Dr. Rafiq is currently serving as Assistant Professor at SFAS, University of Management and Technology, Lahore. He earned his industrial PhD in Feed and Food Extrusion Technology from University of Bergen, Bergen, Norway. His research focused on thermal and rheological study of food and feed major ingredients and how the different functional ingredients impact of manufacturing processes (extrusion) and product development. A novel approach to determine optimum condition for protein texturization. Novel protein Ingredient's functionality based on their chemical and technical properties with impact on production process, process optimization to achieve target physical product quality has remained his main research area. In this field, he has been working as research scientist for EWOS Innovation/Cargill Animal Nutrition, Norway and Skretting Aquaculture Research Center, Norway. His role has been to develop research plans and conduct R & D trials to address challenges and translate knowl