Shizza Rehman
Lecturer
- Institute of Food Science & Technology
Biography
Ms. Shizza Rehman is currently serving as a Lecturer at the Institute of Food Science & Technology, Faculty of Natural and Applied Sciences, Khwaja Fareed University of Engineering and Information Technology (KFUEIT), Rahim Yar Khan. She has completed her MSc. Hons. Human Nutrition and Dietetics degree from the University of Agriculture, Faisalabad, where her research focused on the development of iron-fortified beetroot jam to combat iron deficiency among anaemic populations. She has also served as Lecturer at The Islamia University of Bahawalpur (IUB), Rahim Yar Khan Campus, in addition to her academic role at KFUEIT. She has clinical experience in Nutrition and Dietetics at Mian Muhammad Trust Hospital, Faisalabad and Sheikh Zayed Hospital, Rahim Yar Khan. She possesses strong expertise in Therapeutic Nutrition, Clinical Dietetics, Nutritional Assessment, Food Science and Public Health Nutrition. Ms. Rehman has actively participated in numerous national and international conferences, symposia, workshops, seminars, and professional trainings, reflecting her dedication to academic excellence and continuous professional development. Through her teaching and research, she is committed to promoting evidence-based nutritional practices and enhancing dietary health awareness within the community.
Qualifications and Institute
- MSc. Hons. Human Nutrition and Dietetics, University of Agriculture,Faisalabad.
- Irfan, M., Zeeshan, A., Nadeem, M. D., Liaqat, M., Ali, M. H., Tabassum, M. I., & Rehman, S., 2025. Preparation and Catalytic Performance of Fe3O4 Based Nanocomposite. Sch J Eng Tech, 2, 104-115. https://doi.org/10.36347/sjet.2025.v13i02.005
- Firdous, N., Farooq, U., Rehman, S., Ahmad, S., Sibt-e-Abbas, M., Abid, J., Azhar, M., Shaukat, M. and Ahmad, M. Food Safety Consideration to Achieve Global Health Outcomes under Food Security Issues. https://doi.org/10.47278/book.HH/2025.91
Her research interests focus on Functional Food Development, Micronutrient Fortification, Community Nutrition, and Diet-Based Interventions for vulnerable and at-risk populations. She is particularly interested in developing affordable, culturally acceptable, and nutrient-enriched food products aimed at addressing micronutrient deficiencies and hidden hunger. Her work integrates principles of therapeutic and clinical nutrition with public health strategies to design sustainable dietary solutions. She aims to augment existing scientific knowledge by translating research findings into practical applications that improve nutritional status and overall community health outcomes.
No awards or honors listed yet.
Lecturer IFST, KFUEIT,