Muhammad Tayyab Arshad | Functional Food and Nutrition Program | Best Researcher Award

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Mr. Muhammad Tayyab Arshad | Functional Food and Nutrition Program | Best Researcher Award

Prince of Songkla University | Thailand

Mr. Muhammad Tayyab Arshad is an emerging researcher in the field of Functional Food and Nutrition, currently pursuing his Ph.D. at Prince of Songkla University, Thailand. With a strong foundation in food science and dietetics, he has quickly established himself as a dedicated scholar, publishing 33 research papers, contributing 3 book chapters, and presenting 4 abstracts at international conferences. His research spans a wide spectrum, including nutraceuticals, bioactive compounds, gut health, and sustainable food innovations, with particular emphasis on the role of dietary interventions in preventing chronic diseases. Mr. Arshad has also explored the application of artificial intelligence in food quality and security, highlighting his interdisciplinary approach. His publication record includes works in Wiley, Taylor & Francis, Elsevier, and Oxford Academic journals, earning him over 102 citations. Alongside his academic pursuits, he has been actively involved in community engagement, research dissemination, and academic leadership initiatives, including participation in student-driven activities and professional development programs. With demonstrated expertise, international collaborations, and a growing reputation in functional food research, Mr. Arshad exemplifies the qualities of a forward-thinking researcher committed to addressing global challenges in health, nutrition, and sustainable food systems.

Professional Profile

Scopus | ORCID

Education

Mr. Muhammad Tayyab Arshad’s educational background reflects a consistent commitment to advancing his knowledge in food science and nutrition. He began his academic journey with a Bachelor’s degree in Doctor of Dietetics and Nutritional Sciences (DDNS) from the University of Lahore, Pakistan, where he developed a solid foundation in clinical nutrition, dietetics, and health sciences. Building upon this, he pursued a Master’s degree in Food Science and Technology at the same university, achieving commendable academic performance with a CGPA of 3.58/4.00. His Master’s thesis, which investigated the “Impact of pumpkin seed flour on the nutritional profile, dough behavior, and microstructure of frozen dough biscuits,” reflects his interest in functional foods and product development. he commenced his Ph.D. in Functional Food and Nutrition at Prince of Songkla University, Thailand, a leading institution renowned for research in food and health sciences. His doctoral studies emphasize bioactive compounds, nutraceuticals, and sustainable dietary practices for disease prevention and health promotion. Collectively, his academic training has equipped him with advanced expertise in both the scientific and applied aspects of food science, positioning him as a promising researcher with global academic and industry relevance.

Professional Experience

Mr. Muhammad Tayyab Arshad’s professional journey is marked by a blend of research productivity, academic involvement, and participation in international scientific platforms. As a Ph.D. researcher at Prince of Songkla University, he has been actively engaged in projects focused on functional foods, nutraceuticals, and bioactive compounds. His publication record of 33 papers demonstrates his ability to contribute meaningfully to scientific literature at an early stage in his career. Prior to his doctoral studies, he worked extensively during his Master’s program at the University of Lahore, where he not only completed his thesis research but also contributed to multiple collaborative projects with faculty and peers. His active participation in international conferences, including events in Türkiye and Pakistan, highlights his experience in scientific communication and research dissemination. In addition, he has completed professional training programs such as Nestlé Pakistan’s Nesternship on personal brand building, further broadening his professional skill set. His exposure to both academic and industry-related activities underscores his adaptability and dedication to lifelong learning. Through his publications, collaborations, and participation in professional development, Mr. Arshad has demonstrated an ability to bridge the gap between academic research and real-world food industry challenges.

Research Interests

Mr. Muhammad Tayyab Arshad’s research interests lie at the intersection of functional foods, nutrition, and sustainable health solutions. His primary focus is on the development and utilization of nutraceuticals and bioactive compounds to prevent chronic diseases such as obesity, cardiovascular disorders, and fatty liver disease. He has also investigated the gut–brain axis, dietary carbohydrates, and the role of antioxidants in enhancing immune health, cognition, and metabolic regulation. Another emerging area of his interest is the integration of artificial intelligence in food quality management and food security, demonstrating his forward-thinking, interdisciplinary research approach. His scholarly contributions have explored diverse natural resources, including Moringa, Ashwagandha, Myrciaria dubia, flaxseed, sweet potato, and rice bran, emphasizing their pharmacological, industrial, and nutritional benefits. Additionally, his work extends to food product development, including studies on yogurt, frozen dough, and mayonnaise, showcasing his practical expertise in food formulation and stability analysis. His long-term research vision is to contribute toward global health through sustainable food innovations, addressing both nutritional needs and environmental concerns. By bridging traditional nutrition science with modern technological approaches, Mr. Arshad aims to make impactful contributions to future food systems and human health.

