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1. NATIONAL INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, UNIVERSITY OF AGRICULTURE FAISALABAD

2. Content s : Educational Background Work Experience Personal Advantages Research Plan

3. Educational Background Bachelor's Degree Bachelor‘s of Agriculture (Food Science and Technology) from Bahauddin Zakariya University, Multan, Pakistan . (2018-2022) Master Degree Master of Food Technology from National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. (2022-2024) Research Thesis " ASSESSING THE COMBINED EFFECT OF PEPPERMINT ESSENTIAL OIL AND ULTRASONICATION ON THE PYSICOCHEMICAL PARAMETERS OF STORED CHICKEN MEAT ”

4. Educational Background Objectives (Master’s Research Thesis) To evaluate the effect of peppermint essential oil on physicochemical properties of chicken meat. To determine the combine effect of peppermint oil and ultrasonication on the quality and shelf life of chicken meat at different storage intervals.

5. Work Experience PAKISTAN COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH (Internship) Nutritional Analysis of Milk and Milk Products Milk Adulterants Analysis

6. Product Development I have made Moringa Pops ( Moringa energy balls) by keeping Moringa and rice flour as major ingredients. I have also Participated in the New Food Product Launch and Competition and got 2nd position.

7. Abstract publish National Stakeholder’s Conference (Food Value Addition Sector & its Impact on Economic Growth of Pakistan “Utilization of Mango Peel as the Novel Source for Pectin Biopolymer in the Development of Beetroot Jam.” “Development of Yoghurt Supplemented with Probiotic Bacteria ( Lactobacillus Acidophilus) and Apple Pomace Powder.” “Utilization of Pea Pod Powder as a Functional Ingredient in the Development of Gluten Free Cookies.”

8. Research plan Title: Evaluate the Antioxidant and Antimicrobial Potential of Peppermint Essential oil Combined with Ultrasonication on the Quality of Stored Chicken Meat.

9. Research Plan Introduction: Meat is an essential component of the human diet and considered as a convenient source of high-quality protein and other nutrients necessary for proper body function. Chicken meat has low fat and cholesterol content, meat is generally available and seen as healthful Hydrophilic vitamins, vitamin B 12 , niacin, vitamin A, and folates are all abundant in poultry flesh. In addition to contributing to lipids, especially saturated fats, the meat has few carbohydrates

10. Research Problem It is highly perishable food item providing an ideal medium for the growth of microorganisms. The micro-flora of the chicken meat includes bacteria like campylobacter, staphylococcus, E-coli, coliform, salmonella etc. Microbial spoilage causes slime formation, degradation of structural components, change in pH, off-odors and changes in appearance. Food-borne illnesses that occur after consuming food contaminated by pathogenic microbes and decaying have a direct influence on public health.

11. Solution of Research Problem There is growing interest in the usage of natural preservatives and antibiotics due to increased consumer awareness on a global scale. Peppermint ( Mentha piperita L .) is an aromatic perennial herb Active ingredient: Menthol, menthone , methyl acetate, limonene Antioxidant and antimicrobial properties Ultrasonication is non thermal technique that employ high intensity ultrasound on meat to improve quality of meat.

12. Objective of Future Research • To asses the antioxidant and antimicrobial potential of peppermint oil. • Assessment of antioxidant and antimicrobial potential of peppermint oil along with ultrasonication on chicken meat at different storage intervals .

13. Research Method Application of Peppermint oil and Ultrasonication treatment will be performed according to treatment plan.

14. Analysis of Peppermint oil and Ultrasonication treated chicken meat Phytochemical analysis include : Total Phenolic Content Total Flavonoids Content DPPH of Peppermint oil Microbial analysis to check microbial load after application of peppermint oil and ultrasonication treatment include: Total plate count Salmonella count Total Coliform E-coli count Statistically analyze the data by using software Statistics 8.1 .