6yeni

Dr. Aiza Qamar Assistant Professor

Dr. Aiza Qamar is an Assistant Professor and dedicated researcher specialized in the field of Food and Nutrition with a focus on primordial prevention of diseases through Functional Food Product Development. Recognized for scholarly excellence, and was honored with the prestigious International Research Award by the Higher Education Commission (HEC) at the University of Massachusetts Amherst, USA. Exemplifies a profound dedication to knowledge dissemination and professional growth, evident through active engagement in international conferences, underscoring a steadfast commitment to advancing the frontiers of research in this vital field. Her unwavering dedication to improving global health outcomes through innovative and evidence-based approaches is the driving force behind her work.

Email id: aizaqamer@gmail.com

Qualification

  • PhD Food and Nutrition, 2018 Govt. College University Faisalabad
  • S Food and Nutrition, 2013 Govt. College University Faisalabad
  • Sc. Food and Nutrition, 2010 University of Agriculture, Faisalabad
  • Sc. Home Economics, 2008 Govt. College of Home Economic, Multan

Experience

  • University of Home Economics, Lahore, Pakistan

Department of Nutrition and Health Promotion

  • Riphah International University, Lahore, Pakistan

Department of Faculty of Rehabilitation & Allied Health Sciences

  • Gualb Devi Educational Complex, Lahore, Pakistan

Department of Human Nutrition & Dietetics

  • University of Lahore, Pakistan

Department of Diet & Nutritional Sciences

  • A&K pharmaceutical company, Faisalabad, Pakistan

Quality control analyst

Publications

  • Ahmad, S., Huma, A., T. Tufail., M. Nasir., A, Qamar., Z. Mushtaq. 2022. Iron Deficiency Anemia; Causes, Plant Based Iron, Fortifcation And Impact Of Lifestyle And Socioeconomic Parameters. PBMJ. 05: (1). ISSN Online 2709-2798.
  • Maqsood., S. Naaz., Huma, Ain., Z. Mushtaq., M. Nasir., A. Qamar. 2022. Evaluating the effect of Ginger Powder on Bilirubin, Creatinine, Urea and Uric Acid on Experimental Diabetic Wistar Rats in Randomized Control Trial. PBMJ. 05: (1). ISSN Online 2709-2798.
  • Huma, A., F. Saeed., T. Tufail., A. Qamar, Z. Mushtaq., M. Nasir. 2021. Effect of Different Thermal Techniques On Anti-Nutritional Compounds With Special Reference To Hydrogen Cyanide In LinumUsitatissimum. PBMJ. 04:(2). ISSN Online 2709-2798.
  • Hussain., A. Qamar., F. Saeed., R. Rasheed., B. Niaz., M. Afzaal., Z. Mushtaq& F. Anjum. (2021). Biochemical Properties Of Maize Bran With Special Reference To Different Phenolic Acids. International Journal Of Food Properties. 24:1, 1468-1478, Doi:10.1080/10942912.2021.1973026.
  • Qamar., Saeed, F.,Arshd, U.,Tahir, M. (2018). ” Exploring the phytochemical profile of green grasses with special reference to antioxidant status.” International Journal of Food Properties. 162(4).
  • Qamar., Saeed, F., Tahir, M. and Hussain, A. J. (2018). “Functional exploration of barley and wheat grass juices against Anemia”. J. Food Properties..
  • Qamar., Saeed, F., Tahir, M. and Hussain, A. J. (2018). “PROBING THE STORAGE STABILITY AND SENSORIAL CHARACTERISTICS OF WHEAT AND BARLEY GRASS JUICE”. J. Food processing and preservation.
  • Saeed., Ahmed, N., Anjum, F., Khan, A., Arshad, U. Qamar, A. and Afzal, M. (2017) “MICROENCAPSULATION TECHNIQUES AND THEIR APPLICATIONS IN FOOD INDUSTRIES” J. Food Processing and Preservation.
  • Saeed, Ahmed, N., Tahir,M.,Qamar, A., Tufail, T.(2016). ” Effect of Arabinoxylan on Rheological Attributes and Bread Quality of Spring Wheats”.J. Food Processing and Preservation.
  • Qamar.,Saeed, F. and Arshad, U. (2014). “Nutritional comparison of some promosing sesame cultivars”. Advance J. Food Sci. and Tech.Pakistan
  • Saeed., Suleria,A.R.,Arshad, U.and Qamar, A.(2014). Effect of Arabinoxylan and Arabinogalactan on textural attributes of Bread”. J. Food Processing and Preservation.
  • Amir, A.Saleem, A.Rakha, M.Nadeem, H.Ateeq, F.Saeed, A.Asghar,Y.A.Shah, M.Afzal, A.Javaid,T.Tufail, A.Qamar.(2022). “Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies”.J.of Food Processing and Preservation.
  • Akram, N., Saeed, F., Afzaal, M., Shah, Y. A., Qamar.A., Faisal, Z., Ghani, S., Ateeq, H., Akhtar, M. N., Tufail, T., Hussain, M., Asghar, A., Rasheed, A., & Jbawi, E. A. (2023). “Gut microbiota and synbiotic foods: Unveiling the relationship in COVID-19 perspective. J.Food Science & Nutrition.
  • Rasheed, S.Parveen, M.Afzaal, B.Niaz, F.Saeed, M.Hussain, A.Yasmin, A.Qamar, H.Ateeq, M.A.Raza & E.A.Jbawi.(2023). “Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods”. International Journal of Food Properties.