Asgar Ali Warsi
The University of Nottingham Malaysia Campus (UNMC)
Asgar Ali is a Professor of Postharvest Biotechnology and the Founding Director, Centre of Excellence for Postharvest Biotechnology (CEPB) at The University of Nottingham Malaysia Campus (UNMC). He is the Associate Editor of the Journal of Horticultural Science and Biotechnology and also serves on another two journals as an Associate Editor. Asgar has published over 60 papers in ISI recognised journals — publishing over 200 papers in total — and has published a number of book chapters. He has chaired many international conferences. He is internationally renowned for is research of postharvest Biology and Technology and more notable on the development of natural edible coatings for the extension of shelf-life of perishables fruits and vegetables. His research is also focused, in collaboration with trans-disciplinary scientists, related to isolation and characterization of health promoting bioactive compounds and alternative management of postharvest diseases of tropical fruits. This has resulted in a high frequency of publications in the top three journals in the field. Some being ranked within The “Top 25 Hottest Articles by Science Direct” and publicly disseminated through popular media outlets such as National Geographic and EarthSky Net, from Hungary and USA respectively, Biotechnology and Biological Sciences Research Council (BBSRC) and Farming UK.
Experiences span across knowledge of the physiology and biochemistry of fruits and vegetables to the field of post-harvest technology. Primarily the isolation and characterization of bioactive compounds extracted from fruits and vegetables as well as their effect on human health and well-being is a subject of great experience. Additionally, the analysis of physico-chemical and sensory characteristics of fruits, vegetables and flowers is another area of in-depth understanding. Moreover, an elaborate level of expertise has also been acquired in the field of post-harvest quality and shelf-life of fruits and vegetables. This field also includes thorough knowledge of postharvest technologies to extend the shelf life of perishable fruits and vegetables, with particular emphasis on modified atmosphere techniques and edible coatings and films.