Dr. Rizwan Arshad

Academic Position:

Assistant Professor

Teaching Interests:

Food and Nutrition

Fields of Research (FoR):

Nutraceutical and Functional Foods, Food Processing and Preservation, Antioxidants, Active edible coating development

Keywords:

Food, Nutrition, Nutraceuticals, Functional Foods, Dietetics, Food Processing

Contact Details:

Social Links

Student Advising Schedule:

BIOGRAPHY

Dr. Rizwan Arshad is currently working as Assistant Professor at Department of Diet and Nutritional Sciences, The University of Chenab, Gujrat-Pakistan. Previously, he has worked as Visiting Lecturer at Institute of Food Science and Nutrition, University of Sargodha, Sargodha and also served as Teaching Assistant in NIFSAT, University of Agriculture, Faisalabad. He completed his Ph.D. Food Technology from University of Agriculture, Faisalabad and also has foreign experience as Research Scholar at Department of Food Science, University of Massechusetts, Amherst, USA. He earned experience in the domains of Dairy science and Technology during his doctoral study and completed his dissertation entitled “Probing the effect of active edible coating on shelf stability of cheese and butter”. A number of publications are to his credit in reputed National and International journals and book chapters as well. His areas of expertise comprise of Food and Nutrition, Dairy Technology, Food Processing and Preservation, Nutraceutical and Functional Foods, Human Nutrition and Dietetics, Antioxidants, Food Chemistry and Food Analysis. He has also participated in many national & International Conferences, Symposia, workshops and seminars.

ACADEMIC APPOINTMENTS

No.  Designation School/Institute/University Time Duration
1. Assistant Professor The University of Chenab, Gujrat. 1st May 2022 to Date
2. Assistant Professor The University of Lahore, Chenab Campus, Gujrat. 16th Sept. 2019 to 30th April 2022
3. Visiting Lecturer University of Sargodha, Sargodha. Sept. 2018 to June 2019
4. Visiting Scholar Umass Amherst, MA, USA 9th  April 2017 to 8th Oct. 2017
5. Teaching Assistant University of Agriculture, Faisalabad Jan. 2015 to June. 2015

MY QUALIFICATIONS

No.  Degree / Program of Study Name Awarding Body/University/Institute Year of Passing
1. PhD Food Technology University of Agriculture, Faisalabad. 2019
2. MSc (Hons.) Food Technology University of Agriculture, Faisalabad. 2013
3. BSc (Hons.)Food Science and Technology University of Agriculture, Faisalabad. 2011
4. F.Sc (Pre-Engineering) BISE , Faisalabad 2007
5. Matric (Science) BISE , Faisalabad 2005

