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Dr. Sadaf Shakoor | Life Sciences Innovation | Public Health Science Awards

University of Agriculture | Pakistan

Dr. Sadaf Shakoor is an accomplished researcher and Assistant Professor in the Department of Food and Nutrition at the University of Agriculture, Faisalabad (Sub-Campus Burewala). She earned her Ph.D. in Nutritional Sciences from Universiti Putra Malaysia in 2020 and has made significant contributions to food science and nutrition, focusing on the biochemical impacts of food colorants, functional foods, and nutrient-enriched formulations. With a research portfolio comprising over 20 peer-reviewed publications, her work spans high-impact journals such as Food Science & Nutrition, International Food Research Journal, Hindawi Journal of Food Quality, and Journal of Food Science and Technology. Her research has collectively attracted more than 47 citations and she maintains an h-index of 5 and an i10-index of 6, reflecting the relevance and citation strength of her studies in nutritional biochemistry and food innovation. Dr. Shakoor’s ongoing funded project—on dietary modification and micronutrient deficiency mitigation among young women—highlights her commitment to applied nutrition research. She has also supervised multiple postgraduate theses, reviewed international manuscripts, and presented at numerous global and national conferences, positioning her as an influential voice in nutritional science and food technology advancement.

Profiles: Scopus | Orcid

Featured Publications

Azmat, M. A., Shahzad, A., Shaban, M., Khan, A. A., & Shakoor, S. Exploring the multifaceted potential of Elaeagnus angustifolia L.: A comprehensive review of its nutritional, pharmacological, and environmental significance. Food Science & Nutrition, 13(7), e70486.

Khan, M. A., Shakoor, S., Ameer, K., Farooqi, M. A., Rohi, M., Saeed, M., Asghar, M. T., Irshad, M. B., Waseem, M., Tanweer, S., & others. Effects of dehydrated Moringa (Moringa oleifera) leaf powder supplementation on physicochemical, antioxidant, mineral, and sensory properties of whole wheat flour leavened bread. Journal of Food Quality, 2023, Article 4473000.

Khan, M. A., Ameer, K., Shakoor, S., Ashraf, M. R., Butt, M., Khalid, M. S., Rakha, A., Rohi, M., Nadeem, M., & Khalil, A. A. Development and characterization of wheat rusks supplemented with Chia (Salvia hispanica L.) flour with respect to physicochemical, rheological and sensory characteristics. Food Science and Technology (Campinas), 42, e53921.

Shakoor, S., Ismail, A., Zia-Ur-Rahman, Sabran, M. R., Bekhit, A. E. D. A., & Roohinejad, S.  Impact of tartrazine and curcumin on mineral status, and thyroid and reproductive hormones disruption in vivo. International Food Research Journal, 29(1), 186–199.

Shakoor, S., Ismail, A., Sabran, M. R., Mohtarrudin, N., Kaka, U., & Nadeem, M. In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters. Food Science and Technology (Campinas), 1–13.

Sadaf Shakoor | Life Sciences Innovation | Public Health Science Awards

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