While numerous students are pursuing their academic interests at [University Name], few have ventured as far as Muhammad Bilal Haider in their quest for knowledge.
Muhammad Bilal Haider, an international graduate student from Pakistan, is currently working towards his Ph.D. in the Department of Food Science and Technology at Texas A&M. (Courtesy photo)
Hailing from Punjab, Pakistan, Haider initially aspired to become a software engineer during his formative years. However, his trajectory took an unexpected turn as he discovered his passion for food science in college.
Despite securing admission to a software engineering program, Haider found himself captivated by the intricate world of food science—the interplay of carbohydrates, fats, proteins, and their complex relationships proved irresistible. As he immersed himself in this field, his love for the subject deepened.
Opting to follow his passion rather than treading the familiar path of software engineering, a domain already explored by one of his three brothers, Haider embarked on a captivating journey to unravel the science behind the food we consume.
Haider shares his academic journey at [University Name] and imparts valuable advice to prospective students.
What inspired your decision to pursue food science studies at Texas A&M?
The cornerstone of my academic pursuit has been the unwavering support and guidance of my family, particularly my elder brothers. Their staunch belief in the transformative power of education has significantly influenced my educational endeavors.
Having completed my undergraduate studies in food science at the University of Agriculture Faisalabad in Pakistan in 2021 and subsequently earning a master’s degree from Bahauddin Zakariya University, Multan in 2022, I embarked on a quest for a suitable Ph.D. program driven by a fervor for advanced research and learning.
In the spring semester of 2023, I was privileged to be accepted into the Ph.D. program at the Department of Food Science and Technology at Texas A&M. This milestone not only marked a continuation of my academic voyage but also stood as a testament to the dedication and perseverance that paved the way for this achievement.
Could you elaborate on your experience as a graduate teaching assistant?
Serving as a graduate teaching assistant for the online course on Religious and Ethnic Foods has afforded me a unique opportunity to explore the rich tapestry of food cultures, regulations, and traditions. Under the mentorship of Dr. Mian Riaz, this course delves into the intricate landscape of religious and ethnic foods, focusing on product development, production, and nutritional practices. It sheds light on the diverse food norms, preferences, and traditions prevalent across various global cultures.
Teaching this course has been a rewarding experience. With an average enrollment of 1,200 students per semester, it stands out as one of the most popular and expansive courses in the College. Students from diverse academic backgrounds exhibit a keen interest in unraveling the culinary customs of different cultures.
Engaging with students in this multifaceted environment has not only honed my pedagogical skills but has also enriched my understanding of varied cultures, their culinary heritage, and the intricate regulatory frameworks governing them. It has been an enlightening and enjoyable journey.
Can you provide insights into your ongoing research project?
Under the guidance of Dr. Riaz and Dr. Joseph Awika, the department head, my research focuses on upcycling waste whey as a novel ingredient in meat alternatives.
The Cereal Quality Lab, spearheaded by Dr. Joseph Awika, aims to enhance the nutritional profile of grain-based foods, explore innovative applications of grain carbohydrates and proteins, among other research objectives. (Michael Miller/Texas A&M AgriLife)
By incorporating legumes such as peas, lentils, and fava beans, I endeavor to develop meat analogs. Whey, an underutilized byproduct of cheese production, assumes a pivotal role in this process. With its high-quality protein content and essential amino acids, whey not only enhances the texture but also boosts the protein quotient of plant-based meat substitutes.
What intrigues me most about this research is its potential to address the challenges confronting the plant-based meat industry. Leveraging whey’s functional properties and nutritional benefits, we aim to create a synergy with legumes, offering a solution to the taste and texture discrepancies in meat alternatives.
Moreover, repurposing whey addresses cost constraints while streamlining production scalability and ensuring regulatory adherence. This amalgamation of whey into meat substitutes not only fosters innovation and advancement but also aligns with the industry’s objective of mimicking traditional meat more authentically, thereby fostering consumer acceptance.
What are your aspirations for your career or future endeavors?
My overarching career goal is to leverage my academic acumen in a setting that nurtures exploration and innovation. I aspire to contribute as a scientist in the research and development domain, particularly in organizations renowned for their commitment to pioneering advancements and quality in the food sector.
Being part of such establishments resonates with my vision of making a substantial impact on the food industry, addressing challenges, and fostering the development of sustainable and inventive food products. I eagerly anticipate translating my research and expertise into practical solutions that positively shape the trajectory of the industry.
Are there any organizations you actively engage with?
Beyond my academic and research commitments, I actively participate in various extracurricular activities and organizations. I take pride in my membership in the Pakistan Society of Food Scientists and Technologists, where I have previously organized events, contributing to the vibrant food science community in Pakistan.
Recently, I joined [Organization Name], a global entity dedicated to advancing the realm of food science. This platform serves as a valuable avenue for networking, continuous learning, and staying abreast of industry developments.
Locally, I partake in events organized by the Islamic Community of Bryan-College Station, an engagement that I find immensely gratifying. Additionally, my involvement in [Campus Organization Name] further fosters my connection with the campus community.
Any words of advice for aspiring food science students?
Firstly, I encourage students to nurture their curiosity and spirit of exploration. The field of food science is dynamic and ever-evolving, and a curious mindset will fuel a continuous quest for knowledge and adaptation to emerging trends.
Secondly, actively seek hands-on experiences and practical applications of theoretical knowledge. Whether through internships, research projects, or involvement in relevant organizations, these experiences not only deepen your comprehension of the field but also distinguish you in a competitive professional landscape. Engage with professors, industry experts, and peers—networking opens doors to mentorship and career prospects.
Lastly, stay attuned to industry trends and technological advancements. The landscape of food science is dynamic, and staying informed empowers you to contribute meaningfully to the field, positioning yourself as a valuable asset.
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