PhD Food Science & Human Nutrition

The department of Food Science and Human Nutrition at Kinnaird College for Women, Lahore is deeply rooted in the commitment to uphold the land-grant heritage and mission of the institution. The launch of Doctor of Philosophy (PhD) program in Food Science and Human Nutrition is a deliberation to address critical issues in the field of food and nutrition by grafting an advance interdisciplinary approach to address the growing demands of nutritional experts. This program will equip graduates to confront health challenges that are continuously emerging from food insecurity to under nutrition and obesity to non-communicable diseases. The program emphasizes on precision nutrition, enabling graduates to develop strategies for preventing diet- related diseases, a rising concern along with addressing nutritional issues for limited resource audiences which remains vital in the context of Pakistan's socio-economic landscape.
The PhD Program in Food Science and Human Nutrition will not only meet the demands of the job market but also empowers graduates to make a positive and lasting impact on society by addressing vital issues such as malnutrition, health promotion, food security and community well-being. The integration of food science and technology further equips students to address food and nutrition security through system chains of food production, processing, safety and overall sustainability.
Moreover, the program places a strong emphasis on research and academic excellence, encouraging students to engage in original research to advance scientific knowledge in the field. Thus, graduates will be well-prepared for diverse careers in academia, healthcare, food production, food technology, research institutions and as policy makers at national and international organizations both in public and private sector ensuring broad professional applicability.

Objectives of the PhD Program

The PhD program in Food Science and Human Nutrition at Kinnaird College for Women, Lahore, aims to develop scholars with a profound and multidisciplinary understanding of the complexities of food science, human nutrition, and public health.

The primary objectives of the program are to provide advanced academic and research training, fostering the ability to critically analyze and contribute to theoretical and applied developments within the field.

The program seeks to achieve the following specific goals:

Advance Expertise: Provide advanced knowledge and skills to address challenges in food security, dietary interventions, and public health nutrition.
Innovative Research: Explore new research arenas to tackle food and nutrition-related issues.
Skill Development: Train students in robust research methodologies for evidence-based analysis and application.
Societal Impact: Develop solutions and policies to promote health equity and address socio-economic disparities in food and nutrition.
Collaboration: Promote partnerships with medical care units, industry, research organizations, and NGOs for impactful research outcomes.
Professional Development: Equip graduates for roles in academia, industry, health care, and national and international organizations to meet market and societal needs.

Scope of the Program

This program integrates advanced coursework with cutting-edge research to offer a well-rounded educational experience, paving the way for numerous career opportunities at national and international levels.

Academic Careers: Graduates are well-prepared to pursue careers in academia as instructors, researchers, and facilitators at leading universities domestically and abroad.
Research Opportunities: The program equips students to conduct methodical and logical research that addresses key issues in food science and/or human nutrition.
Policy Development and Implementation: Polishes policy-making and regulatory skills of doctoral students aligned with food safety and security, public health nutrition, and dietary guidelines at both national and international levels.
Industry Engagement: Prepares students for leadership roles in the food industry, where they can contribute to product development, quality control, and food innovation.
Community Health and Nutrition Advocacy: Enables students to advocate and implement nutrition programs tailored to diverse populations.
Empowering Women: Empowers women by providing a supportive and inclusive environment, encouraging their active participation and leadership in the fields of food science and human nutrition.

Eligibility Criteria

M.Phil / MS degree with a minimum Cumulative Grade Point Average (CGPA) of 3.0 out of 4.00 in the semester system or equivalent to 60% marks in the annual examination system.
M.Phil / MS degree should be in the field of Food Sciences, Nutrition, or a related subject of natural sciences.
GRE General / HEC HAT General with a minimum score of 60% OR HEC HAT General type test conducted by Kinnaird College with a minimum score of 60%.
Subject-Specific test with a minimum score of 60%.
Successful qualification in the Departmental Admission Interview, which is an integral
part of the admission process.

Course Structure

PhD 3 Years Program

Year	Semester	Name of Subject	Credits
First (Course Work)	I	Core I	3
		Core II	3
		Elective I	3
	II	Core III	3
		Core IV	3
		Elective II	3
Coursework Total Credit Hours			18
Second	III	Dissertation	–
Second	IV
Third	V
Third	VI

List of Core Courses

Course Title
Applied Research Methods in Nutrition
Applied Clinical Nutrition and Dietetics
Recent Advances in Food and Nutrition
Advance Food Microbiology and Toxicology

List of Elective Courses

Course Title
Functional Foods and Disease Prevention
Advance Food Chemistry
Personalized Nutrition in Health
Community Nutrition and Public Health
Food and Nutrition Entrepreneurship
Drug Nutrient Interaction
Molecular and Biochemical Aspects of Nutrition

Faculty and Supervision

The faculty at the Department of Food Science and Human Nutrition consists of experienced and highly qualified scholars with expertise in various sub-fields of Food Science and Human Nutrition. They provide quality education and research guidance to students.

