- Ph.D., Food Science, Huazhong Agricultural University
- M.S., Food Science, University of Agriculture, Pakistan
- B.S. Food Science and Technology, University of Agriculture, Pakistan
print/web
print/web
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Area(s) of expertise
- Food Processing
- Food Product Development
- Waste Valorization
- Food Engineering
BIO
Dr. Aamir Iqbal is an Assistant Professor in the Department of Nutrition and Food Sciences at UVM. He earned his Ph.D. in Food Science from Huazhong Agricultural University in Wuhan, where his research focused on food and beverage processing using non-thermal technologies, and conducting lifespan enhancement studies in model organism following functional food ingredients dosing.
Following his doctorate, Dr. Iqbal pursued postdoctoral research at Cornell University, where he developed consumer-focused products, including orally self-disintegrating, milk protein-rich snacks for babies and dysphagic seniors, non-disintegrating products for the general population, and fat-marbled vegan meat alternatives. His broader research interests include food processing, product development, waste utilization, process optimization, ingredient innovation, and sustainable food system solutions.
Courses
- NFS 1990: Delve in to Dairy Foods
Publications
Bio
Dr. Aamir Iqbal is an Assistant Professor in the Department of Nutrition and Food Sciences at UVM. He earned his Ph.D. in Food Science from Huazhong Agricultural University in Wuhan, where his research focused on food and beverage processing using non-thermal technologies, and conducting lifespan enhancement studies in model organism following functional food ingredients dosing.
Following his doctorate, Dr. Iqbal pursued postdoctoral research at Cornell University, where he developed consumer-focused products, including orally self-disintegrating, milk protein-rich snacks for babies and dysphagic seniors, non-disintegrating products for the general population, and fat-marbled vegan meat alternatives. His broader research interests include food processing, product development, waste utilization, process optimization, ingredient innovation, and sustainable food system solutions.
Courses
- NFS 1990: Delve in to Dairy Foods