Dr. Raza Hussain
Associate Professor (HoD) Food Science & Technology
Ext: 311
Dr. Raza Hussain obtained his PhD in Food Science and Technology (FST) from University of Lorraine, Nancy (France) in 2012, after obtaining his BSc (Hons) and MSc (Hons) in FST from NIFSAT, Faisalabad, Pakistan. He carried out 3 Postdoctoral Studies for 5 years at World Top-Ranked Universities in Canada (2012-2017). His First Post Doc. Fellowship was at Food Science Dept, Laval University, Quebec, Canada (2012-2014) and then, he joined Agriculture & Agri-Food Canada (AAFC) Research Centre (2014-2015) as part of Canadian Research Affiliate Program. He earned, the most prestigious and competitive Post Doc Fellowship (PDF) of Canada from Natural Sciences and Engineering Research Council (NSERC) and worked as a researcher at Food Science and Human Nutrition Departments (2015-2017) at McGill University (QS Ranked 22) , Montreal, Canada . He is the only Food Scientist in Pakistan holding 3 Post Doctorates in his area of specialization.
Dr. Raza holds a hands-on North American Industrial experience while serving at Canadian Food industries as Food Quality Specialist e.g. Kraft-Heinz and Olymel Canada prior to joining Food Science Dept. Faculty of Life Sciences, University of Central Punjab, Lahore Pakistan.
Dr. Raza’s primary research interests focus on better understanding the molecular interactions in food and food products to apprehend the functionality (gelling, foaming and emulsifying properties) and physiochemical, structural and morphological properties of proteins and polysaccharides. Other topics of interests include functionality of dairy products, the impact of food processing methods, the linkage between food chemistry and culinary sciences, healthy ways of living and food habits, nutritional deficiency and related socioeconomic factors in support of development of gastronomic sciences. Dr Raza has authored/ co-authored more than 22 journal articles and 12 invited talks/presentations. He has been serving as reviewer and editorial board member for many leading journals in the field of Food Science and Technology.
| PhD | Food Processing and Biotechnology | University of Lorraine (France) | 2008-2012 |
| MSc. (Hons) | Food Science and Technology | NIFSAT (Pakistan) | 2002-2004 |
| BSc. (Hons) | Food Science and Technology | NIFSAT (Pakistan) | 1999-2002 |
| Associate Professor/HOD | University of Central Punjab, Lahore, Pakistan | 2019-Present |
| Food Quality Engineer | Kraft-Heinz Company, Montreal (Canada) | 2017-2018 |
| Post Doctorate Fellow III | McGill University, Sainte Anne De Bellevue, Montreal (Canada) | 2015-2017 |
| Post Doctorate Fellow II | Agriculture and Agri-Food Canada Research Centre (AAFC), Sherbrook (Canada) | 2014-2015 |
| Post Doctorate Fellow I | Laval University, Quebec City (Canada) | 2012-2014 |
| Officer Grade III (Operations) | The Bank Of Punjab, Pakistan | 2004-2008 |
| 1 | Xue Huali, Sun Yaxuan, Li Lan , Bi Yang , Hussain Raza , Zhang Rui , Long Haitao , Nan Mina , Pu Lume, (2020), Acetylsalicylic acid (ASA) induced fusarium rot resistance and suppressed neosolaniol production by elevation of ROS metabolism in muskmelon fruit, Scientia Horticulturae, 265 (2020) 109264 (IF:3.65) |
| 2 | Xue Huali, Bi Yang, Sun Yaxuan, Hussain Raza, Wang Hujun, Zhang Shan, Zhang Rui, Long Haitao, Nan Mina, Cheng Xiaoyan, Alejandro Calderóon-Urrea, (2019) Acetylsalicylic acid treatment reduce Fusarium rot development and neosolaniol accumulation in muskmelon fruit, Food Chemistry, 289(2019)278-284 (IF:5.40) |
| 3 | Huali Xue, Yang Bi, Dov Prusky, Hussain Raza, Rui Zhang, Shan Zhang, Mina Nan, Yuanyuan Zong, Xiaoyan Cheng (2019), The mechanism of induced resistance against Fusarium dry rot in potato tubers by the T-2 toxin, Postharvest Biology and Technology,153 (2019) 69–78 (IF:3.927) |
| 4 | Sakandar Hafiz Arbab, Hussain Raza, Kubow, Stan, Sadiq, Faizan Ahmed; Imran, Muhammad (2018), Sourdough Bread a Contemporary Cereal Fermented Product: A Review, Journal of Food Processing and Preservation 43 (1-15) (IF: 1.288) |