MY RESEARCH ACTIVITIES: JOURNALS ARTICLES / BOOK CHAPTERS / PATENTS

No.  Title  Details
1. Nanotechnology: A novel tool to enhance the bioavailability of micronutrients Rizwan Arshad, Lubaba Gulshad, Iahtisham-Ul-Haq, Muhammad Adil Farooq, Ammar Al-Farga, Rabia Siddique, Muhammad Faisal Manzoor, and Emad Karrar. 2021. Nanotechnology: A novel tool to enhance the bioavailability of micronutrients. Food Sci Nutr. Doi: 10.1002/fsn3.2311. (Impact Factor 2.863, W Category) 
2 Exploring the potential of active edible coating on the shelf stability of dairy products. Rizwan Arshad*, A. Sameen, N. Huma and M.A. Zia. 2020. Exploring the potential of active edible coating on the shelf stability of dairy products. Pak. J. Agri. Sci. Vol. 57(1): 237-244. DOI: 10.21162/PAKJAS/20.8182 (Impact Factor 0.856, Y Category) (As Corresponding Author)
3 Exploring the anti-cancerous and anti-inflammatory potential of bovine meat by-product hydrolysates. M. Saeed, M.I. Khan, Rizwan Arshad*, M.A. Farooq, M.A. Rehman, and A. Ishaque. 2020. Exploring the anti-cancerous and anti-inflammatory potential of bovine meat by-product hydrolysates. J Biol Regul Homeost Agents. Vol. 34 (5): 1875-1878. DOI: 10.23812/20-175-L. (Impact Factor 2.843, X Category) (As Corresponding Author)
4 Preventive role of propolis against hyperglycemia and hyperlipidemia in sprague dawley rats (Rattus norvegicus) animal modelling system Muhammad Shahbaz, Rizwan Arshad, Tahir Zahoor et al. 2021. Preventive role of propolis against hyperglycemia and hyperlipidemia in sprague dawley rats (Rattus norvegicus) animal modelling system. Cell Mol Biol. 67(1):32-39.DOI:http://dx.doi.org/10.14715/cmb/2021.67.1.5 (Impact Factor 1.77, Y Category
5 Chemical profiling, HPLC characterization and in-vitro antioxidant potential of Pakistani propolis collected from peripheral region of Faisalabad. Muhammad Shahbaz, Tahir Zahoor, Rizwan Arshad et al. 2021. Chemical profiling, HPLC characterization and in-vitro antioxidant potential of Pakistani propolis collected from peripheral region of Faisalabad. Cell Mol Biol. 67(1): 40-44. DOI: http://dx.doi.org/10.14715/cmb/2021.67.1.6 (Impact Factor 1.77, Y Category) 
6 Investigating the structural properties and in-vitro digestion of rice flours. Muhammad Adil Farooq, Mian Anjum Murtaza, Rana Muhammad Aadil, Rizwan Arshad et al. 2021. Investigating the structural properties and in-vitro digestion of rice flours. Food Sci Nutr. DOI: 10.1002/fsn3.2225 (Impact Factor 2.863, W Category)
7 Anti-hypertensive and anti-oxidative impact of probiotic cultures in Cheddar Cheese. Ur Rehman MA, Murtaza MA, Hafiz I, Shabbir MA, Rizwan Arshad, Farooq MA. 2019. Anti-hypertensive and anti-oxidative impact of probiotic cultures in Cheddar Cheese. J Biol Regul Homeost Agents. Vol. 33(6):1779-1782. Doi: 10.23812/19-225B-L. (Impact Factor 2.843, X Category)
8 Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends. Nabila Gulzar, Amna Sahar, Aysha Sameen, Muhammad Asim Shabbir, Saima Rafiq and Rizwan Arshad. 2021.  Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends. Pak. J. Agri. Sci. Vol. 58(4): 1359-1365. DOI: 10.21162/PAKJAS/21.50  (Impact Factor 0.856, Y Category)
9 Functional, Textural, Physicochemical And Sensorial Evaluation Of Cottage Cheese Standardized With Food Grade Coagulants. Muhammad Bahadur Ali, Mian Shamas Murtaza, Muhammad Shahbaz, Aysha Sameen, Saima Rafiq, Rizwan Arshad et al. 2022. Functional, Textural, Physicochemical And Sensorial Evaluation Of Cottage Cheese Standardized With Food Grade Coagulants. Food Sci. & Tech. DOI: https://doi.org/10.1590/fst.33420 (Impact Factor 1.76, X Category)
10 Descriptive sensory behavior of pizza cheeses made from mozzarella and semi-ripened cheddar cheese under microwave and conventional cooking. Nabila Gulzar, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad and Iqra Muqadas Saleem. 2020. Descriptive sensory behavior of pizza cheeses made from mozzarella and semi-ripened cheddar cheese under microwave and conventional cooking. Foods. 9 (1):214. DOI: https://doi.org/10.3390/foods9020214 (Impact Factor 5.561, W Category)
11 Vitamin D and its impact on maternal and fetal health: A Review. Rizwan Arshad, Aysha Sameen, Mian Anjum Murtaza et al. 2022. Vitamin D and its impact on maternal and fetal health: A Review. Food Science and Nutrition. DOI: 10.1002/fsn3.2948. (Impact Factor 2.863, W Category)
12 Effect of probiotic strains on sensory attributes of buffalo milk cheddar cheese. Muhammad Anees ur Rehman, Muhammad Waleed Sultan, Muhammad Ajmal, Maryam Batool, Shafiq Ali Shah, Nabila Gulzar and Rizwan Arshad. 2021. Effect of probiotic strains on sensory attributes of buffalo milk cheddar cheese. J. Food Nutr. Res. Vol. 9(9): 492-498. DOI: 10.12691/jfnr-9-9-6 (Impact Factor 1.33, X  Category)
13 Impact of whey protein based active edible coating and plant based natural essential oils on the quality attributes of soft cheese. Rizwan Arshad, A. Sameen, N. Huma and M.A. Zia. 2018. Impact of whey protein based active edible coating and plant based natural essential oils on the quality attributes of soft cheese. J. Food Process Technol. 4(4): 534-36.
14 Book Chapter: Biotechnological Approaches for Improving Quality and Safety of Animal Origin Foods. In: Animal Sourced Foods for Developing World; Preservation, Nutrition, and Safety. Bushra Ishfaq, Mariam Aizad and Rizwan Arshad. 2019. Biotechnological Approaches for Improving Quality and Safety of Animal Origin Foods. In: Animal Sourced Foods for Developing World; Preservation, Nutrition, and Safety. CRC Press. ISBN: 978-1-4987-78954.

MY RESEARCH SUPERVISION:

Areas of Supervision  N/A

Currently Supervising

Student NameResearch TopicAffiliation
N/AN/AN/A

Completions

Student Name Research Topic Affiliation
N/A N/A N/A

MY TEACHINGS:

Course Information (Name/Code) Year Taught Program (BS/MS/PhD) University /Institute
Introduction to Food science and Technology 2015 BS University of Agriculture, Faisalabad
Food Processing and Preservation 2015 BS University of Agriculture, Faisalabad
Dairy Technology 2015 BS University of Agriculture, Faisalabad
Dairy Starter Culture 2015 BS University of Agriculture, Faisalabad
Food Engineering 2018, 2019 BS University of Sargodha, Sargodha
FST-609: Sugar Technology 2018, 2019 BS University of Sargodha, Sargodha
Research Methodology 2019 BS University of Sargodha, Sargodha
Food Microbiology 2019 BS University of Sargodha, Sargodha
Food Toxicology and Additives 2020, 2021 and 2022 BS UOL-Gujrat Campus
Institutional Management 2019 BS UOL-Gujrat Campus
Fundamentals of Human Nutrition 2019,2020 BS UOL-Gujrat Campus
Advanced Human Nutrition; Carbohydrates, lipids and Proteins 2019,2020 BS UOL-Gujrat Campus
Nutraceuticals and Functional Foods 2021,2021,2022 BS UOL-Gujrat Campus
Dietetics-I 2020,2021 BS UOL-Gujrat Campus
Public Health Nutrition-II 2021,2021,2022 BS UOL-Gujrat Campus
Seminar 2020,2021,2022 BS UOL-Gujrat Campus
Fundamentals of Microbiology 2020,2021,2022 BS UOL-Gujrat Campus