Mr.Shahzad is a Professor in the Food Science and Nutrition Department of King Saud University’s College of Food and Agricultural Sciences in Riyadh, Saudi Arabia. He has done Ph.D. in Food Science and Technology and have written over 150 articles about food science and nutrition. His recent research projects include gluten-free bread formulation, infant cereals made from local ingredients, low-carb bakery products, and the investigation of hydrocolloids as a bakery product additive. He spent six months as a trained member of a panel that tested cheeses, nutritional drinks, and breakfast cereals at the University of Minnesota’s Department of Food Science and Nutrition in the United States.
