M (Muhammad) Sohaib

I got my M.Sc (Hons) and PhD degree in Food Technology from National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. During my masters and PhD degree, I worked on the role of different antioxidants (quercetin, lipoic acid and vitamin E) for developing healthy broiler meat and meat based products with lower lipid and protein oxidation. During my doctorate degree, I have also worked at the Department of Animal Sciences, Iowa State University of Science and Technology, USA for 6 months as visiting research scholar where evaluated the potential of in vitro antioxidants in reducing off-odour compounds like aldehydes, ketones, alcohols produced during processing and storage in chicken meat patties. Besides, I have also attended “36th  Annual Sausage and Processed Meats Short Course” and “HACCP Workshop for Meat, Poultry and Egg Plants” being organized by Meat Laboratory, Iowa State University, USA. Additionally, I have also completed Halal Forensic Science Laboratory training course from The Halal Science Centre, Chulalongkorn University, Thailand.

After completing my PhD, I joined Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan, engaged in teaching and research in the domain of food technology/food safety.

From March 2023, I started as a postdoctoral researcher at the Food Quality and Design Department of the Wageningen University & Research. During my stay here, I will be working in exploring the possibilities of using Metabolomics and Spectroscopy for identification of different omics markers correlated with broiler meat quality resulting safe, nutritious, healthy & authentic broiler meat and meat products considering modern day consumers demand.