Research Skills

Mr. Muhammad Tayyab Arshad has developed a versatile skill set that complements his academic and research endeavors. He is proficient in data analysis software such as Statistix, scientific visualization tools like BioRender, and general academic platforms including Microsoft Office Suite. His expertise extends to designing, conducting, and analyzing experimental studies in food science and nutrition, particularly focusing on bioactive compounds and functional food formulations. He has acquired strong skills in literature review, systematic reviews, and meta-analysis, enabling him to contribute comprehensive perspectives to the scientific community. His experience as first author and corresponding author on multiple papers reflects his ability to independently lead projects, manage collaborations, and oversee the publication process. Additionally, he has demonstrated scientific writing and critical thinking skills, which are evident in his contributions to book chapters, reviews, and original research. He is also adept at conference presentations, poster preparation, and research dissemination, skills honed through participation in international events. Beyond technical expertise, Mr. Arshad has cultivated teamwork, communication, and project management abilities, essential for research collaborations. This blend of technical and soft skills ensures his readiness for both academic leadership and interdisciplinary partnerships in the evolving landscape of food and health research.

Awards and Honors

Throughout his academic career, Mr. Muhammad Tayyab Arshad has earned several awards and recognitions that highlight his commitment to research and community engagement. Early in his career, he received certificates of participation in events such as Brain Leverage 6.1 and the All Pakistan Case Study and Innovative Ideas Competition, showcasing his involvement in academic competitions. He has also been recognized in nutrition training workshops and oral presentation sessions, earning appreciation for his scientific contributions. he successfully managed the National Nutrition Month Celebration, demonstrating leadership and organizational skills. His professional growth was further enhanced through Nestlé Pakistan’s Nesternship Program, which focused on professional branding and industry readiness. he became a registered member of Pakistan Food and Nutrition Organization (PFNO), strengthening his professional affiliations. Most notably, he participated in the International Warsaw Scientific Research and Innovation Congress, underlining his global academic presence. These accolades reflect not only his academic excellence but also his proactive involvement in community outreach, leadership, and professional development. Collectively, his honors underscore his dedication to becoming a well-rounded researcher and thought leader in the field of food and nutrition sciences.

Publication Top Notes

  • The Effects of Chemical Oxidation on Corrosion Behavior of Ni-Ti Alloy — 2021 — 5 citations

  • Experimental and theoretical analysis of bismuth Co-doped erbium-based hydroxyapatites — 2025 — 1 citation

  • Microstructure and mechanical properties of Ag and Ge multi-micro alloyed Al-(3.2) Cu-(2) Li-(0.6) Mg alloys — 2019 — 1 citation

  • Influence of Alloying Element on Corrosion Behavior of (Al-Li) Alloys used in Aerospace Industries — 2019 — 1 citation

  • Comprehensive analysis of the impact of iron and terbium co-dopant levels on the structural, thermal, and spectroscopic properties of hydroxyapatite — 2025

  • Optimizing the welding performance of 2024-T351 aluminum alloy through friction stir welding technology — 2024

  • Investigation of the effect of chitosan nanoparticles on MDR Bacillus cereus isolated from pasteurized milk — 2024

Conclusion

In conclusion, Mr. Muhammad Tayyab Arshad is a highly promising researcher whose academic achievements, research productivity, and international contributions make him a strong candidate for recognition. His diverse portfolio of 33 research papers, multiple book chapters, and international conference presentations reflects his intellectual capacity and dedication to advancing the field of functional food and nutrition. His ability to explore interdisciplinary themes—ranging from nutraceuticals and gut health to AI applications in food security—demonstrates innovation and a global outlook. Furthermore, his professional experiences, awards, and honors highlight a balance of research excellence and leadership qualities. Looking ahead, Mr. Arshad’s future trajectory is geared toward enhancing global collaborations, publishing in higher-impact journals, and contributing to policy and industry practices in sustainable food systems. His potential to shape the next generation of food science innovations is evident in his ongoing Ph.D. research and his broader academic engagements. Ultimately, his commitment to addressing pressing health and nutrition challenges, coupled with his academic rigor and leadership vision, underscores why he is well-positioned to make impactful contributions to both research and society at large.

