Muhammad Tariq Saeed | Agriculture and Food science | Best Researcher Award

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Dr. Muhammad Tariq Saeed | Agriculture and Food science | Best Researcher Award

Dr. Muhammad Tariq Saeed | Shandong University of Technology | China

Dr. Muhammad Tariq Saeed is an accomplished academic and researcher in Agriculture Engineering, Food Science, and Nutrition, currently serving as Assistant Professor in the Department of Diet and Nutritional Sciences at the University of Lahore, Islamabad Campus. With expertise spanning food technology, herbal medicine, and nutrition, he has contributed extensively to scientific literature, addressing public health, functional foods, and clinical nutrition. His research integrates modern science with traditional medicine, focusing on innovative dietary interventions. Dr. Saeed has actively participated in conferences, seminars, and training programs, demonstrating leadership in academia, research supervision, and community health awareness initiatives across Pakistan and beyond.

Profile

Scopus 

Education

Dr. Saeed holds a PhD in Agriculture Engineering and Food Science from Shandong University of Technology, China an MSc (Hons.) in Food and Nutrition from the University of Sargodha, Pakistan, and a Bachelor of Eastern Medicine and Surgery (BEMS) from The Islamia University of Bahawalpur. He completed his intermediate (2006) and matriculation (2004) from BISE D.G. Khan. His academic background blends modern nutrition science with traditional medicine, equipping him with interdisciplinary skills. This combination enables him to address complex health and food security challenges while integrating evidence-based approaches with holistic health perspectives in research and practice.

Professional Experience

Dr. Saeed has been serving as Assistant Professor at the Department of Diet and Nutritional Sciences, University of Lahore, Islamabad Campus, since 2018. He previously worked as Production Incharge at Hamdard Laboratories (WAQF) Pakistan, managing Rooh Afza manufacturing and herbal formulations. Earlier, he completed a one-year house job at DHQ Hospital Lodhran as a House Officer. His professional expertise covers academia, industrial production, and clinical practice. He has supervised numerous research projects, organized seminars, and engaged in community outreach. His diverse experience bridges food science, herbal medicine, and nutrition, contributing to both academic advancement and public health improvement.

Research Focus

Dr. Saeed’s research focuses on food science, human nutrition, and the therapeutic potential of natural products. His work addresses nutritional assessment, dietary interventions, functional foods, biofortification, and the clinical impacts of diet on chronic diseases such as hypertension, anemia, and metabolic disorders. He has contributed to studies on probiotics, medicinal plants, edible coatings for food preservation, and metabolic engineering in microorganisms for bioactive compounds. His interdisciplinary approach combines molecular biology, nutrition science, and traditional medicine to develop sustainable and health-promoting solutions. He is particularly interested in integrating modern scientific tools with herbal medicine for innovative dietary and therapeutic applications.

Awards and Honors

Dr. Saeed has earned recognition for his academic and professional contributions, including First Position in the Food Product Development Competition at the University of Sargodha. He has received multiple certificates of appreciation for seminar presentations, conference organization, and academic contributions. His organizational excellence has been acknowledged through awards for conference management at The Islamia University of Bahawalpur. As a registered member of the Pharmacy Council (Pharmacy Technicians), National Council for Tibb, and Blood Donation Society Pakistan, he actively engages in professional networks. These honors reflect his dedication to advancing nutrition science, food technology, and public health through research and community service.

Publications Top Notes

Transcriptomic Analysis of Lipid Accumulation in Mucor circinelloides WJ11 Under Submerged and Solid-State Fermentation

Type: Article (June 2025)

Authors: Iqbal Bushra, Muhammad Tariq Saeed, Tahira Naz, et al. led by Yuanda Song

Impact of Calcium Modulation and Starvation on Fermentation-Driven Lipid Accumulation in the Oleaginous Fungus Mucor circinelloides

Type: Article (June 2025)

Authors: Asmaa S. Ramadan, Hassan Mohamed, Huihui Xu, et al., including Muhammad Tariq Saeed under the guidance of Yuanda Song

Engineering Mucor circinelloides for Enhanced Lipid Production Through Homologous Overexpression of Phosphofructokinase (PFK1 & PFK2) Coupled With In-Silico Modeling Analysis

Type: Article (May 2025)

Authors: Hassan Mohamed, Tahira Naz, Shaoqi Li, et al., including M. T. Saeed and Yuanda Song

Harnessing Marine Resources for Alzheimer’s Therapy: A Review Integrating Bioactivity and Molecular Docking

Type: Review (Eur J Pharmacol, April 2025; published June 15, 2025)

Authors: Hina Khalid, Hassan Mohamed, Adel Eltoukhy, Muhammad Tariq Saeed, Yuanda Song

Conclusion

Dr. Muhammad Tariq Saeed exemplifies a rare blend of academic excellence, research innovation, and community engagement. With a strong educational foundation in agriculture engineering, food science, and herbal medicine, he contributes meaningfully to both scientific knowledge and societal health. His diverse experience across academia, industry, and clinical settings enriches his multidisciplinary approach to problem-solving. Passionate about improving nutritional health, he actively mentors students, leads impactful projects, and disseminates knowledge through publications and conferences. His work not only advances the field of food and nutrition but also bridges modern science with traditional wisdom, aiming to improve quality of life on a global scale.

Gulcin Yildiz | food science | Best Researcher Award

Published on by Best Achievements

Dr. Gulcin Yildiz | food science| Best Researcher Award

Dr. Gulcin Yildiz , Igdir University, Turkey.

