Dr. Zainab Akbar, Assistant Professor


PhD Food Technology
Department of Clinical Nutrition,

2019 – PhD Food Technology

2012- M.Sc. (Hons) Food Technology

2010 – B.Sc. (Hons) Agriculture (Major Food Technology)

In October, 2020 Dr. Zainab Akbar joined Nur International University. She has served as an Assistant professor in Minhaj University, Lahore. She has also served as lecturer in University of Management and Technology and in Minhaj University as well.

During her work in MSc (Hons) she worked on formulations of composite flour and explored the cereal products to combat malnutrition. While during her doctorate research work she studied the efficacy of therapeutic formulas F-75 and F-100 specially designed for the treatment of severe acute malnutrition along with probiotics.

She has also been a visiting scholar to Purdue University, IN, USA. Moreover, she worked on a novel technique of electrospinning for the viability extension of probiotics.

M.Sc. (Hons) Food Technology research title:

Effect of soy flour supplementation on dough rheology and quality of cookies.

Ph.D. Food technology research title:

Liquid milk based diet formula to ascertain an innovative therapeutic food with bifido-genic properties.

  1. Presented paper in International conference on Safe food and human nutrition
  2. Participated in Food product development competition 2011
  3. Participated in International conference on Emerging Issues in Food Safety
  4. International conference on “Recent advances in human nutrition with special reference to vulnerable groups” at National Institute of Food Science and Technology, University of Agriculture Faisalabad.
  5. International Conference on “Technological and Scientific Aspect of Dairy Products with Special Reference to French Cheeses” at National Institute of Food Science and Technology, University of Agriculture Faisalabad
  6. National Food Safety Conference at the University of Faisalabad
  7. International Conference on “Emerging Issues in Nutrition & Food Safety” at National Institute of Food Science and Technology, University of Agriculture Faisalabad.
  8. 2nd International Conference on “Future Perspectives of Food Processing Industry in Pakistan” at Department of Food Science, Government College University Faisalabad.
  9. International Conference on “Nutritional Therapies against Lifestyle related Disorders” at National Institute of Food Science and Technology, University of Agriculture Faisalabad.
  10. 5th international conference on “Agriculture, food security and climate change” at Faculty of Agriculture the University of Poonch Rawalakot
  11. Food festival and international symposium on “Technological and Nutritional aspects of Value Added Dairy Products” at National Institute of Food Science and Technology, University of Agriculture Faisalabad.
  12. Participated in Seminar on Obesity as risk factor for heart attack.
  13. Presented oral paper entitled as “Grain traceability: Importance in food safety at the “International Conference on Safe Food and Human Health” to be held in GC University, Faisalabad during January 10-11, 2012.
  14. Akbar, Z., A. Shehzad, T. Zahoor and S. Rehman. 2013. Effect of soy flour supplementation on dough rheology and the quality of cookies. International conference on emerging issues in nutrition and food safety organized by NIFSAT. PAK TM printers, Faisalabad, Pakistan. pp: 60.
  15. Abdullah, T., T. Zahoor, M. Saeed, I. Hussain, F. Khanum and Akbar. 2013. Treatment of drinking water with the application of Moringa Olifera seed, aluminium sulphate and solar radiations. International conference on emerging issues in nutrition and food safety organized by NIFSAT. PAK TM printers, Faisalabad, Pakistan. pp: 58.
  16. Ambreen, M., T. Zahoor, A. Shehzad, F. Khanum and Akbar. Quality evaluation and antimicrobial potential of honey. International conference on emerging issues in nutrition and food safety organized by NIFSAT. PAK TM printers, Faisalabad, Pakistan. pp: 57.
