Syed Shahzad Shah is currently pursuing his PhD degree and is working on a project entitled “Probiotics survival in food products and retention of probiotics traits” based at the Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Australia. He is the winner of Endeavour Executive Award (2010) and completed a professional developed course at UTAS. Previously he has served in food industry sector for 8 years and as a Lecturer in Food Technology at Allama Iqbal Open University Islamabad, Pakistan for 12 years. He has delivered nine research presentations at international conferences with publications in conference proceedings and one research paper publication. Syed Shahzad Shah is currently pursuing his PhD degree and is working on a project entitled “Probiotics survival in food products and retention of probiotics traits” based at the Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Australia. He is the winner of Endeavour Executive Award (2010) and completed a professional developed course at UTAS. Previously he has served in food industry sector for 8 years and as a Lecturer in Food Technology at Allama Iqbal Open University Islamabad, Pakistan for 12 years. He has delivered nine research presentations at international conferences with publications in conference proceedings and one research paper publication.

Probiotics