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Profile Details
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★★★★★
☆☆☆☆☆
USD 40 /hr
Hire Dr. Dr. M. Farhan J.
Pakistan
USD 40 /hr

Committed to provide best solutions for Food and Nutrition Projects

Profile Summary
Subject Matter Expertise
Services
Writing Technical Writing
Research Market Research, User Research, Feasibility Study, Gap Analysis, Gray Literature Search, Systematic Literature Review, Secondary Data Collection
Consulting Digital Strategy Consulting, Scientific and Technical Consulting, Regulatory Consulting
Data & AI Statistical Analysis
Product Development Formulation, Stability/Shelf Life Testing, Product Evaluation, Concept Development, Prototyping
Work Experience

Academic Professor

Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan

April 2018 - Present

Education

PhD Food Technology

Purdue University, IN, USA; University of Agriculture, Faisalabad, Pakistan

September 2013 - December 2017

Certifications
  • Certification details not provided.
Publications
JOURNAL ARTICLE
Din, A., Jahangir Chughtai, M.F., Mehmood, T., Khaliq, A., Nadeem, M., Ahsan, S., Amir, R.M., Abrar, M., Saeed, K., Manzoor, M.S.(2021). Shelf Life Extension of Mango Fruit by using Non-Preservative Technique . International Journal of Fruit Science. 21. (1). p. 232-241.
iqra yasmin, Muhammad Saeed, Wahab Ali Khan, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Rabia Iqbal, Saima Tehseen, Saima Naz, Atif Liaqat, Tariq Mehmood, et al. (2020). In vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of <i>Bifidobacterium</i> Strains Isolated from Raw Camel Milk . Microorganisms.
Jahangir Chughtai, M.F., Pasha, I., Zahoor, T., Khaliq, A., Ahsan, S., Wu, Z., Nadeem, M., Mehmood, T., Amir, R.M., Yasmin, I., et al.(2020). Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; a way forward for sweetener industry,Perspectivas nutricionales y terapéuticas de Stevia rebaudiana como edulcorante emergente; un camino a seguir para la industria de los edulcorantes . CYTA - Journal of Food. 18. (1). p. 164-177.