Dr Muhammad Shahbaz

Associate  Professor

Post-Doc (South Korea), Ph.D. (South Korea), B.Sc. Hons (UAF), M.Sc. Hons. (UAF)
Phone: +92 42 99211449-50/304; Mobile: +92 344 4400660
Email: muhammad.shahbaz@uvas.edu.pk

Biography

Dr. Shahbaz is Associate  Professor in the Department of Food Science & Human Nutrition, University of Veterinary & Animal Science, Lahore, since August 2017. Dr. Shahbaz is PhD in Food Biotechnology from Kyungpook National University, South Korea. He received a fully funded scholarship from the Korean Government for PhD studies. Afterward, he did Post-doctorate Research for two-years at Yonsei University, South Korea, funded by the Brain Korea 21 Plus Program. His research work focuses on the development of healthy and nutritious food products to meet the growing demand from modern and educated consumers and in accordance with the challenges of increased urbanization and modernization. He has experienced to work on novel food processing technologies such as high pressure processing, titanium dioxide photocatalysis, UV processing, food irradiation, and cold plasma for non-thermal inactivation of foodborne pathogens for improved safety, quality, shelf life, and fresh-like taste of food products. He has published over 37 full-length original research articles in top-ranked international peer-reviewed journals with a total impact factor 100+. He received the “Young Scientist Award” from the Korean Society of Food Science & Technology (KoSFoST) and two-time “Best Researcher Award” from Yonsei University for excellent research achievements. Dr. Shahbaz is serving as a reviewer for many international research journals on subject areas in Food and Nutrition. He has presented his research work around the world at prestigious international conferences such as Institute of Food Technologists (IFT), International Union of Food Science & Technology (IuFoST), Korean Society of Food Science & Technology (KoSFoST), Korean Society of Food Science & Nutrition (KFN) and others held at United States, South Korea, Pakistan, United Arab Emirates, Sri Lanka, China, Ireland, and Canada.

 

Area of Interest

  • Advanced food processing technologies for fresh, nutritious, and healthy foods
  • Clean-label food products aiming at promoting health
  • Oral delivery of Insulin

Publications


  1. Shahbaz, H.M., Kim, J.U., Kim, S.H., & Park, J. (2018). Advances in non-thermal processing for enhancing microbiological safety and quality of fresh fruit and juice products. In: Grumezescu, A.M., and Holban, A.M. (Ed.), Food Processing for Increased Consumption — Handbook of Food Bioengineering. Academic Press. pp 179-217.
  2. Shahbaz, H.M., Kim, J.U., Kim, S.H., & Park, J. (2018). The inactivation of pathogens in fruit juice: Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. In: Rajauria, G. and Tiwari, B.K. (Ed.), Fruits Juices - Extraction, Composition, Quality and Analysis. Academic Press. pp 341-361.
  3. Kwon, J.H., Ahn, J.J., & Shahbaz, H.M. (2014). Food irradiation processing. In: Varzakas, T., and Tzia, C. (Ed.), Food Engineering Handbook: Food Engineering Fundamentals (pp 427−490). CRC Press, New York

 

