Dr. Tabussam Tufail is highly qualified and committed to advancing the field of Food Science, specializing in Food Processing, Preservation, Food Fortification, Cereal Sciences, and Community Nutrition. With a Ph.D. in Food Science & Technology, Dr. Tufail’s academic journey has been marked by outstanding achievements, including an exceptional impact factor of 325.657 for her research publications. Her extensive experience spans across multiple prestigious roles, including a Post-Doctoral Fellowship at Jiangsu University, Assistant Professor at the University of Lahore, and various research positions at the Ayub Agriculture Research Institute and Government College University Faisalabad. Dr. Tufail’s leadership is reflected in her consultancy work for the Global Alliance for Improved Nutrition (GAIN) and her active involvement in several high-impact projects.
Dr. Tufail’s contributions to food science, her strong academic background, and her dedication to community nutrition and health make her an exemplary candidate for the Best Researcher Award.
Education Background:
Dr. Tabussam Tufail completed her Ph.D. in Food Science and Technology from Jiangsu University, China, where she gained specialized knowledge in food processing and fortification. Prior to her doctoral studies, she earned a Master’s degree in Food Science and Technology from the University of Lahore, Pakistan. Throughout her academic journey, Dr. Tufail has consistently demonstrated a commitment to excellence, acquiring deep expertise in cereal sciences and community nutrition. Her comprehensive educational background, paired with her extensive research experience, has enabled her to make significant contributions to the fields of food science, nutrition, and public health.
Professional Experience:
Dr. Tabussam Tufail has an extensive professional background in academia and research. She currently serves as an Assistant Professor at the University of Lahore, Pakistan, and a Post-Doctoral Fellow at Jiangsu University, China. Her career spans roles as a research consultant for the Global Alliance for Improved Nutrition, focusing on food fortification and nutrition. Dr. Tufail has also led various funded research projects, contributing to advances in food science and community nutrition. Her professional experience is complemented by her expertise in laboratory analysis, quality assurance, and research publication, which further enhances her standing in the academic and scientific community.
🌍Research Contributions:
Dr. Tabussam Tufail has made significant contributions to the field of Food Science, particularly in food processing, fortification, and cereal sciences. Her research focuses on improving food quality and nutritional content, with an emphasis on addressing food security challenges. She has led several funded projects on nutrition and health, working closely with international organizations such as the Global Alliance for Improved Nutrition. Dr. Tufail has also developed new methods for enhancing the nutritional value of staple foods and has contributed to advancing food safety and quality control in both academia and industry. Her innovative approaches have had a profound impact on the field.
Award and Recognition:
Dr. Tabussam Tufail has earned several prestigious awards and recognitions for her outstanding contributions to the field of Food Science and Nutrition. Her research on food fortification and cereal sciences has garnered international acclaim, and she has received the Research Productivity Award multiple times for her impactful work. Dr. Tufail’s role as a Post-Doctoral Fellow at Jiangsu University, China, and Assistant Professor at the University of Lahore, Pakistan, highlights her academic achievements. Additionally, her consultancy for the Global Alliance for Improved Nutrition and her extensive publication record underline her significant impact on global food security and nutrition.
Publication Top Notes
Natural polyphenols: An overview 🍃
Cited by: 825 | Year: 2017
Published in International Journal of Food Properties
Piperine: A review of its biological effects 🧪
Cited by: 309 | Year: 2021
Published in Phytotherapy Research
COVID-19 pandemic: epidemiology, etiology, conventional and non-conventional therapies 🦠
Cited by: 188 | Year: 2020
Published in International Journal of Environmental Research and Public Health
Lactoferrin (LF): A natural antimicrobial protein 🧴
Cited by: 141 | Year: 2019
Published in International Journal of Food Properties
The Wonderful Activities of the Genus Mentha: Not Only Antioxidant Properties 🌿
Cited by: 134 | Year: 2021
Published in Molecules
Bitter melon (Momordica charantia): a natural healthy vegetable 🍈
Cited by: 128 | Year: 2018
Published in International Journal of Food Properties
Use of natural antimicrobial agents: a safe preservation approach 🍞
Cited by: 117 | Year: 2019
Published in Active Antimicrobial Food Packaging
Nutritional and end‐use perspectives of sprouted grains: A comprehensive review 🌾
Cited by: 102 | Year: 2021
Published in Food Science & Nutrition
The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions 🍦
Cited by: 102 | Year: 2019
Published in Probiotics and Antimicrobial Proteins
Fisetin: An anticancer perspective 🍓
Cited by: 97 | Year: 2021
Published in Food Science & Nutrition
Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review 🥣
Cited by: 88 | Year: 2019
Published in Journal of Food Processing and Preservation
Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions 🍶
Cited by: 83 | Year: 2019
Published in Food Science & Nutrition
RETRACTED: Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream 🍨
Cited by: 72 | Year: 2020
Published in Food Science & Nutrition
Wheat straw: A natural remedy against different maladies 🌾
Cited by: 63 | Year: 2021
Published in Food Science & Nutrition
Phytochemistry, metabolism, and ethnomedical scenario of honey: A concurrent review 🍯
Cited by: 60 | Year: 2017
Published in International Journal of Food Properties
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides 🌽
Cited by: 57 | Year: 2021
Published in International Journal of Food Properties
Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides 🌾
Cited by: 55 | Year: 2018
Published in International Journal of Food Properties
Pharmacological, nutraceutical, functional and therapeutic properties of fennel (foeniculum vulgare) 🌱
Cited by: 50 | Year: 2023
Published in International Journal of Food Properties
Mushrooms-rich preparations on wound healing: from nutritional to medicinal attributes 🍄
Cited by: 50 | Year: 2020
Published in Frontiers in Pharmacology
Antioxidant and anticancer activities of gallic acid loaded sodium alginate microspheres on colon cancer 🍇
Cited by: 49 | Year: 2022
Published in Current Applied Physics
Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice 🍇
Cited by: 44 | Year: 2020
Published in Journal of Food Processing and Preservation
Modification of barley dietary fiber through thermal treatments 🌾
Cited by: 44 | Year: 2019
Published in Food Science & Nutrition
Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions 💊
Cited by: 43 | Year: 2020
Published in Food Science & Nutrition