Dr. Wahab Ali Khan is an Assistant Professor and a well-established researcher in the field of Food Science and Technology, with a focus on Food Fortification, Functional Foods and Nutraceuticals. He has worked in various institutes including Punjab Food Authority, Rutgers University USA, Global Alliance for Improved Nutrition, and University of Agriculture Faisalabad. His active participation in international conferences indicates a commitment to sharing his research and keeping up to date with the latest advancements in the field. A Gold Medal and other awards further acknowledge Dr. Khan’s excellence in his field.

Email id: drwahabali.fn@uhe.edu.pk

Qualification

• PhD Food Technology, 2020 University of Agriculture Faisalabad
• Sc. (Hons.) Food Technology, 2016 University of Agriculture Faisalabad
• PGDC in Food Safety & Controls, 2013 University of Agriculture Faisalabad
• Sc. (Hons.) Dairy Technology, 2012 University of Veterinary and Animal Sciences Lahore

Experience

• Punjab Food Authority Lahore, Pakistan

Food Laboratory, Technical Wing

• LIAS-University of Sargodha Faisalabad Campus, Pakistan

Department of Food Science, Stiyana Rd, Faisalabad, Pakistan

• Rutgers – The State University of New Jersey, USA

Department of Food Science, 65 Dudely Rd, New Brunswick, NJ

• University of Agriculture Faisalabad, Pakistan

National Institute of Food Science and Technology

• NIFSAT, University of Agriculture Faisalabad, Pakistan

Development of Dairy Based Encapsulation Material for Improved Bio-accessibility of Probiotics

• Global Alliance for Improved Nutrition (GAIN) Pakistan

Quality Assurance/Quality Control Situation of Flour Mills in Punjab Province with Special Reference to Wheat Flour Fortification

• Mitchell’s Fruit Farms Ltd. Okara, Pakistan.

