Faculty Profile

Dr Rao Sanaullah Khan

Assistant Professor

School of Food and Agricultural Sciences

 : [email protected]     : 3882     : 00923376333502   

holds a PhD in Food Technology from Massey University, Auckland, New Zealand. He was awarded Gold and Bronze Medal in his BSc (Hons) and in MSc (Hons) Food Technology from University of Arid Agriculture, Rawalpindi. Over the years, he his research projects have on functional foods development, food product innovations, cheese coagulants characterizations and emulsion gels from whey proteins.

  • New Product Development and Sensory Analysis
  • Functional Foods Innovation Models Development
  • Novel Emulsions Development
  • Developing a soymilk based functional beverage using phytochemicals to reduce inflammatory response
  • Developing a stable nanoemulsions of phytochemicals and whey proteins in aqueous solution
  • Characterisation of food product innovation process with respect to radically innovative functional food products development (Massey University, New Zealand)
Name of Organization Designation Start Date End Date
Auckland University of Technology Lecturer 01-07-2015 11-12-2015
Massey University, Auckland Laboratory Manager 23-02-2015 31-07-2015
Ripple Water Limited Production Manager 01-01-2008 30-06-2008
Haleeb Foods Limited Quality Control Officer 06-06-2005 31-12-2007
Publication Type Title Journal Name Impact Factor Year of Publication
International Publications with impact factor (2.0 and above) Functional Foods Development: Challenges and Opportunities Trends in Food Science and Technology 6.600 2013
International Publications with impact factor (2.0 and above) A review on chemistry and pharmacology of Ajwa date fruit and pit Trends in Food Science and Technology 6.609 2017
International Publications with impact factor (less than 2.0) / JCR / SJR Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet International 1.225 2013
International Publications with impact factor (2.0 and above) Differentiating aspects of product innovation processes in the food industry: an exploratory study on New Zealand British Food Journal 1.580 2014
International Publications with impact factor (2.0 and above) A comprehensive characterization of safflower oil for its potential applications as a bioactive food ingredient-a review Trends in Food Science and Technology 6.609 2017
International Publications with impact factor (less than 2.0) / JCR / SJR Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract International Journal of Dairy Technology 1.225 2017
International Publications with impact factor (less than 2.0) / JCR / SJR Characterization of food product innovation practices with reference to functional food product development in Singapore Asian Journal of Agriculture and Food Sciences 0.540 2017
Degree Name & Area Year University City,Country
PhD - Food Technology Massey University New Zeland
MSc Hons - Food Technology Arid Agriculture University Pakistan
  • Faculty Research Award
  • Bronze Medal in MS
  • Gold Medal in BS
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