Dr. Rabia Iqbal working as Assistant Professor in the Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology-Rahim Yar Khan. She holds advanced academic training in Food Technology, with specialization in food microbiology, food safety, biotechnology, and human nutrition. She is active researcher with peer-reviewed publications in food processing, microencapsulation, functional foods, probiotics, and dairy protein characterization. Her research focuses on innovative, safe food technologies, bioactive compound utilization, and probiotic delivery systems. She published works address antimicrobial properties of natural compounds, encapsulation of probiotics, functional food development, and improvement of food quality and stability. Her studies have appeared in reputable journals such as Journal of Food Processing and Preservation, Journal of Microencapsulation, Food Science of Animal Resources, and more. She is an active contributor to departmental and university academic events, including seminars and workshops on food safety, nutrition, and public-health-focused food sciences, and knowledge-sharing forums within the food science community, and also engaged in scientific collaborations involving probiotics, functional ingredients, and nutritional evaluation of food products. She is dedicated to advancing safe, nutritious, and innovative food systems through research and teaching.