Publications

• Khan, W.A., M.S. Butt, I. Pasha, M. Saeed, I. Yasmin, M. Ali, M. Azam and M.S. Khan. 2020. Bioavailability, rheology and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein-based carriers. Journal of Texture Studies. 51: 955-967. `https://doi.org/10.1111/jtxs.12555 August15th,2020
• IF: 3.942
• Khan, W.A., M.S. Butt, I. Pasha and A. Jamil. 2020. Microencapsulation of vitamin D in protein matrices: In vitro release and storage stability. Journal of Food Measurement and Characterization. 14: 1172-1182. https://doi.org/10.1007/s11694-019-00366-3. January2nd,2020
• IF: 3.006
• Khan, W.A., M.S. Butt, I. Yasmin, S.A. Wadood, A. Mahmood and H.A. Gad. 2024. Protein-polysaccharide based double network microbeads improves stability of Bifidobacterium infantis ATCC 15697 in a gastro-Intestinal tract model (TIM-1). International Journal of Pharmaceutics. https://doi.org/10.1016/j.ijpharm.2024.123804. March 5th, 2024 0378-5173 IF: 5.8
• Sabahat, A., M. Saeed, I. Yasmin, M.W. Iqbal, A. Khan and M. Azam. 2022. Therapeutic Effect of Chia Seed Oil-Based Ice Cream against Coronary Heart Disease in Wister Rat Model. Starch. https://doi.org/10.1002/star.202200170. November 24th, 2022
• IF: 2.688
• Iqbal, R., A. Liaqat, I. Yasmin, S. Ahsan, M.F.J. Chughtai, S. Tanweer, T. Mehmood, S. Tehseen, A. Khan, M. Nadeem, A.B. Tahir and A. Khaliq. 2022. Double layered encapsulation to immobilize Bifidobacterium bifidum ATCC 35914 in polysaccharide-protein matrices and their viability in set type yoghurt. Journal of Food Processing and Preservation. 46:8. 16748 https://doi.org/10.1111/jfpp.16748   May 16th, 2022
• IF: 2.609
• Wadood, S.A., J. Nie, C. Li, K.M. Rogersc, A. Khan, A. Khan, A. Qamar, Y. Zhang, Y. Yuwei. 2022. Rice Authentication: An Overview of Different Analytical Techniques Combined with Multivariate Analysis. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2022.104677September,2022
• IF: 4.520
• Azam, M, M. Saeed, T. Ahmad, I. Yasmin, A. Khan, M.W. Iqbal. 2022. Characterization of biopolymeric encapsulation system for improved survival of Lactobacillus brevis. Journal of Food Measurement and Characterization. 16: 2292–2299. https://doi.org/10.1007/s11694-022-01334-0. February 25th, 2022
• Azam M., M. Saeed, I. Yasmin, M. Afzaal, S. Ahmed, A. Khan, M.W. Iqbal and M. Asif. 2021. Microencapsulation and in vitro characterization of Bifidobacterium animalis. Journal of Food Measurements and Characterization. 15(3): 2591-2600. https://doi.org/10.1007/s11694-021-00839-4. February 19th, 2021
• IF: 3.006
• Yasmin, I., M. Saeed, A. Khan, A. Khaliq, M.F.J. Chugtai, R. Iqbal, S. Tehseen, S. Naz, A. Liaqat, T. Mehmood, S. Ahsan and S. Tanweer. 2020. In vitro probiotic potential and safety evaluation (hemolytic, cytotoxic activity) of Bifidobacterium strains isolated from raw camel milk. Microorganisms. 8: 354. htpps://doi.org/10.3390/microorganisms8030354. March2nd,2020                     IF: 4.926
• Yasmin, I., R. Iqbal, A. Liaqat, A. Khan, M. Nadeem, A. Iqbal. 2020. Characterization and comparative evaluation of milk protein variants from Pakistani dairy breeds. Food Science of Animal Resources. 40 (5): 689-698. https://doi.org/10.5851/kosfa.2020.e44. September 1st, 2020                           IF: 3.135
• Batool, R., I. Yasmin, I. Munawar, M. Aziz, S. Tehseen, A. Khan and M. Azam. 2020. Evaluation of a Bitter Gourd protein isolate in a cookie formulation. International Journal of Vegetable Science. 27(5): 480-495 htpps://doi.org/10.1080/19315260.2020.1861159. December 27th, 2020.
• Muntaha, S.-tul, R. Iqbal, I. Yasmin, S. Tehseen, A. Khaliq, M.F.J. Chughtai, S. Ahsan, A. Khan. 2020. Safety assessment of milk and indigenous milk products from different areas of Faisalabad. Journal of Microbiology, Biotechnology and Food Sciences. 6 (6): 1197-1203. 10.15414/jmbfs.2020.9.6.1197-1203. June, 2020
• Jabeen, S., M.I. Raheem, N.S. Hettiarachchy, A. Sameen, A. Riaz, W.A.Khan. Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes. Food Science and Technology. 41(4): 1017-1024 https://doi.org/10.1590/fst.26620. Oct.-Dec. 2021
