Dr. Waseem Khalid - Food chemistry - Best Researcher Award

University Castilla La Mancha - Spain

Author Profile

🎓 Early academic pursuits

Dr. Waseem Khalid began his academic journey with a strong foundation in food science and technology at government college university faisalabad (gcuf), pakistan. he earned his bs(hons) degree in the same field, which laid the groundwork for his future contributions. advancing his specialization, he completed an ms/m.phil and later achieved a doctorate in food science and technology in 2022. his early education reflects a clear and consistent focus on exploring scientific methods for food safety, nutrition, and processing technologies, reflecting a mindset wired with precision much like circuits in power electronics.

🧪 Professional endeavors

Dr. Waseem Khalid has held diverse roles throughout his career, contributing across academia and industry. he served as a lecturer in the department of food science at gcuf, participated as a team member in the gain project focused on global food quality, and worked in quality control at rohi bread. his international experience includes his current role as a postdoctoral researcher at universidad de castilla - la mancha, spain, and an assistant professorship at the university institute of food science and technology, university of lahore, pakistan. his dynamic professional background mirrors the layered complexity of power electronics systems—adaptable, integrated, and impactful.

📚 Contributions and research focus

Dr. Khalid's research expertise spans halal food, meat science, functional foods, food irradiation, novel extraction technologies, sensory evaluation, and food process engineering. with over 110 Food chemistry co-authored publications, including book chapters and abstract books, his scholarly output represents a significant impact in the scientific community, with a combined impact factor exceeding 300. his work strives to innovate food technologies, improve nutritional quality, and adapt sustainable processing techniques, drawing interdisciplinary insights similar to innovations in power electronics where system reliability meets efficiency.

🌍 Impact and influence

Through his active participation in international conferences as an invited and keynote speaker, dr. waseem khalid has influenced the food science community both locally and globally. his Food chemistry contributions extend beyond publications, as he mentors students and collaborates with global researchers to solve real-world food technology problems. his role in educational awareness, health behavior adaptation, and disease prevention strategies has amplified his influence on public health nutrition policies.

📊 Academic citations

With over 110 scholarly publications contributing to a cumulative impact factor of 300+, dr. waseem khalid has established himself as a credible and highly cited researcher in food science and technology. his work is frequently referenced in studies related to functional foods, halal meat processing, and food engineering technologies, positioning him among the emerging thought Food chemistry leaders in his domain.

🔮 Legacy and future contributions

Looking ahead, dr. waseem khalid envisions expanding the frontiers of food science through technological innovation, international collaboration, and interdisciplinary research. his commitment to sustainable food processing and nutritional awareness will continue shaping the next generation of researchers. like an evolving circuit board in power electronics, his legacy is one of connectivity, innovation, and enduring impact.

Notable Publications

Title: Citrus waste as source of bioactive compounds: Extraction and utilization in health and food industry
Author(s): Z. Maqbool, W. Khalid, H.T. Atiq, H. Koraqi, Z. Javaid, S.K. Alhag, ...
Journal: Molecules
Title: The burden of cancer, government strategic policies, and challenges in Pakistan: A comprehensive review
Author(s): A. Ali, M.F. Manzoor, N. Ahmad, R.M. Aadil, H. Qin, R. Siddique, S. Riaz, ...
Journal: Frontiers in Nutrition
Title: Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders
Author(s): W. Khalid, A. Ali, M.S. Arshad, F. Afzal, R. Akram, A. Siddeeg, S. Kousar, ...
Journal: International Journal of Food Properties
Title: A review on edible coatings and films: Advances, composition, production methods, and safety concerns
Author(s): A. Matloob, H. Ayub, M. Mohsin, S. Ambreen, F.A. Khan, S. Oranab, ...
Journal: ACS Omega
Title: Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders
Author(s): W. Khalid, M.S. Arshad, A. Aziz, M.A. Rahim, T.B. Qaisrani, F. Afzal, A. Ali, ...
Journal: Food Science & Nutrition

📚 Early academic pursuits

Reza Farhoosh embarked on his academic journey with a strong focus on food science and technology. he earned his bachelor's degree in food science from ferdowsi university of mashhad in 1992, laying the foundation for his illustrious career. he continued his education at tarbiat modarres university in tehran, obtaining a master’s degree in food chemistry in 1995. driven by a passion for research and innovation, he pursued a ph.d. at ferdowsi university, completing his doctoral studies in 2003 with a specialization in food chemistry and analysis.

👨‍🏫 Professional endeavors

Reza farhoosh has been a dedicated academic at ferdowsi university of mashhad since 2003, progressing from an assistant professor to a full professor in 2012. his teaching portfolio includes a variety of subjects such as food chemistry, lipid chemistry, and advanced analytical techniques like spectroscopy and chromatography. in addition to his teaching responsibilities, he serves on the editorial boards of prestigious journals like foods and scientific reports, contributing to the advancement of food science knowledge globally.

🔬 Contributions and research focus

his research focuses on the chemistry and analysis of food lipids and antioxidants, with an emphasis on understanding their role in food quality and health. reza farhoosh has developed advanced methodologies in food analysis, particularly in spectroscopic and chromatographic techniques. his work has significantly advanced the understanding of lipid oxidation and the development of innovative antioxidant systems, contributing to both academic knowledge and industrial applications.

🏆 Accolades and recognition

reza farhoosh’s dedication to food science has earned him widespread recognition in his field. he has been an influential professor, inspiring countless students through his teaching and mentoring. as a member of editorial boards for renowned journals, he has played a crucial role in shaping contemporary food science research and ensuring the dissemination of high-quality scientific findings.

🌍 Impact and influence

through his extensive teaching and research, reza farhoosh has profoundly impacted the field of food science. his work on food lipids and antioxidants has been instrumental in improving food quality and safety, benefiting industries and consumers alike. his leadership roles in academia and as an editorial board member have established him as a guiding figure in food chemistry.

🧪 Legacy and future contributions

reza farhoosh’s legacy is deeply intertwined with his contributions to food science education and research. he has built a strong foundation for future scholars through his innovative work and dedicated mentorship. his ongoing research promises to further enhance the understanding of food lipids and their applications, ensuring a lasting impact on both academia and the food industry.

Notable Publications

Title: Inhibited lipid peroxidation as affected by polyglycerol polyricinoleate
Authors: Shima Jaldani, Mitra Rezaie, Reza Farhoosh
Journal: LWT

Title: Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils
Authors: Shima Jaldani, Elham Sarfaraz Khabbaz, Melika Jooyandeh, Reza Farhoosh
Journal: Food Chemistry

Title: Cut-off conjugated diene values for rejection of vegetable oils
Authors: Elham Sarfaraz Khabbaz, Melika Jooyandeh, Shima Jaldani, Reza Farhoosh
Journal: LWT

Title: Stepwise peroxidation of canola and olive oils: A kinetic study
Authors: Melika Jooyandeh, Shima Jaldani, Reza Farhoosh
Journal: Journal of the American Oil Chemists' Society

Title: Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA
Authors: Paniz Khaloo Kermani, Marzieh Moeenfard, Reza Farhoosh, Arminda Alves
Journal: Journal of Food Measurement and Characterization