William Odoom | Food Science | Best Researcher Award

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Mr. William Odoom | Food Science | Best Researcher Award

Senior Lecturer at Koforidua technical University, Ghana.

Mr. William Odoom is a Senior Lecturer and Head of the Department of Food and Postharvest Technology at Koforidua Technical University, Ghana. He holds an MSc. in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology and a BSc. in Agriculture Technology from the University for Development Studies. With over 20 years of professional experience, he has contributed significantly to both education and research. His work focuses on postharvest factors affecting fresh produce, food quality, processing, and value addition. Mr. Odoom is also an active researcher, publishing extensively on topics related to food technology and crop handling.

Profile:

Education

Mr. William Odoom holds a Master’s degree (MSc.) in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana, which he earned from 2007 to 2009. Prior to this, he obtained a Bachelor of Science (BSc.) degree in Agriculture Technology, specializing in Irrigation and Mechanization, from the University for Development Studies (UDS), Tamale, Ghana, between 1999 and 2003. He also holds a Teachers’ Certificate ‘A’ from Wesley College of Education, Kumasi, Ghana, which he completed from 1994 to 1997. Additionally, he completed his Senior Secondary School Certificate Examination (SSSCE) at Asamankese Secondary School, Ghana, in 1993.

Professional Experience

Mr. William Odoom has an extensive professional background in both academia and education. He began his career with the Ghana Education Service in 1997 as a Tutor at Sefwi-Essam D/C Junior Secondary School, later moving on to Annor Adjaye Secondary School, where he served as a Tutor and Head of the Science Department until 2007. He continued his educational leadership as Headmaster at A.M.E. Zion Junior High School in Kumasi from 2011 to 2012. In 2012, Mr. Odoom transitioned to Koforidua Technical University, where he started as an Assistant Lecturer in the Department of Food and Postharvest Technology. He was promoted to Lecturer in 2014, and to Senior Lecturer in 2017. Currently, he serves as Head of the Department, where he has been instrumental in curriculum development, research supervision, and department leadership. Throughout his career, he has contributed to several departmental and academic committees, including serving as the Departmental Examination Officer and as a member of the Faculty Appointment and Promotions Board.

Research Interest

Mr. William Odoom’s research interests focus on understanding the pre-harvest and postharvest factors affecting fresh produce, with a goal of enhancing food quality, safety, and value addition. He is particularly interested in identifying innovative technologies to address challenges in postharvest physiology, food processing, and storage. His research spans a range of topics including food product development, crop drying, handling, and storage of both perishable and durable crops. Mr. Odoom’s work benefits various stakeholders such as produce growers, processors, marketers, and consumers, contributing to the broader horticultural and food industry.

Research Skills

Mr. William Odoom possesses a diverse set of skills that make him an effective educator, researcher, and leader. He is a strong team player with excellent leadership abilities and high emotional intelligence, enabling him to thrive in multicultural environments. His communication and analytical skills are complemented by a high level of discipline and adaptability, allowing him to learn and apply new concepts quickly. Mr. Odoom also demonstrates a deep understanding of organizational culture, making him well-suited to collaborate with colleagues and lead academic initiatives. Additionally, he is proficient in various computer applications, including MS Word, PowerPoint, and Excel, which further enhance his teaching, research, and administrative capabilities.

Award and Recognition

Mr. William Odoom has received several awards and recognitions throughout his career, reflecting his contributions to academic excellence and program development. Notably, in July 2019, he successfully reviewed the 4-Year B. Tech Food Technology curriculum for submission to the National Accreditation Board (NAB). His leadership was further recognized when he led his department in defending proposals for the 4-Year B. Tech in Food Technology and Postharvest Technology at the National Council for Tertiary Education (NCTE) in May 2019. Mr. Odoom also played a key role in obtaining re-accreditation for the HND Food Technology and HND Postharvest Technology programs in February 2019. His commitment to enhancing academic programs and his participation in key national educational evaluations underscore his significant impact on higher education in Ghana.