• IF: 2.602
• Aziz M., I. Yasmin, R. Batool, A. Khan, S. Naz, F. Ashraf, M. Azam, A. Khaliq, R. Iqbal. 2020. Exploring the Effect of Apricot Addition on Nutritional, Antioxidant, Textural and Sensory Characteristics of Apricot supplemented functional cookies. Italian Journal of Food Science. 32(4): 831-843. https://doi.org/10.14674/IJFS.1832. November 25th, 2020                                    IF: 1.021
• Contributing Author of Chapter 4, Plant sources of pro and anti-inflammatory mediators against covid 19 in the Book entitled “Medicianl Plants, Phytomedicines and Tradiaitonal Herbal Remedies for Drug Discovery and Development against Covid-19”. 2023. Bentham Science Publishers Pte. Ltd. Singapore. ISBN: 978-981-5049-51-0
• Contributing Author of Chapter 10, D-Psicose in the Book entitled “Valorization of Biomass to Bioproducts”. 2023. Elsevier Inc. ISBN: 978-0-12-822887-6 February 21st, 2023
• Contributing Author of Chapter 01, Etiology of Obesity, Cancer, and Diabetes in the Book entitled “Dietary Phytochemicals: A Source of Novel Bioactive Compounds for the Treatment of Obesity, Cancer and Diabetes”. 2022. Springer International Publishing. https://www.springer.com/gp/book/9783030729981 August 22nd, 2022
• Contributing Author of Guidance Booklet for Teachers entitled “Principle of Balanced Diet and Personal Hygiene (In Urdu)” 2018. National Institute of Food Science and Technology University of Agriculture Faisalabad-Pakistan sponsored by Global Alliance for Improved Nutrition (GAIN).
• Contributing Author in Final Report of Research Project published “Quality Assurance/ Quality Control Situation of Flour Mills in Punjab Province with Special Reference to Wheat Flour Fortification”. 2015. Global Alliance for Improved Nutrition (GAIN) Pakistan.
• Saeed, M., I. Yasmin, A. Khan, I. Pasha, M.K. Sharif and M. Nadeem. 2016. Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread. Int. J. Food Allied Sci. 2(1): 8-14. ISSN: 2415-0290. http://dx.doi.org/10.21620/ijfaas.201618-14
• Saeed, M., I. Yasmin, I. Pasha, M.A. Randhawa, M.I. Khan, M.A. Shabbir and A. Khan. 2015. Potential application of inulin in food industry: A review. Pak. J. Food Sci. 25(3): 110-116 ISSN: 2226-5899.
• Saeed, M., A. Khan, M.A. Shabbir, M.I. Khan, M.A. Randhawa and I. Yasmin. 2014. Bacteriocins as a natural antimicrobial agent in food preservation: A review. Pak. J. Food Sci. 24(4): 244-255 ISSN: 2226-5899.
• Saeed, M., I. Yasmin, M.I. Khan, I. Pasha, M.R. Khan, M.A. Shabbir and A. Khan. 2014. Lactic acid bacteria in sourdough fermentation; a safe approach for food preservation. Pak. J. Food Sci. 24(4): 211-217 ISSN: 2226-5899.
• Yasmin, I., A. Khan and A. Akram. 2019. As Safe As Halal. Article published in Bulletin Ingredients. Vol 5 Issue 4: Page 38-40. September 2019.
• Khan, W.A. and G. Murtaza. 2018. The Flavor Rundown Polyols: Classification & Applications. Article published in Bulletin Ingredients. Vol 3 Issue 12: Page 34-36. May 2018. http://www.thebulletingredients.com/magazine/2018/May/#p=35
• Lillah, A. Shehzad, G. Murtaza, M. Ali and A. Khan. 2017. Indigenous Cereal Based Fermented Foods. Article published in Bulletin Ingredients. Vol 3 Issue 4: Page 30-31. September 2017. http://www.thebulletingredients.com/magazine/2017/Sept/#p=31
• Khan, W.A., Murtaza and Lillah. 2017. Technical Aspects of Food Hydrocolloids: A Critical Review. Article published in Bulletin Ingredients. Vol 3 Issue 3: Page 26-28. August 2017. http://www.thebulletingredients.com/magazine/2017/Aug/#p=27
• Riaz, N. and A. Khan. 2017. Preserving Veggies: A Blessing. Article published in Bulletin Ingredients. Vol 3 Issue 2: Page 32-35. July 2017. http://www.thebulletingredients.com/magazine/2017/July/#p=33
• Khan, W.A., G. Murtaza and I. Haq. 2017. Detection of Adulteration in Spices: Manual to Instrumental. Article published in Bulletin Ingredients. Vol 2 Issue 12: Page 46-50. May 2017. http://www.thebulletingredients.com/magazine/2017/May/#p=47
