Faculty Profile

1. Dairy Technology
2. Cheese and Fermented Foods
3. Bye Product Utilization
4. Traditional Dairy Products
5. Milk derived Bioactive Components
6. Functional Foods
7. New Product Development

1. Appreciation award for outstanding research work in the field of Dairy Processing by ICAR-NDRI Karnal, 2018
2. Women Leadership Excellence Award 2022 by NIFTEM.
3. Young Women Researcher Award 2022 by VIWA.
4. Best poster presentation award for new product development by Indian Dairy Association, 2016.
5. Appreciation award for best poster presentation by Swedish South Asian Studies Network, 2018.
6. ICAR – National Dairy Research Institute Fellowship for Ph. D programme.
7. Fellowship for M. Tech programme (2011-2013) by Ministry of Minority Affairs.
8. ICAR- NET qualified
9. DuPont Nutri-Scholars Awards – Season 2: 2018 Finalist.

1. Rafiq, S. M., & Ghosh, B. C. (2021). Fennel (Foeniculum vulgare) and Ajwain (Trachyspermum ammi) extracts as potential preservatives in processed cheese. Indian Journal of Dairy Science, 74(3). https://doi.org/10.33785/IJDS.2021.v74i03.002
2. Rafiq, S. I., Muzaffar, K., Rafiq, S. M., Saxena, D. C., & Dar, B. N. (2021). Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta. Italian Journal of Food Science, 33(SP1), 137-149.
3. Rafiq, S. I., Rafiq, S. M., Muzaffar, K., & Saxena, D. C. (2021). Drying of horse chestnut (Aesculus indica) starch: drying kinetics and morphology. Journal of Postharvest Technology, 9(2), 27-35.
4. Sharma, N., Rafiq, S. M., & Rafiq, S. I. (2021). Food Encapsulation: Principles, Novel Methods, and Applications. Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance, 163.
5. Rafiq, S. I., Garg, S., Rafiq, S. M., & Dar, A. H. (2021). Novel Approaches to Gluten Degradation. In Gluten-free Bread Technology (pp. 227-243). Springer, Cham.
6. Rafiq, S.M., Jusyal, K., Sharma, L. et al. Development and characterization of spreadable ricotta cheese from Mozzarella whey. Food Measure 20, 2025–2033 (2026). https://doi.org/10.1007/s11694-025-03711-x
7. Rohithkumar PM, Prasanna Kumar GV, Abhimanyu Gaur, Lochan Singh, Shamim Hossain, Tawfiq Alsulami, Syed Mansha Rafiq, Gulzar Ahmad Nayik, Microbial transglutaminase in cashew-based vegan cheese: an innovative approach in achieving ideal texture and meltability, International Journal of Food Science and Technology, Volume 59, Issue 11, November 2024, Pages 8290–8297, https://doi.org/10.1111/ijfs.17539

Review papers

1. Rafiq, S. M., Miatur, S., Roy, K., Mondol, M. S. A., Aparnna, V. P., Dash, K. K., ... & Dar, A. H. (2026). Biophysical Processing Techniques for the Valorization of Oilseed Meals into Antioxidant Peptides. Food Physics, 100094.
2. Rafiq, S. M., Miatur, S., Pandey, R., Chauhan, K., Roy, K., Sharma, A., & Nayik, G. A. (2026). Lab-Grown Dairy: A Comprehensive Review of Biotechnology, Sustainability, Consumer Acceptance, and Regulatory Perspectives.
3. Rafiq, S. M., Majumder, R., Joshi, D., Bag, S., Dar, A. H., Dash, K. K., & Sidiqi, U. S. (2025). Supercritical fluid treatment for egg white protein modification: a comprehensive review: SM Rafiq et al. Food Science and Biotechnology, 34(15), 3507-3525.

Books Edited

1. Rafiq, S. M. (Ed.). (2025). Technological Advances and Trends in Cheese Making. Springer.