Muhammad Azeem | Agricultural and Biological Sciences | Best Researcher Award

Dr. Muhammad Azeem | Agricultural and Biological Sciences | Best Researcher Award

Assistant Professor at Lahore University of Biological and Applied Sciences, Pakistan

Dr. Muhammad Azeem is a highly accomplished researcher and academic specializing in food chemistry, nutrition, and agro-products processing. He completed his Ph.D. at the Chinese Academy of Agricultural Sciences, where he focused on the effects of pretreated sweet potato flour on dough rheology and bread characteristics. Dr. Azeem has a solid academic background, with a Master’s degree in Food Technology from the University of Agriculture Faisalabad and a Bachelor’s degree in Food Science and Technology from the University of Sargodha. His research has contributed significantly to the understanding of phenolic compounds, antioxidants, starch digestibility, and food processing techniques, particularly in sweet potato and other food products. With numerous publications in prestigious journals, he has accumulated an impact factor of 24.50. Dr. Azeem is currently an Assistant Professor at the Lahore University of Biological and Applied Sciences and has previously worked at other academic institutions. His expertise spans laboratory techniques, food technology, and nutritional science.

Professional Profile 

Education

Dr. Muhammad Azeem has an impressive academic background in the fields of food science, technology, and nutrition. He earned his Ph.D. in Agro Products Processing and Utilization from the Chinese Academy of Agricultural Sciences in Beijing, China, graduating in 2019 with a remarkable 89.30% score and an “A” grade. His doctoral research focused on the effects of pretreated sweet potato flour on dough rheology and the characteristics of sweet potato-wheat bread. Prior to his Ph.D., Dr. Azeem completed his M.Sc. (Hons.) in Food Technology from the University of Agriculture, Faisalabad, Pakistan, where he achieved an “A” grade with a score of 68.48%. He also holds a B.S. (Hons.) in Food Science and Technology from the University of Sargodha, Pakistan, graduating with an “A” grade and a score of 71.46%. Dr. Azeem’s education reflects a strong foundation in food science, with an emphasis on food processing and nutrition.

Professional Experience

Dr. Muhammad Azeem has accumulated significant professional experience in both academia and industry. He is currently serving as an Assistant Professor at the Lahore University of Biological and Applied Sciences, a position he has held since September 2023. Prior to this, he worked as an Assistant Professor at Balochistan Agriculture College from January 2020 to August 2023. In addition to his academic roles, Dr. Azeem gained valuable industry experience as a Quality Manager at TRIO Confectionery Industry, Faisalabad, from July 2014 to October 2016. He also completed an internship as a Laboratory Analyst at Shakrganj Mills Limited in 2014. Throughout his career, Dr. Azeem has been involved in various research projects funded by prestigious institutions such as the China Agriculture Research System and the National Key R&D Program of China. His professional journey demonstrates his expertise in food technology, agro-products processing, and nutrition, alongside his commitment to academic excellence.

Research Interest

Dr. Muhammad Azeem’s research interests are primarily centered on food chemistry, nutrition, and agro-product processing. His work focuses on enhancing the nutritional quality and digestibility of food products, particularly through the study of various food components like phenolic compounds, antioxidants, and carotenoids. Dr. Azeem has conducted significant research on sweet potatoes, exploring the effects of different treatments on the nutritional properties and digestibility of sweet potato-based products. His research also delves into the development of iron-fortified foods, such as candies and chewing gums, to address nutritional deficiencies in children. Additionally, he has studied the rheological properties and gastrointestinal digestion of sweet potato-wheat bread. His use of advanced laboratory techniques, including high-performance liquid chromatography (HPLC), high hydrostatic pressure technology, and dynamic rheology, has contributed to a deeper understanding of food composition and its impact on health. Dr. Azeem’s work aims to improve food products’ nutritional and functional properties for better human health outcomes.

