Dr. Azmat Ullah Khan

B.Sc. (Hons.) (UAF), M.Sc. (Hons.) (UAF), M.Sc. (The Netherlands), Ph.D. (The Netherlands), FSPCA (USA)
Associate Professor

Tel: 92-42-99211449-50/283  Mobile: 0345-7877348
Email: azmat.khan@uvas.edu.pk

Biography

Dr. Azmat Ullah Khan is an Associate Professor in the Department of Food Science and Human Nutrition at the University of Veterinary and Animal Sciences (UVAS), Lahore, Pakistan. He joined UVAS in October 2014 and has since been actively engaged in teaching, research, postgraduate supervision, academic administration, and professional training in food safety.
He completed his B.Sc. (Hons.) in Agriculture (Food Technology) in 2005 and M.Sc. (Hons.) in Food Science and Technology in 2007 from the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. He subsequently earned his M.Sc. and Ph.D. in Microbial Food Safety from the University of Amsterdam, The Netherlands. In addition, he successfully completed the FSPCA Preventive Controls for Human Food training in 2019 from The Ohio State University, USA, qualifying him in the principles and implementation of the Food Safety Modernization Act (FSMA) preventive control requirements for human food.

His doctoral research focused on intracellular pH (pHi) regulation in yeasts and its role in microbial adaptation to environmental stresses. His work investigated the effects of food preservation stresses, including weak organic acid preservatives and osmotic stress, on microbial physiology and survival. This research has contributed to a better understanding of microbial stress responses relevant to food preservation and safety.

At UVAS, Dr. Khan teaches undergraduate and postgraduate courses in Food Safety, Food Microbiology, Research Methods in Food and Nutrition, and Food Quality Management. He supervises M.Phil. and Ph.D. research in food safety, food microbiology, nutrition, and risk assessment, while mentoring students in advanced research design, scientific writing, and statistical data analysis.

In addition to his expertise in Microbial Food Safety, Dr. Azmat Ullah Khan possesses extensive experience in research methodology, scientific data analysis, and academic publishing. He is proficient in a wide range of research and statistical software, including SPSS, EndNote, SigmaPlot, Microsoft Excel, GraphPad Prism, and other tools commonly used for experimental design, statistical analysis, scientific visualization, and manuscript preparation. He regularly provides training and mentorship to undergraduate and postgraduate students in research design, statistical data analysis, reference management, scientific writing, and publication ethics.

Areas of Interest:

Dr. Azmat Ullah Khan's research interests focus on advancing food safety, nutrition, and public health through interdisciplinary research. His work integrates laboratory-based investigations, quantitative risk assessment, statistical modelling, and evidence-based decision-making to address contemporary challenges in the food and nutrition sectors.

  • Food Safety and Quality Assurance
  • Microbial Food Safety
  • Foodborne Pathogens and Food Spoilage Microorganisms
  • Hazard Analysis and Critical Control Points (HACCP)
  • Food Safety Management Systems (FSMS)
  • Preventive Controls for Human Food (FSMA/FSPCA)
  • Quantitative Microbial and Chemical Risk Assessment
  • Food Toxicology and Mycotoxins

Publications


 

