Malik Aamir Shehzad
Dr. Aamir Shehzad has completed his PhD from University de Nantes, France in year 2010 at the age of 29. Currently, he is working as Associate Professor, at UniLaSalle, France. Before this, he has served as Assistant Professor at National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. He acquired his master (2007) in Food Science from University of Nantes, France and graduation from University of Agriculture Faisalabad, Pakistan. He has been working on cereals, especially wheat since 2004 with particular focus on functional, textural and nutritional aspects of cereal based products. During his postgraduate studies, he had performed research on solvent retention capacities of different wheat varieties in relation to their cookie making quality in collaboration with local industries in Pakistan. Dough behaviour and functional properties of wheat flour dough liquor were thoroughly investigated during master research at INRA, Nantes, France in 2007.
While continuing the same domain during doctoral studies French bread making process was investigated where the steps of mixing and fermentation were successfully modelled. A specific protocol was developed to study the dough evolution during fermentation by using different mixing and formulation conditions. This work has resulted in research publications in internationally reputed journals like Food Research International, Journal of Food Engineering, Food and Bioprocess Technology, Carbohydrates Polymers and Trends in Food Science and Technology.
Dr Shehzad has published more than 50 papers in reputed journals, in addition to 6 book chapters, both at national and international levels and has also been serving as an editorial board member of different reviews. He has also supervised 23 Mphil and 4 doctoral students in addition to number of under graduate students. He was invited to talk at various international conferences in Australia, France, Turkey, USA, UK and The Netherlands.