (2025-2026).
Assistant Professor: The Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan (May, 2021 To date).
Assistant Professor: University of Sargodha, Sargodha (2019-2020)
Proctors Secretary, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan
Member, Board of Studies, Food Science and Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan.
Member, SAR committee, Institute of Food Science and Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan.
Me
Member, Departmental Graduate Committee, Department of Food Science and Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan.
Life Time Member, Pakistan Society of Food Scientists and Technologists (PSFST)