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Ali Muhammed M

Ali Muhammed M

Assistant Professor

Department of Life Sciences

GITAM School of Science

Hyderabad

Education

Ph. D.

Dr. Ali Muhammed holds a Ph.D. in Food Science and Technology from Prince of Songkla University, Thailand (TEH-AC Fellow). He had worked at CSIR-CFTRI, India and King Mongkut’s Institute of Technology, Thailand, contributing to multiple government-funded research projects. To his credit, he has 36 publications, 12 conferences, and 5 books/chapters. Dr. Ali’s research fits in sustainability and zero-waste strategies, edible packaging materials, food emulsions, and functional foods.

Research Publications

  • Jaydeep Dave, Nishant Kumar, Ashutosh Upadhyay, Daniel Tua Purba, Tanaji Kudre, Pikunthong Nukthamna, Sampatee Sa-nguanpuag, Ali Muhammed Moula Ali*, Sri Charan Bindu Bavisetty. (2025) Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process. Foods and Raw Materials. 13(1): 94-106. https://doi.org/10.21603/2308-4057-2025-1-627
  • Ali Muhammed Moula Ali, Anderson S. Sant Ana, and Sri Charan Bindu Bavisetty (2022). Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes. Trends in Food Science & Technology. 121: 306-326. https://doi.org/10.1016/j.tifs.2022.10.006.
  • Syeda Fatima Nadeem, Umar Farooq Gohar, Syed Fahad Tahir, Hamid Mukhtar, Soisuda Pornpukdeewattana, Pikunthong Nukthamna, Ali Muhammed Moula Ali, Sri Charan Bindu Bavisetty, Salvatore Massa (2020). Antimicrobial resistance: more than 70 years of war between humans and bacteria. Critical Reviews in Microbiology. 46(5): 578-599. https://doi.org/10.1080/1040841X.2020.1813687
  • Ali Muhammed Moula Ali, Sri Charan Bindu Bavisetty. (2020). Purification, physicochemical properties, and statistical optimization of fibrinolytic enzymes especially from fermented foods: A comprehensive review. International Journal of Biological Macromolecules. 163: 1498-1517. https://doi.org/10.1016/j.ijbiomac.2020.07.303
  • Ali Muhammed Moula Ali, Koro de la Caba, Thaummanoon Prodpran and Soottawat Benjakul (2020). Quality characteristics of fried fish crackers packaged in gelatin bags: Effect of squalene and storage time. Food Hydrocolloids. 99: 105378. https://doi.org/10.1016/j.foodhyd.2019.105378

Expertise

  • Check Icon • Bioactive compounds from seafood and poultry processing by-products and their application • Edible films and coating, active packaging • Plant-based metabolites, bioactivity, and applications • Molecular encapsulation of food ingredients • Development of value-added food products and their processes • Process development, etc.

Authored Books

  • Check Icon Microbial enzymes for the recovery of nutraceuticals from agri-food waste
  • Check Icon Fermented fish products and health aspects
  • Check Icon Production of fibrinolytic enzymes during food production
  • Check Icon Bioactive in fermented fish and meat products: health aspects
  • Check Icon Application of ultrasonication in seafood processing
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