Dr. Muhammad Sajid Manzoor

Dr. Muhammad Sajid Manzoor

Dr. Muhammad Sajid Manzoor

Assistant Professor

sajid.manzoor@ucp.edu.pk

Dr. Muhammad Sajid Manzoor is a food technologist with his PhD degree from University of Agriculture Faisalabad. He has received M.Phil leading to PhD scholarship from Higher Education Commission Pakistan and conducted a part of his PhD research at Washington State University-USA. He has completed his B.Sc. (Hons.) from National Institute of Food Science and Technology, University of Agriculture Faisalabad. Along with the research experience, he has 3.5 years of teaching experience in food sciences, nutrition and dietetics at Government College University Faisalabad-Sahiwal Campus. His research interests center on cereals, specifically the bioactive compounds and their bioavailability. He has worked on nutritional and end use perspectives of oat with special reference to avenanthramide group of polyhenols. Other areas of interests focuses on nutraceuticals and functional compounds, polyphenols and antioxidants and their allied health benefits. He has organized and participated in a number of national and international conferences and trainings.

PhD Food Technology UAF, Pakistan 2020
M. Sc. (Hons.) Food Technology UAF, Pakistan 2014
B. Sc. (Hons.) Food Science & Technology UAF, Pakistan 2012
Assistant Professor University of Central Punjab, Lahore 2021-present
Assistant Professor Government College University Faisalabad, Sahiwal Campus 2020-2021
Senior Lecturer Government College University Faisalabad, Sahiwal Campus 2019-2021
Research Scholar Washington State University-USA 1/2018-7/2018
Teaching Assistant University of Agriculture Faisalabad 2/2016-6/2016
1Mushtaq, B.S., W.A. Ansi, A. Dhungleab, A.A. Mahdic, F. Haqq, M. Fana, M.S. Manzoor, H. Qiana, L. Jinxina, L. Wanga. 2021. Influence of pretreatments combined with extrusion on γ-aminobutyric acid, nutritional composition and physiochemical properties of foxtail millet (Setaria italica). J. Cereal Sci. 102 (2021) 10359. (IF: 3.616).
2Din, A., M.F.J. Chughtai, T. Mehmood, A. Khaliq, M. Nadeem, S. Ahsan, R.M. Amir, M. Abrar, K. Saeed and M.S. Manzoor. 2021. Shelf Life Extension of mango fruit by using non-preservative technique. Intl. J. Fruit Sci.21 (1): 232-241. (IF: 1.359)
3Manzoor, M.S., I. Pasha, A. Shehzad, M.A. Zia and M.J. Zhu. 2020. Antioxidant profiling of indigenous oat cultivars with special reference to avenanthramides. Intl. Food Res. J. 27 (2): 261-269. (IF: 1.014)
4Manzoor, M.S., I. Pasha, S. Ahmad, M.K. Sharif, and M.F.J. Chughtai. 2018. Fortification and Stability of Iodine in Bread to Mitigate Iodine Deficiency Disorder. Pak. J. Sci. Ind. Res. 61B (3): 145-150.
5Pasha, I., N. Huma, M.F.J. Chughtai, S. Jan, S. Ahmad, M.S. Manzoor and F. Ahmed. 2018. Biochemical, Nutritional and End Use Perspective of Wheat Grass as Potential Dietary Supplement. Intl J. Boichem. Res. Rev. 21(1): 1-13
6Pasha, I., M. A. Shabbir, M. A. Haider, M.F.J. Chughtai, B. Afzal, S. Ahmed and M.S. Manzoor. 2017. Biochemical evaluation of Trigonella foenum graecum (Fenugreek) with special reference to phenolic acids. Pak. J. Sci. Ind. Res. 60(3). 154-161.
7Pasha, I., M.F.J. Chughtai, S. Akhter, A. Sameen and M.S. Manzoor. 2016. Biochemical characterization and dietary fiber analysis of sugar beet supplemented cookies. Pak. J. Sci. Ind. Res. 59(3) 139-145.

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