Researcher from Anhui Agriculture University, China
Saddam Mustafa is a dynamic early-career researcher specializing in food science and nutrition, currently pursuing his MPhil at Anhui Agricultural University in China. With a strong academic background and hands-on research experience, he has contributed significantly to the study of starch structure, food functionality, and the impact of natural ingredients on glycemic index and food quality. Saddam has held multiple roles, including Graduate Research Assistant, Teaching Assistant, and Assistant Lab Manager, which have honed his analytical, instructional, and managerial skills. His academic endeavors are complemented by a robust publication record, featuring first-author and collaborative works in respected journals such as Food Chemistry, Fermentation, and Carbohydrate Polymers. His academic journey is marked by consistency and excellence, reflected in various honors like the AHAU Academic Star Award and multiple “Excellent International Student” accolades. He is an active member of several professional organizations and has participated in numerous international conferences and workshops. Saddam’s diverse skills, ranging from laboratory techniques to statistical software, along with his passion for scientific writing and community involvement, make him a well-rounded scholar. With a promising future in academia and applied research, Saddam is well-positioned to make continued contributions to food innovation, sustainability, and nutritional science.
Professional Profile
Education
Saddam Mustafa’s educational background reflects both academic excellence and applied scientific training in the field of food science. He is currently enrolled in the Master of Philosophy (MPhil) program at Anhui Agricultural University, China (2022–2025), where he is conducting advanced research on the effects of black tea powder on the glycemic index of bread by analyzing its impact on dough rheology, microstructure, and digestibility. This work bridges fundamental research with potential health applications. Prior to this, he completed his Bachelor’s in Food Science and Technology at the University of Sargodha, Pakistan (2018–2022). His undergraduate thesis focused on the use of apple peel waste as a natural antioxidant in mayonnaise, highlighting his early interest in food innovation and sustainability. Both degrees emphasize a strong foundation in food chemistry, nutritional science, and product development. Additionally, Saddam has benefitted from competitive scholarships, including the Chinese High Talent Government Scholarship for his master’s studies and the Punjab Educational Endowment Fund during his undergraduate years. His academic journey has been further enriched by participation in training programs and workshops across China and Pakistan, underscoring his commitment to continuous learning and cross-cultural academic engagement in the field of food science.
Professional Experience
Saddam Mustafa has accumulated a diverse portfolio of professional experiences in research, teaching, and laboratory management. Since January 2023, he has been serving as a Graduate Research Assistant at the Department of Tea Science and Food Engineering, Anhui Agricultural University, China. In this role, he has led and supported multiple projects on starch structure, glycemic index modulation, and food microstructure analysis. From May to August 2024, he also worked as a Teaching Assistant at the School of Foreign Languages, Anhui Agricultural University, where he taught English to professionals from various disciplines, enhancing their communication proficiency in academic and global settings. Prior to his postgraduate studies, Saddam served as Assistant Lab Manager at the Institute of Food Science and Nutrition, University of Sargodha (2021–2022). His responsibilities included coordinating lab operations, managing resources, and liaising with vendors to support ongoing research activities. Earlier, during an internship at Cakes & Bakes Food Company (2020), he gained practical experience in food quality inspection, kitchen supervision, and customer feedback management. These roles have equipped him with an in-depth understanding of both academic and industrial food systems. His professional journey illustrates a strong balance between theoretical research, practical application, and academic communication.
Research Interests
Saddam Mustafa’s research interests lie at the intersection of food science, nutritional biochemistry, and functional food product development. His current work focuses on the multiscale structure and digestibility of starches, particularly their impact on the glycemic index of food products like bread. He is keen on understanding the role of natural additives, such as black tea powder and chickpea starch, in modifying dough rheology and microstructure to promote healthier food alternatives. Saddam also explores non-thermal preservation techniques and the functional properties of plant-based ingredients, reflecting his interest in food safety, innovation, and sustainable nutrition. His past research includes investigating antioxidant applications of fruit by-products (e.g., apple peels) and the digestive health implications of bioactive compounds. He has co-authored papers on microbial decontamination, protein-starch interactions, and immune-boosting diets, reflecting a holistic approach to food and health. As part of his academic growth, Saddam is also engaged in collaborative studies on food structure analysis using advanced techniques such as XRD, FTIR, and confocal microscopy. These interests are aligned with emerging global trends in personalized nutrition, clean-label food innovation, and sustainable food systems, making his research both timely and impactful in academic and industry circles.