  1. Lee, H., Shahbaz, H.M., Ha, N., Kim, J.U., Lee, S.J., & Park, J. (2019). Development of ginseng powder using high hydrostatic pressure treatment combined with UV-TiO2 photocatalysis. Journal of Ginseng Research. doi: 10.1016/j.jgr.2018.11.004
  2. Park, I., Kim, J.U., Shahbaz, H.M., Jung, D., Jo, M., Lee, K.S., Lee, H, & Park, J. (2019). High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. International Journal of Food Science and Technology, doi: 10.1111/ijfs.13937
  3. Shahbaz, H.M., Jeong, B., Kim, J.U., Ha, N., Lee, H., Ha, S.D., & Park, J. (2018). Application of high pressure processing for prevention of greenish-gray yolks and improving the microbiological safety and shelf life of hard-cooked peeled eggs. Innovative Food Science and Emerging Technologies, 45, 10–17.
  4. Shahbaz, H.M., Kim, S., Kim, J.U., Park, D., Lee, M., Lee D.U., & Park, J. (2018). Inactivation of Salmonella Typhimurium in fresh cherry tomatoes using combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure. Food Science and Biotechnology, 27, 1531−1539.
  5. Lee, M., Shahbaz, H.M., Kim, J.U., Lee, H., Lee D.U., & Park, J. (2018). Efficacy of UV-TiO2 photocatalysis technology for inactivation of Escherichia coli K12 on the surface of blueberries and a model agar matrix and the influence of surface characteristics. Food Microbiology, 76, 526−532.
  6. Olaimat, A.N., Al-Holy, M.A, Abu Ghoush, M.H., Al-Nabulsi, A.A., Qatatsheh, A.A., Shahbaz, H.M., Osaili, T.M., & Holley. R.A. (2018). The use of malic and acetic acids in washing solution to control Salmonella spp. on chicken breast. Journal of Food Science, 83, 2197−2203.
  7. Olaimat, A.N., Al-Holy, M.A., Shahbaz, H.M., Al-Nabulsi, A.A., Abu Ghoush, M.H., Osaili, T.M., Ayyash, M., & Holley, R.A. (2018). Emergence of antibiotic resistance in Listeria monocytogenes isolated from food products: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 17, 1277−1292.
  8. Rubab, M., Shahbaz, H.M., Olaimat, A.N., & Oh, D.H. (2018). Biosensors for rapid and sensitive detection of Staphylococcus aureus in food. Biosensors & Bioelectronics, 105, 49−57.     
  9. Lee, H., Ha M.J., Shahbaz, H.M., Kim, J.U., Jang, H., Park, J. (2018). High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment. Journal of Food Engineering, 238, 141−147.
  10. Kim, G.R., Shahbaz, H.M., Kyung, H.K., & Kwon, J.H. (2018). Assessment of microbiological contamination in saengshik products from the Korean market and identification of the irradiation status. Food Science & Biotechnology, 27, 607−615. 
  11. Shahbaz, H.M., Ryoo, H., Kim, J.U., Kim, S., Lee, D.U., Ghafoor, K., & Park, J. (2017). Effects of UV-C in a Teflon-coil and high hydrostatic pressure combined treatment for maintenance of the characteristic quality of dongchimi (watery radish kimchi) during room temperature storage. Journal of Food Processing and Preservation, 41, e13057. 
  12. Kim, S.H., Shahbaz, H.M., Park, D., Chun, S., Lee, W., Oh, J.W., Lee, D.U., & Park, J. (2017). A combined treatment of UV-assisted TiO2 photocatalysis and high hydrostatic pressure to inactivate internalized murine norovirus. Innovative Food Science & Emerging Technologies, 39, 188–196.
  13. Maeng, J.H., Shahbaz, H.M., Ameer, K., Jo, Y., & Kwon, J.H. (2017). Optimization of microwave-assisted extraction of bioactive compounds from Coriolus versicolor mushroom using response surface methodology. Journal of Food Process Engineering, 40, e12421.      
  14. Akram, K., Shahbaz, H.M., Kim, G.R., Farooq, U., & Kwon, J.H. (2017). Improved extraction and quality characterization of water-soluble polysaccharide from gamma-irradiated Lentinus edodes. Journal of Food Science, 82, 296–303.
  15. Ameer, K., Shahbaz, H.M., & Kwon, J.H. (2017). Green extraction methods for polyphenols from plant matrices and their by-products: A review. Comprehensive Reviews in Food Science and Food Safety, 16, 295–315.
  16. Kim, J.U., Bomi, K., Shahbaz, H.M., Lee, S., Daseul, P., & Park, J. (2017). Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage. International Journal of Food Science and Technology, 52, 519–530.    
  17. Shahbaz, H.M., Yoo, S., Seo, B., Ghafoor. K., Kim. J.U., Lee, D.U., & Park, J. (2016). Combination of TiO2−UV photocatalysis and high hydrostatic pressure to inactivate bacterial pathogens and yeast in commercial apple juice. Food and Bioprocess Technology, 9, 182−190.
  18. Shahbaz, H.M., Kim, S., Hong, J., Kim, J.U., Lee, D.U., Ghafoor, K., & Park, J. (2016). Effects of TiO2−UVC photocatalysis and thermal pasteurization on microbial inactivation and quality characteristics of the Korean rice-and-malt drink sikhye. International Journal of Food Science and Technology, 51, 123−132.  