• Murtaza, G. and A. Khan. 2017. Nano-antioxidants: Pave the Way for Emerging Natural Antioxidants. Article published in Bulletin Ingredients. Vol 2 Issue 11: Page 30-31. April 2017. http://www.thebulletingredients.com/magazine/2017/April/#p=31
• Murtaza, G., Lillah and A. Khan. 2017. Nano emulsions: Incipient Constituent for Healthy Sauces and Dressings. Article published in Bulletin Ingredients. Vol 2 Issue 10: Page 32-33. March 2017. http://www.thebulletingredients.com/magazine/2017/March/#p=33
• Shahzad, A. and A. Khan. 2017. Minimal Processing of Fruits and Vegetables: An Emerging Technique for Nutrients Preservation. Article published in Bulletin Ingredients. Vol 2 Issue 9: Page 58-59. February 2017. http://www.thebulletingredients.com/magazine/2017/feb/#p=59
• Butt, M.S., A. Khan and G. Murtaza. 2016. Pine and Cashew Nuts: Contemplating Approach to Eradicate Health Problems. Article published in Bulletin Ingredients. Vol 2 Issue 7: Page 38-39. December 2016. http://www.thebulletingredients.com/magazine/2016/December/#p=38
• W.A., I. Yasmin and G. Murtaza. 2016. Snacks Transformation from Old Fashioned Notions to Functional Foods. Article published in Bulletin Ingredients. Vol 2 Issue 6: Page 30-31. November 2016. http://www.thebulletingredients.com/magazine/2016/November/#p=30
• Yasmin, I., M. Saeed, A. Khan and M. Azam. 2016. Can tea keep maladies away? Tea and Coffee Trade Journal. 188(7): 27-31.
• Yasmin, I., M. Saeed and A. Khan. 2016. Tea and its bioactive compounds. Tea and Coffee Trade Journal. 188(5): 33-36.
• Saeed, M., I. Yasmin and A. Khan. 2016. Functional and therapeutic effects of fermented milk. Article published in Dairy Foods. April 18, 2016.
• Yasmin, I., M. Saeed and A. Khan. 2016. Nutritional facts of eating nuts. Article published in Technology Times. April 11-17, 2016. http://technologytimes.pk/post.php?id=10160
• Yasmin, I., M. Saeed and A. Khan. 2016. Biofilms formation and control strategies for dairy industry. Article published in New Foods. 19(3): 25-27.
• Khan, W.A., Rahman, M. Saeed and M. Azam. 2016. Nutritional significance of goat milk. Article published in Agri-Hunt. April 03, 2016. http://agrihunt.com/articles/livestock-industry/nutritional-significance-of-goat-milk/
• Saeed, M., I. Yasmin, A. Khan and M. Azam. 2016. Extra virgin olive oil: Matchless health benefits from Mediterranean. Article published in Bulletin Ingredients. Vol 1 Issue 9-10: Page 26-27. Feb-March, 2016. http://www.thebulletingredients.com/magazine/2016/FEB-MAR/#p=26
• Khan, W.A., M. Saeed and I. Yasmin. 2016. Edible mustard oil: Essentially good for health. Article published in Bulletin Ingredients. Vol 1 Issue 9-10: Page 28-29. Feb-March, 2016. thebulletingredients.com/magazine/2016/FEB-MAR/#p=28
• Khan, W.A., Saeed and I. Yasmin. 2016. Beetroot cost effective path to good health. Article published in Agri-Hunt. February 07, 2016. http://agrihunt.com/articles/food-industry/beetroot-cost-effective-path-to-good-health/
• Yasmin, I., M. Saeed, A. Khan and M. Azam. 2016. Meat tenderizing agents: Love me tender. Article published in Bulletin Ingredients. Vol 1 Issue 8: Page 58-59. January, 2016. http://www.thebulletingredients.com/magazine/2016/jan/#p=59
• Khan, W.A., Saeed and I. Yasmin. 2016. Grapefruit: a fruit from paradise. Article published in Technology Times. Vol 7 Issue 4: Page 3. January 25-31st, 2016. http://technologytimes.pk/post.php?title=Grapefruit%3A+a+fruit+from+the+paradise
• Yasmin, I., M. Saeed. A. Khan and M. Azam. 2016. Health benefits of oat grain. Article published in Agri-Hunt. January 19th, 2016. http://agrihunt.com/articles/food-industry/health-benefits-of-oat-grain-2/
• Yasmin, I., M. Saeed. A. Khan and M. Azam. 2016. Lycopene: as potential natural antioxidant in yoghurt. Article published in Dairy Foods. January 4th, 2016. http://www.dairyfoods.com/articles/91532-lycopene-as-a-potential-natural-antioxidant-in-yoghurt
• Yasmin, I., M. Saeed. A. Khan and M. Azam. 2015. Herbs and spices as medicinal plants. Article published in Technology Times. Vol 6 Issue 50: December 14-20th, 2015. http://technologytimes.pk/post.php?id=9444