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Dr. Tooba Mehfooz

Assistant Professor

  • PhD
  • Msc

About

Dr. Tooba Mehfooz is an assistant professor at Iqra University. Her passion for teaching and management is evident in her comprehensive approach to curriculum development, ensuring students receive industry-aligned education. She has also earned the status of Associate Fellow of the Higher Education Academy. Notable for her research contributions, particularly in barley starch; her publications in esteemed journals exemplify her dedication to advancing the knowledge of food. Dr. Mehfooz is a dynamic educator and manager shaping the future of nutrition and food science education with a track record of excellence in academia and a commitment to holistic education.

Area of Expertise

Food Science and Technology, Food product development, Starch chemistry, Food waste valorization, Functional foods, Nutraceuticals

Publications & Research Work

Dr. Muhammad Shahnawaz Adil

Dr. Muhammad Shahnawaz Adil is an Associate Professor of Leadership and Strategic Management at Iqra University, Karachi. He holds more than 17 years of full-time university teaching, research, mentorship, and graduate thesis supervision experience. Additionally, he has been serving as the Cluster Head (Management) since January 2020 at the Main Campus. He is currently a member of the advisory and review boards of 18 national and international scholarly journals. 

He has presented various research ideas at international conferences abroad and has published over 25 research papers in national and international journals with 700+ Google citations. He has also authored a monograph on Leadership and Strategy published in Germany. He is an HEC-approved PhD supervisor and five Ph.D. candidates are going to complete their doctoral thesis under his sole supervision. In addition to supervising several industrial projects, 32 MPhil and hundreds of MBA students have successfully passed their research thesis in the Management discipline under his sole supervision. His research interests include the dark side of leadership, workplace mistreatment, multilevel modeling, and creative performance in higher education. He completed a ten-day comprehensive Training of Trainers conducted by Sindh HEC in May 2023.

Dr. Shahnawaz earned his Ph.D. degree in Management from an AACSB and AMBA-accredited business school of Malaysia in 2021. Earlier, he received his MPhil from Iqra University, a ‘triple-crown’ (AACSB, AMBA, and EQUIS-accredited) MBA from Newcastle University (UK), Postgraduate Diploma from Stratford College London (UK), and B.Sc. (Honours) with Distinction from London Metropolitan University, UK. He has secured seven consecutive distinctions in his academic career and has clinched First Class First Position at Sindh Board of Technical Education. He has been associated with Iqra University as a permanent faculty member in the Department of Business Administration since August 2008. His main hobbies include horse-riding, playing scrabble, cooking, bird-farming, and long driving.

Significance of Hydrocolloids in the formation of Gluten-free pasta

Elsevier Inc · Feb 6, 2024

https://www.sciencedirect.com/science/article/abs/pii/B9780443132384000034

Cakes and Muffins

Springers Link · Nov 7, 2023

https://link.springer.com/chapter/10.1007/978-3-031-40308-8_5

Understanding the importance of Nutrition Tagsbetween Health Related & Non-Health Related Professionals

Pakistan Journal of Medical & Health Sciences · May 13, 2022

https://www.pjmhsonline.com/index.php/pjmhs/article/view/821

Use of hydroxypropylated barley Starch as partial casein replacer in imitation mozzarella cheese

Journal of Food Processing and Preservation · Oct 25, 2021

https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.16094

Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches

Journal of Food Measurement and Characterization · Sep 3, 2020

https://link.springer.com/article/10.1007/s11694-020-00624-9

Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup

International Journal of Biological Macromolecules · Feb 1, 2020

https://www.sciencedirect.com/science/article/abs/pii/S0141813019374835

Effect of cross-linking on characteristics of succinylated and oxidized barley starch

Journal of Food Measurement and Characterization . Jan 2, 2019

https://link.springer.com/article/10.1007/s11694-018-00021-3

Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti)

Journal of Cereal Science · Jan 1, 2018

https://www.sciencedirect.com/science/article/abs/pii/S0733521017304551