Assistant Professor, Institute of Food Science and Nutrition, Pakistan
Dr. Kashif Ameer, a Pakistani researcher with a Ph.D. in Food Science & Biotechnology from Kyungpook National University, is recognized for his significant contributions to food science. He boasts an impressive citation count of 2,036, an h-index of 19, and an i10-index of 46, reflecting his influence in the field. His diverse research interests encompass nutraceuticals, extraction technologies, food safety, and the application of big data in food and nutrition. Dr. Ameer has garnered accolades such as the Tanner Award in 2020, highlighting his excellence in research. His professional experience includes roles as a postdoctoral fellow in South Korea and assistant professor positions at various institutions in Pakistan. Despite his achievements, opportunities exist for him to expand his collaborative networks and enhance public engagement with his work. Overall, Dr. Ameer stands out as a dedicated and impactful researcher in the domain of food science and technology.
Profile:
Education
Dr. Kashif Ameer holds a Ph.D. in Food Science & Biotechnology from Kyungpook National University, South Korea, where he conducted his research under the supervision of Prof. Dr. Joong-Ho Kwon. His academic journey began with a Master of Science (Hons.) in Food Science & Technology from the University of Agriculture, Faisalabad, Pakistan, completed between September 2011 and July 2013. Prior to that, he earned his Bachelor of Science (Hons.) in Agricultural Sciences, majoring in Food Science & Technology, from the same university, spanning from September 2006 to July 2011. Additionally, Dr. Ameer completed his Intermediate Education at Govt. Post Graduate College of Science, Faisalabad, followed by his Higher Secondary School Certificate from Govt. Comprehensive Model High School. His educational background has provided him with a strong foundation in food sciences, which he continues to build upon through his research and academic endeavors.
Professional Experience
Dr. Kashif Ameer has a diverse professional background in food science and biotechnology. He began his career as a Graduate Research Assistant at Kyungpook National University under the Kyungpook International Graduate Scholarship Program, where he conducted significant research from 2014 to 2018. Following his Ph.D., he served as a Postdoctoral Research Fellow in the Brain Korea 21 Plus Program at Chonnam National University from 2018 to 2019, further honing his expertise. Dr. Ameer then took on roles as an Assistant Professor at the University Institute of Diet & Nutritional Sciences and the Institute of Food and Nutritional Sciences in Pakistan, where he contributed to academia by teaching and mentoring students. His industry experience includes a role as a Quality Assurance Officer at Cakes & Bakes Pvt. Ltd., showcasing his practical application of food science in a commercial setting. Dr. Ameer’s multifaceted experience equips him with a comprehensive understanding of both academic and industry perspectives in food technology.
Research Interests
Dr. Kashif Ameer’s research interests encompass a wide array of innovative topics within the realm of food science and biotechnology. He focuses on the development of nutraceuticals and functional foods, exploring their health benefits and applications. His expertise extends to advanced extraction techniques, including supercritical fluid, microwave-assisted, ultrasound-assisted, and subcritical water extraction methods, aimed at enhancing the quality and efficiency of nutrient recovery. Dr. Ameer is also invested in drying technology and food preservation, ensuring that food products maintain their nutritional value over time. Additionally, he investigates food authenticity and nutrient delivery systems, employing green chemistry principles to promote sustainable practices in food production. His work in electronic sensing-based analyses of irradiated foods, phytochemical extraction, and mathematical modeling further highlights his commitment to advancing food safety and quality. Through his research, Dr. Ameer aims to bridge the gap between scientific innovation and practical applications in the food industry.
Honors and Award
Dr. Kashif Ameer has received several notable honors and awards throughout his academic career, reflecting his significant contributions to the field of food science. Most prominently, he was awarded the Tanner Award in 2020 by the Institute of Food Technologists (IFT), recognizing his outstanding research and innovations in food technology. His impactful work has also garnered substantial citations, with over 2,036 to date, highlighting the influence of his research within the scientific community. Additionally, Dr. Ameer was a recipient of the Kyungpook International Graduate Scholarship (KINGS), which facilitated his doctoral studies in South Korea, further underscoring his academic excellence. His commitment to advancing food science is evident in his diverse research interests, ranging from nutraceuticals to food safety, which have positioned him as a leading figure in the field. These honors reflect Dr. Ameer’s dedication to research and his ongoing pursuit of excellence in food science and technology.
Research Skills
Dr. Kashif Ameer possesses a diverse set of research skills that significantly contribute to his expertise in food science and biotechnology. His proficiency in advanced extraction techniques, such as supercritical fluid, microwave-assisted, ultrasound-assisted, and subcritical water extraction, enables him to innovate in nutraceutical and functional food development. Dr. Ameer is adept in mathematical modeling and process optimization, allowing him to enhance food preservation and safety practices. His background in food biotechnology and chemistry equips him to conduct in-depth analyses of food authenticity and nutrient delivery. Additionally, his research involves electronic sensing-based analyses and the application of big data and omics in food and nutrition, showcasing his ability to integrate modern technologies into traditional food science. With a strong publication record and experience in both academic and industrial settings, Dr. Ameer is well-versed in translating complex scientific concepts into practical solutions for the food industry.
- Green extraction methods for polyphenols from plant matrices and their byproducts: A review
Authors: K Ameer, HM Shahbaz, JH Kwon
Year: 2017
Citations: 741
- Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology
Authors: K Ameer, SW Bae, Y Jo, HG Lee, A Ameer, JH Kwon
Year: 2017
Citations: 200
- Optimization of supercritical fluid extraction of steviol glycosides and total phenolic content from Stevia rebaudiana (Bertoni) leaves using response surface methodology
Authors: K Ameer, BS Chun, JH Kwon
Year: 2017
Citations: 88
- Strategies for sustainable substitution of livestock meat
Authors: G Jiang, K Ameer, H Kim, EJ Lee, K Ramachandraiah, GP Hong
Year: 2020
Citations: 68
- Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound
Authors: H Raza, K Ameer, X Ren, Q Liang, X Chen, H Chen, H Ma
Year: 2021
Citations: 60
- Optimization of Microwave‐Assisted Extraction of Bioactive Compounds from Coriolus versicolor Mushroom Using Response Surface Methodology
Authors: JH Maeng, HM Shahbaz, K Ameer, Y Jo, JH Kwon
Year: 2017
Citations: 53
- Effects of X-ray irradiation on the postharvest quality characteristics of ‘Maehyang’ strawberry (Fragaria× ananassa)
Authors: YS Yoon, K Ameer, BS Song, JK Kim, HY Park, KC Lee, JB Eun, JH Park
Year: 2020
Citations: 52
- Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon
Authors: CC Zhao, K Ameer, JB Eun
Year: 2021
Citations: 50
- Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology
Authors: HG Lee, Y Jo, K Ameer, JH Kwon
Year: 2018
Citations: 47
- Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat
Authors: MS Arshad, JH Kwon, RS Ahmad, K Ameer, S Ahmad, Y Jo
Year: 2020
Citations: 42