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Summary Dr Anjum Murtza has completed his post-doc research in cheese technology from UK.
HEC scholar Dr. Mian Anjum Murtaza has completed his post-doctoral research from the Department of Food and Nutritional Sciences, University of Reading, UK under the supervision of Dr. Alistair S. Grandison, a well-known Dairy Scientist and Technologist.Dr. Anjum has core expertise in the field of Dairy Science and Technology and his focused area of research is Cheese Technology. He worked on Cheddar cheese quality during PhD research while during post-doctoral research he continued his work on improving the quality of low fat cheddar cheese with the idea that reduced and low fat cheeses are desired based on composition but often are lower in overall quality.“The University of Reading was the right choice to gain expertise in cheese technology as its Food and Nutritional Sciences department is at the top in Europe especially for working on Dairy Science and Technology with latest facilities, well equipped processing plants and analytical laboratories. But all this was impossible without the generous funding from the Higher Education Commission,” says Dr. Anjum.
