| Research Areas: |
Engr. Dr. Muhammad Tuseef Asghar’s research focuses on low-temperature dehydration of fruits, vegetables, and herbs to preserve nutritional quality, alongside the development of functional foods such as fortified breakfasts, baby foods, and post-pregnancy diets. He works on postharvest loss reduction, food powder technologies (granulation, tableting, encapsulation), and clean-label product development using natural additives. He also designs cost-effective processing equipment for SMEs and rural settings. Through his TruE-CaPS initiative, he promotes women-led microenterprises in dehydration, aligning his work with key UN Sustainable Development Goals, including Zero Hunger, Good Health, Gender Equality, Economic Growth, and Responsible Production. |
