WSFSN-2025

Dr. Ziaur Rahman is a dedicated Lecturer at The University of Swabi, Pakistan, with over nine years of teaching experience. He is currently pursuing his PhD in Food Science & Technology at Huazhong Agricultural University, Wuhan, China, expected to be completed in June 2025. Dr. Rahman’s research interests focus on innovative approaches to fish preservation, particularly the use of Nano Fish Bone (NFB) and the effects of freeze-thaw cycles on fish protein quality. His work includes investigating fish protein structure and the application of ultrasonication and liquid nitrogen air freezing techniques. Dr. Rahman has published several notable articles, contributing significantly to the field of food science. His academic excellence has been recognized with a Gold Medal for his Master’s degree and a Best Paper Award at Huazhong Agricultural University. He is fluent in multiple languages, including English, Pashto, Urdu, Chinese, Hindi, and Arabic.