Faculty Profile

Dr. Samreen Ahsan
Assistant Professor
Ph.D. Food Technology, National Institute of Food Science & Technology, University of Agriculture, Faisalabad
Research Interests

  • Food Microbiology and biotechnology, Food processing, Toxicology, Food product development, value addition, and Culinary Arts

Biography

  • Dr. Samreen Ahsan is currently working as an Assistant Professor at the Department of Food Science & Technology, Faculty of Natural Sciences, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan. She had completed her Ph.D. in Food Technology from the University of Agriculture, Faisalabad and also worked as Research Scholar in the Department of Mechanical Engineering Purdue University, USA. She has mainly worked in domains of food microbiology and biotechnology during her doctoral study entitled as; Physicochemical and functional assessment of soy milk for value addition through fermentation. Her research work also focused on investigating the link between the role of fermented soy milk against hypercholesterolemia and hyperglycemia. She has presented her research work in Neil Armstrong Hall of engineering Purdue, USA. She has taken part in many national and international conferences, congress, symposia, workshops and seminars. A number of publications are to her credit in reputed national and international journals

Awards and Honors

  • International Research Support Initiative Program (IRSIP) from the Department of Mechanical Engineering, Purdue University, West Lafayette, IN, U.S.A as a part of Ph.D. research, funded by Higher Education Commission