Conclusion

With his extensive experience, significant research contributions, and active role in curriculum development and leadership, Mr. William Odoom is a highly suitable candidate for the Best Researcher Award. His commitment to improving food and postharvest technology and his continuous contributions to both academia and the industry underscore his qualifications for this prestigious recognition.

Publication Top Notes

  • “Evaluation of saponification value, iodine value and insoluble impurities in coconut oils from Jomoro District of the Western Region of Ghana”
    • Authors: W Odoom, VO Edusei
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 3 (5)
    • Cited by: 75
    • Year: 2015
  • “Nutritional value and health benefits of cashew apple”
    • Authors: YG Akyereko, GB Yeboah, FD Wireko‐Manu, F Alemawor
    • Journal: JSFA Reports
    • Volume: 3 (3), pages 110-118
    • Cited by: 12
    • Year: 2023
  • “Assessment of freshcut fruit handling and vending in the central business area of Koforidua, Ghana”
    • Authors: VO Edusei, W Odoom, S Kwofie
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 4 (2)
    • Cited by: 6
    • Year: 2016
  • “Assessment of microbial load on fresh-cut pineapple in Koforidua (Ghana) market”
    • Authors: RO Asante, W Odoom, C Adomako, VO Edusei
    • Journal: Advances in Nutrition & Food Science
    • Volume: 4 (2), pages 1-3
    • Cited by: 5
    • Year: 2019
  • “Extraction of coconut oil by small-scale processors in Ghana: Operations and constraints”
    • Authors: W Odoom, VO Edusei, MKA Piegu
    • Journal: Extraction
    • Volume: 55
    • Cited by: 3
    • Year: 2016
  • “Production and Quality Assessment of Composite Bread Using Wheat Flour and Coconut Flour”
    • Authors: C Adomako, A RO, W Odoom
    • Journal: Yeast
    • Volume: 2 (2g), 2g
    • Cited by: 1
    • Year: 2023
  • “Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour”
    • Authors: M Adu, SO Anim, W Odoom, C Adomako, RK Osei-Asibey
    • Journal: Applied Food Research
    • Article: 100518
    • Year: 2024
  • “Assessment of locally produced waxing materials on the shelf life and quality of tomato fruits (Solanum lycopersicum)”
    • Authors: W Odoom, RO Asante, C Adomako, E Tei-Mensah
    • Journal: European Journal of Food Science and Technology
    • Volume: 9 (2), pages 9-20
    • Year: 2021

 

 

 

Adnan Amjad | Food Science | Best Researcher Award

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Adnan Amjad | Food Science | Best Researcher Award

Associate Professor, Bahauddin Zakariya University Multan, Pakistan

Dr. Adnan Amjad is an esteemed Assistant Professor in the Department of Human Nutrition at Bahauddin Zakariya University, Multan, Pakistan. With extensive experience in the field of Food Science and Nutrition, Dr. Amjad is recognized for his research contributions and his dedication to improving food safety and nutrition. He has demonstrated strong leadership through the supervision of numerous PhD and M.Phil. students, contributing to advancements in food technology, toxicology, and human nutrition. His collaborative approach and commitment to academic excellence have made him a respected figure within the scientific community.

Profile:

 

Education

Dr. Adnan Amjad completed his Ph.D. in Food Technology from the University of Agriculture, Faisalabad, Pakistan, in 2017. His doctoral research focused on the screening of potato cultivars for sugar accumulation during cold storage and developing methods for mitigating this issue through reconditioning. Prior to this, he earned an M.Sc. (Hons) in Food Technology from the same university in 2011, where he worked on assessing insecticide residues in vegetables. He also holds a B.Sc. (Hons) in Agriculture, with a major in Food Science and Technology, establishing a strong academic foundation in food safety and agricultural practices.

