Ifrah Usman

Versatile and sustainability-driven scientist with expertise across Food Science, Agricultural Science, and Nutritional Science. Experienced in interdisciplinary research, teaching, and mentoring focused on sustainable food systems, functional foods, and phytochemical analysis. Proven publication record with active contributions advancing innovative and eco-friendly solutions to global food and agriculture challenges. Seeking a postdoctoral research position to further sustainability-driven research in food, agriculture, nutrition, or related scientific disciplines.

• Transformation of Global Food System, University of Copenhagen (2020)
• Food and Beverage Management, University Bocconi (2022)
• Economics of Agro-food Value Chain, Technische Universität München (2020)
• Sustainable Development Goal, University of Copenhagen (2020)
• Prime Minister Laptop Scholarship
• Distinction in M.Sc. Food Science & Technology

1. Recent progress in edible films and coatings: Toward green and sustainable food packaging technologies
Applied Food Research (2025)
DOI: 10.1016/j.afres.2025.101070

2. Formulation and evaluation of antioxidant, physiochemical, microbial, and sensory properties of waste-based instant functional drink powders
Global NEST Journal (2025)
DOI: 10.30955/gnj.07564

3. Phytochemicals in plant food waste: Innovative insight and implications
Journal of Agriculture and Food Research (2025)
DOI: 10.1016/j.jafr.2025.101779

4. Role of artificial intelligence in halal authentication and traceability: A concurrent review
Food Control (2025)
DOI: 10.1016/j.foodcont.2024.111003

5. A Potential Role of Xenometabolites as Nutraceutical: A Concurrent Review
Current Research in Nutrition and Food Science (2024)
DOI: 10.12944/CRNFSJ.12.1.02

6. Advances and challenges in conventional and modern techniques for halal food authentication: A review
Food Science and Nutrition (2024)
DOI: 10.1002/fsn3.3870

7. The effect of honey supplementation on the survival and stability of free and encapsulated probiotics
CYTA - Journal of Food (2024)
DOI: 10.1080/19476337.2024.2377302

8. Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies
Food Science & Nutrition (2023)
DOI: 10.1002/fsn3.3214

9. Formulation and Nutritional Characterization of Mustard and Sesame Oilseed Cake Extract-Based Functional Drinks
Journal of Food Processing and Preservation (2023)
DOI: 10.1155/2023/4575069

10. Innovative applications and therapeutic potential of oilseeds and their by‐products: An eco‐friendly and sustainable approach
Food Science & Nutrition (2023)
DOI: 10.1002/fsn3.3322

11. Functional roles and novel tools for improving oxidative stability of polyunsaturated fatty acids: A comprehensive review
Food Science & Nutrition (2023)
DOI: 10.1002/fsn3.3272

12. Bacteriophages and food safety: An updated overview
Food Science and Nutrition (2023)
DOI: 10.1002/fsn3.3360

13. Recent updates and perspectives of plasma in food processing: a review
International Journal of Food Properties (2023)
DOI: 10.1080/10942912.2023.2171052

14. Vegetable proteins as encapsulating agents: Recent updates and future perspectives
Food Science and Nutrition (2023)
DOI: 10.1002/fsn3.3234

15. Extraction, amino acid estimation, and characterization of bioactive constituents from peanut shell through eco-innovative techniques for food application
International Journal of Food Properties (2022)
DOI: 10.1080/10942912.2022.2119999

16. Traditional and innovative approaches for the extraction of bioactive compounds
International Journal of Food Properties (2022)
DOI: 10.1080/10942912.2022.2074030

17. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
Journal of Food Processing and Preservation (2022)
DOI: 10.1111/jfpp.16847

18. Microbial Processing for Valorization of Waste and Application
Environmental Microbiology: Advanced Research and Multidisciplinary Applications (2022) (Book chapter)
DOI: 10.2174/9781681089584122010012

19. Effect of synergism of sonication and microwave on fermentation and emulsification processes
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction (2022) (Book chapter)
DOI: 10.1016/B978-0-323-95991-9.00004-7

20. ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES
International Journal of Food Properties (2021)
DOI: 10.1080/10942912.2021.1987456

21. Innovative Processing Technologies (Book chapter)

Muhammad Umair Arshad Bajwa

Professor - Government College University, Faisalabad, Pakistan

+923137986776

umair.arshad@gcuf.edu.pk

Ali Imran

Associate Professor - Government College University Faisalabad, Pakistan

+923336575583

dr.aliimran@gcuf.edu.pk