Faculty Profile

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    • Dr. Muhammad Adil Farooq
Dr. Muhammad Adil Farooq
Assistant Professor
PhD Food Science (School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, China)
Research Interests

  • Starch Science and Technology, Food Science and Technology, Food Chemistry, Cereal Science, Food Processing, Food & Nutrition, Food Engineering, Cereal Technology

Biography

  • Dr. M. Adil Farooq is currently working as a visiting Lecturer at the Department of Food Science & Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan. Previously, he has worked as Assistant professor (IPFP) and a Visiting Lecturer at the Institute of Food Science and Nutrition, University of Sargodha, Sargodha. He has completed his Ph.D. in Food Science from the South China University of Technology (SCUT), Guangzhou, China. He has foreign research experience as a Research Scholar in the School of Food Science and Engineering, South China University of Technology, Guangzhou, China. He earned experience in the domains of Starch Science and Technology during his doctoral study and completed his dissertation entitled “Effect of Palm Oil and Particle Size on the Physiochemical Properties and In-Vitro Digestibility of Rice/ Starch”. He has also published his research work in well reputed journals. He has also worked in the research project funded by HEC. He has participated in many national & International Conferences, Symposia, Workshops, Seminars. His areas of expertise comprise Starch Science and Technology and Food Chemistry.

Awards and Honors

  • Nominated for Guangdong Provincial Government Outstanding Foreign Student Scholarship (2015-2017)

Publications

  • Rahaman, A. Kumari, X.-A. Zeng, I. Khalifa, M.A. Farooq, N. Singh, S. Ali, M. Alee, R.M. Aadil, The increasing hunger concern and current need in the development of sustainable food security in the developing countries, Trends in Food Science & Technology (2021). (IF 11.07).
  • Arshad, Rizwan, Gulshad, Lubaba, Haq, Iahtisham-Ul, Farooq, Muhammad Adil, Al-Farga, Ammar, Siddique, Rabia, Manzoor, Muhammad Faisal and Karrar, Emad. Nanotechnology: A novel tool to enhance the bioavailability of micronutrients. Food Science & Nutrition (2021) (IF: 1.68).
  • Muhammad Adil Farooq, Mian Anjum Murtaza, Rana Muhammad Aadil, Rizwan Arshad, Abdul Rahaman,Sadia Hassan, Hafiz Muhammad Saleem Akhtar, Rabia Siddique, Muhammad Faisal Manzoor, and Emad Karrar, Amjad Ali, Ahsan Ul Haq. Investigating the structural properties and in-vitro digestion of rice flours. Food Science & Nutrition 2021; 9: 2668– 2675. https://doi.org/10.1002/fsn3.2225 (IF= 1.68).
  • Abdul Rahaman, Xin-An Zeng, Ankita Kumari, Muhmmad Adil Farooq, Azhari Siddeeg, Muhammad Faisal Manzoor. Combined effect of pulsed electric fields and ultrasound on mass energy transfer and diffusion coefficient of plum. (2021). Heat and Mass Transfer (HAMT). (IF=1.8) (Published).
  • Tabussam Tufail, Farhan Saeed, Muhammad Umair Arshad, Muhammad Afzaal, Huma Bader Ul Ain, Muhammad Imran, Muhammad Abrar, Muhammad Adil Farooq. Exploring the Effect of Cereal Bran Cell Wall on Rheological Properties of Wheat Flour. Journal of Food Processing and Preservation, (2020)  44,1-5 (DOI; JFPP-09-19-1654) (Published) (IF=1.40).
  • Rahaman, Abdul, Zeng, Xin-An, Farooq, Muhammad Adil, Kumari, Ankita, Murtaza, Mian Anjum, Ahmad, Nabeel, . . . Siddeeg, Azhari.  Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice. Journal of food process engineering, (2020) 43 (8), e13449. (Doi:10.1111/jfpe.13449)  (IF=1.7).
  • M. Saeed, M.I. Khan, R. Arshad, M.A.Farooq, M.A. ur Rehman, A.Ishaque (2020). Exploring the anti-cancerous and anti-inflammatory potential of bovine meat by -product hydrolysates. Journal of Biological Regulators & Homeostatic Agents, 4(5):1875-1878. (Doi: 10.23812/20-175-L) (IF=1.30) (Published).
  • Rehman, M. A., Murtaza, M. A., Hafiz, I., Shabbir, M. A., Arshad, R. & Farooq, M. A. Anti-Hypertensive and Anti-Oxidative Impact of Probiotic Cultures in Cheddar Cheese. Ur. Journal of Biological Regulators & Homeostatic Agents (2019). (Doi: 10.23812/19-225B-L) (Published) (IF=1.30).
  • Muhammad Adil Farooq, Sushil Dhital, Chao Li, Bin Zhang, Qiang Huang. Effects of palm oil on structural and in vitro digestion properties of cooked rice starches. International Journal of Biological Macromolecules, (2018) 107(Pt A) 1080-1085 (DOI: 10.1016/j.ijbiomac.2017.09.089) (IF=5.1).
  • Muhammad Adil Farooq, Chao Li, Siqian Chen, Xiong Fu, Bin Zhang, Qiang Huang. Particle size affects structural and in vitro digestion properties of cooked rice flours., International Journal of Biological Macromolecules, (2018) 118(Pt A) 160-167. (DOI: 10.1016/j.ijbiomac.2018.06.071) (Published) (IF=5.1).
  • Muhammad Aadil, Xin-An Zeng, Amjad Ali, Feng Zeng, Muhammad Adil Farooq, Zhong Han, Saud Khalid & Saqib Jabbar. Influence of different pulsed electric field strengths on the quality of the grapefruit juice. Rana (2015). International Journal of Food Science and Technology, 50, 2290–2296 (IF=2.77).

Affiliations

  • Khwaja Fareed University of Engineering and Information Technology, Pakistan