Designation: Lecturer

Department: Food science & technology

Specialization: Nutraceutical and functional foods

Email: [email protected]

Linkdin ID: linkedin.com/in/maryam-shaikh-735448128

 

 

OVERVIEW

I am a dedicated Lecturer in Food Science and Technology. I hold an MPhil degree on Nutraceuticals and Functional Foods in this exciting and evolving field. My academic journey has been enriched by conducting multiple thesis projects, which have deepened my expertise and passion for advancing knowledge in the intersection of nutrition and food science. I am committed to fostering learning and innovation, and I strive to contribute meaningfully to the field through both teaching and research.

EXPERIENCE: Lecturer at Jinnah University for Women from 2019 – continue

ACADEMIC QUALIFICATION

· MPhil in food science & technology (2023)

From: Jinnah University for Women

· BS in Food, Science & Technology (2015 – 2018)

From: Jinnah University for Women

COURSES TAUGHT

· Cereal technology

· Post-harvest technology

· Basic food agriculture

PROJECTS

· Supervised the final year thesis “comprehensive analysis of corn silk extract: formulating functional lozenges for optimal utilization”

· Supervised the final year thesis “incorporation of yellow split lentils in composite flour muffins for human health”

· Supervised the final year thesis ‘development of dietary fiber rich snack bar by using basil seeds”

· Supervised the final year thesis “incorporation of asparagus racemosus in composite flour to promote female reproductive health”

· Supervised the final year thesis “development and evaluation of value added nankhatai by the incorporation of mango peel powder at different concentration’

· Final year project on “caralluma tuberculata extract; an approach toward hunger suppression to weight loss.”

PUBLICATIONS

· Extended abstract on “Anti-oxidant characterization of Staranise (Illiciumverum Hook)”

· “Nutra-watermelon leather” in 2nd International Symposium on Natural Products for the Future (ISNPF-2); 2018.