Kashif Ghafoor

After my Ph.D. (Food Science and Biotechnology) in 2009 from Kyunpook National University, South Korea, I worked at Yonsei University, South Korea for 1 year as a post-doctoral fellow. My Ph.D. research included the exploration of bioactive compounds from grapes using innovative and green extraction techniques. I focused on non-thermal microbial inactivation techniques including photocatalysis and high hydrostatic pressure for improving the safety and quality of foods. I have been working at King Saud University from Sept. 2010 to Sept. 2015 as an Assistant Professor and from Sept. 2015 to Oct. 2021 as Associate Professor. Currently, I am promoted to Professor of Food Technology. My areas of expertise include natural antioxidants, food biomaterials, and food safety with emphasis on new techniques that are environmentally friendly and innovative in nature. I am also involved in teaching different courses and contributing towards academic accreditation/quality assurance work, program development, community service, review of scientific papers submitted in reputed journals, and international research collaboration. I am a lead researcher in different funded external projects. I am also supervising M.Sc. and Ph.D. students at KSU and through international collaboration in Malaysia. Our team has completed and worked on various research projects which have strong local and international approval and importance.

Scopus:

https://www.scopus.com/authid/detail.uri?authorId=24576495200

Web of Science ResearcherID: D-5720-2011

https://publons.com/researcher/799464/kashif-ghafoor 

Google Scholar:

https://scholar.google.com/citations?user=SE6GcpsAAAAJ&hl=en

FULL DETAILS OF PUBLICATIONS CAN BE VIEWED IN CV