EDUCATION

Dr. Sameer Ahmad holds a Ph.D. in Food Technology from the Department of Food Technology, Jamia Hamdard, New Delhi, in collaboration with CRDT, IIT Delhi (2021–2025). He persuaded his M.Tech and B.Tech in Food Technology and Management from NIFTEM-K, an institute of national importance under the Ministry of Food Processing Industries, Government of India.

EXPERIENCE

He has over six years of academic experience, currently serving as an Assistant Professor at IILM University (Greater Noida), also served Integral University Lucknow, and VFSTR Deemed University (Andhra Pradesh). He has also served as an IGNOU Academic Counsellor and as a Production Officer at Allana Sons Pvt. Ltd., Mumbai, gaining hands-on industry exposure in meat processing and APEDA export quality regulation.

RESEARCH PROFILE

Dr. Ahmad is an active researcher in food science with a focus on algal bioactives, functional
foods, nutraceuticals, edible packaging, and traditional fermented foods. He has published in leading international journals including Trends in Food Science & Technology, Critical Reviews in Food Science and Nutrition, and Food Review International, and has contributed chapters to volumes published by Elsevier, Springer Nature, and Wiley. He is also co-authoring a book on beta-glucan applications for Wiley.

Citations: 719 h-index: 10 / 10 , i10-index: 11 / 11