Research Skills
Saddam Mustafa possesses a comprehensive skill set in experimental research, food analysis, and scientific communication. He is adept at using a wide range of analytical instruments, including GC-MS, HPLC, FTIR, XRD, DSC, and solid-state NMR for evaluating food components and structures. His experience with microscopy techniques—such as light, fluorescence, scanning electron, and confocal laser scanning microscopy—enables him to conduct microstructural and textural analysis of food matrices. Saddam also has expertise in rheology, texture profile analysis (TPA), proximate analysis, quantitative descriptive analysis (QDA), and in-vitro digestion methods, which are essential for assessing the nutritional and functional quality of food products. His computer proficiency includes the use of statistical software such as SPSS, AMOS, DEA, Stata, and E-Views, as well as strong command over MS Office, content presentation tools, and data management systems. In addition to technical abilities, he excels in scientific writing, data compilation, and presentation skills, making him an effective communicator in both academic and professional forums. His hands-on lab expertise, combined with a strong foundation in food science principles and digital competencies, positions him as a well-equipped researcher capable of tackling complex problems in food technology and nutritional science.
Awards and Honors
Saddam Mustafa’s academic excellence and research contributions have been recognized through multiple prestigious awards and honors. He was awarded the “Excellent International Student of the Year” twice (2023 and 2024) by the School of International Education at Anhui Agricultural University, reflecting his outstanding performance and active engagement within the academic community. He also received the AHAU Academic Star Award (2024) and the Research Contribution Award (2023) from the School of Tea and Food Science, further cementing his role as a standout contributor in his field. His efforts in academic outreach earned him the Outstanding Contestant Award (2024) in the “My Beautiful Encounter with China” competition organized by the Chinese Ministry of Education. Nationally, he has been recognized with the Innovative Product Development Award (2022) by the Pakistan Society of Food Scientists and Technologists, and the Undergraduate Research Scholar Award (2022) from the University of Sargodha. His involvement in volunteer activities also earned him the Best Volunteer of the Year Award (2024). These accolades not only highlight his academic dedication but also showcase his ability to balance scholarly achievement with community service and international collaboration.
Conclusion
Saddam Mustafa exemplifies the profile of an emerging researcher whose academic and professional journey is marked by dedication, innovation, and cross-cultural excellence. His contributions to the fields of food science and nutritional research are evident in his robust publication record, practical lab expertise, and involvement in collaborative projects that span national and international institutions. His strengths lie in his multidisciplinary approach, combining theoretical knowledge with practical applications to address pressing challenges in food quality, health, and sustainability. Despite his relatively early career stage, Saddam has already garnered significant recognition through multiple awards, scholarships, and speaking engagements, indicating both promise and performance. His comprehensive skill set—ranging from analytical instrumentation to statistical analysis and scientific communication—makes him a strong candidate for competitive research opportunities and future leadership roles. Going forward, Saddam is well-positioned to expand his research horizons through postdoctoral work, grant acquisition, and industry partnerships. With a clear vision, technical proficiency, and global outlook, he is poised to make lasting contributions to food innovation and public health. As such, Saddam Mustafa stands out as a highly deserving nominee for the Best Researcher Award.
Publications Top Notes
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The relationship between fine structure and physicochemical properties of starches from wheat (Triticum aestivum L.) varieties
Mustafa, S., Sun, C., Zhu, Z., & Du, X.
2025
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Recent advances in microbial decontamination of food products using nonthermal preservation techniques and modified atmosphere packaging
Mustafa, S., Hina, S., Sun, C., & Du, X.
2025 (Accepted)
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Impact of chickpea starch on the glycemic index of bread by modulating dough rheology, microstructure, and in-vitro digestibility
Mustafa, S., Hina, S., Wang, C., Zhu, Z., & Du, X.
2025 (Accepted)
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Exploring phytochemical potential of nature’s bliss Thymus vulgaris L. Mini review
Mustafa, S., Sundas Hina, Shahid Mahmood, Ghulam Mueen-ud-Din, Muhammad Qamrosh Alam, Fahad Faisal, Muhammad Yousaf Quddoos, Syeda Mahvish Zahra, Sanam Mumtaz
2020
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Essential food and active immune system combat the Novel COVID-19 Infection; A Story So Far
Mustafa, S., Hina, S., Mubeen, M., Khan, I. M., Itfikhar, Y., & Quddoos, M. Y.
2021
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Therapeutic and protective valuation of fenugreek (Trigonella foenum-graecum)
Hina, S., Mustafa, S., Ismail, A. M., Mahmood, S., Matar, A., Alharbi, A. S., Saleh, H. A. F., & Ge, W.
2025
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Formation of the rosette-like starch with enhanced V-type crystallization via modified solvent-shifting method
Wang, C., Du, K., Sun, C., Hu, Y., He, Z., Zhu, Z., Saddam, M., Chen, X., and Du, X.
2024
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The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types
Zhu, Z., Sun, C., Wang, C., Mei, L., He, Z., Mustafa, S., Du, X., and Chen, X.
2024
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Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties
Sun, C., Du, K., He, Z., Zhu, Z., Hu, Y., Wang, C., Saddam, M., … & Du, X.
2024
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The structural properties and resistant digestibility of maize starch-glyceride monostearate complexes
Wang, C., Zhu, Z., Mei, L., Xia, Y., Mustafa, S., Chen, X., and Du, X.
2023