Prof. Mian Anjum Murtaza

About

Prof. Mian Anjum Murtaza brings over 20 years of academic and research experience in food science and technology, with extensive hands-on experience in specialized laboratory and pilot-scale equipment operation. Currently serving as Professor and Director at the Institute of Food Science and Nutrition, University of Sargodha, and Additional Director of the Office of Research, Innovation and Commercialization (ORIC).
His experience includes working with sophisticated analytical and processing equipment in food technology laboratories, including operations during your post-doctoral fellowship at the University of Reading, UK, and throughout the research projects of significant worth. He has established the Milk Processing Research and Innovation Centre, indicating experience with pilot-scale dairy processing equipment setup and operation.
His work includes development of standard operating procedures for food processing and safety protocols. He has managed multiple research projects as Principal Investigator, including the establishment of processing facilities and equipment procurement. His role as focal person for university-funded research projects demonstrates project coordination and technical oversight capabilities.
He has extensive experience in training and education, having supervised 80+ graduate students (MS/PhD levels), conducted 40+ professional training workshops, and organized 30+ international and national conferences/seminars/training workshops. His training experience includes specialized workshops on "Extrusion Technology," "Food Safety Management System ISO 22000:2005," "Supercritical Fluid Extraction Technique," and "Laboratory Safety Training" at the University of Reading. He has authored 125+ peer-reviewed research articles, 2 books, and 24 book chapters, demonstrating strong technical writing skills. His professional training includes certifications in ISO 22000:2005 Food Safety Management Systems, laboratory safety protocols, and various food processing technologies. He is a member of multiple professional societies including the American Dairy Science Association and The Nutrition Society, UK.
His expertise lies in food processing technology, analytical instrumentation, and research methodology that would typically be required for technical service in industrial and scientific equipment domains. His background would be better suited for roles in technical consulting, research and development, quality assurance, or technical training within the food and agricultural sectors.

Areas of Expertise