Assistant Professor, University of Agriculture Faisalabad, Pakistan
🎓 Dr. Syed Qamar Abbas is a distinguished academic and researcher from Pakistan specializing in Food Science and Technology. With over 20 years of experience in academia and industry, he currently serves as a Research Scientist, Lab Manager, and Assistant Professor at the University of Agriculture Faisalabad. Dr. Abbas is known for his groundbreaking work in food microbiology, dairy technology, and food safety, with numerous high-impact publications and projects. 🌐 He is actively engaged in research, student supervision, and academic excellence, contributing significantly to the global food science domain.
publication Profile
Education
📘 Dr. Abbas holds a PhD in Food Science (European Doctor) from Universitat Autónoma de Barcelona, Spain, where he conducted innovative research in food preservation technologies. He also earned an M.Sc. (Hons) Food Technology from the University of Agriculture Faisalabad, Pakistan, and a B.Sc. (Hons) Food Technology from the University of Arid Agriculture, Rawalpindi, Pakistan. His educational background reflects his dedication to advancing food science and technology. 🌍
Experience
💼 Dr. Abbas has over two decades of professional experience in academia and industry. Since February 2015, he has been affiliated with the University of Agriculture Faisalabad, where he teaches undergraduate and postgraduate courses. He also serves as the In-charge of the Dairy Processing Hall and Food Microbiology and Biotechnology Laboratory. Additionally, Dr. Abbas plays a pivotal role as a degree advisor, industry internship advisor, and curriculum reviewer. His hands-on experience in both academia and industry has established him as a leader in his field. 🥛🔬
Awards and Honors
🏆 Dr. Abbas has received several prestigious awards throughout his career, including the Formacion Investigador (FI) Scholarship from AGAUR-Catalunya, Spain, and the European Science Foundation Grant to attend workshops in Lisbon, Portugal. He was also awarded the DAAD Short-term Research Stay Grant in Germany and a Merit Scholarship for his outstanding academic performance in Pakistan. These accolades underscore his commitment to excellence in research and education. ✨
Research Focus
🔍 Dr. Abbas’s research primarily focuses on food microbiology, dairy technology, high-pressure food preservation, and functional foods. His work has explored topics such as natural antioxidants, probiotics, and the nutritional profiling of milk. Through his collaborations with international institutions, he has led projects on gut microbiota, metabolic syndrome, and the therapeutic potential of various natural compounds. His research has significantly impacted food safety and health sciences. 🌿🍶
Conclusion
🌟 Dr. Syed Qamar Abbas is an accomplished scientist and educator whose contributions to food science and technology have earned him recognition at both national and international levels. With his extensive expertise, impactful research, and commitment to student mentorship, he continues to pave the way for advancements in the field, ensuring a brighter future for food science innovation. 🌟
Publications
Screening and quantification of non-thermally extracted antioxidants and phytochemicals from banana peels via LC-ESI-QTOF-MS/MS and their functionality in spoonable plain-yogurt. Food Measure (Cited by 8).
Detection of heavy metals using atomic absorption and emission spectroscopy in drinking water of Faisalabad, Pakistan. Toxin Reviews (Cited by 12).
Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of fermented white cabbage sprouts. International Microbiology (Cited by 9).
Antioxidants quantification, minerals profile, and sensorial quality of Laurus nobilis composite tea infused with ginger and stevia. Journal of Food Measurement and Characterization (Cited by 10).
Dairy ingredients replaced with vegan alternatives: valorization of ice cream. International Journal of Food Science and Technology (Cited by 15).
Effect of compression and decompression rates during high hydrostatic pressure on inactivation kinetics of bacterial spores at different temperatures. Food Control (Cited by 30).