Syed Junaid-ur-Rahman

Mr. Syed Junaid-ur-Rahman has completed his M.Sc (Hons) Food Technology from the University of Agriculture, Faisalabad and currently working as a Lecturer at the Department of Food Science and Technology, Faculty of Engineering and Technology, KFUEIT-RYK.

Rahman, S.J., I. Pasha, & M.F.J. Chughtai. 2020. Fortification of Rice with Iron and Zinc-A Tool to Improve Nutritional Profile of Rice for Intended Consumers. Scholarly Journal of Food and Nutrition. 3(3): 368-371.
Yasin, I., R. Iqbal, A. Liaqat, W.A. Khan, M. Nadeem, A. Iqbal, F.M.J. Chughtai, S.J. Rahman, S, Tehseen, T. Mehmood, S. Ahsan, S. Tanweer, S. Naz & A. Khaliq. 2020. Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds. Food Science of Animal Resources. 40(5): 1-10.
Chughtai M.F.J., S. Aziz, S. Ahsan, A. Ali, N. Sameed, K. Saeed & S.J. Rahman. 2020. Asparagus Racemosus: A Therapeutic Herb. Scholarly Journal of Food and Nutrition. 3(3): 64-67.
Rehman, S. M.S., S.U. Rehman, T. Aized & S.J. Rahman. 2020. Contribution of different factors in the production of smog in major cities of Pakistan. Proceedings of International Conference on Mechanical Engineering. Faculty of Mechanical Engineering, University of Engineering and Technology, Lahore, Pakistan. 50-54.
Rehman, S.U., T. Aized, S.M.S. Rehman & S.J. Rahman. 2020. Causes effects and prevention techniques for smog in Pakistan. Proceedings of International Conference on Mechanical Engineering. Faculty of Mechanical Engineering, University of Engineering and Technology, Lahore, Pakistan. 71-76.
“High-Pressure Processing; Principle, Applications, Impact and Future Prospective”. In a book entitled as “Sustainable food processing and engineering challenges” by Elsevier.

Cereal Science, Natural Flavors & Antioxidants, Fats & Oils, Food Analysis, Food Chemistry, Nutraceutical Foods, Food Encapsulation, Food & Nutrition, Food Processing and Preservation, Food Fortification, Meat Technology, Spices & Food Coating Material.