CURRICULUM VITAE
Dr. Naveed Ahmad
Assistant Professor (Food Science and Technology)
Department of Food & Horticultural Sciences,
Bahauddin Zakariya University, Multan, Pakistan.
PERSONAL PROFILE:
Present Status:
Assistant Professor (Tenure Track)
Field of Specialization:
Food Science and Technology
Present Mailing Address:
Department of Food & Horticultural Sciences,
Bahauddin Zakariya University, Multan, Pakistan.
Present Address:
Street Janaza Gah Qadirpur Raan, Multan, Pakistan.
Passport #:
GM1154021
Telephone #s:
+92 61 9210071-5
Fax #
+92 61 9210098 (Att. Dr. Naveed Ahmad, AP, FST)
Mobile #
+92 3124034072
E –mail:
drnaveed@bzu.edu.pk; naveedpcsir@yahoo.com;
Ext. 4134
naveedpcsir@gmail.com
Nationality
Pakistani
EDUCATION:
Certificate/Degree
Year
Marks/CGPA
Institutions
South
Doctor of Engineering
2008
in Food Science
All A grades
2001
3.05/4
1999
3.22 / 4
(Two years course)
B.Sc. (Hons.) Agriculture
Major Food Technology
(Four years course)
F.Sc. (Pre-medical)
University
of
Technology, Guangzhou, P. R.
China. (华南理工大学, 广州)
M.Sc. (Hons.)
Food Technology
China
1993
784/1100
University
of
Agriculture
Faisalabad, Pakistan.
University
of
Agriculture
Faisalabad, Pakistan.
Govt.
College
of
Science,
Multan, Pakistan.
Govt. Higher Secondary School,
Matriculation
1991
613/850
Qadirpur
Pakistan.
Raan,
Multan,
Higher Education Commission (HEC) of Pakistan approved Ph D Supervisor/Advisor
(http://sc.hec.gov.pk/aphds/submit.asp?supid=3557)
TITLE OF Ph.D. DISSERTATION: The Development of Soy Cheese with Pleasant Flavor
TITLE OF M.Sc. (Hons.) THESIS: Canning of Mango Slices in Syrup and Pulp Solutions
EXPERIENCE:

Assistant Professor TTS (Food Science and Technology): in Department of
Food and Horticultural Sciences, Bahauddin Zakariya University, Multan from 2-062010 to date

Senior Scientific Officer: in Food and Biotechnology Research Center, Pakistan
Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Lahore
(Ministry of Science and Technology, Government of Pakistan) from 10-7-2008 to
01-3-2010.

Assistant Lecturer: in College of Light Industry and Food Science, South China
University of Technology, Guangzhou. P. R. China from 2005 to 2008 (As a part of
Doctoral degree program).

Scientific Officer: in Food and Biotechnology Research Center, Pakistan Council of
Scientific and Industrial Research (PCSIR) Laboratories Complex, Lahore (Ministry
of Science and Technology, Government of Pakistan) from 25-4-2003 to 09-7-2008.

Assistant Production Manager: in Vita Pakistan Ltd. (manufacturers of Bread
and allied products) from 15-2-2002 to 23-4-2003.

Worked in the project “Enhancement in Shelf life of Bread and Allied Products”
sponsored by Pakistan Science Foundation.

Worked as Chairman of purchase committee for the project “Enhancement in Shelf
life of Bread and Allied Products” sponsored by Pakistan Science Foundation.

Worked on one-year research project with Mitchell’s Fruit Farms, Renala Khurd,
Pakistan.

Two months internship in Crescent Food Industries, Faisalabad, Pakistan.

Member of Organizing Committee of 11th All Pakistan Conference of Food Science
2001. The Honorable President of Pakistan was the chief guest; Governor of
Punjab province and Minister of Agriculture also participated. Chairman of
Pakistan Science Foundation presided one of the sessions.

Worked as volunteer in International Conference on Food Science and Technology VI
held in South China University of Technology, Guangzhou, China during November
7-9, 2005.
RESEARCH ACHIEVEMENTS / ACTIVITIES:

Development of Soy Cheese by modified processing technology and milk cheese
cultures.

Canning Technology of Mango.

Chemical analysis of food products for industries, public departments, private
organizations, import and export.

Worked in ISO 17025:1999 accredited laboratory for microbiological analysis of food
products for the evaluation of their safety from pathogens.

Commercial Dehydration of Pakistani Fruits and Vegetables.

Intermediate Moisture Mango, Apple and Apricot products.

Pilot plant scale production of Jams, Jellies, Marmalades, Syrups, Squashes and
Preserves etc.

Instructor for short training courses organized by PCSIR e.g. Food processing and
preservation, Food safety and quality control, Food and water microbiology etc.

