Hafiz Nabeel Ahmad

Hafiz Nabeel Ahmad earned his Ph.D. in Biophysics from the College of Science at Northwest A&F University, Yangling, China, and is currently engaged in postdoctoral research at the College of Food Science & Engineering, Jinan University, Guangzhou. During his doctoral studies, he published 19 scientific research articles, including five major articles as the first author in Food Chemistry, Chemical Engineering Journal and Bioresource Technology, achieving a cumulative impact factor exceeding 150. His Ph.D. research concentrated on the development of smart and active packaging films incorporating betalains, various nanomaterials, and plant polyphenols, with applications in beef preservation and freshness monitoring. Presently, his research is focused on the stabilization of anthocyanins through different polyphenols and innovative techniques, exploring their applications in bakery products and beverages, as well as their digestion and gut health mechanisms. As an active researcher, he has reviewed over 200 research articles for numerous Q1 journals. Additionally, he has received several national-level awards and the excellent thesis award during his research endeavors.