Zeshan Ali

个人简介

Dr. Zeshan Ali, Ph.D., is an Associate Professor in the Food Science and Technology Department at Bohai University, Jinzhou, China. He previously served as an assistant professor at COMSATS University, Islamabad, and BIS Pakistan, and he has worked as a lecturer at Minhaj University, Lahore, and COMSATS University, Islamabad. Dr. Ali also completed a postdoctoral fellowship at Shanxi Normal University, China. In addition to his Ph.D., Dr. Ali holds a Postgraduate Diploma in Food Safety and Control from the Royal Institute of Health, Scotland. He is researching at the National & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products at Bohai University. His work focuses on developing nutritious, convenient food to promote health and combat metabolic diseases. Dr. Ali has published 40 SCI-indexed papers, with over 60% of them as the first or corresponding author, along with two book chapters. His research impact is highlighted by an H-index of 15 and an i10-index of 19. He serves on the editorial boards of prominent international journals, including Discover Food and Food Nutrition and Chemistry. He is also a member of international societies such as the American Society of Microbiology and ACSE. Dr. Ali's current research is dedicated to developing safer, health-promoting foods to counteract metabolic diseases.

Zeshan Ali，博士，副教授，硕士生导师，研究生毕业于巴基斯坦拉合尔大学（UVAS Lahore），获食品科学和营养硕士学位，2019年博士毕业于江苏大学，获食品科学博士学位，是陕西师范大学食品科学与营养学院博士后，并获苏格兰皇家环境健康研究所认证的食品安全与控制硕士学位。2014年起在巴基斯坦Minhaj University Lahore担任讲师，2023年入职渤海大学食品科学与工程学院。主要从事食品营养与健康方面的研究工作，研究目标是利用植物营养素保护公众健康，降低健康问题的发生，为业界和消费者提供更高质量和更安全的食品。发表了30多篇SCI论文，参与撰写《Food Science and Nutrition》，是CPQ Nutrition等SCI期刊的编辑，主讲《公共营养学》、《营养状况评估》、《不同年龄阶段的营养需求》、《营养咨询》等课程。获巴基斯坦拉合尔健康科学大学4枚金牌和1枚银牌。

教育背景

  1.2016.09-2019.10：PhD (Food Science); School of Food Sci. and Eng., Jiangsu Uni., Zhenjiang, China

    2.2013.03-2015.06：MS (Food and Nutrition); University of Vet. and Animal Sciences, Lahore, Pakistan

工作经历

1.2023.09- Current; Associate Professor, Dept. of Food Science and Tech., Bohai Uni., Jinzhou, China

2.2022.05-2023-5; Assistant Professor, Dept. of Food Sci. and Nutrition Eng., CUI, Pakistan

3.10-2021-2022-5; Assistant Professor and Office In-Charge, Dept. Food and Nutrition Sci., BIS, Pakistan

学术论文

1. *Zeshan Ali, Aqsa Ayub, Ya Wen Lin, Sonam Aness, Ishrat Khan, Shoaib Younas, Adnan Tahir, Shulin Wang, Jianrong Li. Lycium Barbarum's Diabetes Secrets: A Comprehensive Review of Cellular, Molecular, and Epigenetic Targets with Immune Modulation and Microbiome Influence. Journal of Pharmaceutical Analysis. 2024. JPHA_101130.

2. *Zeshan Ali, Eltayeb Lienda Bashier, Fattiny, Sandos, Ifthikar  Mallhi, Farha Javeed, Javed,             F. & Ahmad, M. COVID-19, and diet: efforts towards a balanced diet and sustainable Nutrition among university students in Pakistan. PeerJ, 12, e16730,2024.  DOI: http://dx.doi.org/10.7717/peerj.16730. Here is the formatted entry based on the example you provided:

3. Rabeea Anwar, Humaira Yasmeen, Muhammad Nauman Shari2, Saigha Marriam, Rukkaya Alam, Shakeel Hussain, Iqra Arooj, Zeshan Ali*, Comparative Antibacterial Analysis of Four Different Medicinal Plants Against Human Skin Flora, Advances in Life Sciences . 2(10),239-248. 2024.

4. *Zeshan Ali, Jianke Li, Yuhuan Zhang, Naureen Naeem, Shoaib Younas &Farah Javeed, Dates and dates vinegar (Phoenix dactylifera) preventive role against various diseases and related in vivo mechanisms, Food Reviews International. 11(13), 1972, 7, 2022. DOI: 10.1080/87559129.2020.1735411.

5. *Zeshan Ali, Jianke Li, Yuhuan Zhang, Naureen Naeem, Shoaib Younas, Time to enhance immunity via functional foods and supplements: Hope for SARS-CoV-2 outbreak, Alternative Therapies in Health and Medicine. 27(S1)., 30-44., 6, 2021. PMID:33373323.

6. *Zeshan Ali, Haile Ma, Muhammad Tayyab Rashid, Asif Wali, Ishmael Ayim, Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar, Food Science and Nutrition. 7(6), 76-86., 6, 2019. DOI: 10.1002/fsn3.1009.

承担教学

    Advanced Food Chemistry, Food Processing and Preservation, Food Business Management

研究生培养

    Every year, 1–2 master's students in Food Safety and Nutrition are admitted.