Dr. Furukh Faiz

DF

Designation:

Phone:

Email: furrukhfaiz@kiu.edu.pk

Status:

Qualification

  • MSc(Hons) Food Technology University of Agriculture Faisalabad
  • BSc(Hons) Agriculture University of Agriculture Faisalabad
  • PhD(Food Technology) University of Agriculture Faisalabad

Experience

  • Lecturer Karakoram International University, Gilgit
  • Deputy Manager Quality Control Haidri Beveraes(Pepsi International)
  • Assistant Professor Karakoram International University, Gilgit

Publications

  • Determination of Selected Metals In Drinking Water of Water Purification Plants in Gilgit City, Faiz. F., Shah. H., Hussain H., and Haq A. (2010) Determination of Selected Metals In Drinking Water of Water Purification Plants in Gilgit City. Pakistan Journal of Food Science. 2009, 19(1-4):36-39.
  • Status of Iodine in different age groups of school children in some selected areas of district Gilgit, Shah. S., Hussain H., Faiz F.,Bano F., and Wafee S. (2010). Status of Iodine in different age groups of school children in some selected areas of district Gilgit. Pakistan Journal of Food Science. 2009, 19(1-4):32-35
  • Amino acid Analysis using ion exchange resins. Journal of natural sciences and mathematics, A.S Khan and F. Faiz. (2011) Amino acid Analysis using ion exchange resins. Journal of natural sciences and mathematics. Pak. Academy Sci. 48(1)
  • Anti-dengue potential of extracts and essential oils derived from plants-A review, Sattar, M, Anjum, F.M. Amir, R.M., Faiz, F., and Nadeem M. 2012. Anti-dengue potential of extracts and essential oils derived from plants-A review. Pak. J. Food Sci., 22(1), 7-12
  • Effect of Thawing on Frozen Meat Quality: A comprehensive Review, Akhtar, S. Khan. M.S, Faiz, F. 2013. Effect of Thawing on Frozen Meat Quality: A comprehensive Review. Pak. J. Food sci., 23(4): 198-211
  • Studies on processing of Guava Drinks prepared with different levels of pulp concentration, Faiz, F., I. Khan, S. Awan and A.S. Khan. 2013. Studies on processing of Guava Drinks prepared with different levels of pulp concentration. Pak. J. Food sci. 23(3)
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