Dr. Zubair Hussain

Dr. Zubair Hussain

Designation: IPFP Fellow

Phone: +92-3129728008, +92-3555731818

Email: dr.zubairhussain@kiu.edu.pk

Status: IPFP Fellow

Dr. Zubair Hussain is an IPFP fellow (NAHE/HEC NFDP) in the department of Agriculture and Food Technology (Human Nutrition and Dietetics). He is mainly engaged in research activities and teaching courses like Public health nutrition, Nutritional health assessment, role of micronutrients in the human body) to the undergraduate level. He has completed his doctoral degree in Agro-products Processing and Utilization majoring Food and Nutrition from Chinese Academy of Agricultural Sciences, Beijing, P. R. China in 2020. He has strong background knowledge about Food and Nutrition. He is skilled in experimental design, meat quality, application of natural antioxidants in meat preservation, meat packaging, antioxidants and antimicrobial activities of natural antioxidants, lipids and proteins oxidization analysis, microbial analysis of food, assessment of nutritional health status. He is also interested in social work based programs related to food and nutrition. His hobbies included reading books, swimming, hiking, watching movies and documentaries.

  • Ph.D (Food and Nutrition) Institute of Food Science and Technology
  • M.Phil. Food and Nutrition Institute of Food and Nutrition
  • Bs (Hons) Agriculture and Food Technology
  • Visiting Assistant Professor Karakoram International University

  • Awarded fully funded GSCAAS Beijing scholarship for PhD program from Chinese Government

  • Awarded Laptop on merit basis from Prime Minister scheme

  • IPFP Fellowship from HEC

  • Assessment of Nutritional Status, Human Nutrition and Health, Weight management, Diet planning. Experimental Design, Meat quality and Nutrition, Application of Natural antioxidants in foods, Meat packaging and shelf life, Microbial analysis.

    • Influence of different levels of cinnamon bark oil on the quality of lamb meat during storage at 4˚C, Hussain Z.#, Li X.#, Zhang D.Q. *, Hou C., Ijaz M., Bai Y., Xiao X., Zheng X (2020). Influence of different levels of cinnamon bark oil on the quality of lamb meat during storage at 4˚C. Meat Science, 171.108269
    • Prevalence of Obesity on Gender Base at Gilgit City, Pakistan, Hussain Z., Mehmood S., Hussain B., Ali I., Afzal S. (2017). Prevalence of Obesity on Gender Base at Gilgit City, Pakistan. Advance Obesity Weight Management Control 6(2): 00149. DOI: 10.15406/aowmc.2017.06.00149
    • Assessment of nutritional status of patients suffering from appendicitis in Gilgit city, Pakistan, Hussain Z., Mehmood S., Din G.M., Afzal S., Hussain B., Abbas A. (2017). Assessment of nutritional status of patients suffering from appendicitis in Gilgit city, Pakistan. International journal of food and nutritional sciences. 6(5). 31-38.
    • Effect of Chinese cinnamon powder on the quality and storage properties of ground lamb meat during refrigerator storage., Hussain Z., Li X., Ijaz M., Zheng X., Ren C., Xiao X., Zhang D.Q. (2020). Effect of Chinese cinnamon powder on the quality and storage properties of ground lamb meat during refrigerator storage. Food Science of Animal Resources 40(3):311-322.
    • Sarcoplasmic and myofibrillar phosphoproteins profile in beef M. longissimus thoracis with different pHu at different days postmortem, Ijaz M., Li X., Zhang D.Q.*, Ren C., Bai Y., Hussain Z., Zheng X (2021). Sarcoplasmic and myofibrillar phosphoproteins profile in beef M. longissimus thoracis with different pHu at different days postmortem” Journal of the Science of Food and Agriculture, 161.107954.
    • Compositional profile of Barley landlines grown in different regions of Gilgit-Baltistan, Hussain A, Ali S*, Hussain A, Hussain Z*, Wali A, Ali A, Mahmood T and Abbasi SK. Compositional profile of Barley landlines grown in different regions of Gilgit-Baltistan. (2021). Food Science and Nutrition. 10.1002/fsn3.2215
    • Association between meat color of DFD beef with other quality attributes, Ijaz M., Li X., Zhang D.Q.*, Hussain Z., Ren C., Bai Y., Zheng X (2019). Association between meat color of DFD beef with other quality attributes. Meat Science, 161.107954.
    • Quantitative phosphoproteomics analysis of actomyosin dissociation affected by specific site phosphorylation of myofibrillar protein, Lichuang C., Wang Z., Husain Z., Hou C., Dequan Z. (2020). Quantitative phosphoproteomics analysis of actomyosin dissociation affected by specific site phosphorylation of myofibrillar protein. LWT Food Science and Technology. 109269
    • Effect of pre-and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb, Xiao, X., Hou, C., Zhang, D., Li, X., Ren, C., Ijaz, M., Hussain Z., & Liu, D. (2020). Effect of pre-and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb. Meat Science, 108220
    • Effect of animal age, postmortem chilling rate and ageing time on meat quality attributes of water buffalo and humped cattle bulls, Ijaz. M., Jaspal MH. Yar MK., Hussain Z., Ibadar IH., Ali SJ., Nasir J., Farid MU., Aneeqa SA. 2018. Effect of animal age, postmortem chilling rate and ageing time on meat quality attributes of water buffalo and humped cattle bulls. Animal Science Journal. 91.13354.
    • The effect of age on the myosin thermal stability and gel quality of Beijing duck breast, Wei X, Pan T, Liu H, Boga L. A. I, Hussian Z, Suleman R, Zhang D, Wang Z. 2020. The effect of age on the myosin thermal stability and gel quality of Beijing duck breast. Food Science of Animal Resources. 40(4): 588–600
android APK