Faculty Profile

Kanza Saeed
Lecturer
MSc.(Hons.) Food Technology, National Institute of Food Science & Technology, University of Agriculture, Faisalabad

Kanza Saeed joined the Department of Food Science & Technology,  Faculty of Engineering, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan in October 2019 as a Lecture. She did her Masters in Food Technology from University of Agriculture, Faisalabad in 2014. In 2014, she joined Haleeb Foods Limit, Lahore as  Quality Assurance Executive. During Masters her research was focused on Use of Peppermint oil as an alternative to chemical preservatives in Bread. Her future research interests is in developing innovative and rapid sensing, instrumentation systems and detection methods for ensuring food safety & Interaction between food components and human gut.

  • Saeed, K., I. Pasha, H. Bukhari, M.S. Butt, T. Iftikhar and U.S.U. Din. 2014. Compositional profiling of Mentha piperita. Pak. J. Food. Sci. 24(3):151-15
  • Bukhari, H., A. Shehzad, K. Saeed, M.S. Butt, S. Tanveer, T. Iftikhar and U.S.U. Din. 2014. Compositional profiling of fennel seed. Pak. J. Food Sci. 24(3):132-136.
  • Muhmmad Farhan Jahangir Chughtai, Shoaib Aziz, Samreen Ahsan, Aeysha Ali, Kanza Saeed and Syed Junaid Ur Rehman. “Asparagus Racemosus: A Therapeutic Herb” Scholarly Journal of Food & Nutrition 3(3)-2020.
  • Ahmad Din , Muhammad Farhan Jahangir Chughtai , Tariq Mehmood , Adnan Khaliq, Muhammad Nadeem , Samreen Ahsan , Rai Muhammad Amir , Muhammad Abrar, Kanza Saeed & Muhammad Sajid Manzoor. 2021. Shelf Life Extension of Mango Fruit by using Non- Preservative Technique. International Journal of Fruit Science.21(1)
  • Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Kanza Saeed, Adnan Khaliq, Tariq Mehmood, Samreen Ahsan, Rabia Iqbal. 2021. Garlic: A natural shield against detrimental effect of microorganisms. Journal of Food Technology and Preservation. 5(4).
  • Kanza Saeed, Imran Pasha, Muhammad Farhan Jahangir Chughtai, Zaryab Ali, Hina Bukhari & Muhammad Zuhair(2022) Application of essential oils in food industry: challenges and innovation, Journal of Essential Oil Research,34:2, 97-110, DOI: 10.1080/10412905.2022.2029776

Book Chapter

  • “High-Pressure Processing; Principle, Applications, Impact, and Future Prospective.” In book: Sustainable Food Processing and Engineering Challenges. March 2021. DOI: 10.1016/B978-0-12-822714-5.00003-6

Impact of food bioactive components in food processing, Developing nano-bio sensors for rapid detection of hazards in food systems

Silver Medalist of Graduation Batch 2008-2012, Institute of Food Science & Nutrition, University of Sargodha

Member Pakistan Society of Food Scientists & Technologists