Dr. Muhammad Ammar Khan is an Associate Professor of Food Science & Technology at the Islamia University of Bahawalpur, Pakistan. He acquired his degree of Ph.D. in Food Science & Technology from Nanjing Agricultural University China in 2013, with distinctions including the Excellent Foreign Student Award in years 2011 and 2013, and the Best Single Activity Award in 2013. His core specialty is the high-pressure processing of meat for the production of ready-to-eat products. He has so far published 30 research articles, and two book chapters and won two research grants. He is currently focused on the fortification of chicken feed with nanoparticles and F&V wastes for the improvement of meat quality. Earlier, he served in K&Ns, received the Award of Excellence, developed QMS, and was involved in the launch of the deli line. Previously, he also won the Faculty Development Program scholarship, intervarsity championships, University Color Award, and Gold Medal from IUB and UAF. He is also a member of the editorial board of a couple of journals, and a reviewer of a dozen of journals.
Dr. Muhammad Ammar Khan
Islamia University of Bahawalpur