Mudasir Ahmad

About

Scientific Biography
Dr. Mudasir Ahmad Shagoo is currently working at the National Institute of Technology Srinagar. He holds a PhD in Food Technology from the University of Kashmir, India. Dr. Shagoo’s research has led to a significant advancement in food biopolymer applications and the development of novel functional foods. He has utilized several food polymers for encapsulation of bioactive compounds (e.g., catechins, probiotics, anthocyanins, multivitamins, resveratrol) and contributed to the understanding of how micro/nano encapsulation can enhance the stability and bioavailability of nutrients during food processing and digestion. He has also explored smart packaging solutions using double-walled encapsulation techniques, which hold the potential for enhancing food preservation and safety. Dr. Shagoo has received competitive project grants from SERB-NPDF, DST-PDF, ICMR, and UBA. Dr. Shagoo’s work has resulted in 66 peer-reviewed publications, with over 4,000 citations and an H-index of 36 as of mid-year 2025. His research has garnered recognition as a polymer scientist, including being listed in the Top 2% Scientists by Elsevier and Stanford University rankings in 2024 and 2025. He has received numerous awards for his contributions to food science in several international meetings, including the Young Scientist award from AFSTI for the year 2024, the Young Investigator Award (2015) in South Korea, Young Scientist Medal 2023 from the International Association of advanced materials, Sweden, Young Investigator award in Sharjah, UAE, Best Paper Awards, and Excellence in Research Award.

Employment

• University of Kashmir Senior Postdoctoral fellow
  2021 - Present

Education

• University of Kashmir Msc
  2010 - Present

Projects & Funding

Projects & funding information is unavailable.

Publications (56)

• Millet starch digestibility: Structural characteristics, processing strategies, and nutritional implications
  Food and Humanity 2026 DOI: 10.1016/j.foohum.2026.101221
  +Save
• Physical, chemical, and nano-enabled modifications of starch for sustainable food packaging films: recent trends, challenges, and prospects
  Carbohydrate Polymer Technologies and Applications 2025 DOI: 10.1016/j.carpta.2025.100986
  +Save
• GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder
  Sustainable Food Technology 2025 DOI: 10.1039/D4FB00203B
  +Save
• Advances in vacuum frying: Recent developments and potential applications
  Journal of Food Process Engineering 2023 DOI: 10.1111/jfpe.14219
  +Save
• Plant-based meat alternatives: Compositional analysis, current development and challenges
  Applied Food Research 2022 DOI: 10.1016/j.afres.2022.100154
  +Save
• Extraction of polysaccharide from Althea rosea and its physicochemical, anti-diabetic, anti-hypertensive and antioxidant properties
  Scientific Reports 2022 DOI: 10.1038/s41598-022-20134-6
  +Save
• Fenugreek (Trigonella foenum graecum) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals-A review
  Legume Science 2022 DOI: 10.1002/leg3.176
  +Save
• Oleogels for the development of healthy meat products: A review
  Applied Food Research 2022 DOI: 10.1016/j.afres.2022.100212
  +Save
• Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India
  Food Control 2022 DOI: 10.1016/j.foodcont.2022.109184
  +Save
• Ultrasonicated resveratrol loaded starch nanocapsules: Characterization, bioactivity and release behaviour under in-vitro digestion
  Carbohydrate Polymers 2021 DOI: 10.1016/j.carbpol.2020.117111
  +Save