  19. Shahbaz, H.M., Park, E.J., Kim, G.R., Akram, K., & Kwon, J.H. (2016). Assessment of antioxidant potential of pomegranate fruit by-products via a direct approach using a simple QUENCHER method. Journal of AOAC International, 99, 599−603.    
  20. Shahbaz, H.M., Akram, K., Ahn, J.J., & Kwon, J.H. (2016). Worldwide status of fresh fruits irradiation and concerns about quality, safety, and consumer acceptance. Critical Reviews in Food Science and Nutrition, 56, 1790−1807.
  21. Park, D., Shahbaz, H.M., Kim, S.H., Lee, M., Lee, W., Oh, J.W., Lee, D.U., & Park, J. (2016). Inactivation efficiency and mechanism of UV−TiO2 photocatalysis against human norovirus using a solid agar matrix. International Journal of Food Microbiology, 238, 256−264.
  22. Kim, J.U., Ghafoor, K., Ahn, J., Shin, S., Lee, S.H., Shahbaz, H.M., Shin, H.H., Kim, S., & Park, J.  (2016). Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice. LWT - Food Science and Technology, 67, 143−150.                   
  23. Yoo, S., Ghafoor, K., Kim, S., Sun, Y.W., Kim, J.U., Yang, K., Lee, D.U., Shahbaz, H.M., & Park, J. (2015). Inactivation of pathogenic bacteria inoculated onto a Bacto™ agar model surface using TiO2−UVC photocatalysis, UVC and chlorine treatments. Journal of Applied Microbiology, 119, 688−696.     
  24. Shahbaz, H.M., Kyung, H.K., Kim, H.Y., & Kwon, J.H. (2015). Analysis of electron spin resonance spectra for the identification of complex ESR signals using irradiated standard marker materials. Journal of Radioanalytical and Nuclear Chemistry, 306, 93−97.     
  25. Kim, B.K., Shahbaz, H.M., Akram, K., Kim, C.T., Ahn, J.J., & Kwon, J.H. (2015). The impact of mineral separation procedure on thermoluminescence analysis of non-irradiated dried fish and shellfish. Acta Alimentaria International Journal of Food Science, 44, 400−408. 
  26. Shahbaz, H.M., Ahn, J.J., Akram, K., Kim, H.Y., Park, E.J., & Kwon, J.H. (2014). Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment. Food Chemistry, 145, 312−318.
  27. Ahn, J.J., Shahbaz, H.M., Akram, K., Kwak, J.Y., & Kwon, J.H. (2014). Improved electron spin resonance spectroscopy with different sample treatments to identify irradiated sprout seeds. Food Analytical Methods, 7, 1874−1880.              
  28. Ahn, J.J., Shahbaz, H.M., Park, K.H., & Kwon, J.H. (2014). Application of simple biological analyses to screen irradiated brown rice, soybean and sesame seeds. Journal of the Korean Society for Applied Biological Chemistry, 57, 253−258.        
  29. Kim, H.Y., Ahn, J.J., Shahbaz, H.M., Park, K.H., & Kwon, J.H. (2014). Physical-, chemical- and microbiological-based identification of electron beam- and ɣ-irradiated frozen crushed garlic. Journal of Agricultural and Food Chemistry, 62, 7920−7926.    
  30. Kim, B.K., Ahn, J.J., Shahbaz, H.M., Kim, C.T., & Kwon, J.H. (2014). Effect of drying treatment on physical identification characteristics of irradiated seasonings. Food Analytical Methods, 7, 268−275.
  31. Ahn, J.J., Akram, K., Shahbaz, H.M., & Kwon, J.H. (2014). TL and ESR based identification of gamma-irradiated frozen fish using different hydrolysis techniques. Radiation Physics and Chemistry, 105, 83−88. 
  32. Kwon, J.H., Shahbaz, H.M., & Ahn, J.J. (2014). Advanced electron paramagnetic resonance spectroscopy for the identification of irradiated food. American Laboratory, 46, 1−4.  
  33. Shahbaz, H.M., Akram, K., Ahn, J.J., & Kwon, J.H. (2013). Screening methods for identification of irradiated foods. Current Research on Agriculture and Life Sciences, 31, 1−10.
  34. Akram, K., Ahn, J.J., Shahbaz, H.M., Jo, D., & Kwon, J.H. (2013). Effectiveness of thermoluminescence analysis to detect low quantity of gamma-irradiated component in non-irradiated mushroom powders. Journal of Luminescence, 136, 395−400. 
  35. Ahn, J.J., Akram, K., Shahbaz, H.M., & Kwon, J.H. (2013). Effectiveness of luminescence analysis to identify gamma-irradiated shrimps: Effects of grinding, mixing and different methods of mineral separation. Food Research International, 54, 416−422.                        
  36. Shahbaz, H.M., Akram, K., Ahn, J.J., & Kwon, J.H. (2013). Radiation- and grinding-induced luminescence properties for the detection of irradiated wheat. Journal of Cereal Science, 57, 261−263. 
  37. Shahbaz, H.M., Akram, K., Ahn, J.J., & Kwon, J.H. (2013). Investigation of radiation-induced free radicals and luminescence properties in fresh pomegranate fruits. Journal of Agricultural and Food Chemistry, 61, 4019−4025.