Professional Experiences

Dr. Amjad has served as an Assistant Professor at Bahauddin Zakariya University since November 2018, focusing on disciplines like Human Nutrition and Dietetics, Food Science and Technology, and Food Safety and Toxicology. He has guided numerous Ph.D. and M.Phil. scholars on topics ranging from pesticide residue removal to food waste management and functional food development. His role as a supervisor showcases his expertise in fostering academic growth and producing impactful research. He also engages in various academic and administrative responsibilities, contributing to the development of his department.

 

Research skills

Dr. Adnan Amjad possesses a wide array of research skills that span across multiple domains within Food Science and Human Nutrition. His expertise lies in food safety, specifically in identifying and mitigating the presence of harmful pesticide residues in fruits and vegetables. He is skilled in employing advanced techniques like ozonation, ultrasonication, and edible coatings to enhance food quality, improve shelf life, and reduce toxic contaminants. Dr. Amjad is proficient in experimental design and data analysis, having applied these skills to his research on food technology, where he has explored innovative ways to recycle agro-industrial waste into value-added products.

 

Awards And Recoginition

Though specific awards are not detailed in his profile, Dr. Amjad has earned recognition through his significant contributions to food science research, his leadership in supervising graduate students, and his service to the academic community. His research on pesticide residue removal, food waste management, and enhancing food quality through novel techniques like ozonation has positioned him as an important contributor in his field. His commitment to academic mentoring has also earned him respect within the academic community, further solidifying his reputation as a dedicated researcher and educator.

Conclusion

Dr. Adnan Amjad is a strong candidate for the Best Researcher Award, particularly in the areas of applied research in Food Science and Nutrition. His work on food safety, human nutrition, and toxicology, combined with his mentorship of students, highlights his potential as an impactful researcher. Enhancing his international presence and publication record could make him an even stronger contender for the award.

Publication Top Notes

  • 📘 Amassing of Hydroxymethylfurfural, 2-Furfural and 5-Methyl furfural in orange (Citrus reticulata) juice during storage
    • Authors: MA Randhawa, MS Javed, Z Ahmad, A Amjad, AA Khan, FH Shah, F Filza
    • Year: 2019
    • Citations: 11
  • 🥔 Assessing the Processing Quality of Different Potato Cultivars during Storage at Various Temperatures
    • Authors: A Amjad, MA Randhawa, MS Butt, M Asghar
    • Year: 2016
    • Citations: 8
  • 🧫 Assessment of aflatoxins exposure through urinary biomarker approach and the evaluation of the impacts of aflatoxins exposure on the selected health parameters of the children
    • Authors: U Nasir, I Naeem, M Asif, A Ismail, YY Gong, MN Routledge, A Amjad
    • Year: 2021
    • Citations: 13
  • 🍆 Assessment of imidacloprid and acetamiprid residues in okra and eggplant grown in peri-urban areas and their dietary intake in humans
    • Authors: M Binyameen, MU Riaz, Z Muhammad
    • Year: 2018
    • Citations: 4
  • 🍞 Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour
    • Authors: A Amjad, M Sohaib, H Nawaz, MS Javed, M Shah, FUH Shah, MR Tariq
    • Year: 2021
    • Citations: 11
  • 🧀 Assessment of the antimicrobial potentiality and functionality of Lactobacillus plantarum strains isolated from the conventional inner Mongolian fermented cheese against pathogens
    • Authors: Z Muhammad, R Ramzan, A Abdelazez, A Amjad, M Afzaal, S Zhang
    • Year: 2019
    • Citations: 78
  • 🥔 Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
    • Authors: A Amjad, MS Javed, A Hameed, M Hussain, A Ismail
    • Year: 2019
    • Citations: 22
  • 🥕 Characterization of rheological, sensorial and antioxidant properties of bread enriched with carrot powder
    • Authors: A Amjad, MS Javed, MW Sajid, M Shah, FH Shah, RM Amir, H Usman
    • Year: 2020
  • 🍼 Comparative assessment of arsenic contamination in raw milk, infant formulas and breast milk
    • Authors: A Hameed, S Akhtara, A Amjad, I Naeema, M Tariqa
    • Year: 2019
    • Citations: 13
  • 🍊 Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits
    • Authors: S Mohibullah, F Khaliq, H Nawaz, F Rahim, N Ullah, MS Javed, A Amjad
    • Year: 2022
    • Citations: 2