Dr. Shoaib Younas is doing research in domain of Food Science and Engineering at University of Shanghai for Science and Technology. He won “Shanghai super-postdoctoral award” with excellent research background and Chinese Government Scholarship to peruse PhD studies. He completed PhD in Food Science and Engineering from Hefei University of Technology, China. Research directions are food preservation with thermal and non-thermal processing, food safety and quality, food nutrition, drying system, non-destructive rapid spectroscopic and nuclear magnetic resonance and published more than 30 high impacted SCI research articles in international journals and secure higher than 100 impact factors. He is also reviewer of international journals.

He is also Editor-in-Chief in Journal of Food and Agricultural Technology Research (JFATR) and member of editorial board Journal of Asian Scientific Research (Scopus-Indexed).

Dr. Shoaib Younas served as Assistant Professor since 2021 at University of Central Punjab, Pakistan. During services HEC Pakistan approved him as Master and PhD supervisor and supervised students in final year research thesis on food stability, shelf life and storage condition as main supervisor. Additionally held different departmental level administration positions as member of board of study, member of departmental curriculum review committee and taught different courses; food chemistry, postharvest technology, food carbohydrates chemistry and technology. He has industrial exposure and experience as food production executive for smooth processing.

2024/01 – 至今, University of Shanghai for Science and Technology, School of Health Science and Engineering（Postdoc/博士后）

2021/09 – 2023/06, University of Central Punjab, Pakistan（Assistant Professor/助理教授 ）

2015/01 – 2016/08, Shakarganj Food Products Pvt. Ltd. Pakistan, （Production executive）

2017/09 – 2021/06, 合肥工业大学中国 /（Hefei University of Technology China）, PhD/博士

2012/09 – 2014/07, University of Sargodha, Pakistan, M.Sc (Hons.)/硕士

2006/09 – 2010/06, University of Azad Jammu & Kashmir Pakistan, BSc (Hons.)/ 本科

1. Food drying and preservation

2. Food nutrition, safety and quality

3. Non-destrtuctive detection

1.Prediction of water status during freeze drying with genetic and whale algorithms of machine learning. International Journal of Refrigeration. 2025

2.Non-destructive estimation of water fractions by machine learning models during freeze-drying. Journal of Food Process Engineering. 2025

3.Research on ultrasound-induced nucleation to improve cryoablation effectiveness. International Journal of Refrigeration. 2025

4.Rapid and non‐destructive determination of total phenolic contents using UV-NIR spectroscopy of dehydrated mushroom (Lentinus edodes). Journal of Food Process Engineering. 2024

5.Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation. Journal of Food Science. 2024

6.Influence of pulsed electric field and glycerol pretreatments on freeze-thaw process and quality of white radish. Food Chemistry. 2025

7.Two-Dimensional LF-NMR Spectroscopy for Graphene Oxide-Based Magnetic Relaxation Switching (GO-MRS) Biosensing: Feature Analysis and Predictive Modeling for Acetamiprid Detection. Journal of Agricultural and Food Chemistry. 2025

8.Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets. Food Reviews International. 2025

9.Quality Changes in Live Ruditapes philippinarum During “Last Mile” Cold Chain Breakage: Effect of Packaging Foods. 2025

10.Impact of ginger and aleo vera on total phenolic content and quality parameters of noncarbonated drink during storage. Journal of Food and Agricultural Technology Research. 2025

11.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

12.COVID-19 and diet: efforts towards a balanced diet and sustainable nutrition among university students in Pakistan. Peer J Life & Environment. 2024

13.Phenolic acid profile of oat cultivars, and their suppressive effect on intracellular reactive oxygen species. International Food Research Journal. 2023

14.Rapid determination of capsaicin concentration in soybean oil by terahertz spectroscopy. Journal of Food Science. 2022.

15.Measurement of water fractions in freeze-dried Shiitake mushroom by means of multispectral Imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR). Journal of Food Composition and Analysis. 2021

16.Efficacy study on the non-destructive determination of water fractions in infrared-dried Lentinus edodes using multispectral imaging. Journal of Food Engineering. (IF = 5.8)

17.Multispectral imaging for predicting the water status in mushroom during hot-air dehydration. Journal of Food Science. 2020

18.Dates (phoenix dactylifera) and date vinegar: preventive role against various diseases and related in vivo mechanisms. Food Reviews International.  2020

19.Melatonin immersion affects the quality of fresh-cut broccoli (Brassica oleracea L.) during cold storage: Focus on the antioxidant system. Journal of Food Processing and Preservation. 2020