SHAHZAD HUSSAIN

I am Dr. Shahzad Hussain, currently serving as a Professor in the Department of Food Science and Nutrition at King Saud University’s College of Food and Agricultural Sciences, Riyadh, Saudi Arabia. My academic career began in 2009 as an Assistant Professor at the National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan.

I hold a Ph.D. in Food Science and Technology and have authored more than 180 research articles, many of which have been presented at leading international conferences. My current research focuses on gluten-free bread formulation, infant cereals developed from local ingredients, low-carbohydrate bakery products, and the use of hydrocolloids in baked goods. Alongside research, I teach a diverse range of subjects, including cereal technology, food safety and quality, nutrition, composition, additives, enzymes, rheology, chemistry, and food analysis.

I also serve as the managing editor of the Journal of the Saudi Society for Food and Nutrition. During my Ph.D., I had the opportunity to train at the University of Minnesota, USA, where I gained hands-on experience in sensory evaluation of cheeses, nutritional drinks, and breakfast cereals.

Over the years, my contributions have been recognized with awards such as the Professor of the Year on World Food Safety Day (June 7, 2023) and inclusion in the world’s top 2% highly cited researchers by Elsevier Data Repository (2022, 2023 and 2024).