Publications

  • Liaqat, A., Chughtai, M.F.J, Saeed, K, Khaliq, A., Mehmood, T, Ahsan S, Iqbal, R. 2021.  Garlic: A natural shield against detrimental effect of microorganisms. Mini Review https://www.alliedacademies.org/food-technology-and-preservation/1 Journal of Food Technology and Preservation,  1-4;5(4)
  • Ahsan, S., Khaliq, A., Chughtai, M.F.J., Nadeem, M., Tahir, A.B., Din, A.A., Ntsefong, G.N., Shariati, M.A., Rebezov, M., Yessimbekov, Z. and Thiruvengadam, M., Techno‐functional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei. Biotechnology and Applied Biochemistry. 04 January 2021 https://doi.org/10.1002/bab.2094 (IF=1.638)
  • Din, A., Jahangir Chughtai, M.F., Mehmood, T., Khaliq, A., Nadeem, M., Ahsan, S., Amir, R.M., Abrar, M., Saeed, K. and Manzoor, M.S., 2021. Shelf Life Extension of Mango Fruit by using Non-Preservative Technique. International Journal of Fruit Science, pp.1-10. (IF=0.81)
  • Rahman, S., Pasha, I., Chughtai, F., Khaliq, A., Mehmood, T., Liaqat, A. and Ahsan, S., 2021. Food Induced Anaphylaxis: Causes, Risk Factors and Clinical Management.  Food and Agricultural Immunology (CFAI).  Article ID: CFAI 1911959 Accepted
  • Iqra Yasmin, Rabia Iqbal, Atif Liaqat, Wahab Ali Khan, Muhamad Nadeem, Aamir Iqbal, Muhammad Farhan Jahangir Chughtai, Syed Junaid Ur Rehman, Saima Tehseen1, Tariq Mehmood, Samreen Ahsan, Saira Tanweer, Saima Naz, Adnan Khaliq.  Characterization and comparative evaluation of milk protein variants from Pakistani dairy breeds. Food Sci. Anim. Resour. 2020 1 September 40(5):000~000 DOI https://doi.org/10.5851/kosfa.2020.e44 (IF:1.445)
  • Chughtai, M. F. J., I. Pasha, T. Zahoor, A. Khaliq, S. Ahsan, Z. Wu, M. Nadeem, T. Mehmood, R. M. Amir, I. Yasmin, A. Liaqat and S. Tanweer. (2020)  Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; A Way forward for Sweetener Industry. CyTA - Journal of Food. 18(01): 164-177.(IF: 1.605)  
  • Yasmin, I., W.A. Khan, A. Khaliq, M. F. J. Chughtai, R. Iqbal, S. Tehseen, S. Naz, A. Liaqat, T.Mehmood, S. Ahsan, Saira Tanweer. 2020.In vitro probiotic potential and safety evaluation (hemolytic, cytotoxic activity) of Bifidobacterium strains isolated from raw camelmilk Microorganisms, 8(1-21)  (IF: 4.167)
  •  Chughtai, M. F. J., S. Aziz, S. Ahsan, A. Ali, N. Sameed, K. Saeed and S. J. Rehman. 2020. Asparagus Racemosus: A Therapeutic Herb. Scholarly Journal of Food and Nutrition, 3(3)-. SJFN.MS.ID.000161. DOI: 10.32474/SJFN.2020.03.000161.
  • Ahsan, S., A. Khaliq, M. F.  J. Chughtai1, M. Nadeem, A. A. Din, M. Hlebová, M. Rebezov, M. Khayrullin, I. Mikolaychik, L. Morozova, M. Ali Shariati. Functional exploration of bioactive moieties of fermented and non-fermented soy milk with reference to nutritional attributes. Journal of Microbiology and Biotechnology Food sciences. 2020. 10 (1): 145-149. (IF=0.30)
  • Zahid, S., T. Zahoor, M. Nadeem, M. F. J. Chughtai, A. Khaliq, S. Ahsan and A. Sagheer. 2020. Effect of soy protein on hypercholesterolemia and hypertension to reduce the risk of cardiovascular diseases. Progrees in Nutrition, 22(1) : 288-296 (IF: 0.323)
  • Din, A, R. M. Amir, K. Ameer, A. Ahmad, M. Nadeem, M. F. J. Chughtai, A. Khaliq, S. Ahsan, M. I. Khan, A. Riaz, R. Kausar. Assessment of quality attributes of tomato sauce supplemented with moringa root. 2020. Food Science and Technology. ( IF: 1.223).
  • Amir, R. M., M. N. Hussain, K. Ameer, A. Ahmed, A. Ahmad, M. Nadeem, A. Riaz,, M. F. J.  Chughtai, A. Khaliq, S. Ahsan, R. Kausar. 2020. Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes. Food science and Technology. 1-8. ( IF: 1.223)
  • Muntaha, S., R. Iqbal, I. Yasmin, S. Tehseen, A. Khaliq, M. F. J. Chughtai, S. Ahsan, W. A. Khan, M. Nadeem, Lukas Hleba, M. Rebezov, M. Khayrullin, E. Kuznetsova, L. Kozlovskikh, M. A. Shariati. 2020. Safety assessment of milk and indigenous milk products from different areas of Faisalabad. Journal of microbiology, biotechnology and food science, 9(6).
  • Ahsan, S., T. Zahoor, A. Shehzad and M.A. Zia. 2019. Biochemical and nutritional characterizations of different soybean varieties cultivated in Pakistan. Pakistan Journal of Agriculture Sciences, 56(1): 131-139 (IF: 0.677)
  • Khaliq, A., T. Zahoor, M. Nadeem, M. Imran, S. A. Gilani, M. F. J. Chughtai, M. B. Irshad, A. Liaqat, I. Pasha, S. Ahsan, F. H. Shah, M. A. Shariati, Z. Yessimbekov. 2019.  Assessment  of Camel Milk Yogurt As A Cogent Approach On Streptozotocin (Stz) Induced Diabetes Mellitus In Sprague - Dawley Rat. Journal of microbiology, biotechnology and food sciences.  9(3):648-652.
  • Ahsan, S., T. Zahoor, A. Shehzad and M.A. Zia. 2019. Valuation of co-culture soy milk as a pragmatic approach on hyperglycemia and hypercholesterolemia in Sprague - Dawley rats. The Journal of Animal and Plant Sciences, 29(3) ( IF:0.407)
  • Khaliq, A., M. F. J. Chughtai, M. Nadeem, A. Aslam, A. Liaqat, T. Mehmmod, S. Ahsan. 2019.  International Journal of Research Studies in Biosciences (IJRSB) Camel Milk: Massive Paragon of Nutritional and Therapeutic Potentials: A ReviewInternational Journal of Research Studies in Biosciences.7(9):12-26.
  • Khaliq, A., M.R. Khan, S. Ahsan, M.F.J. Chughtai, Nadeem, A. Aslam. 2018. Effect of skim milk powder and sucrose on quality and storage stability of mango leather. Research Journal of Food Science and Nutrition, 3(4): 41-49.
  • Yasmin, H.M, T. Zahoor, A. Sagheer, M. Nadeem, A. Khaliq, R. Iqbal, S. Ahsan. 2018. Assessment of Antagonistic Activity of Free and Encapsulated Bifidobacterium bifidum against Salmonella. Journal of Food Safety (IF: 1.275)
  • Ahsan. S., T. Zahoor, M. Hussain, N. Khalid, A. Khaliq, M. Umar. 2015. Preparation and quality characterization of soy milk based non-dairy ice cream. International Journal of Food and Allied Sciences, 1(1):21-27

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

Affiliations

  • Member of American Society for Microbiology
  • American Dairy and Science Association
  • American Society for Nutrition
  • The Asia-Pacific Institute of Food Professionals
  • The society of Food Scientists
  • Nutritionists Association of Pakistan
  • Pakistan society of food scientists and technologists