Assistant Professo,Khwaja Fareed University of Engineering and Information Technology
Dr. Muhammad Farhan Jahangir Chughtai is the Head of the Department of Food Science & Technology at Khwaja Fareed University of Engineering & Information Technology (KFUEIT), Rahim Yar Khan. He specializes in food technology, human nutrition, food safety, and quality systems. With extensive experience in research and academia, he has served as an assistant professor, senior lecturer, and research associate. His international exposure includes research at Purdue University, USA. Dr. Chughtai actively contributes to academic committees, organizes conferences, and participates in national and international scientific forums.
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Scholar
🎓 Education
Dr. Chughtai earned his Ph.D. in Food Technology from the University of Agriculture Faisalabad (2017), following an M.Sc. Hons. in Food Technology (2013) and a B.Sc. Hons. in Food Science & Technology (2011) from the same institution. He completed his F.Sc. Pre-Medical at Govt. Khwaja Fareed College, Rahim Yar Khan (2007) and matriculation at Govt. Colony High School, Rahim Yar Khan (2004), consistently achieving top academic distinctions.
👨🏫 Experience
Dr. Chughtai has been an Assistant Professor and Head of Department at KFUEIT since 2018. He previously worked at NUR International University, Lahore, as an Assistant Professor and Senior Lecturer. His research experience includes a tenure as a Visiting Scholar at Purdue University, USA, and serving as a Research Associate for an HEC-funded project at the University of Agriculture Faisalabad. His professional contributions extend to academic administration, curriculum development, and student facilitation.
🏆 Awards & Honors
Dr. Chughtai has received various prestigious accolades, including the Higher Education Commission (HEC) International Research Support Initiative Program (IRSIP) award for research at Purdue University. He has been actively involved in national and international conferences, organizing committees, and professional societies such as the Pakistan Society of Food Scientists & Technologists. His contributions to research and academia have been recognized through multiple leadership roles and invitations to scientific panels.
🔬 Research Focus
Dr. Chughtai’s research interests span food technology, human nutrition, food safety, and quality management. He specializes in cereal science, milling and baking technologies, and instrumental food analysis, including chromatography (GC, GC-MS, HPLC), spectroscopy (FTIR, Atomic Absorption), and nano-particle fabrication. His studies emphasize halal food management, food service systems, and functional foods, aiming to enhance food security and sustainability through innovative research.
Conclusion:
Dr. Muhammad Farhan Jahangir Chughtai’s substantial research contributions, leadership roles, and international collaborations position him as a strong candidate for the Best Researcher Award in Food Science and Technology. Addressing the suggested areas for improvement could further solidify his standing as a leading figure in the scientific community.
Publication
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Camel milk: Massive paragon of nutritional and therapeutic potentials: A review (2019) – A Khaliq, MFJ Chughtai, M Nadeem, A Aslam, A Liaqat, T Mehmmod, … (7 citations)
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Green-synthesized selenium nanoparticles using garlic extract and their application for rapid detection of salicylic acid in milk (2023) – R Aftab, S Ahsan, A Liaqat, M Safdar, MFJ Chughtai, M Nadeem, … (6 citations)
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Safety and quality assessment of street‐vended barbecue chicken samples from Faisalabad, Pakistan (2023) – A Ali, N Ahmad, A Liaqat, MA Farooq, S Ahsan, MFJ Chughtai, … (6 citations)
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Cinnamon essential oil (2023) – A Liaqat, S Ahsan, MS Fayyaz, A Ali, SA Ashfaq, S Khan, MA Khan, … (6 citations)
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Double Layered Encapsulation to Immobilize Bifidobacterium Bifidum ATCC 35914 in Polysaccharide‐Protein Matrices and their Viability in Set Type Yoghurt (2022) – R Iqbal, A Liaqat, I Yasmin, S Ahsan, MF Janahgir Chughtai, S Tanweer, … (6 citations)
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Assessment of camel milk Yogurt as a cogent approach on Streptozotocin (STZ) induced diabetes mellitus in sprague-Dawley rats (2019) – A Khaliq, MA Shariati, S Ahsan, I Pasha, A Liaqat, MB Irshad, … (6 citations)
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Phenolic acid profile of oat cultivars, and their suppressive effect on intracellular reactive oxygen species (2023) – MFJ Manzoor, M.S., Pasha, I., Younas, S., Zhu, M., Hussain, R., Arqam, U … (5 citations)
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Physiochemical, rheological and organoleptic assessment of camel milk yogurt prepared from various locations of Punjab-Pakistan (2022) – A Khaliq, S Ahsan, A Liaqat, MFJ Chughtai, T Mehmood, MA Farooq, … (5 citations)
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Sustainable Food Processing and Engineering Challenges (2021) – A Khaliq, MFJ Chughtai, T Mehmood, CM Galanakis (5 citations)
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Physico-chemical and microbial properties of bread supplemented with sweet potato flour (2015) – I Pasha, MR Khan, A Ali, M Chughtai, S Ahmad, M Nasir (5 citations)