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Dr. Muhammad Jawad Iqbal has done his PhD in Food Technology in 2017 from University of Agriculture, Faisalabad, in Pakistan. He is a food scientist, technologist and researcher with impact factor 12.444. He possesses extensive knowledge and expertise in food science, food microbiology, food preservation and safety, and health properties of foods and food components. His more than 30 papers published in national and international journals.
He has written 2 books titled Reference Series in Phytochemistry Bioactive Molecules in Food and Black cumin: phytochemistry, antioxidant potential, extraction techniques and therapeutic perspectives. He participated in more than 50 national and international conferences to present his research work. He also heads the first ever Halal Research & Development Center by MHC in Minhaj University Lahore where he is also head of department.
