Mir Sajad

After completion of my Masters in Food Technology, I have worked in a research project entitled “Antioxidant activity of various fractions and processed products of quince for a period of six months. The fruit was evaluated in terms of various antioxidant and physicochemical properties. During Ph.D programme, the research work was taken on the traditional meat products of Jammu and Kashmir, India on topic titled “Use of organic acids and thermal processing for storage of traditional meat products of Kashmir”. The main objectives of the study undertaken were a) Assessment of level of production of traditional meat products in organized as well as in unorganized sectors in Kashmir valley b) Evaluation of effect of different organic acids and/or their salts on the storage behavior and quality of traditional meat products c) Preservative effect of spices on the traditional meat products d) Preservation of the products for long term storage and shipment by thermal processing/canning e) Effect of refrigeration in isolation and/or in combination with acidification on storage of products. I have successfully completed my Ph.D. program in 2020. I was ranked first in batch in M. Sc programme at the University of Kashmir Hazratbal and was awarded Gold Medal at university level in the year 2021. Qualified the Indian Council of Agricultural Research (ICAR) NET in the year 2015. Worked as Senior Research Fellow (SRF) awarded by the Council of Scientific and Industrial Research (CSIR), New Delhi in the year 2018 under supervision of Prof. F. A. Masoodi in department. Professor was ranked among top ten scientist by Standard Ford University on the basis of some key indices, including publications and citations. I also worked as Senior Research Fellow (SRF) under his supervision in of the extramullary funded Project entitled as “Refinement of Traditional Fermentation Technology of Some Vegetable Pickles of Jammu and Kashmir Region” sanctioned by Ministry of Food processing of India (MOFPI) in the year 2020. I have published 22 research articles in high impact journals and some book chapters from reputed international publishers. I have also presented my research work in various international and national conferences, seminars and workshops. I am presently working as contractual lecturer and involved in teaching different courses of Food Science and Technology in the department. Subjects taught are Novel Techniques in Food Processing, Food Microbiology, Flavor and Spice Technology, Food Packaging, Meat Science, Food and Nutritional Security, Food Biotechnology and Food Plant Design

I am supervising three (03) M. Sc students and they have been assigned different research problems with main focus on societal problems and novel advancement in the field of Science and Technology. Besides this I have organized several outreach programmes wherein training was imparted to local youth, tribal women folk, farmers and entrepreneurs regarding processing and preservation of various local cultivars of fruits and vegetables. These training programmes were conducted at Baramulla, Gurez, Tulail, Kargil and Ladakh and Leh of the western Himalayas. I have also gained experience regarding several techniques of analysis like HPLC, Textural analysis, Freeze and Spray drying.

I request yourself to provide me a chance to work as assistant professor in the institute. Finally, if there are any further questions or information required concerning me, then please do not hesitate to contact me.

Thank you for your time and consideration. 

Looking forward for your kind response.

Best regards, 

Dr. Sajad Ahmad Mir 

Lecturer                                                                         

Department of Food Science and Technology 

University of Kashmir

Srinagar, India 

Teaching Plan

Dr. Sajad Ahmad Mir, 7th January, 2023

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Teaching Philosophy

Have a great passion for teaching and it is a very stimulating experience for me. I believe that teaching is a process of mutual learning, especially in a research environment, where we can explore the limits of knowledge. In teaching, one has to clearly state and explain concepts to the learner. Teaching requires formulating concepts to enable meaningful learning and these formulating concepts helps in better understanding of the body of knowledge, and finally facilitate in expanding it through the research work. Prefer to adopt smart and novel teaching skills and mentorship experience and have ability to establish   effective working relationships with faculty and stakeholders, which is necessary for the overall development of the institution. 

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Teaching Experience

Teaching and research is always my priority. During my Ph.D programme, the department gave an opportunity to teach the subject of Food Microbiology at Post graduate level in the Department of Home Science at the University of Kashmir. After that the department rendered my service to teach the subject of Food Packaging to M. Sc Students in my own department. During my tenure as lecturer, 3 post graduate students completed detailed project work (DPR) based on the development of meat processing plant for the manufacturing, processing and preservation of traditional meat products under my supervision. During my academic carrier I was involved in teaching various courses such as Novel Techniques in Food Processing (FT18307DCE) (To acquaint the students with novel food processing techniques and instrumentation for improving the food safety and food quality), Food Microbiology(HSC22110DCE) (To provide basic understanding of different types of microbes associated with foods and their spoilage), Food Additives and Flavour Technology (FT18204CR) (To know about legislation, classification and action mechanism of food additives), Food Packaging (FT18202CR), (To impart knowledge and skill related to designing of packaging system in food products. Acquaint the students with novel technologies in food packaging), Meat Science (FT18005GE) (To understand the science underlying spoilage and preservation of meat. To know the techniques of commercial processing and preservation of meat). Food and Nutritional Security (FT18001OE) (To acquaint the students with production and consumption trends of different foods. To understand challenge to global food security) and Food Biotechnology (FT18205DCE) (To provide insight to the students about the role of biotechnology in production, quality and nutritional enhancement of foods).

I also contributed in framing syllabus for the undergraduate and graduate programs based on a teacher-scholar model. Framed syllabus for the B.VoC in Food Technology as per the New Education Policy (NEP)-2020. Taking an active role in administrative duties, purchasing and participate in departmental and university collegial processes.

---------------------------------------------------------------------------------------------------------------Interested Courses for Teaching

Keeping in view my background, I will be effective in teaching Graduate/postgraduate courses of meat science, its microbiology and chemistry. Apart from teaching, I can monitor and guide the research projects of students, supervise graduate students at the MSc and PhD level in the area of meat science/chemistry/microbiology and lead an externally funded, scholarly research program. Working under guidance of the eminent scientist and researcher in this institute will not only boost my morale, but will make me also competent to take this institute to the new heights in both academics and research.

Once given the opportunity, I would like to teach, Packaging Technology, Meat Science and Technology, allied courses and basic Food Technology courses as well.