DEPARTMENT.FACULTY

photo
Dr. Rayees Ul Islam
  • DEPARTMENT_STAFF.QUALIFICATION

    Ph.D

  • DEPARTMENT_STAFF.DESIGNATION

    Assistant Professor (Contractual)

  • DEPARTMENT_STAFF.THRUST_AREA

    Value addition of food industry by-products, Biodegradable and Edible Coating of food products, Novel Extraction Techniques for Bioactive Compounds, Food Product development, Value addition and nutrient enhancement,

  • DEPARTMENT_STAFF.ADDRESS

    B4- Monarch Apartment, Delhi Bypass Road, Aligarh, UP

  • DEPARTMENT_STAFF.MOBILE

    7006812793

  • DEPARTMENT_STAFF.EMAIL

    billuraiz@gmail.com

DEPARTMENT_STAFF.COMPLETE_CV
DEPARTMENT_STAFF.PROFILE

Dr. Rayees Ul Islam attained the Bachelor of Technology (Food Technology) from Islamic University of Science & Technology, Awantipora, Kashmir, India in 2010 and Master of Technology (Food Engineering) form Guru Jamheshwar University of Science & Technology, Hisar, Haryana, India in 2012. Before joining in Ph.D., he worked as a Senior Research Fellow in the Department of Livestock Products Technology, LUVAS, Hisar from May, 2013 to Dec, 2014. In 2018, he was awarded Ph.D. in Post Harvest Engineering & Technology, AMU, Aligarh, India. Currently he is working as an Assistant Professor (Contractual) in the Department of Post Harvest Engineering & Technology, AMU.
He has an experience of more than six years in teaching and research. He has taught several undergraduate and post graduate courses and has supervised 06 M. Tech and 06 M. Sc students as supervisor and 02 M. Tech. students as co-supervisor. He is presently co-supervising 02 M. Tech students. He has published 23 papers in International and national journals and has presented his work in many national and International conferences. He is also serving as a potential reviewer of many journals of International repute like LWT-Food Science & Technology (Elsivier), Journal of Food Process Engineering (Wiley), Journal of Food Processing & Preservation (Wiley) etc. His recent research interests include Active Food Packaging, Novel Extraction Techniques for Bioactive Compounds, Food Waste Utilization, Nanotechnology, Value addition of Food Industry By-products. He is also a Life Member of the Association of Food Scientists & Technologists (India) CSIR - CFTRI Campus, Mysuru, Karnataka, India.


  1. Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products – Focus on Antioxidant and Antimicrobial Effects. https://doi.org/10.1111/jfpp.12862
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  2. A review of the efects of ultrasound assisted extraction factors on plant protein yield and functional properties. https://doi.org/10.1007/s11694-022-01390-6
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  3. Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties. https://doi.org/10.1016/j.bcdf.2021.100288
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  4. Brown rice based weaning food treated with gamma irradiation evaluated during storage. https://doi.org/10.1016/j.radphyschem.2020.109158
  5. A comprehensive review on the application of essential oils as bioactive compounds in Nano-emulsion based edible coatings of fruits and vegetables. https://doi.org/10.1016/j.afres.2022.100042
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  6. Enhanced shelf-life of peach fruit in alginate based edible coating loaded with TiO2 nanoparticles. https://doi.org/10.1016/j.porgcoat.2023.107688
  7. Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel. https://doi.org/10.1016/j.fochx.2023.100643