Dr. Muhammad Hussain Ghazali is a doctoral researcher in Food Science and Engineering at the South China University of Technology, specializing in meat science, non-thermal preservation technologies, and biobased intelligent packaging. Holding advanced training in Food Science and Engineering and an M.Phil. in Meat Science and Technology, along with a Doctor of Veterinary Medicine emphasizing food hygiene and meat inspection, he brings a strong interdisciplinary foundation to his work. He has contributed professionally as a researcher, reviewer, and editor, pioneering camel meat quality research in Pakistan and advancing innovative projects integrating cold plasma technology with sustainable biopolymer packaging. His research spans meat quality evaluation, cold plasma applications, bio-based films, and analytical characterization techniques, with growing interest in omics-based quality assessment; his peer-reviewed outputs include publications in leading SCIE journals and collaborative work with internationally recognized experts. He is an active reviewer for numerous high-impact journals, a verified Clarivate reviewer with an extensive review record, and maintains research visibility across major academic platforms. His editorial roles include serving on the Youth Editorial Board of Advanced Functional Foods and as an editor for Wildlife and Ecology, reflecting his leadership in scholarly communication. Recognized for his academic rigor, multidisciplinary expertise, and contributions to global food engineering research, Dr. Ghazali continues to advance innovation in meat safety, sustainable packaging, and intelligent food quality monitoring.
Profiles: Google Scholar
Featured Publications
1. Ghazali, M. H., Bakhsh, M., Zainab, U., Faraz, A., Munir, M. U., Channo, A., … (2023). Camel meat production, consumption and nutritive value: Present status and future prospects. International Journal of Camel Science, 5, 123–136.
2. Bakhsh, M., Ghazali, M. H., Yar, M. K., Channo, A., Kashif, M., Ijaz, M., … (2023). The role of fish in global food and nutrition security: Current aspects and future prospect. University of Sindh Journal of Animal Sciences, 7(04), 23–35.
3. Ghazali, M. H., Keener, K. M., Pan, Y., Zou, S., … (2025). Cold plasma-integrated bio-based packaging for meat quality and safety monitoring: A mini review. Food Wellness, 1(1), 100004.
4. Ghazali, M. H., & Saleem, F. (2025). Cold plasma and high-pressure processing in sustainable meat preservation: A review. Food, Nutrition, and Health, 2(22), 1–14.
5. Shah, S. H. R., Qamar, M. H., Ghazali, M. H., Ali, S., Bilal, M., Fawad, A., Khalil, H. U. R., … (2024). New insights in uterine involution and ovarian resumption in domestic animals. Acta Scientific Veterinary Sciences, 6(6).
Dr. Muhammad Hussain Ghazali’s work advances global food safety and sustainability by integrating cold plasma technology with bio-based intelligent packaging to enhance meat quality, extend shelf life, and reduce waste. His pioneering research in camel meat science and nonthermal preservation provides innovative solutions for developing resilient, resource-efficient food systems.