College of Agriculture & Natural Resources Department of Food Science and Human Nutrition

Degrees:

PhD, Food Science, Michigan State University, 1993
MS, Agricultural & Extension Education, Michigan State University, 1993
MS (Honors), Food Technology, University of Agriculture, Faisalabad, Pakistan, 1980

Professional Positions:

2016-2018 & 2023 to-date: Associate Professor Research, Department of Food Science & Human Nutrition, Michigan State University

2012-2015: Food Science Consultant, Guelph, Canada; Acquisitions Advisor, John Wiley Publishing

2009-2012: Research Associate Professor, Department of Food Science & Human Nutrition, Michigan State University

2001-2008: Food Processing Specialist and F&V Pilot Plant Manager, Department of Food Science & Human Nutrition, Michigan State University

1994-2000: Post-doctoral Research Associate, Department of Food Science & Human Nutrition, Michigan State University

Research Interests:

Value-added Agri-food Processing technology and quality evaluation: Minimal or fresh-cut processing, canning, dehydration, freeze and infrared drying, food chemistry/biochemistry, packaging, physical and chemical quality evaluation, and value-added products from processing waste. Commodities: apples, cherries, blueberries, mangoes, dates, plums, pears, strawberries, watermelon, asparagus, potatoes, dry beans, pulses, carrots, onions, and chestnuts.

Courses Taught:

FSC 420 – Quality Assurance
FSC 430 – Food Processing – Fruits and Vegetables

Outreach Activities:

Offering short courses in food processing and technology: on-campus (U.S. and international participants); and on-site training for the food industry.

Hosting Borlaug, Cochran, and Fulbright fellows, including visiting research associates. Past fellows included those from India, Pakistan, China, Columbia, El Salvador, Honduras, Japan, Kenya, Peru, Thailand.

Selected Funded Grants, as PI/Co-PI:

2024-2027 (Co-PI): Improving seed durability, processing quality and consumer acceptance of organic dry beans through breeding intervention for sustainable value-added products. USDA/NIFA - Organic Research and Extension Initiative ($740,000).

2018-2023* (Co-PI): Improving the consumer quality of organic dry beans through plant genetic improvements and innovative processing methods. USDA/NIFA - Organic Research and Extension Initiative [*Active part in proposal development/submission but only 21-year involvement in the project due to being away from MSU ‒ Aug 2019 to June 2023] ($380,000)

2018-2019(Co-PI): Next generation nutrition in Uganda: prioritizing dietary intake of iron and folic acid in a culturally acceptable food product to improve maternal and child outcomes among vulnerable pregnant women. Bill & Melinda Gates Foundation ($100,000)

2016-2017 (PI): Food Ingredients for Latin America and the Caribbean. USDA - Foreign Agricultural Service ($31,641)

2011-2016* (Co-PI): An integrated approach to enhance the microbial safety of fresh-cut fruits and vegetables during processing, packaging, and distribution. USDA/NIFA [*Active part in proposal development/submission but only 2-year involvement in the project work due to being away from MSU ‒ Sept 2012 to Dec 2015] ($1,809,934)

2011-12 (Co-PI): Borlaug Feed the Future Fellows Kenya. USDA - Foreign Agricultural Service [Active part in proposal development/submission but limited part in project work due to being away from MSU ‒ Sept 2012 to Dec 2015] ($59,510)

2012 (PI): Testing of juice or sample solutions for microfiltration efficacy. Chic Group, Calif ($15,118)

2011-2012 (Co-PI): The quality of cooked frozen vegetables as affected by the package steam release. Avery Denison Corp. ($23,040)

2011-2012 (PI): Bean canning quality testing for Ontario Pulse Crop Group. University of Guelph, Canada ($7,072)

2011 (PI): Canning quality evaluation of commercial Pinto and Navy dry bean varieties. ConAgra Food ($20,660)

2010-2011 (Co-PI): Date X-ray irradiation testing. Date Palm Research Center, King Faisal University, Saudi Arabia ($75,670)

2006-2007 (Co-PI): Development of low-calorie; nutritious; fruit-and vegetable-based porridge and snack products. Michigan State Horticultural Society ($8,200)

2004 (Co-PI): Processing, distribution and packaging alternatives for fresh-cut apple slice quality; shelf-life and market sales. Michigan Apple Research Committee ($30,932)

2003-2004 (Co-PI): Feasibility of watermelon juice/concentrate: development of a highly nutritious; value-added product. USDA/National Watermelon Development Board ($130,003)

Publications and Presentations:

53 peer-reviewed articles, 46 book chapters; and 780 papers/posters presentation at professional conferences. Publications details available at https://scholar.google.com/citations?user=5g_bhEUAAAAJ&hl=en&oi=sra

Edited Books ‒ All by John Wiley & Sons

2023: Lentils: Production, Processing Technologies, Products, and Nutritional Profile.

2022: Dry Beans and Pulses: Production, Processing, and Nutrition (2nd edition).

2020. Handbook of Banana Production, Postharvest Science, Processing and Nutrition.

2018: Handbook of Vegetables and Vegetable Processing (2nd edition).

2017: Mango Fruit – Production, Postharvest Science, Processing Technology and Nutrition.

2014: Dates − Postharvest Science, Processing Technology and Health Benefits.

2013: Dry Beans and Pulses – Production, Processing and Nutrition (1st edition).

2012: Tropical and Subtropical Fruits Postharvest Physiology, Processing and Packaging.

2010: Handbook of Vegetables and Vegetable Processing (1st edition).