Food and Nutrition

Group composition
Current Research Program of the Group
Work Done So Far

Group Composition

Current Research Programme

Development of low cost zero-energy cooling chambers for field heat removal and storage of fruits and vegetables and its transfer to small farmers
Strengthening National Capabilities to Mitigate Vitamin A Deficiency in the Pakistani Vulnerable Population Using Stable Isotope Techniques
Development of Rapid Test Kit (RTK) for Qualitative Determination of Peroxide Value (POV) in Oil/Fats
Development of functional/therapeutic foods through food fortification and enrichment to improve the nutritional status of vulnerable Pakistani population
Method optimization and assessment of fortified iron in wheat flour samples collected from local markets of district Peshawar and Nowshera

Work Done Do Far

Nutritional evaluation of Milk Thistle seeds.
Iron fortification of roller milled wheat flour in Pakistan.
Nutritional and physiological evaluation of Red Palm Oil (Carotino).
Fortification of Vanaspati Ghee in Pakistan with red palm oil as a natural source of Vitamin A.
Utilization of dried citrus peel (an agro-waste) in poultry ration.
Radiation decontamination of commercial poultry feed
Iodine stability study in different climatic conditions and different packaging materials
Radiation decontamination of commercial poultry feed.
Developed RTK for qualitative determination of Fortified Iron in wheat flour
Developed RTK for qualitative determination of Fortified Vitamin-A in edible Oils/Fats
Developed RTK for qualitative determination of Peroxide Value (POV) in edible Oils/Fats
Development Zero Energy Cooling Chambers (ZECCs) and its dissemination to small farmers