Dr. Muhammad Waheed Iqbal

Dr. Muhammad Waheed Iqbal

Dr. Muhammad Waheed Iqbal is a distinguished food biotechnologist and researcher specialized in microbial enzyme research, rare sugar production, and biocatalysis. He earned his PhD in Food Science and Engineering from Jiangnan University, a globally recognized institution for food science research.

With an extensive postdoctoral experience at Zhejiang University of Technology and Jiangsu University, Dr. Iqbal has made significant contributions to enzyme engineering, enzyme modification, rare sugar biosynthesis, and sustainable food processing technologies. Dr. Iqbal oversees high-quality scientific publications in food biotechnology, enzyme applications, and functional food development. Additionally, he has edited special issues for MDPI and Frontiers and serves as an editorial board member for several international journals.

Dr. Iqbal's research focuses on enzyme cloning, metabolic engineering, polyphenol extraction, rare sugars and biocatalysis, bio-based product engineering, nanotechnology and enzymatic modification of bioactive compounds, particularly from fungal sources. His work has direct applications in food safety, enzyme characterization, and the production of rare sugars. His studies also contribute to antimicrobial resistance (AMR) research, exploring innovative solutions for functional foods and bioactive compounds that promote human health.

Beyond his research contributions, Dr. Iqbal has held academic positions, including Assistant Professor at Riphah University, where he taught food science and microbiology courses while mentoring graduate students. His industrial experience in quality control and lab management at Ashraf Laboratories and Gourmet Five Star Foods enhances his ability to bridge academic research with industry applications.

With over 70 international publications and more than 2,000 citations, Dr. Iqbal is a recognized thought leader in food biotechnology. His research continues to shape advancements in enzymatic processes, rare sugar production, and functional foods, contributing to both scientific knowledge and practical innovations in the food industry.