| 5 | Khairallah, S. Sadeghi Ekbatan, K. Sabally, M. M. Iskandar, Raza Hussain et al., (2018), Microbial Biotransformation of a Polyphenol-Rich Potato Extract Affects Antioxidant Capacity in a Simulated Gastrointestinal Model, Antioxidants 7, 43;10.3390 (IF: 4.520) |
| 6 | Xue Huali, Bi Yang, R. Hussain, Wang Hu-Jun, Pu Lu-Mei, Nan Mi-Na, Fu Guo-Rui, Wang Yi, Li Yong-Cai (2018) Detection of NEO in muskmelon fruits inoculated with Fusarium sulphureum and its control by postharvest ozone treatment, Food Chemistry. 254(2018)193-200 (IF: 5.40) |
| 7 | R. Hussain, A.P Singh, H. vatankhah, H.S. Ramaswamy (2017). Effects of locust bean gum on the structural and rheological properties of resistant corn starch, Journal of Food Science and Tech- 54(3), pp. 650-658. (IF: 1.797) |
| 8 | M.C. Karam, C. Hosri, R. Hussain, R. Barbar, C. Gaiani, J. Scher (2017), Effect of whey powder rehydration and denaturation state on acid milk gels characteristics. Journal of Food Processing and Preservation, 41 (1-7) DOI:10.1111/jfpp.12618. (IF: 1.510) |
| 9 | R. Hussain, H. vatankhah, A.P Singh, H.S. Ramaswamy (2016). Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures. Carbohydrate Polymers, 150:299-307. (IF: 4.811) |
| 10 | M.C. Karam, C. Gaiani, C. Hosri, R. Hussain, J. Scher (2016), Textural properties of acid milk gels: effects of dairy protein powder rehydration state. Journal of Food Processing and Preservation, 40:414-421. (IF: 0.791) |
| 11 | A. Hameed, R. Hussain, T. Zahoor, S. Akhtar, M. Riaz, T. Ismail (2014). Effect of oxytocin on enzyme activities in bovine milk. International Dairy Journal, 39 (229-231) (IF: 2.008) |
| 12 | Paquet, R. Hussain, S. L. Turgeon, Lemieux. (2014). Effect of processing treatments and storage conditions on the stability of fruit juice-based beverages enriched with dietary fibers alone and in mixture with xanthan gum, LWT-Food Science & Technology, 55 (131-138) (IF: 2.416) |
| 13 | E.A. Panyoo, N. Y. Njintang, R. Hussain, C. Gaiani, J. Scher, C.M.F Mbofung. (2013) Physicochemical and rheological properties of taro (Colocasia esculenta) flour affected by cormels weight and method of peeling, Food and Bioprocess Technology: 7, 1354-1363. (IF: 3.126) |
| 14 | R. Hussain, C. Gaiani, C. Jeandel, J. Ghanbaja, & J. Scher, (2012). The combined effect of heat treatment and ionic strength on the functionality of whey proteins, Journal of Dairy Science, 95, 6260-6273. (IF: 2.566) |
| 15 | R. Hussain, C. Gaiani, R. Shukat, M.C Karam, & J. Scher, (2012). Multiscale Characterization of Whey Protein Isolates under High NaCl Environments, Milchwissenschaft, 67, 270-274. (IF: 00.279) |
| 16 | R. Hussain, C. Gaiani, & J. Scher, (2012). From high milk protein powders to the rehydrated protein in the variable ionic environment: A Review, Journal of Food Engineering, 113,486-503. (IF: 3.494) |
| 17 | R. Hussain, C. Gaiani, J. Ghanbaja, & J. Scher, (2012). Morphological characterization of salt-induced whey protein aggregated species, Milchwissenschaft, 67, 417-420. (IF: 0.279) |
| 18 | L. Aberkane, J. Jasniewski, C. Gaiani, R. Hussain, J. Scher, & C. Sanchez, (2012). Structuration mechanism of β-lactoglobulin- Acacia gum assemblies in the presence of quercetin. Food Hydrocolloids, 29, 9-20. (IF: 3.494) |
| 19 | Raza Hussain, Claire Gaiani, Joël Scher, Revealing casein micelle dispersion under various ranges of NaCl: evolution of particles size and structure (2011), World Acad Sci Eng Technol, 73, 972-976 |
| 20 | R. Hussain, C. Gaiani, L. Aberkane, J. Ghanbaja, & J. Scher, (2011). Multiscale Characterization of Casein Micelles under NaCl Range Conditions, Food Biophysics, 6, 503- 511. (IF: 2.187) |
| 21 | R. Hussain, C. Gaiani, L. Aberkane, & J. Scher, (2011). Characterization of high-milk-protein powders upon rehydration under various salt concentrations. Journal of Dairy Science, 94, 14-23. (IF: 2.564) |
| 22 | C. Gaiani, P. Boyanova, R. Hussain, I.M. Pazos, M.C. Karam, J. Burgain, & J. Scher, (2011). Morphological descriptors and color as a tool to better understand rehydration properties of dairy powders. International Dairy Journal 21, 462-469. (IF: 2.410) |
