Dr. Gulzar Ahmad Nayik from Pulwama, Kashmir, has carved his name among the world’s most influential scientists, securing a remarkable position in Stanford University’s prestigious list of top 2% scientists globally. With a ranking of 93,094 out of 2.36 lakh scientists worldwide and holding the 48th position among Indian food scientists, Dr. Nayik represents the pride of Kashmir and the glory of India.
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Born and raised in Zagigam village of Pulwama district, Dr. Nayik’s journey from humble beginnings to international recognition exemplifies the power of dedication and scientific excellence. His story resonates with the spirit of Kashmir, where talent flourishes despite challenges, proving that geographical boundaries cannot limit intellectual achievement.
Academic Foundation and Early Career
Dr. Nayik’s educational journey began in local schools in Pulwama, progressing from RR Islamic School Rahmoo to Government Higher Secondary School Rahmoo. He completed his Bachelor of Science degree from Government Degree College Pulwama before pursuing his Master’s degree in Food Technology from the Islamic University of Science & Technology (IUST), Awantipora, Jammu and Kashmir, which he completed in 2012.
Driven by research aspirations, Dr. Nayik pursued his PhD in Food Technology from Sant Longowal Institute of Engineering & Technology (SLIET), Punjab, completing it in 2017. This solid academic foundation laid the groundwork for his future scientific achievements and established his expertise in food science and technology.
Research Excellence and Publications
Dr. Nayik’s research portfolio stands as a testament to his dedication to scientific advancement. He has published over 190 research and review articles in international journals, demonstrating his prolific contribution to food science literature. His research work has garnered more than 7,000 citations, reflecting the significant impact of his studies on the global scientific community.
His expertise spans multiple areas within food science, including honey research, ultrasonication, food waste valorization, antioxidants and nutraceuticals, fruit and vegetable processing, and food preservation. Dr. Nayik has also authored and co-authored over 65 book chapters, sharing his knowledge across various platforms and reaching diverse academic audiences.
Editorial Leadership and Book Publications
Beyond research publications, Dr. Nayik has established himself as a prominent editor in the food science domain. He has edited more than 20 books with renowned publishers, including Springer, Elsevier, RSC (Royal Society of Chemistry), and Taylor & Francis. This editorial work demonstrates his ability to synthesize complex scientific information and make it accessible to broader academic and professional communities.
Currently, Dr. Nayik serves in various editorial capacities across multiple prestigious journals. He holds positions as Editor for journals like Nutrition & Energy Balance, Annals of Food & Nutrition Research, and Madridge Journal of Food Technology. Additionally, he serves as Associate Editor for Frontiers in Nutrition and several other international publications, and as Assistant Editor for Journal of Post-Harvest Technology and Food and Nutrition Journal.
International Recognition and Awards
Dr. Nayik’s excellence has been recognized through numerous awards and honors. In 2016, he received the prestigious “Best Paper Award” at the 2nd International Conference on Food Properties (ICFP-2016) held in Bangkok, Thailand. This international recognition highlighted his research quality and established his reputation in the global scientific community.
He was shortlisted twice for the highly competitive INSPIRE Faculty Award in 2017 and 2018 from the Indian National Science Academy, New Delhi. Furthermore, he was nominated for India’s prestigious National Award, the INSA Medal for Young Scientists for 2019-20, demonstrating recognition at the highest levels of the Indian scientific establishment.
Dr. Nayik has also received the International Travel Grant from the Department of Science and Technology, India, enabling him to participate in international conferences and collaborate with global researchers. Additionally, he was awarded the Maulana Azad National Fellowship (MANF-2013-14) from the University Grants Commission, New Delhi, supporting his doctoral research.
Current Position and Teaching Excellence
Currently, Dr. Nayik serves as faculty at the Department of Food Science & Technology, Government Degree College Charar-i-Sharief, Budgam. Previously, he taught at Government Degree College, Shopian, affiliated with the University of Kashmir, from April 2019 to July 2024. His teaching career demonstrates his commitment to nurturing the next generation of food scientists and technologists.
His role as an educator extends beyond traditional classroom teaching. Dr. Nayik has delivered presentations at numerous national and international conferences, seminars, workshops, and webinars, sharing his expertise with diverse audiences globally. This combination of research excellence and teaching dedication makes him a well-rounded academic professional.
Professional Memberships and Service
Dr. Nayik maintains active membership in various prestigious scientific associations, including WASET, AFSTI, IFERP, IAJC, IAENG, and ASR. He also serves as a member of the Asian Council of Science Editors, contributing to editorial standards and practices in scientific publishing.
His service extends to peer review activities, where he serves as a potential reviewer for reputed international journals published by major publishers including Elsevier, Taylor & Francis, Wiley, Springer, and Oxford Academics. In 2019, he received the Top Peer Reviewer Award from Web of Science for placing in the top 1% of reviewers in Agricultural Sciences.
Research Impact and Global Reach
The global impact of Dr. Nayik’s research is evident from his high citation count and h-index, which reflect the quality and influence of his scientific contributions. His work on honey characterization, food processing technologies, and antioxidant properties has influenced research directions worldwide and contributed to advancing food science knowledge.
His research on citrus peel as a functional ingredient, published in 2018, has been cited over 705 times, demonstrating exceptional impact. Similarly, his work on novel food packaging technologies has received more than 390 citations, showing the practical relevance of his research to industry applications.
Pride of Kashmir and India
Dr. Nayik’s achievements represent the intellectual potential of Kashmir and demonstrate how dedication to science can transcend geographical and social boundaries. His success story inspires young Kashmiris to pursue scientific careers and contributes to changing perceptions about the region’s academic capabilities.
His inclusion in Stanford University’s top 2% scientists list alongside researchers from premier institutions like IITs, NITs, and AIIMS showcases that excellence can emerge from any corner of the country with proper dedication and scientific rigor. As one of the few scientists from Kashmir to achieve such recognition, Dr. Nayik serves as a role model for aspiring researchers from the region.
From the scenic village of Zagigam in Pulwama to global scientific recognition, Dr. Gulzar Ahmad Nayik’s journey exemplifies how passion for knowledge, persistent effort, and dedication to scientific excellence can transform individual dreams into international achievements. His story continues to inspire future generations of scientists while contributing significantly to advancing food science and technology on a global scale.
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Hi
I want to know where di u get this information ? Also it would have been better to ist consult me before its publication
Our mission is to motivate and inspire our youth through the success of achievers. That is why we published it, and we apologize for not asking you before doing so.