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. He also served as Teaching Assistant in NIFSAT, University of Agriculture, Faisalabad. Plus, he completed his Ph.D. Food Technology from University of Agriculture, Faisalabad. He also has foreign experience as Research Scholar at Department of Food Science, University of Massechusetts, Amherst, USA. Achievements He earned experience in the domains of Dairy science and Technology during his doctoral study. Plus, he had 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.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. He also served as Teaching Assistant in NIFSAT, University of Agriculture, Faisalabad. Plus, he completed his Ph.D. Food Technology from University of Agriculture, Faisalabad. He also has foreign experience as Research Scholar at Department of Food Science, University of Massechusetts, Amherst, USA. Achievements He earned experience in the domains of Dairy science and Technology during his doctoral study. Plus, he had 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.