Dr Ali Asghar, funded by the Higher Education Commission, completed his post-doctoral fellowship from the University of Lorraine, Nancy France, under the mentorship of Dr Claire Giani, Stephan Dosebery and Joel Scher, well-known scientists in the field of food chemistry in France. Dr Asghar worked on the research project related to the accelerated storage study of milk protein powders to assess the modifications during the storage by the use of different instruments. One part of his research abstract was also accepted for the Institute of Food Technologists (IFT) Chicago, IL, USA, while he also submitted two research papers for publications in reputed journals. He also participated in various training sessions to use lab equipment and software. Dr Asghar has proved himself to be a good researcher and has demonstrated his abilities to visualize and plan research activities and projects.
