Dr. Waseem Khalid, University Castilla La Mancha, Ciudad Real, Spain
Dr. Waseem Khalid is a distinguished researcher in Food Science and Technology, currently serving as a Postdoctoral Research Fellow at the University of Castilla-La Mancha, Spain. He holds a Ph.D. (2022), M.S. (2018), and B.S. (2016) from Government College University, Faisalabad, Pakistan. With over 105 scientific publications, an H-index of 30, and an approximate impact factor of 400, his academic output is both prolific and impactful. Dr. Khalid has held teaching and research roles in Pakistan, Spain, and Germany, and currently serves (on leave) as Assistant Professor at The University of Lahore. He contributes actively to scholarly publishing as an editor for Frontiers in Nutrition and related journals. He has received numerous accolades including the Research Productivity Award and competitive postdoctoral fellowships funded by European Social Funds. As a thesis supervisor, reviewer for top publishers, and participant in international projects and training, Dr. Khalid demonstrates excellence in both research and education.
Publication Profile
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Academic Qualifications
Dr. Waseem Khalid holds a strong academic background in the field of Food Science and Technology, reflecting his consistent dedication and specialization in this domain. He earned his Ph.D. in Food Science and Technology in 2022 from the Department of Food Science at Government College University, Faisalabad, Pakistan, where he focused on advanced research in food systems and technologies. Prior to this, he completed his M.S. in Food Science and Technology in 2018 from the same department and institution, strengthening his knowledge in food processing, safety, and quality control. His academic journey began with a B.S. in Food Science and Nutrition, with a major in Food Technology, in 2016 from Government College University, Faisalabad. This comprehensive educational foundation laid the groundwork for his future contributions to research, teaching, and innovation in the field of food science. Dr. Khalid’s academic trajectory underscores his deep commitment to advancing food science through rigorous study and research.
Professional Experience
Dr. Waseem Khalid has amassed a diverse and international professional portfolio in the field of food science and technology. He is currently serving as a Postdoctoral Research Fellow at the Department of Inorganic, Organic and Biochemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Spain (2023–2025). Prior to this, he was appointed as an Assistant Professor at the University Institute of Food Science & Technology, The University of Lahore, Pakistan, starting February 20, 2023, a position he currently holds on leave. In addition, he is set to serve as a Researcher at the Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Germany, from September to November 2024. His earlier academic roles include Lecturer positions at the Department of Food Science, Government College University, Faisalabad, during 2019–2020 and again in 2022–2023, contributing significantly to both teaching and research.
Awards and Honors
Dr. Waseem Khalid has been recognized with numerous prestigious awards and honors throughout his academic and professional journey, reflecting his excellence in research and education. He received a medal and the esteemed Research Productivity Award (2023–2024) from The University of Lahore, Pakistan. He was also competitively selected for a Postdoctoral Research Fellowship funded by the European Social Fund under the Regional Operational Program (FSE+) 2021–2027, JCCM, and UCLM. Earlier accolades include the Prime Minister’s Youth Internship Award (2018), a Chinese Language certification by the Punjab Board of Technical Education (2016), and the Master’s SSMS Scholarship from the Punjab Government (2016). Additionally, he received a scholarship from the Punjab Educational Endowment Fund and was granted a laptop under the Prime Minister’s Laptop Scheme (2012) for academic excellence. Dr. Khalid is also an approved PhD Supervisor by the Higher Education Commission of Pakistan, further establishing his leadership in academia.
Research Focus
Dr. Waseem Khalid’s research primarily focuses on food science, functional foods, nutraceuticals, and sustainable food processing technologies, with a strong emphasis on bioactive compounds, food safety, and circular economy practices. His recent publications highlight advanced extraction techniques such as ultrasound-assisted and cold plasma treatments to enhance the recovery of health-promoting compounds from natural sources like garlic, chickpea roots, and citrus peels. He is also actively involved in exploring the therapeutic and antioxidant potential of plant-based ingredients (e.g., Phoenix dactylifera, Kalanchoe pinnata) and their application in functional beverages and meat products. Moreover, his work on nano-encapsulation, food preservation, and neural network-based compositional analysis illustrates a multidisciplinary approach combining food chemistry, biotechnology, and machine learning. His research supports sustainable development by utilizing agro-industrial waste and optimizing green technologies for food product development, making his focus highly relevant to nutrition, health, food innovation, and environmental sustainability.
Publication Top Notes
📄 Application of multivariate analysis and Kohonen Neural Network to discriminate bioactive components and chemical composition of Kosovan honey – Food Control, 2025 | 📚 Cited by: 1
📘 Valorization of plant-based agro-industrial waste and by-products for the production of polysaccharides: Towards a more circular economy – Journal not specified, 2025 | 📚 Cited by: 1
🔬 Influence of ultrasound-assisted extraction of bioactives from garlic (Allium sativum) sprouts using response surface methodology – Ultrasonics Sonochemistry, 2025
🧪 Evaluation of Nano-Encapsulation of Sweet Lime Peel Extract Through Its Application on Irradiated Chicken Meat Patties – Food Science and Nutrition, 2025 | 📚 Cited by: 0
🌿 Therapeutic potential of Phoenix dactylifera pulp and seed extracts in mitigating oxidative stress and organ dysfunction in testosterone-induced polycystic ovary syndrome – Journal of Functional Foods, 2025
⚗️ Optimization of the effect of cold plasma treatment on UAE-NADES green extraction of chickpea roots (Cicer arietinum) bioactive compounds – Ultrasonics Sonochemistry, 2025 | 📚 Cited by: 1
🍷 Enhancing the Functionality and shelf life of poppy sherbet by optimizing ultrasound and propolis using response surface methodology – LWT, 2025 | 📚 Cited by: 1
🍊 Production of Stevia-Based Persimmon Fruit Leather by Microwave Oven and Its Optimization With Response Surface Methodology – Food Science and Nutrition, 2025
🥤 Hepatoprotective Effect of a Kalanchoe pinnata–Based Beverage Against Carbon Tetrachloride– and Gentamicin-Induced Hepatotoxicity in Wistar Rats – Journal of the American Nutrition Association, 2025
👩⚕️ Evaluating eating patterns and health status of undergraduate students majoring in human nutrition, Lahore, Pakistan: a cross-sectional study – International Journal of Adolescence and Youth, 2025