Biography:
Dr. Khan completed his PhD in the National Center of Meat Safety and Quality Control, Nanjing Agricultural University, China. Subsequently, he undertook a two-year postdoctoral fellowship in Prof. Doing Wang's Lab at the Institute for Agro-products Processing, Jiangsu Academy of Agricultural Sciences, China. In 2021, he secured another postdoctoral research fellow position at the Institute for Advanced Study, Shenzhen University, working in Prof. Cheng's lab. Dr. Khan has published over 40 research articles in SCI(E) journals. Currently, he is working as a project manager (Animal Health) in Easternalong Pharmaceutical Co., Ltd, China.
Title : Flavonoid derivatives formed from inhibition of harmful Maillard product formation in thermally-processed foods: Potential benefits and health risks
Title : Molecular mechanism of quinoxaline-type heterocyclic amines formation in meat and fish