Jasim Ahmed is a Research Scientist of Food Process Engineering and Packaging at the Kuwait Institute for Scientific Research, Kuwait. At the same time, he is affiliated with the School of Packaging, Michigan State University, USA as an Adjunct Professor. For his excellent research contributions, Dr. Ahmed has been listed among the World's Top 2% Scientists by Stanford University (2020) and top among KISR researchers. Structure/microstructure of biopolymer is the primary research focus of Dr. Ahmed. He has completed numerous research projects including ‘Polylactide-based antimicrobial packaging’ in association with the Michigan State University, USA, and ‘Continuous Manufacturing of vitamin D3 and iron blend for Kuwaiti population’ with the University of Texas at Austin, USA. Dr. Ahmed is a Fellow of the Association of Food Scientists & Technologists (AFSTI), India and a Professional Member of the Institute of Food Technologists (IFT, Chicago). He has authored or co-authored more than 175 peer-reviewed research papers (h-index-56; >9200 citations), co-edited ten books including Advances in Food Rheology and its Applications (1st & 2nd edition), Engineering Properties of Foods (4th edition), Glass Transition and Phase Transitions in Food and Biological Materials, Handbook of Food Process Design, , Starch-based polymeric materials and nanocomposites. He is the founder Editor-in-Chief of Legume Science – an Open Access Wiley Journal and Editorial Board Member for many Elsevier journals.