National Institute of Food Science and Technology - Sections & Research Groups

National Institute of Food Science and Technology comprises of six sections and one centre. Each section has its own mandate. The brief description of each is given below:

1.  Grain Science and Technology
2.  Dairy and Meat Technology
3.  Fruits and Vegetables Technology
4.  Oil and Sugar Technology
5.  Food Microbiology and Biotechnology
6.  Nutrition and Food Safety
7.  Food Technology Transfer Center (FTTC)

1. GRAIN SCIENCE AND TECHNOLOGY

Team Members

  • Dr. Faqir M. Anjum (Professor & Director General)
  • Dr. Imran Pasha (Assistant Professor)
  • Dr. Aamir Shehzad (Assistant Professor)

Research Focus

  • Basic research on the chemistry, biochemistry and quality of cereals and pulses and their products.
  • Development and application of technologies for conservation, value addition and product diversification for food uses of cereals and pulses.
  • Determining impact of genotypic and environmental factors on quality of cereals and pulses.
  • Providing assistance to food industries and promotion of entrepreneurial activities through innovative and improved technologies and technical services.

2. DAIRY AND MEAT TECHNOLOGY

Team Members

    a. Dairy Technology
    1. Dr. Nuzhat Huma (Associate Professor)
    2. Dr. Aysha Sameen (Assistant Professor)
    3. Dr. Sarfraz Ahmed (Assistant Professor)
    b. Meat Technology
    4. Dr. Muhammad Issa Khan (Assistant Professor)
    5. Dr. Amina Sehar (Assistant Professor)

Research Focus

  • Developing appropriate technologies for pasteurized and UHT milk, cream, butter, cheese, fermented milk products, ice cream, dried milk, baby foods and whey processing.
  • Developing technologies to extend shelf life of dairy, meat, poultry and fish products for local and export markets.
  • Developing designs and methods for hygienic processing of milk, meat, poultry and fish.
  • Introducing modern processing technologies for dairy and meat industry.

 3. FRUITS AND VEGETABLES TECHNOLOGY

Team Members

  • Dr. Muhammad Atif Randhawa (Assistant Professor)
  • Dr. Moazzam Raffique Khan (Assistant Professor)
  • Dr. Zill-e- Huma (Assistant Professor)
  • Mr. Inam-ur-Raheem (Lecturer)

Research Focus

  • Developing pre- and post-harvest technologies for extension in storage life, better handling and transportation of fresh fruits and vegetables.
  • Preparing processed and value added products from fruits and vegetables, as well as preservation and economic utilization of processing wastes.
  • Developing appropriate technologies for storage and processing of fruits and vegetables.

4. OIL AND SUGAR TECHNOLOGY

Team Members

  • Dr. Muhammad Asim Shabbir (Assistant Professor)
  • Dr. Ali Asghar (Assistant Professor)

Research Focus

  • Developing technologies for the improvement of sugar yield and curtailing sugar losses.
  • Utilizing sugar industry by-products for value added products.
  • Developing new and appropriate technologies for extraction and processing of vegetable oils and fats from local raw materials.
  • Developing technologies for specialty fats, margarine and mayonnaise production and utilization of by-products of fat industry.

5. FOOD MICROBIOLOGY AND BIOTECHNOLOGY

Team Members

  • Dr. Tahir Zahoor (Professor)
  • Dr. Muhammad Saeed (Assistant Professor)
  • Mr. Muhammad Aamir (Lecturer)

Research Focus

  • Use of microorganisms and their metabolites for food production.
  • Development, value-addition and up-gradation of agro-industrial commodities by the use of biotechnology.
  • Determining causes of food spoilage, deterioration and ensuring the safety of food and food additives.
  • Designing and delivering competency based trainings relating to food biotechnology.

6. NUTRITION AND FOOD SAFETY

Team Members

  • Dr. Masood Sadiq Butt (Professor)
  • Dr. Mian Kamran Sharif (Assistant Professor)
  • Dr. Allah Rakha (Assistant Professor)

Research Focus

  • Developing technologies for production of safe and wholesome foods.
  • Developing processes for the production of wholesome and nutritious foods.
  • Developing neutraceutical foods for special people.
  • Assisting the food industry to develop and implement quality assurance systems to meet business objectives.

7.  FOOD TECHNOLOGY TRANSFER CENTER (FTTC)
This section has been setup with the help of Agrocampus Rennes, France. It is comprised of five components. Currently processing facilities related to milk, meat, fats and edible oils and cereal based infant formulae are functional.

  • Milk Processing
  • Meat Processing including small slaughter house
  • Vegetables & Fruits Processing
  • Fats & Edible Oils Processing
  • Processing of Cereals; baking and cereal based infant formulae