Dr. Muhammad Rafi Ullah Khan


Dr. Muhammad Rafi Ullah Khan

Assistant Professor


Dr. Muhammad Rafiullah Khan currently working as Assistant Professor and HOD, Department of Food Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology. He received his Doctorate degree in Packaging Technology from Kasetsart University, Thailand in 2017. Dr. Khan has completed 02 postdocs from Kasetsart University Thailand. He was also a Postdoctoral Fellow at Guangxi University China till February 2022. His research areas are Postharvest Technology, Active Packaging, Food Science and Technology. Dr. Khan has published many research articles in international peer-reviewed journals and also presented his work at various international conferences. Dr. Khan is HEC approved Ph.D. supervisor.

Professional Appointments

  • Assistant Professor and HoD in Food Engineering Department, Center of Excellence in Agriculture Food Technologies, 1. February 2022 to date
  • Post-Doctoral Research Fellow, Guangxi University, China, November 2019 to March 2022
  • Project Facilitator in Thailand, It’s Fresh Company Ltd. UK and Kasetsart University Thailand, September 2018 to June 2019


  • Ph.D. in Packaging Technology, Kasetsart University, Bangkok, Thailand, 2017
  • M.S. (Hons) in Food Science and Technology, The University of Agriculture, Peshawar, Pakistan, 2012
  • B.Sc. (Hons) in Food Science and Technology, The University of Agriculture, Peshawar, Pakistan, 2009


  1. Khan M. R., Huang C., Ullah R., Ullah H., Qazi I. M., Nawaz T., Adnan M., Khan A., Su H. and Ren L. (2022). Effects of Various Polymeric Films on the Pericarp Microstructure and Storability of Longan (cv. Shixia) Fruit Treated with Propyl Disulfide Essential Oil from the Neem (Azadirachta indica) Plant. “Polymers, 14, 536: 1‒16. IF = 4.967). DOI:org/10.3390/polym14030536.
  2. Khan M. R., Huang C., Zhao H., Huang H., Ren L., Faiq M., Hashmi M. S., Li B., Zheng D., Xu Y., Su H. and An J. (2021). Antioxidant activity of thymol essential oil and inhibition of polyphenol oxidase enzyme: a case study on the enzymatic browning of harvested longan fruit. “Chemical and Biological Technologies in Agriculture, 8, 61. (IF = 4.839). DOI:1186/s40538-021-00259-y
  3. Khan, M.R., Chonhenchob, V., Huang, C. and Suwanamornlert, P. (2021). Antifungal Activity of Propyl Disulfide from Neem (Azadirachta indica) in Vapor and Agar Diffusion Assays against Anthracnose Pathogens (Colletotrichum gloeosporioides and Colletotrichum acutatum) in Mango Fruit. Microorganisms, 9, 839. (IF = 4.926) (org/10.3390/microorganisms9040839)  
  4. Khan, M. R., Huang, C., Durrani, Y. and Muhammad, A. (2021). Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO2 PeerJ, 9, e11539 (IF = 3.061). DOI: 10.7717/peerj.11539
  5. Khan, M.R., Suwanamornlert, P., Sangchote, S. and Chonhenchob, V. (2020). Antifungal activity of propyl disulfide from neem against Lasiodiplodia theobromae and Neofusicoccum parvum causing stem end rot in mango. “Journal of Applied microbiology”; 129, 1364–1373, (IF = 4.059).

Awards & Prizes

  1. Chinese Government Postdoctoral Fellowship, Guangxi University Nanning, China (2019–2022).
  2. Center for Advanced Studies for Agriculture and Food, Institute for Advanced Studies, Kasetsart University, Under the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission, Ministry of Education, Thailand (2018).
  3. Higher Education Commission, Islamabad, Pakistan under the project of Partial Support for Ph.D. Studies Abroad (2016).
  4. Fully-funded scholarship from the Faculty of Agro-Industry, Kasetsart University, Bangkok Thailand (2012–2015).
  5. Excellent presentation award on Ph.D. Thesis, from the Kasetsart University Research and Development Institute (KURDI), Bangkok Thailand