Assoc. Prof. Dr. Gülçin Yıldız is an academic at Igdir University’s Faculty of Engineering, specializing in Food Engineering. With a strong academic background from the University of Illinois at Urbana-Champaign and North Carolina A&T State University, her research focuses on non-thermal processing, ultrasound technology, and functional foods. Dr. Yıldız has received multiple awards, including the TUBITAK Incentive Award and the “Top Downloaded Paper” recognition. She actively contributes to scientific committees and is a passionate educator in food science and engineering. ✨📚

Professional Profile

🎓 Education

  • Postdoc: Family and Consumer Sciences, North Carolina A&T State University, USA (2024-2025)
  • Ph.D.: Food Science, University of Illinois at Urbana-Champaign, USA (2013-2017)
  • M.S.: Food Science, University of Illinois at Urbana-Champaign, USA (2011-2013)
  • M.S.: Food Science and Technology, Ankara University, Turkey (2009)
  • B.S.: Konya, Turkey (2004-2008)

🔬Research Contributions On food science

Assoc. Prof. Dr. Gülçin Yıldız’s research focuses on innovative food engineering techniques, including non-thermal processing, ultrasound technology, and functional foods. She has contributed to improving fruit-vegetable processing and drying technologies, advancing sustainability in the food industry. Dr. Yıldız’s work on protein-stabilized nanocarriers and the protection of docosahexaenoic acid (DHA) has gained significant attention. Her work, recognized globally, offers practical solutions for improving food quality and safety. Her research continues to shape the future of food engineering.

💼Work Experience

Assoc. Prof. Dr. Gülçin Yıldız currently serves as a faculty member at Igdir University, Turkey, specializing in Food Engineering. Her career includes roles as a coordinator, department head, and editor for various journals such as Frontiers in Microbiology and Frontiers in Food Science and Technology. She has contributed significantly to scientific committees, including COST Actions and has been an invited speaker at global conferences. Her diverse experience also includes roles in academia and research across Turkey, the USA, and Europe.

Certifications 📜

  • Learning and Teaching in Higher Education in the Digital Age, Anadolu University (2019)
  • Global Postharvest Loss Prevention Certificate, University of Illinois (2015)
  • HACCP Certification, University of Illinois (2014)

Scientific Committee Member 🧑‍🔬

  • Member, COST Action CA20128- Promoting Innovation of Fermented Foods (2021-2025)
  • Invited Speaker, BIOTECHMEET2023, Lisbon, Portugal
  • Review Editor, Frontiers in Food Science and Technology (2022-Present)

🏅Honors And Awards

🏆 Incentive Program Award for International Scientific Publications, TUBITAK (2025, 2023, 2020, 2019 – 4 times), Turkey
🏆 Top downloaded paper (2018-2019), Journal of Food Processing and Preservation, WILEY
🏆 Kathryn VanAken Burns Memorial Fund merit award (2012-2017), USA
🏆 Best Presentation Award, The ICAFSM 2016, Istanbul, Turkey
🏆 IFT Division Poster Competition Finalist, 2016, USA
🏆 Graduate Fellowship, Ministry of Education, 2009, Ankara, Turkey.

Conclusion

Assoc. Prof. Dr. Gülçin Yıldız’s contributions to food engineering, particularly in non-thermal processing and ultrasound technology, highlight her significant impact in the field. Through her extensive research, awards, and dedication to education, Dr. Yıldız continues to advance sustainable food technologies and empower future scientists. Her leadership and innovations continue to inspire excellence in academia and industry. 👩‍🔬📚

📚Publication Top Notes

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

Journal: Food Hydrocolloids

Year: 2016

Citations: 245

📜💡

Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

Journal: Journal of Colloid and Interface Science

Year: 2017

Citations: 153

🧪🔬

Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

Journal: Innovative Food Science & Emerging Technologies

Year: 2018

Citations: 95

🌱💧

Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

Journal: Food and Bioprocess Technology

Year: 2019

Citations: 91

🍵💊

Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo

Journal: Journal of Food Processing and Preservation

Year: 2019

Citations: 63

🔥🍊

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)

Journal: Journal of Food Processing and Preservation

Year: 2020

Citations: 59

🍏🔬

Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses–Effects on quality attributes during storage

Journal: Innovative Food Science & Emerging Technologies

Year: 2016

Citations: 59

🧀🔊

The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Journal: Journal of Food Process Engineering

Year: 2019

Citations: 57

🍐🎧

Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex

Journal: International Journal of Biological Macromolecules

Year: 2018

Citations: 56

🧬🥄

Quality retention in pumpkin powder dried by combined microwave-convective drying

Journal: Journal of Food Science and Technology

Year: 2022

Citations: 46

🎃📉

Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice

Journal: Journal of Food Process Engineering

Year: 2019

Citations: 44

🍑⚙️

Comparative Analysis of Antibrowning Agents, Hot Water and High-intensity Ultrasound Treatments to Maintain the Quality of Fresh-cut Mangoes

Journal: Journal of Food Science and Technology

Year: 2022

Citations: 38

🥭🔥

Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage

Journal: Journal of Food Science and Technology

Year: 2020

Citations: 36

🍓🍶

High intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit

Journal: Journal of Food Processing and Preservation

Year: 2022

Citations: 34

🥝🎶

Ultrasonic Cutting as a New Method to Produce Fresh‐Cut Red Delicious and Golden Delicious Apples

Journal: Journal of Food Science

Year: 2019

Citations: 27

🍎🔪

The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana

Journal: Journal of Food Science and Engineering

Year: 2018

Citations: 23

🍌🧪

CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

Journal: Latin American Applied Research

Year: 2018

Citations: 22

🍊🔥