Dr.Mohammad Zaki Shamim

Assistant Professor

Faculty of Science

  • ​​​​Ph.D.: Food and Nutrition in 2018 from Sam Higginbotton University of Agriculture, Technology and Sciences Allahabad.
  • Masters: M.Sc. (Nutrition) from Center of Food Technology (Allahabad University) in 2011.
  • Graduation: B.Sc. (Botany, Zoology, Chemistry) from CMP Degree College (Allahabad University) in 2009.
  • Intermediate (Physics, Chemistry and Biology) from UP Board, (Majidia Islamia Inter College) in 2006.
  • High School (Science) from UP Board, (Majidia Islamia Inter College) in 2004.

Food and Nutrition

  • Assistant Professor - 01/2018 to 22/09/2022, Department of Applied Biology, University of Science and Technology Meghalaya
  • NSS Programme officer- 02/2021 to 22/09/2022, Department of Applied Biology, University of Science and Technology Meghalaya
  • Field of Extension - 2014 to 2016, Nutrifarm a Pilot Project of Government of India run by Uttar Pradesh Government, from October 2013 to Nov 2015, Ethelind School of Home Science, SHUATS, Allahabad.

  • Postbiotics: Metabolites and mechanisms involved in food safety and preservation. Frontiers in Nutrition, section Nutrition and Food Science Technology. (Accepted)
  • Exploring edible mushroom for diabeties:Unveiling their role in prevention and treatment. Molecules (2023), 28, 2837. https://doi.org/10.3390/molecules28062837
  • Hearbal tooth gel for management of Gingival bleeding and toothech. Journal of Pharmaceutical Negative Results,  Volume 14 ( 02), page – 3046-3054, (2023).
  • Physicochemical characterization, antioxidant activity and total phenolic content of value-added products from indigenous banana varieties of Assam, India. Measurement: Food,  7 (2022) 100040, https://doi.org/10.1016/j.meafoo.2022.100040
  • Development of antioxidant rich dietary supplement for celiac disease. Journal of medical pharmaceutical and allied sciences, (2022).
  • Formulation and Organoleptic Evaluation of Lotus Stem Fortified Cookies. 
  • Formulation and Nutritional Analysis of Lotus Stem Incorporated Cookies.
  • Sensory Evaluation of Nutritious Herbal Bread Developed by Incorporation of Dill Leaves Powder.
  • Sensory Evaluation of Nutritious Herbal Noodles Developed by Utilization of Aegel Marelos Leave Powder. 
  • Nutritional Status and Dietary Practices of Kalpvaasies at Kumbh Mela, Allahabad. 
  • Nutritional Composition of Weaning Food Using Malted Cereal and Pulses Flour for Infants.
  • Nutrient Profiling and Antioxidant Potential of Three Different Varieties of Zingiber officinale.

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