  17. Khanum, F., T. Zahoor, M. Hussain, Akbar and U. Khan. 2013. Role of Functional foods in preventing cardiovascular diseases, December 4-5, 2013, Department of food science, Nutrition and home economics, Government College University Faisalabad-Pakistan.
  18. Khanum, F., A. Sameen, T. Zahoor, U. Khan, and Akbar. 2014. Quality improvement in cream cheese spread by adding whey protein concentrates (WPCS), November 12-14, 2014, National Institute of Food Science and Technology, University of Agriculture Faisalabad- Pakistan.
  19. Khanum, F., T. Zahoor, M.I. Khan, U. Khan and Akbar. Application of low temperature atmospheric plasma to improve microbial safety of cheeses, November 12-14, 2014, National Institute of Food Science and Technology, University of Agriculture Faisalabad- Pakistan.
  20. Akbar, Z., Zahoor, S. Ali and F. Khanum. Community based management to tackle severe acute malnutrition in Pakistan. Malnutrition in South Asia- The Peril Persists. February 23-24, 2015, Bahauddin Zakariay University Multan- Pakistan.
  21. Akbar, Z. Irudayaraj, A. Shehzad, T, Zahoor and M.F. Chughtai. 2016. Soybean cookies; an approach to overcome undernutrition. University and Industry Consortium. PURDUE University Graduate Poster Session. Dow Agrosciences U.S.A. October 25, 2016.
  22. Chughtai, M.F.J., J. Irudayaraj, I. Pasha, M.S. Butt and Akbar. 2016. Stevia sweetener awareness. University and Industry Consortium. PURDUE University Graduate Poster Session. Dow Agrosciences U.S.A. October 25, 2016.
  23. Akbar, Z., J.M.K. Irudayaraj and T. Zahoor. Electrospun probiotics; an alternate for encapsulation. Graduate Industrial Research Symposium. PURDUE University, West Lafayette, I.N. USA. February 16, 2017.
  24. Akbar, Z., T. Zahoor, N. Huma, J.M.K. Irudayaraj, A. Amjad and A. Hussain. “Electrospun Probiotics; an alternate for encapsulation”. 11th International Biennial Conference of Pakistan Society for Microbiology – 2017
  25. Zainab Akbar, Tahir Zahoor, Nuzhat Huma, Jawad Iqbal, Summer Rashid and Noshiza Majeed. ” Compositional comparison of commercial and locally prepared therapeutic milks for children” Dubai Nutrition Conference 2018 to be held on 24 – 26 October 2018.
  1. ALI, M.B., MURTAZA, M.S., SHAHBAZ, M., SAMEEN, A., RAFIQUE, S., ARSHAD, R., RAZA, N., AKBAR, Z., KAUSAR, G. and AMJAD, A., 2021. Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants. Food Science and Technology.
  2. “Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants” “Akbar, Z., Shehzad, T. Zahoor, M.A. Shabbir, A. Rakha. Effect of Soy Flour Supplementation on Quality of Cookies. 2016. International Journal of Emerging Technology and Advanced Engineering. 6(2): 175-177.
  3. Akbar, T. Zahoor, N. Huma, A. Jamil, H. Ayesha and J.M. Kumar Irudayaraj. Electrospun Probiotics: An Alternate for Encapsulation. Journal of Biological regulators and homeostatic agents.
  4. Shahbaz, M., T. Zahoor, A. Sameen, S. Rafique, M. S. Javaid, A. Amjad, A. Liaqat, Akbar, S. Murtaza, N. Raza, U. Farooq, M. Imran, Z. Mehmood, A.S. Shah, S. A Majeed, I. Ahmed and U. Bacha. 2020. Chemical profiling, HPLC characterization and in vitro antioxidant potential of Pakistani propolis collected from peripheral region of Faisalabad. Cellular and Molecular Biology.
  5. Shahbaz, M., A. Liaqat, G. Kausar, N. Raza, S. Murtaza, Akbar, M. S. Javed, Z. U. Z. Shan, U. Farooq and M.Z. Sattar. 2021. Quality attributes of Cookies Prepared with Moringa (Moringa oleifera) Seed Oil. Cellular and Molecular Biology.
Courses                                                                     Semester
Recent Advances in Human Nutrition                          MS- I
Fundamentals of Food Service Management               BS- V
Micronutrients inhuman Nutrition                                BS- IV
Macronutrients in Human Nutrition                             BS- III
Functional Foods                                                          BS- III