He has graduated as Doctor of Veterinary Medicine (DVM) from University of Agriculture, Faisalabad, MSc and PhD in Meat Science and Technology from the University of Bristol, UK. He Joined University of Veterinary and Animal Sciences (UVAS) in 2006 as Veterinary Officer, Avian Research and Training Centre, went abroad on HEC scholarship for MSc leading to PhD. After successful completion of higher studies he has joined Department of Meat Science and Technology as Assistant Professor/Officer In-charge. His Masters research work aimed to improve functional properties of pale soft and exudative (PSE) poultry meat and PhD work was related to quality of red meats with particular emphasis on post-slaughter technologies that enhance eating quality such as electrical stimulation, conditioning, composition and packaging systems. His recent work includes the estimation of PSE incidence in broiler meat under commercial processing condition and remediation of PSE meat by using different marinades, the oxidative stability of fat and color during retail display of omega-3 fatty acid enhanced meats and the role of natural and synthetic antioxidants and the comparison of different packaging technologies for extending shelf life of fresh beef and beef products. His work also includes up gradation of low value forequarter muscles by using cold binders to produce restructured beef steaks and n-3 LC-PUFA enriched beef burger patties. He was a team member of Dr. Ian Richardson, Head of Meat Quality and Safety Group in DFAS, University of Bristol, UK and worked in the EU project: Framework VI project ‘Prosafe Beef’. Also, worked in MAFF/DEFRA, UK projects ‘Upgrading the value of beef forequarter meat’ and ‘Reducing waste in the beef and lamb supply chains’

Meat technology, Meat Packaging technologies, Post slaughter technologies for improving meat quality, eating quality and shelf life, Restructured meat technology and value added meat products