Assistant Professor | University of Agriculture | Pakistan
Muhammad Asif is an emerging food science researcher with a strong scholarly profile focused on sustainable food systems, food quality, food safety, waste management, and food extrusion technologies. With 235 citations, an h-index of 6, and an i10-index of 6, his work demonstrates growing academic influence, particularly since 2020. He is affiliated with the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan, and holds a verified email association with Purdue University, reflecting international academic engagement. His research emphasizes the valorization of agro-industrial by-products, functional food development, and innovative processing techniques aimed at improving nutritional, sensory, and bio-functional properties of foods. One of his most cited contributions addresses sustainable food industrial waste management through single-cell protein production, highlighting environmentally responsible solutions for food security. He has also published extensively on the utilization of fruit and vegetable pomace, such as apple and citrus by-products, in functional foods and extruded products, demonstrating their antioxidant, phenolic, and gastrointestinal benefits. His interdisciplinary collaborations with researchers from institutions in Pakistan, the United States, Europe, China, and the Middle East underscore his global research outlook. Muhammad Asif’s work spans diverse areas including probiotics, microencapsulation, smart packaging films, bioactive peptides, dairy product innovation, and emerging analytical tools like electronic nose and tongue technologies. He has contributed both original research articles and comprehensive reviews in reputable journals such as Food Bioscience, Environmental Science and Pollution Research, Journal of Food Safety, Applied Food Research, and European Food Research and Technology. His recent publications also explore the role of functional foods and microbiome-driven approaches in metabolic health. Overall, Muhammad Asif’s research profile reflects a commitment to sustainable innovation, nutritional enhancement, and applied food science solutions with practical industrial and public health relevance.
Featured Publications
Khan, M. K. I., Asif, M., Razzaq, Z. U., Nazir, A., & Maan, A. A. (2022). Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread. Food Bioscience, 46, 101406.
Asif, M., Javaid, T., Razzaq, Z. U., Khan, M. K. I., Maan, A. A., Yousaf, S., Usman, A., et al. (2024). Sustainable utilization of apple pomace and its emerging potential for development of functional foods. Environmental Science and Pollution Research, 31(12), 17932–17950.
Asif, M., Khan, M. K. I., Khan, M. I., Maan, A. A., Helmick, H., & Kokini, J. L. (2023). Effects of citrus pomace on mechanical, sensory, phenolic, antioxidant, and gastrointestinal index properties of corn extrudates. Food Bioscience, 55, 103012.
Azam, M., Saeed, M., Yasmin, I., Afzaal, M., Ahmed, S., Khan, W. A., Iqbal, M. W., et al. (2021). Microencapsulation and in vitro characterization of Bifidobacterium animalis for improved survival. Journal of Food Measurement and Characterization, 15(3), 2591–2600.
Talha, M., Khalid, S., Maan, A. A., Tanveer, N., Khan, M. K. I., Asif, M., Arif, S., et al. (2024). Ohmic assisted extraction: A sustainable and environment friendly approach to substitute conventional extraction methods. Food Reviews International, 40(10), 3508–3529.
The nominee’s work advances sustainable food science by transforming agro-industrial waste into high-value functional foods and ingredients, directly supporting food security and environmental stewardship. Through innovative processing technologies and interdisciplinary collaboration, his research bridges science and industry while promoting healthier, resource-efficient global food systems.