SIGNIFICANT RESEARCH ACHIEVEMENTS

• Identified local flour for Pizza Hut and Dunkin’s Doughnut
• Developed local dough blends for different types of pizza
• Developed composite improver for bread industry
• Studied the effect of different types of barley malt supplementation on the quality of bread
• Performed finger printing of Pakistani wheat
• Developed low calorie cakes and biscuits by the use of non-nutritive sweeteners
• Developed high protein composite flour for chapaties and cookies
• Developed composite flour for controlling blood cholesterol and sugars
• Application of red palm oil shortening in cookies
• Propagation of starter cultures for dairy industry (yoghurt and cheese)
• Developed iron fortification technology for flour mills and chakkies to overcome iron deficiency anemia
• Developed low cost appropriate technologies for the processing food products
• Delayed ripening of mangoes for 22 days to extend the export time
• Controlled citrus peel pitting by wax coating for export
• Bioconversion of corn cobs and citrus peel waste into value added products
• Utilization of flaxseed, Soybean and ß-glucan as functional food for their health benefits
• Utilization of rice industrial by-products for oil extraction and value added products
• Developed green tea based functional drink against lifestyle-related disorders
• Production of texturized vegetable protein (TVP) through extrusion
• Production of omega-3 rich eggs for cholesterol conscious consumers
• Floating fish feed through extrusion technology
• Technology of mozzarella cheese manufacturing
• Developed of carbonated flavored whey drink
• Preparation of legume protein isolates to improve the nutritional and functional properties of baked products
• Developed nutrients dense fruit bar for school going children
• Production of antioxidant rich meat to combat cardiovascular disease
• Revision of food menu for prisoners in the Punjab jails