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Sajad Ahmad Mir

Sajad Ahmad Mir

Assistant Professor

Education

Ph. D.

Dr Sajad Ahmad Mir works as Assistant Professor at Department of Life Science, Gitam School of Science. He did his M.Sc and Ph.D in Food Technology from the University of Kashmir, Srinagar. Awarded Gold Medal (2021) for achieving the first rank in Master programme. Qualified ICAR-NET in the year 2015 in the subject of Food Technology. Awarded CSIR-SRF in the year 2018. Worked as faculty at the University of Kashmir from 2021 to 2023. Had post-Phd experience of 8 months.

Research Publications

  • Sajad Ahmad Mir, Farooq Ahmad Masoodi. Use of organic acids for preservation and safety of traditional meat products. Journal of Food Safety, (2018), 38(6). DOI: 10.1111/jfs.12514.
  • Sajad Ahmad Mir, Farooq Ahmad Masoodi, Jeelani Raja. Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India. Food Bioscience, (2017), 20, 79-87.
  • Sajad Ahmad Mir, Shoib Mohmad Wani, Farooq Ahmad Masoodi. Impact of thermal processing time on various quality attributes of meatballs (rista) during storage (2021). Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13905.
  • Sajad Ahmad Mir, Shoib Mohmad Wani, Zahida Naseem and Danish Rizwan. Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista). Food Production, Processing and Nutrition (2023) 5:1. https://doi.org/10.1186/s43014-022-00115-y
  • Sajad Ahmad Mir and Farooq Ahmad Masoodi. Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value-Added Mutton Meat Balls during Refrigeration. Journal of Nutritional Health & Food Engineering, (2017), 7(3):00240.

Ongoing Research Projects

  • Check Icon Research Seed Grant worth of Rs 50,0000

Expertise

  • Check Icon Processing and Preservation of meat and meat products
  • Check Icon Sustainable packaging solution for fish and fish products
  • Check Icon Fish waste utilization
  • Check Icon Value addition of meat and fish by-products
  • Check Icon Development of functional and nutraceutical rich food products

Authored Books

  • Check Icon Valorization of industrial food by-products for circular economy, CRC Press, Taylor and Francis Group, ISBN: 9781032966113
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