Dr. Bismillah Mubeen is a distinguished researcher in biotechnology, food science, and functional food development 🌿🥼. She earned her Ph.D. in Biotechnology from The University of Lahore, Pakistan 🇵🇰 and is currently a Postdoctoral Researcher at Jiangsu University, China 🇨🇳. Her expertise lies in fermented functional foods, bioactive compounds, food fortification, and nutraceuticals 🧪🍽️. She has published extensively in high-impact journals 📚 and collaborates with international research teams 🤝. Recognized with prestigious research awards 🏅, her innovative contributions to food sustainability, health, and biotechnology make her a leading expert in the field 🌍🔬.
Dr Bismillah Mubeen, School of food and biological engineering, Jiangsu university, China
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Education 🎓
Dr. Bismillah Mubeen has an outstanding academic background in biotechnology and biochemistry 🔬📖. She earned her Ph.D. in Biotechnology (2014-2022) from The University of Lahore, Pakistan 🇵🇰, specializing in molecular biology and functional foods 🧪🍽️. She completed her MS in Biotechnology (2011-2013) from International Islamic University Islamabad and her M.Sc. in Biochemistry (2008-2010) from The University of Lahore 🏅. Her B.Sc. in Zoology, Botany, and Chemistry (2006-2008) from The University of Punjab laid the foundation for her expertise in life sciences and health-focused research 🌱🦠.
Honors & Awards 🏆🎖️
Dr. Bismillah Mubeen has been recognized for her exceptional research contributions in biotechnology and functional food science 🔬🥼. She received the Research Productivity Award (2021) from The University of Lahore 🎓🏅, honoring her outstanding scientific achievements in food biotechnology, bioactive compounds, and fermentation technology 🧪🍏. This prestigious award highlights her dedication to innovation, high-impact publications, and groundbreaking advancements in nutraceuticals and sustainable food processing 🌱🦠. Dr. Mubeen’s continuous pursuit of scientific excellence and her global contributions make her a leading researcher in biotechnology and food sciences 🌍📖.
Experience 📚
Dr. Bismillah Mubeen is an accomplished researcher and educator in biotechnology and food science 🥼🧪. As a Postdoctoral Researcher at Jiangsu University, China (2023-Present) 🇨🇳, she specializes in fermented functional food development, microbial strain screening, and advanced food processing technologies 🍏🦠. She previously served as a Lecturer (2018-2021) and Ph.D. Researcher (2015-2022) at The University of Lahore, Pakistan 🇵🇰, supervising students and conducting research on medicinal plant bioprocessing and hydroponic culture 🌿🧬. Her teaching expertise spans biotechnology, genetic conservation, microbial biochemistry, and industrial applications, shaping future scientists through cutting-edge research and education 🎓📖.
Book Chapter 📖
Dr. Bismillah Mubeen has co-authored a significant book chapter in the field of food sustainability and valorization 🌾🍎. Her contribution to “Strategies for Adding Value to Food Byproducts (Recovery and Valorization)”, published in Novel Approach to Sustainable Temperate Horticulture (CRC Press), explores innovative methods for utilizing food byproducts to enhance sustainability 🍽️🔬. This chapter focuses on waste reduction, nutrient recovery, and bioactive compound extraction, providing valuable insights for food scientists, researchers, and agricultural industries 🌍♻️. Her work contributes to the development of eco-friendly food processing solutions, promoting sustainable nutrition and resource conservation 🌿📚.
Skills & Expertise 🧬
Dr. Bismillah Mubeen possesses extensive research skills in biotechnology, food science, and analytical chemistry 🧪🌿. She is proficient in HPLC, GC-MS, SEM, and FTIR for bioactive compound characterization 📊. Her expertise spans fermentation, beverage development, hydroponic culture, fungal elicitor preparation, and biochar synthesis 🌱🥤. She specializes in molecular techniques like DNA isolation, PCR, and gel electrophoresis, along with nanoparticle synthesis for biomedical applications 🧬⚗️. Dr. Mubeen excels in metabolomics, enzymatic assays, and oxidative stress biomarker detection, contributing to functional food research and sustainable agriculture 🌍📖. Her scientific writing and collaborative research skills make her an invaluable scientist ✍️🤝.
Research Focus 🔬
Dr. Bismillah Mubeen specializes in fermented functional foods, bioactive compound extraction, and food fortification 🍹🥼. Her research explores lactic acid fermentation, microbial metabolomics, and enzymatic bioconversion to enhance the nutritional and therapeutic properties of beverages and food products 🦠🥗. She investigates the impact of probiotics, fermentation conditions, and non-thermal processing techniques on the volatile, phenolic, and antioxidant profiles of plant-based foods 🌱🍷. Her work advances functional food development, improving sensory attributes, antidiabetic, and antihypertensive properties, contributing to sustainable food innovations and human health 🏥🌍.
Publications 📚
“Enhanced Production of Active Photosynthetic and Biochemical Molecules in Silybum marianum L. Using Biotic and Abiotic Elicitors in Hydroponic Culture” 🌱💊
Authors: B. Mubeen, A. Hasnain, W. Jie, H. Zheng, W.J.G.M. Peijnenburg, S.E. Rozali, …
Journal: Molecules (2023) 🧪🔬
“Biosynthesis of Poly (Hydroxyalkanoates)” 🦠🧬
Authors: M. Waheed, B. Mubeen, M. Sarwar, M. Hafeez, Q. Ali
Journal: Biological and Clinical Sciences Research Journal (2021) 🏥🧫
“Enrichment of Therapeutically Significant Flavonolignans of Silybum marianum in Vegetative Parts by Applying Fungal Elicitors, Methyl Jasmonate, and Silver Nanoparticles” 🌿⚗️
Authors: B. Mubeen, Q. Ali, A. Hasnain, A. Malik
Journal: Journal of Pharmaceutical Research International (2021) 💊📖
“Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies” 🍷🌍
Authors: T.A. Boasiako, I.D. Boateng, J.N. Ekumah, N.A.N. Johnson, J. Appiagyei, B. Mubeen, …
Journal: Sustainability (2024) 🌱🔬
“Impact of Fermentation Through Synergistic Effect of Different Lactic Acid Bacteria (Mono and Co-Cultures) on Metabolic and Sensorial Profile of Mulberry Juice” 🥤🦠
Authors: S. Yaqoob, A. Imtiaz, K.A. Awan, M.S. Murtaza, B. Mubeen, A.A. Yinka, …
Journal: Journal of Food Measurement and Characterization (2024) 📊🍇