Dr Uzma Sadiq
Assistant Professor
- Institute of Food Science & Technology
Biography
Dr. Sadiq is currently serving as an Assistant Professor in the Institute of Food Science and Technology at Khawaja Fareed University of Engineering and Information Technology. Dr Sadiq holds a Ph.D. in Food Science & Technology from RMIT University, Melbourne, Australia. Prior to her current role, she was serving as research and academic staff at RMIT University, Australia, for the last 3 years. Her experience includes supervising graduate research projects, working as a research Assistant for 3D food Printing, teaching and demonstrating a range of courses in food science and technology. Dedicated to academic scholarship, regularly publishing in peer-reviewed international journals and presenting at leading conferences.
Qualifications and Institute
- PhD in Food Technology, RMIT University, Australia
1. Casein micelles as an emerging delivery system for food bioactive components. Sadiq, U.; Gill, H.; Chandrapala, J. Foods 2021, 10, 1965. https://doi.org/10.3390/foods10081965.
2. Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage. Sadiq, U.; Gill, H.; Chandrapala, J. Foods 2022, 11, 1613. https://doi.org/10.3390/foods11111613.
3. Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe Vera Plant into Casein Micelles. Sadiq, U.; Gill, H.; Chandrapala, J. Gels 2022, 8(9), 597. https://doi.org/10.3390/gels8090597.
4. Influence of Spray Drying on Encapsulation Efficiencies and Structure of Casein Micelles Loaded with Anthraquinones Extracted from Aloe vera Plant. Sadiq, U.; Gill, H.; Chandrapala, J. Shahid. F Appl. Sci. 2023, 13(1), 110. https://doi.org/10.3390/app13010110.
5. The Release Behaviour of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion. Sadiq, U.; Shahid, F.; Gill, H.; Chandrapala, J. Foods 2023, 12, 2844. https://doi.org/10.3390/foods12152844.
- 3D Food Printing
- Microencapsulation
- Drying Technologies
- Food Product Development
- Advanced Food Processing Technologies
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