Dr. Amanat Ali
Head of Department (HoD) OE Division, and
Distinguished Faculty
in Nutritional Science
Dr. Amanat Ali is the Head of Department (HoD) in the area of Nutritional Science and distinguished faculty. Dr. Amanat Ali received his B. Sc. from the University of Punjab, Lahore; M. Sc. Animal Husbandry (Nutrition) from University of Agriculture Faisalabad, Pakistan, and PhD (Dr. agr.) from University of Bonn, Germany. He obtained a specialized Diploma in Higher Education and University Teaching from University of Kassel, Germany. He has > 40 years of teaching and research experience in the areas of Animal Nutrition, Human Nutrition and Food Sciences. He also received the titles of Professional Agrologist (P. Ag) and Certified Agricultural Consultant (CAC). He has worked globally at various reputable teaching and research institutions as well as in industry in Pakistan, Germany, Saudi Arabia, Oman, and Canada. He is currently working as a Visiting Research Professor in School of Engineering and Physical Sciences, University of Guelph, Ontario, Canada. He has published more than 125 scientific and research papers in various reputable peer reviewed journals and has made more than 150 presentations globally at various seminars, workshops, and conferences. He has recently edited a book on “Plant Protein Foods” and has written 19 book chapters and many popular scientific articles for magazine and media. He is Editor, Associate Editor, and member of the editorial board of various scientific journals. He is member of a number of scientific and professional societies and organizations. He has supervised a number of graduate students for their M.Sc. and PhD thesis research. He has the expertise in the areas of animal nutrition, human nutrition, nutritional biochemistry and toxicology, food safety, and food products development. His current research interests focus on the metabolic aspects of dietary carbohydrates, lipids and lifestyle factors in health and disease. He has interest in bioactive components and biomarkers of oxidative stress in the etiology of chronic diseases, nutritional quality and safety of food, development of value-added food products and functional foods.
Ph.D