Participated in water microbiology proficiency testing trail of ISO-17025 organized
by Matanalyse Norway for 4 water samples and successfully qualified. (12-28 Nov.
2008)
PUBLICATIONS:
1. Naveed Ahmad, Masood Sadiq Butt, Saleem-Ur-Rehman. (2002) Storage Studies of
Canned Mango Slices. Pakistan Journal of Food Science, Vol.12 (3-4), page number
15-19.
2. Ijaz Ahmad, Naveed Ahmad, Tasneem Kausar, Muhammad Ashraf. (2005) Effect of
maltogenic amylase on the shelf life of bread. Pakistan Journal of Food Science, Vol.
15 (3-4), page number 15-18.
3. Li Li, Chen Ze-hua, Naveed Ahmad, Yang Xiao-quan. (2008). Application of L.
rhamnosus and S. carnosus on the Preparation of Soy Cheese. China Brewing 2008
#7, Serial # 187, page number 16-20.
4.
Naveed Ahmad, Li Li, Xiao-Quan Yang, Zheng-Xiang Ning, Wazir Hussain Shah,
Yonghua Wang and Zehua Chen. (2008) Survivability and Growth Effects of Three
Lactobacillus Cultures on Texture and Flavor Aspects of Soymilk. Modern Food
Science and Technology. Vol. 24 (4) page number 301-308.
5.
Naveed Ahmad, Li Li., Xiao-Quan Yang, Zheng-Xiang Ning, Muhammad Atif
Randhawa. (2008) Improvements in the flavor of soy cheese. Food Technology and
Biotechnology. Vol. 46 (3) page number 252-261.
6. Naveed Ahmad, Zehua Chen, Li Li., Zheng-Xiang Ning, Yonghua Wang, Xiao-Quan
Yang. (2008) Preparation of pehtze with suitable texture and flavor aspects for soy
cheese production by using three Lactobacillus cultures. Food Machinery Magazine
House. Vol. 24 # 6.
7. Li Li, Chen Ze-hua, Min Jian, Naveed Ahmad, Yang Xiao-quan. (2008). Effect of
Ripening Temperature on Ripening Characteristic of Soy Cheese. China Brewing.
2008 #15 Serial #192, Page number 23-25.
Future Publications (in process)
8. Quality of Soy Cheese Prepared by Modified Process and Two Lactobacillus Milk
Cheese Cultures.
9. Ripening Changes in Soy Cheese Prepared by Modified Process and Two
Lactobacillus Milk Cheese Cultures.
10. Effects of NaCl and Glucono-δ-lactone on the quality of Soy Cheeses Prepared by
Modified Process and Two Lactobacillus Milk Cheese Cultures.
TECHNICAL REPORTS:

Final report of the project “Enhancement in Shelf life of Bread and Allied Products”
sponsored by Pakistan Science Foundation.

Country report of Food Processing Technologies being used in Pakistan, submitted to
Head of Food and Biotechnology Research Center, Pakistan Council of Scientific and
Industrial Research (PCSIR) Laboratories Complex, Lahore (Ministry of Science and
Technology, Government of Pakistan).
Trainings (received):
Title: Food Safety Management System (ISO 22000). Organized by SMEDA and
Bahauddin Zakariya University, Multan. Funded by Government of Pakistan. On
25th June, 2010.
Trainings (provided):
1. Title: Food Processing, Preservation and Safety. Organized by Government
Inservice Training College for Teacher of Disable Child, Lahore and PCSIR
Lahore. Funded by Government of Pakistan. 16th –21st February, 2004.
2. Title: Food Quality and Safety. Provided to Food Industry workers. Organized
by Farmers Development Organization and Care International. Funded by
USAID. 13th to 18th August, 2010.
LANGUAGES:
Language
Speaking
Listening
Reading
Writing
English
Excellent
Excellent
Excellent
Excellent
Urdu
Excellent
Excellent
Excellent
Excellent
Saraiki
Excellent
Excellent
V. good
V. Good
Punjabi
Excellent
Excellent
V. good
V. Good
Chinese*
Good
Good
satisfactory
satisfactory
(Mandarin)
(*One year Chinese language course from South China University of Technology, Guangzhou, P.R. China during
2004-2005)
COMPUTER SKILLS:
Certificate Course in Computer Language (BASIC).
Software Application 1. (1 Semester Course)
B.Z.University Multan.
University of Agriculture, Faisalabad.
PROFESSIONAL MEMBERSHIP:

Member of Pakistan Society of Food Scientists and Technologists.

Member of Executive Council and Chairman of Student Chapter of Pakistan
Society of Food Scientists and Technologists for the term 2000-2002.
REFERENCES:

Professor Dr. Ning Zheng-Xiang:
College of Light Industry and Food Science, South China University of Technology,
Guangzhou, 510640, PR China.
Phone and Fax: +86 20 87112594;
E-mail: fezhning@scut.edu.cn ;

Cell: +86 13711289397
Associate Professor Dr. Li Li:
College of Light Industry and Food Science, South China University of Technology,
Guangzhou, 510640, PR China.
Phone: +86 20 87114262;
Fax: +86 20 87114263;
E-mail: lili@scut.edu.cn;
Cell: +86 13302238296