  1. Bari, T., et al., Human umbilical cord-derived dECM-Chitosan hybrid biomaterial ink for 3D bioprinting applications. Bioprinting, 2026. 54: p. e00465.
  2. Ali, A., S. Iqbal, A. Khan, and I. Rabbani, Ameliorative Effects of Spirulina platensis Protein Hydrolysate on Oxidative Stress and Dyslipidemia in Model Animal. Foods, 2026. 15(13): p. 2399.
  3. Yousaf, S., et al., Antidiabetic potential of Celtis tetrandra Roxb. leaf extracts in alloxan-induced diabetic rats, lipid profile, and histopathological analysis of pancreas. European Journal of Mass Spectrometry, 2025. 31(5–6): p. 182–188.
  4. Parveen, M., A.U. Khan, M. Shahbaz, and Q. Raza, Ameliorative potential of mustard greens (Brassica juncea) leaf extract on aflatoxin B1-induced toxicity: An in vivo study. Polish Journal of Veterinary Sciences, 2025. 28(4): p. 529–536.
  5. Noor, Z., et al., Academic stress and adolescent health: Exploring eating patterns, dietary preferences, and sleep duration in Pakistan's youth. Appetite, 2025. 209: p. 107962.
  6. Nisar, A., et al., Optimized synthesis of vanillin by utilizing corn cob through solid-state fermentation from indigenously isolated microbial strain Bacillus cereus PP068302. Biomass Conversion and Biorefinery, 2025. 15(12): p. 17999–18011.
  7. Javed, M., W. Ahmed, A. Ullah, and I. Rabbani, Exploring the Nutritional Profiling and Therapeutic Effect of Fermented Garlic on Alcohol-Induced Liver Injury in Animal Model. Fermentation, 2025. 11(5): p. 240.
  8. Jabeen, S. and A.U. Khan, Aglutenic cupcakes for gastro-intestinal symptoms and hematological indices in diagnosed celiac children–A randomized trial. Clinical Nutrition Open Science, 2025.
  9. Amjad, A., A.U. Khan, Q. Raza, and S.K. Tahir, Praecitrullus fistulosus Extract Exhibits Antidiabetic Potential by Augmenting Insulin-Signaling Cascade, GLUT-4 and IRS-1, in Streptozotocin–Nicotinamide-Induced Diabetic Rats. Foods, 2025. 14(21): p. 3764.
  10. Amjad, A., A. Khan, Q. Raza, and S. Tahir, Evaluating the potential antioxidant and in vivo hepatoprotective properties of Praecitrullus fistulosus against CCl4-induced hepatic injury in rats. Polish Journal of Veterinary Sciences, 2025: p. 651–662.
  11. Ali, M.A., et al., Didemnins as marine-derived anticancer agents: mechanistic insights and clinical potential. Medical Oncology, 2025. 42(2): p. 43.
  12. Ali, A., et al., Evaluation of Dietary Habits and Protein Intake Patterns Among Gym Attendees from Punjab, Pakistan. Sportverletz Sportschaden, 2025. 39(3): p. 120–128.
  13. Ali, A., S. Iqbal, A. Khan, and I. Rabbani, Nutritional, Bio-Functional, and Antioxidant Properties of Enzymatic Hydrolysates Derived from Spirulina platensis Proteins. Foods, 2025. 14(24): p. 4242.
  14. Rehman, A.U., A.U. Khan, M. Sohaib, and H. Rehman, Comparative Analysis of Nutritional Properties, Phytochemical Profile, and Antioxidant Activities between Red and Green Water Chestnut (Trapa natans) Fruits. Foods, 2024. 13(12): p. 1883.
  15. Raza, Q., Z. Khan, N. Fatima, and R.A. Anis, Frequency of hepatitis B and C in relation to lifestyle and socio-demographic characteristics among adults in Lahore. Journal of Population Therapeutics & Clinical Pharmacology, 2024. 31(3): p. 1221–1230.
  16. Mallhi, I.Y., M. Sohaib, A.U. Khan, and I. Rabbani, Antidiabetic, Antioxidative and Antihyperlipidemic Effects of Strawberry Fruit Extract in Alloxan-Induced Diabetic Rats. Foods, 2023. 12(15): p. 2911.
  17. Mallhi, I.Y., M. Sohaib, A.U. Khan, and I. Rabbani, Comparative nutritional and phytochemical analysis of indigenous Pakistani Strawberry varieties along with shelf-life extension using modified atmospheric packaging technology. Pakistan Journal of Agricultural Sciences, 2023. 60(2).
  18. Javed, M., W. Ahmed, A. Khan, and I. Rabbani, Comparison of Efficacy of Fermented Garlic and Orlistat (Lipase Inhibitor) in Obesity Management Using an Experimental Rodent Model. Foods, 2023. 12(21): p. 3905.