Biographical Sketches

Dr. Mahnaz Nasir Khan

Dr. Mahnaz Nasir Khan is an accomplished academician with a PhD in Food and Nutrition. She is a torchbearer and leader in advancing the field of nutrition science through her academic, research, and professional endeavors.

Her doctoral research focused on developing a Meal-Planning Exchange List (MPEL) for Traditional Pakistani Dishes (TPDs), addressing a critical gap in the availability of nutritional information for culturally significant, one-pot combination dishes. Employing advanced research methodologies, Dr. Mahnaz Nasir Khan meticulously analyzed 30 traditional dishes, categorizing them into groups based on macro-nutrient content to create a standardized MPEL.

This interest of hers led to the development of the first Software Application “Food Tracker,” based on the macro-nutrient content of TPDs. This provides an invaluable tool for dietary planning and nutrition education in Pakistan, benefiting both local and international communities.

Dr. Mahnaz Nasir Khan’s expertise spans diverse areas, including public health nutrition, epidemiology, and advanced research methodologies. She actively contributes to policy and program development on both governmental and private platforms, leveraging her knowledge to address pressing nutrition challenges in Pakistan. As a practicing dietitian, she bridges the gap between research and practice, offering evidence-based dietary solutions to improve public health outcomes.

In her role as a department head, Dr. Mahnaz Nasir Khan is committed to fostering academic excellence, mentoring students, and leading innovative research initiatives. She is a driving force behind the department’s growth, ensuring it remains a hub for cutting-edge research and education in food science and human nutrition. Her contributions to academia, policy-making, and clinical practice underscore her dedication to improving nutritional health and well-being in Pakistan and beyond.

Dr. Rabia Naz

Dr. Rabia Naz is an esteemed Assistant Professor in the Department of Food Science and Human Nutrition at Kinnaird College for Women, where she has been serving since 2016. As an HEC-Approved Supervisor, Dr. Rabia Naz is recognized for her significant contributions to research and education in the field of food technology.

Dr. Rabia Naz holds a PhD in Food Technology, with her research centered on the Functional Properties of Bitter Gourd Phytochemicals in Product Development. Her groundbreaking work explored the therapeutic potential of bitter gourd phytochemicals and their application in value-added baked products. She demonstrated the hypoglycemic and hypocholesterolemic properties of bitter gourd-based cookies through experimental trials involving normal, hyperglycemic, and hypercholesterolemic animal models. Her findings underscored the potential of bitter gourd extracts to enhance food quality and support the management of diabetes and hypercholesterolemia.

Her expertise is further reflected in her diverse academic background, with coursework spanning food biotechnology, enzymology, cereal processing, protein metabolism, starch chemistry, and environmental biochemistry. Dr. Rabia Naz is deeply committed to advancing research in functional foods, dietary interventions, and the development of sustainable solutions for public health nutrition.

As an educator and mentor, Dr. Rabia Naz has been instrumental in fostering the growth of future professionals in food science and human nutrition. Her research, teaching, and supervisory roles underscore her dedication to promoting innovation, health, and sustainability in the field.

Dr. Nadia Akram

Dr. Nadia Akram serves as an Assistant Professor in the Department of Food Science and Human Nutrition at Kinnaird College for Women, where she has been a valued faculty member since 2017. She holds a PhD in Food Technology, with her research focusing on the Functional Attributes and Bio-Assay of Modified Cereal Starches.

Her doctoral work involved exploring the effects of diverse modification methods on the functional, structural, and nutritional properties of rice and corn starches. Her study contributed to advancements in food technology by enhancing the understanding of starch modifications, improving their utilization under rigorous processing conditions, and showcasing their nutritional benefits, such as lowering hyperlipidemia.

Dr. Nadia Akram’s academic expertise is reflected in her comprehensive coursework, which spans advanced food processing technologies, biochemistry, enzyme kinetics, analytical techniques in nutrition, and industrial food processing. Her work integrates fundamental science with practical applications, particularly in improving food quality and health outcomes.

Dr. Nadia Akram is a dedicated educator and researcher committed to advancing the field of food science and human nutrition through innovative teaching, impactful research, and the mentorship of aspiring professionals. Her contributions significantly support the academic and professional development of her students while fostering the growth of food science and nutrition in Pakistan and beyond.

PhD – Food Science and Human Nutrition

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