Dr. Imad Khan | Engineering | Best Researcher Award
Guangdong Ocean University | China
Dr. Imad Khan, a Pakistani national born in Fatehpur Swat, Pakistan, is a distinguished researcher currently affiliated with Guangdong Ocean University, China, specializing in food science and engineering. He earned his Master’s in Food Science and Engineering from Jiangnan University, Wuxi, China , where he conducted pioneering research on bio-imprinted lipase-catalyzed production of medium- and long-chain structured lipids rich in polyunsaturated fatty acids (PUFAs) and their microencapsulation, and completed his undergraduate studies in Microbiology from the University of Swat, Pakistan. Professionally, Dr. Khan has served as a medical lab assistant at THQ C Category Hospital, Khwaza Khela, Pakistan, and as a science communicator and blog writer on industrial hemp in Australia, demonstrating a diverse skill set bridging practical laboratory work and public science dissemination. His research interests include functional food development, lipid metabolism, sustainable food processing, food waste upcycling, and innovative applications of lipases and biopolymers. He possesses extensive research skills, including RP-HPLC, GC-MS, FTIR, XRD, SEM, PCR, freeze-drying, spray-drying, and advanced analytical and scientific writing capabilities, with proficiency in data analysis software such as SPSS, ChemDraw, and Minitab. Dr. Khan’s work has resulted in multiple high-impact publications in leading journals, including Progress in Lipid Research, Trends in Food Science & Technology, and Comprehensive Reviews in Food Science and Food Safety. His honors include the Jiangnan Scientific Research Star , Jiangsu Province Outstanding Student Scholarship Award, and the Chinese Government CSC Scholarship. Recognized for leadership as an International Student Ambassador and active mentorship, Dr. Khan demonstrates exceptional potential for advancing global food research. His innovative research, technical expertise, publication record, and dedication to sustainability and knowledge dissemination make him highly deserving of the Best Researcher Award, reflecting both scholarly excellence and meaningful societal impact.
Featured Publications
Khan, I., Hussain, M., Jiang, B., Zheng, L., Pan, Y., Hu, J., Khan, A., Ashraf, A., … (2023). Omega-3 long-chain polyunsaturated fatty acids: Metabolism and health implications. Progress in Lipid Research, 92, 101255.
Kanwal, N., Zhang, M., Zeb, M., Batool, U., & Rui, L. (2024). From plate to palate: Sustainable solutions for upcycling food waste in restaurants and catering. Trends in Food Science & Technology, 152, 104687.
Cheng, D., Guo, Y., Du, L., Khan, I., Liu, R., & Chang, M. (2023). Regulate structure and properties of κ-carrageenan/konjac glucomannan composite hydrogel by filling effects of Quillaja saponin-stabilized solid lipid nanostructure. International Journal of Biological Macromolecules, 253, 127090.
Hussain, M., Khan, I., Chaudhary, M. N., Ali, K., Mushtaq, A., Jiang, B., Zheng, L., … (2024). Phosphatidylserine: A comprehensive overview of synthesis, metabolism, and nutrition. Chemistry and Physics of Lipids, 264, 105422.
Hussain, X. M., Khan, I., Jiang, B., Zheng, L., Yuechao, … (2023). Lipases: Sources, immobilization techniques, and applications. International Journal of Environment, Agriculture and Biotechnology, 8(6).