  19. Amjad, A., et al., Glycaemic index and glycaemic load of dairy based products, indigenous recipes and confectionery items of Pakistan. International Dairy Journal, 2023. 137: p. 105517.
  20. Mehmood, T., et al., Biotransformation of agricultural by-products into Biovanillin through solid-state fermentation (SSF) and optimization of different parameters using response surface methodology (RSM). Fermentation, 2022. 8(5): p. 206.
  21. Jabeen, S., et al., Corrigendum: Disease specific symptoms indices in patients with celiac disease—A hardly recognised entity. Frontiers in Nutrition, 2022. 9.
  22. Jabeen, S., et al., Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours. Journal of Food Quality, 2022. 2022.
  23. Ali, A., et al., Effects of commercial non-dairy tea whitener consumption in comparison to milk on lipid profile, histopathology, and liver enzymes in animal model. International Food Research Journal, 2022. 29(5): p. 1043–1052.
  24. Ullah, A., et al., Prevalence of dysmenorrhea and determinants of pain intensity among university-age women. Pain Medicine, 2021. 22(12): p. 2851–2862.
  25. Ali, A., et al., Evaluation of COVID-19 Disease Awareness and Its Relation to Mental Health, Dietary Habits, and Physical Activity: A Cross-Sectional Study from Pakistan. The American Journal of Tropical Medicine and Hygiene, 2021. 104(5): p. 1687–1693.
  26. Abbas, S., et al., In-vitro stress stability, digestibility and bioaccessibility of curcumin-loaded polymeric nanocapsules. Journal of Experimental Nanoscience, 2021. 16(1): p. 229–245.
  27. Tabassam, Q., et al., Synthesis, characterization and anti-cancer therapeutic potential of withanolide-A with 20nm sAuNPs conjugates against SKBR3 breast cancer cell line. International Journal of Nanomedicine, 2020: p. 6649–6658.
  28. Shin, J.J.H., et al., pH Biosensing by PI4P Regulates Cargo Sorting at the TGN. Developmental Cell, 2020. 52(4): p. 461–476.e4.
  29. Mehmood, T., et al., Pharmaceutical potential and phenolics profiling of leaves and bark of Calotropis procera in relation to extraction solvents. Pharmaceutical Chemistry Journal, 2020. 54: p. 631–641.
  30. Batool, S., et al., Study of In-Vitro Probiotic Properties and Antibiotic Resistance in Lactobacilli Isolated from Commercial Probiotic Products in Pakistan. Pakistan Journal of Science, 2020. 72(1).
  31. Ayub, R., et al., Antibiotics, Acid and Heat Tolerance of Honey Adapted Escherichia coli, Salmonella Typhi and Klebsiella pneumoniae. Foods, 2020. 9(3): p. 311.
  32. Aslam, M., et al., Lipids oxidative stability and microbial shelf life quality of licorice (Glycyrrhiza glabra L.) extract supplemented chicken patties. Brazilian Journal of Poultry Science, 2020. 22: p. eRBCA-2020-1316.
  33. Ali, Y.B., A. Khan, and M. Akmal, Corrections needed to Pakistani population details. Bulletin of the World Health Organization, 2020. 62.
  34. Ali, M.A., et al., Association of life style and dietary habits with blood choline and cardiovascular outcome. Cellular and Molecular Biology, 2020. 66(4): p. 178–183.
  35. Ullah, A., M. Sohaib, F. Saeed, and S. Iqbal, Prevalence of anemia and associated risk factors among pregnant women in Lahore, Pakistan. Women & Health, 2019. 59(6): p. 660–671.
  36. Mallhi, I.Y., et al., Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan. Journal of Food Safety, 2019. 39(2): p. e12612.
  37. González Ariceaga, C.C., et al., Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods, 2019. 8(10): p. 509.
  38. Baker, S., I. Aslam, and F.C. Baker, What We Don't Know about Primary Dysmenorrhea in the World. Human Reproduction Update, 2019. 15(6): p. 611–625.
  39. Awan, W.S., et al., Assessment of Microbial Load of Milk Shakes Available in Various Educational Institutes of Lahore. Asian Food Science Journal, 2019. 10(4).
