Dr Bismillah Mubeen | Biotechnology | Best Researcher Award
Dr. Bismillah Mubeen is a distinguished researcher in biotechnology, food science, and functional food development ๐ฟ๐ฅผ. She earned her Ph.D. in Biotechnology from The University of Lahore, Pakistan ๐ต๐ฐ and is currently a Postdoctoral Researcher at Jiangsu University, China ๐จ๐ณ. Her expertise lies in fermented functional foods, bioactive compounds, food fortification, and nutraceuticals ๐งช๐ฝ๏ธ. She has published extensively in high-impact journals ๐ and collaborates with international research teams ๐ค. Recognized with prestigious research awards ๐ , her innovative contributions to food sustainability, health, and biotechnology make her a leading expert in the field ๐๐ฌ.
Dr Bismillah Mubeen, School of food and biological engineering, Jiangsu university, China
Profile
Education ๐
Dr. Bismillah Mubeen has an outstanding academic background in biotechnology and biochemistry ๐ฌ๐. She earned her Ph.D. in Biotechnology (2014-2022) from The University of Lahore, Pakistan ๐ต๐ฐ, specializing in molecular biology and functional foods ๐งช๐ฝ๏ธ. 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 ๐ . 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 ๐ฑ๐ฆ .
Honors & Awards ๐๐๏ธ
Dr. Bismillah Mubeen has been recognized for her exceptional research contributions in biotechnology and functional food science ๐ฌ๐ฅผ. She received the Research Productivity Award (2021) from The University of Lahore ๐๐ , honoring her outstanding scientific achievements in food biotechnology, bioactive compounds, and fermentation technology ๐งช๐. This prestigious award highlights her dedication to innovation, high-impact publications, and groundbreaking advancements in nutraceuticals and sustainable food processing ๐ฑ๐ฆ . Dr. Mubeenโs continuous pursuit of scientific excellence and her global contributions make her a leading researcher in biotechnology and food sciences ๐๐.
Experience ๐
Dr. Bismillah Mubeen is an accomplished researcher and educator in biotechnology and food science ๐ฅผ๐งช. As a Postdoctoral Researcher at Jiangsu University, China (2023-Present) ๐จ๐ณ, she specializes in fermented functional food development, microbial strain screening, and advanced food processing technologies ๐๐ฆ . She previously served as a Lecturer (2018-2021) and Ph.D. Researcher (2015-2022) at The University of Lahore, Pakistan ๐ต๐ฐ, supervising students and conducting research on medicinal plant bioprocessing and hydroponic culture ๐ฟ๐งฌ. Her teaching expertise spans biotechnology, genetic conservation, microbial biochemistry, and industrial applications, shaping future scientists through cutting-edge research and education ๐๐.
Book Chapter ๐
Dr. Bismillah Mubeen has co-authored a significant book chapter in the field of food sustainability and valorization ๐พ๐. Her contribution to โStrategies for Adding Value to Food Byproducts (Recovery and Valorization)โ, published in Novel Approach to Sustainable Temperate Horticulture (CRC Press), explores innovative methods for utilizing food byproducts to enhance sustainability ๐ฝ๏ธ๐ฌ. This chapter focuses on waste reduction, nutrient recovery, and bioactive compound extraction, providing valuable insights for food scientists, researchers, and agricultural industries ๐โป๏ธ. Her work contributes to the development of eco-friendly food processing solutions, promoting sustainable nutrition and resource conservation ๐ฟ๐.
Skills & Expertise ๐งฌ
Dr. Bismillah Mubeen possesses extensive research skills in biotechnology, food science, and analytical chemistry ๐งช๐ฟ. She is proficient in HPLC, GC-MS, SEM, and FTIR for bioactive compound characterization ๐. Her expertise spans fermentation, beverage development, hydroponic culture, fungal elicitor preparation, and biochar synthesis ๐ฑ๐ฅค. She specializes in molecular techniques like DNA isolation, PCR, and gel electrophoresis, along with nanoparticle synthesis for biomedical applications ๐งฌโ๏ธ. Dr. Mubeen excels in metabolomics, enzymatic assays, and oxidative stress biomarker detection, contributing to functional food research and sustainable agriculture ๐๐. Her scientific writing and collaborative research skills make her an invaluable scientist โ๏ธ๐ค.
Research Focus ๐ฌ
Dr. Bismillah Mubeen specializes in fermented functional foods, bioactive compound extraction, and food fortification ๐น๐ฅผ. Her research explores lactic acid fermentation, microbial metabolomics, and enzymatic bioconversion to enhance the nutritional and therapeutic properties of beverages and food products ๐ฆ ๐ฅ. She investigates the impact of probiotics, fermentation conditions, and non-thermal processing techniques on the volatile, phenolic, and antioxidant profiles of plant-based foods ๐ฑ๐ท. Her work advances functional food development, improving sensory attributes, antidiabetic, and antihypertensive properties, contributing to sustainable food innovations and human health ๐ฅ๐.
Publications ๐
โEnhanced Production of Active Photosynthetic and Biochemical Molecules in Silybum marianum L. Using Biotic and Abiotic Elicitors in Hydroponic Cultureโ ๐ฑ๐
Authors: B. Mubeen, A. Hasnain, W. Jie, H. Zheng, W.J.G.M. Peijnenburg, S.E. Rozali, โฆ
Journal: Molecules (2023) ๐งช๐ฌ
โBiosynthesis of Poly (Hydroxyalkanoates)โ ๐ฆ ๐งฌ
Authors: M. Waheed, B. Mubeen, M. Sarwar, M. Hafeez, Q. Ali
Journal: Biological and Clinical Sciences Research Journal (2021) ๐ฅ๐งซ
โEnrichment of Therapeutically Significant Flavonolignans of Silybum marianum in Vegetative Parts by Applying Fungal Elicitors, Methyl Jasmonate, and Silver Nanoparticlesโ ๐ฟโ๏ธ
Authors: B. Mubeen, Q. Ali, A. Hasnain, A. Malik
Journal: Journal of Pharmaceutical Research International (2021) ๐๐
โAdvancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologiesโ ๐ท๐
Authors: T.A. Boasiako, I.D. Boateng, J.N. Ekumah, N.A.N. Johnson, J. Appiagyei, B. Mubeen, โฆ
Journal: Sustainability (2024) ๐ฑ๐ฌ
โImpact of Fermentation Through Synergistic Effect of Different Lactic Acid Bacteria (Mono and Co-Cultures) on Metabolic and Sensorial Profile of Mulberry Juiceโ ๐ฅค๐ฆ
Authors: S. Yaqoob, A. Imtiaz, K.A. Awan, M.S. Murtaza, B. Mubeen, A.A. Yinka, โฆ
Journal: Journal of Food Measurement and Characterization (2024) ๐๐