Award and Honor

Dr. Muhammad Azeem has earned numerous accolades for his outstanding contributions to food science and research. He was honored with the prestigious “Best Researcher Award” in recognition of his exceptional academic achievements and innovative research in food chemistry and nutrition. His groundbreaking work on enhancing the nutritional quality of food products has garnered significant attention within the academic and scientific communities. Dr. Azeem has also been recognized for his efforts in promoting the development of fortified foods to address micronutrient deficiencies. Furthermore, he has received several research grants and scholarships to support his work, which has contributed to advancements in food processing and health outcomes. His commitment to excellence in both teaching and research has led to invitations to serve as a reviewer for numerous scientific journals and as a mentor for emerging researchers. These awards and honors reflect his dedication to improving global food systems and public health through scientific innovatio

Conclusion

Dr. Muhammad Azeem possesses an impressive academic and professional profile, with a strong research portfolio and expertise in food science, particularly in areas related to nutrition and food technology. His contributions to the scientific community, both through his publications and research projects, demonstrate his potential as a future leader in the field. While there are areas for improvement in terms of broader recognition and leadership in research, his achievements thus far make him a strong candidate for the Best Researcher Award. Further recognition in high-impact journals and enhanced interdisciplinary collaborations would elevate his profile even further, positioning him as a leading researcher in food science and technology.

Publications Top Noted

  • Title: Metric-based resolvability of polycyclic aromatic hydrocarbons
    Authors: M Azeem, MF Nadeem
    Year: 2021
    Cited by: 104
  • Title: Sharp bounds on partition dimension of hexagonal Möbius ladder
    Authors: M Azeem, M Imran, MF Nadeem
    Year: 2022
    Cited by: 74
  • Title: Notes on the localization of generalized hexagonal cellular networks
    Authors: M Azeem, MK Jamil, Y Shang
    Year: 2023
    Cited by: 65
  • Title: Topological aspects of metal-organic structure with the help of underlying networks
    Authors: MF Nadeem, M Imran, HMA Siddiqui, M Azeem, A Khalil, Y Ali
    Year: 2021
    Cited by: 58
  • Title: The locating number of hexagonal Möbius ladder network
    Authors: MF Nadeem, M Azeem, A Khalil
    Year: 2021
    Cited by: 58
  • Title: Comparative study of zagreb indices for capped, semi-capped, and uncapped carbon nanotubes
    Authors: MF Nadeem, M Azeem, HMA Siddiqui
    Year: 2022
    Cited by: 57
  • Title: Verification of Some Topological Indices of Y‐Junction Based Nanostructures by M‐Polynomials
    Authors: M Azeem, MK Jamil, A Javed, A Ahmad
    Year: 2022
    Cited by: 49
  • Title: On the partition dimension of tri-hexagonal α-boron nanotube
    Authors: A Shabbir, M Azeem
    Year: 2021
    Cited by: 48
  • Title: Comparative study of topological indices for capped and uncapped carbon nanotubes
    Authors: MF Nadeem, M Azeem, I Farman
    Year: 2022
    Cited by: 47
  • Title: On sharp bounds on partition dimension of convex polytopes
    Authors: YM Chu, MF Nadeem, M Azeem, MK Siddiqui
    Year: 2020
    Cited by: 43
  • Title: Bounds on the partition dimension of convex polytopes
    Authors: JB Liu, MF Nadeem, M Azeem
    Year: 2022
    Cited by: 41
  • Title: Application of resolvability technique to investigate the different polyphenyl structures for polymer industry
    Authors: MF Nadeem, M Hassan, M Azeem, S Ud-Din Khan, MR Shaik, …
    Year: 2021
    Cited by: 40
  • Title: Metric and fault-tolerant metric dimension of hollow coronoid
    Authors: ANA Koam, A Ahmad, ME Abdelhag, M Azeem
    Year: 2021
    Cited by: 38
  • Title: Patched network and its vertex-edge metric-based dimension
    Authors: S Bukhari, MK Jamil, M Azeem, S Swaray
    Year: 2023
    Cited by: 37
  • Title: Resolvability of the starphene structure and applications in electronics
    Authors: A Ahmad, ANA Koam, MHF Siddiqui, M Azeem
    Year: 2022
    Cited by: 37