  40. Alvi, T., et al., Modelling and kinetic study of novel and sustainable microwave-assisted dehydration of sugarcane juice. Processes, 2019. 7(10): p. 712.
  41. Raza, A., et al., Enzymatic conversion of milk lactose to prebiotic galacto‐oligosaccharides to produce low lactose yogurt. Journal of Food Processing and Preservation, 2018. 42(4): p. e13586.
  42. Imran, M., et al., Curcumin, anticancer, & antitumor perspectives: A comprehensive review. Critical Reviews in Food Science and Nutrition, 2018. 58(8): p. 1271–1293.
  43. Saeed, F., et al., Influence of edible coating techniques on quality characteristics of eggs. Journal of Food Processing and Preservation, 2017. 41(2): p. e12815.
  44. Ahmed, W., et al., Pasting properties of pectin coated iron-folate fortified basmati rice. Journal of Food Processing and Preservation, 2017. 41(4): p. e13157.
  45. Ahmed, A., et al., Evaluation and sensorial assessment of date pit-based functional drink. Journal of Food Processing and Preservation, 2017. 41(3): p. e12890.
  46. Afzal, N., A. Khan, M. Iqbal, and S. Tahir, Nutritional Status, Dietary Practices and Physical Activities among Female Adolescents: A Cross Sectional Study in District Okara, Pakistan. Journal of Nutrition & Food Sciences, 2017. 8(650): p. 2.
  47. Ullah, T.S., et al., Assessment of therapeutic potential of pearl millet iron fortified cookies through animal modeling. Asian Journal of Chemistry, 2016. 28(11): p. 2545.
  48. Saeed, F., et al., Studying the impact of nutritional immunology underlying the modulation of immune responses by nutritional compounds–a review. Food and Agricultural Immunology, 2016. 27(2): p. 205–229.
  49. Maawia, K., S. Iqbal, T.R. Qamar, and P. Rafiq, Production of impure prebiotic galacto-oligosaccharides and their effect on calcium, magnesium, iron and zinc absorption in Sprague-Dawley rats. PharmaNutrition, 2016. 4(4): p. 154–160.
  50. Ajmal, M., et al., Exploring the Nutritional Characteristics of Different Parts of Fig in Relation to Hypoglycemic Potential. Pakistan Journal of Life & Social Sciences, 2016. 14(2).
  51. Saeed, F., et al., Effect of arabinoxylan and arabinogalactan on textural attributes of bread. Journal of Food Processing and Preservation, 2015. 39(6): p. 1070–1088.
  52. Walther, T., et al., Metabolic phenotypes of Saccharomyces cerevisiae mutants with altered trehalose 6-phosphate dynamics. Biochemical Journal, 2013. 454(2): p. 227–237.
  53. Ullah, A., M.I.S. Lopes, S. Brul, and G.J. Smits, Intracellular pH homeostasis in Candida glabrata in infection-associated conditions. Microbiology, 2013. 159(Pt 4): p. 803–813.
  54. Ullah, A., G. Chandrasekaran, S. Brul, and G.J. Smits, Yeast adaptation to weak acids prevents futile energy expenditure. Frontiers in Microbiology, 2013. 4: p. 142.
  55. Ullah, A., R. Orij, S. Brul, and G.J. Smits, Quantitative analysis of the modes of growth inhibition by weak organic acids in Saccharomyces cerevisiae. Applied and Environmental Microbiology, 2012. 78(23): p. 8377–8387.

 

  • Smits, G., A. Ullah, and S. Brul. Different roles for the Hog1 pathway in pH homeostasis upon osmotic and weak acid stress. in YEAST. 2013. WILEY-BLACKWELL 111 RIVER ST, HOBOKEN 07030-5774, NJ USA.
  • Smits, G., et al. The simplest signal: protons as second messengers controlling cell division rate and more. in YEAST. 2013. WILEY-BLACKWELL 111 RIVER ST, HOBOKEN 07030-5774, NJ USA

Research Projects:  

  • Intracellular pH dynamics of Zygosaccharomyces bailii in different preservative conditions and its implications to stress tolerance. Sumitted to International Foundation for Science, Sweden (as Principal Investigator, PI).
  • Microbiological quality and safety assessment of the milk supplied in the Lahore city. Submitted to HEC, Islamabad, Pakistan. (as Principal Investigator, PI).