Noman's Resume

Noman

Associate Professor

Male

32 y/o

University teacher/professor

Live in China

Nationality Pakistan

Summary

Dr. Noman Walayat is an accomplished food scientist and associate professor with extensive expertise in food Science, and quality management. With over 6 years of teaching and research experience, his work primarily focuses on the microstructure, structural, and chemical attributes of food, especially seafood. He completed his PhD in Food Sciences from Huazhong Agricultural University in Wuhan, China, and furthered his research as a postdoctoral fellow at Zhejiang University of Technology in Hangzhou, China. Later on, Juan de la cierva fellowship from Ceteca – Centro tecnolóxico da Carne, Ourense, Spain. Currently, he serves at the College of Tea Science and Tea Culture, Zhejiang A&F University, contributing significantly to the field through his academic and research endeavors. Meanwhile, also serving as a visiting scholar at University of Agriculture in Krakow, Poland.

Work experience

Visiting Scholar
University of Agriculture in Krakow, Poland
2025.02-Current
(6 months)
Teaching Undergraduates and master students in field of Food Science
Associate Professor
Zhejiang A&F University
2023.08-Current
(2 years)
Dr. Noman Walayat's work at Zhejiang A&F University (ZAFU), as an associate professor at the College of Tea Science and Tea Culture, involves several key academic and research activities: Research in Tea Science: Dr. Walayat focuses on advancing the understanding of tea processing, preservation, and quality assessment. His research examines the structural, chemical, and sensory attributes of tea, particularly how different processing techniques affect its overall quality and shelf life. Innovations in Tea Processing: Leveraging his background in food processing, Dr. Walayat explores novel methods for optimizing tea production. His work includes studying the microstructure of tea leaves and how it influences flavor, aroma, and texture, aiming to improve the quality of tea products. Food Safety and Preservation: Applying his expertise in food preservation, Dr. Walayat conducts research on extending the shelf life of tea and other food products through environmentally sustainable and efficient techniques. Collaborative Research: As part of ZAFU’s collaborative research environment, he engages with other academic and industrial partners, integrating tea science with modern food science principles to enhance product development and innovation in the tea industry. Teaching and Mentorship: Dr. Walayat is actively involved in teaching both undergraduate and postgraduate courses related to food science and tea culture, while also mentoring students in research projects and theses. This role at ZAFU enables Dr. Walayat to contribute both academically and practically to the tea industry, fostering advancements in tea science and promoting sustainability in food processing.
Juan Da La Cierva Fellow
Ceteca – Centro tecnolóxico da Carne, Ourense, Spain
2023.02-2023.06
(5 months)
Dr. Noman Walayat's work at Ceteca – Centro Tecnolóxico da Carne (a meat technology center) likely involved advanced research and development in meat processing, preservation techniques, and quality control, applying his expertise in food sciences. His work may have included studying the structural, chemical, and microstructural attributes of meat products, aiming to enhance shelf life, safety, and quality through innovative preservation and processing methods.
Postdoctoral Food Science
Zhejiang University of Technology
2021.01-2022.12
(2 years)
Dr. Noman Walayat's work at Zhejiang University of Technology (ZJUT) during his postdoctoral fellowship primarily revolved around advanced research in food sciences. His focus was on: Food Processing and Preservation: Conducting cutting-edge research to enhance methods of food preservation, particularly in extending shelf life and maintaining the quality of food products. He explored innovative techniques to improve the safety and sustainability of food storage. Microstructure and Chemical Properties: Investigating the microstructure of various food products, with a special emphasis on seafood. His research delved into understanding how processing affects the structural and chemical attributes of food, contributing to advancements in food quality and texture. Collaborative Research: Engaging in interdisciplinary collaborations, Dr. Walayat worked closely with other experts in food science to develop new preservation technologies and quality control measures, integrating chemical, structural, and sensory evaluations. Scientific Publications and Innovation: He contributed to the body of scientific literature in the food science domain through high-impact research papers, sharing his findings on food chemistry, preservation techniques, and microstructural changes due to processing. Through his work at ZJUT, Dr. Walayat helped push the boundaries of food science research, contributing to improvements in the industry’s handling of food quality and safety.