Author: Syed Amir Ashraf

Dr. Syed Amir Ashraf is an academician and researcher in food science and nutrition, currently working at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il, and Saudi Arabia. His primary research focuses on food bioactive characterization, nutraceutical and functional foods, food biotechnology, food safety, metabolic disorders, and bioinformatics. Dr. Ashraf has 11 years of integrated teaching and research experience, and published more than 90+ research article in highly reputed international peer-reviewed journals, along with 8+ book chapters. His current research H-index is 26, with a total citation of more than 2400+. He has served as an associate member of the Confederation of Indian Industry, All India Food Processors Associations, and American Society for Nutrition, and Canadian Nutrition Society. He has been serving as an editorial board member, conference organizing committee member, academic editor, book editor, guest editor, and reviewer of various internationally reputed journals.   Dr. Adnan is an Associate Professor and Head of the Academic Committee in the Department of Biology at the College of Science, University of Ha’il, Saudi Arabia. He completed his Ph D at the University of Central Lancashire, UK, and has over 12 years of experience in research, teaching, and administration. Dr. Adnan has received numerous grants as a Principal Investigator, and has published over 200 articles in top-tier journals, alongside book chapters, books and conference presentations. His research focuses on phytomedicine, biofilms, drug discovery, nutraceuticals and functional foods. He has reviewed 350+ manuscripts for 70+ journals, edited 500+ manuscripts, and serves as a grant reviewer for prestigious universities and organizations. A member of SFAM, ESCMID, and an elected member of the Royal Society of Biology, Dr. Adnan also holds various editorial positions in several esteemed journals and has been listed among the Top 2% Scientists in the World since 2022.