 

 

 

Oral Presentations in International Conferences

  1. Shahbaz, H.M., Ha, M., Kim, J.U., & Park, J. (2016). A novel approach using non-thermal process for complete microbiological safety of green tea powder. International Union of Food Science & Technology (IUFoST) World Congress, Aug 21-25, 2016, Dublin, Ireland
  2. Shahbaz, H.M., Ahn, J.J., & Kwon, J.H. (2015). Phytosanitary irradiation for fresh produce. International Symposium and Annual Meeting of the Korean Society of Food Science & Technology (KoSFoST), Jun 3-5, 2015, Busan, Korea
  3. Shahbaz, H.M., Ahn, J.J., Park, E.J., Lim, H.K., & Kwon, J.H. (2014). Measurement of the antioxidant potential in irradiated pomegranate fruit industrial waste: A new direct approach. International Union of Food Science & Technology (IUFoST) World Congress, Aug 17-21, 2014, Montreal, Canada
  4. Shahbaz, H.M., Ahn, J.J., Akram, K., Lee, J.W., & Kwon, J.H. (2013). Improved identification of gamma-irradiated frozen fish using different hydrolysis techniques. International Meeting on Radiation Processing (IMRP), Nov 5-7, 2013, Shanghai, China
  5. Shahbaz, H.M., & Nazir, N.B. (2012). Seasonal changes in mineral profile of fresh milk. International Conference on Nutrition and Food Sciences organized by the World Academy of Science Engineering and Technology, Jan 29-30, 2012, Dubai, United Arab Emirates

 

Poster Presentations in International Conferences

  1. Kim, J.U., Kim, E., Shahbaz, H.M., & Park, J. (2017). Optimization and characterization of chitosan microspheres crosslinked with phytic acid for controlled release of insulin. Institute of Food Technologists (IFT) Annual Meeting, Jun 25-28, 2017, Las Vegas, United States
  2. Kim, E., Shahbaz, H.M., & Park, J. (2016). Encapsulation of probiotic Lactobacillus acidophilus using biodegradable material via electrostatic extrusion technique for enhanced survival during harsh conditions of processing and post-acidification during storage with special reference to yogurt. Institute of Food Technologists (IFT) Annual Meeting, July 16-19, 2016, Chicago, United States
  3. Shahbaz, H.M., Kwon, J.H., Kyung, H.K., Kim, G.R., Ameer, K., Nam, H.A., & Maeng, J.H. (2015). Application of gamma-irradiation for enhanced extraction of polyphenols from pomegranate peel. Institute of Food Technologists (IFT) Annual Meeting, July 11-14, 2015, Chicago, United States
  4. Kim, G.R., Lee, H.J., Shahbaz, H.M., & Kwon, J.H. (2015). Microbiological, physicochemical, and sensory characteristics of electron-beam irradiated cereal powders during accelerated storage. Institute of Food Technologists (IFT) Annual Meeting, July 11-14, 2015, Chicago, United States
  5. Shahbaz, H.M., Ahn, J.J., Maeng, J.H., Lim, H.K., Lee, H.G., & Kwon. J.H. (2014). Photostimulated luminescence and thermoluminescence-based identification of fig fruit (Ficus carica) treated with gamma-rays as phytosanitary measure. Proceedings of the Annual Meeting of the Korean Society of Food Science & Technology (KoSFoST), Aug 25-27, 2014, Gwangju, Korea
  6. Park, E.J., Shahbaz, H.M., Ahn, J.J., Lim, H.G., & Kwon, J.H. (2014). Physicochemical and biological properties of microwave-assisted Schizandra chinensis fruit extracts. Proceedings of the 5th Asia-Pacific Conference on Public Health, Apr 10-11, 2014, Seoul, Korea
  7. Shahbaz, H.M., Ahn, J.J., & Kwon, J.H. (2013). Analysis of electron spin resonance spectra for the identification of complex ESR signals using irradiated foods and standard marker materials. Proceedings of the Annual Meeting of the Korean Society of Food Science & Technology (KoSFoST), Aug 28-30, 2013, Cheonan, Korea
  8. Ahn, J.J., Kwak, J.Y., Jeong, M.S., Akram, K., Shahbaz, H.M., Park, E.J., Kim, H.Y., Kwon, J.H. (2012). A comparative study on investigating different methods to screen foods materials with respect to their irradiation status. Proceedings of the International Symposium and Annual Meeting of the Korean Society of Food Science and Nutrition (KFN), Oct 31-Nov 2 2012, Jeju, Korea

 

Research Projects Won as Principle Investigator (PI)

Sr. No.

Title

Amount

Funding agency

Status

1

High pressure processing innovative technology for development of all-natural food products

PK Rs. 13.412 Million

Higher Education Commission, Islamabad, Pakistan

On-going

2

Innovative bio-preservation method for development of clean-label fruit juice products

PK Rs. 4.98 Million

Higher Education Commission, Islamabad, Pakistan

Accepted

Postgraduate Students Research Supervision

M.Phil. research students under supervision = 8
Ph.D. research students under supervision = 2