KARACHI: In a landmark moment for Pakistan’s food industry and academic research, the University of Karachi (KU) has unveiled a cutting-edge Freeze-Dried Food Prototype Laboratory, marking a transformative step toward natural food preservation and economic sustainability.
The lab, inaugurated by Vice Chancellor Professor Dr Khalid Mahmood Iraqi at the Department of Food Science and Technology (DFS&T), was launched in collaboration with the Ice Breaker Foundation. This state-of-the-art facility is designed to revolutionize the way food is preserved in Pakistan — using freeze-drying technology to extend shelf life while retaining nutrients, color, and flavor.
“This isn’t just a lab, it’s a launchpad for innovation,” declared Dr Iraqi. “We’re witnessing the birth of a facility that directly connects academia with industry — a crucial leap toward national progress.”
The Freeze Dryer Lab is part of KU’s larger vision to bridge the gap between higher education and market needs. Dr Iraqi emphasized the urgency of aligning university research with real-world applications, especially in a country where academic-industry partnerships remain rare.
“Universities must not be ivory towers,” he said. “We must create a workforce that’s skilled, adaptive, and capable of solving real-world problems. This lab is proof that such a future is possible.”
The DFS&T is already well-known for working closely with top-tier industries on research and product development, and this latest initiative is expected to attract even more industrial collaboration.
Muhammad Shoaib Shangani, Chairman and Vice President of the Ice Breaker Foundation, echoed this sentiment, stating, “Despite our abundant natural resources and dynamic population, we continue to depend heavily on imports. This lab is a decisive move toward local innovation and economic self-reliance.”
Shangani stressed that innovation in food preservation can play a pivotal role in reducing waste, increasing exports, and boosting Pakistan’s industrial capacity.
Dr Syed Muhammad Ghufran, a DFS&T faculty member, shared compelling market insights: the global freeze-dried food market, valued at over US$30 billion in 2024, is set to reach a staggering US$56.27 billion by 2034 — expanding at a 6.34% annual growth rate.
“Pakistan produces a vast amount of fruits and vegetables, but only 3% are converted into value-added products,” he pointed out. “This lab gives us the tools to change that — to reduce post-harvest losses and compete on the global stage.”
He cited successful examples from the US, China, and Germany, where freeze-drying is used strategically to store produce during glut seasons and sell at premium rates later — a model Pakistan could emulate.
The event also marked the inauguration of a new Master Conference Hall, further solidifying DFS&T’s commitment to academic excellence. Chairperson Professor Dr Abdul Haq proudly announced that the department has been awarded the highest “W” category distinction by the Higher Education Commission’s National Agriculture Education Accreditation Council — a testament to its growing influence and credibility.
“Today, we’re not just launching a lab — we’re launching a new era of food innovation in Pakistan,” Dr Haq said. “This facility can lead to commercial-scale production, innovation, and a major uptick in our food exports.”
Industry leaders, entrepreneurs, and public officials present at the event hailed the lab’s launch as a bold and much-needed move. Among the attendees were Bilal Hussain (Group Director, Master Group of Companies), Sheikh Tehseen (President, Karachi Association of Sweets and Nimco), Zubair Imam Malick (CEO, Popular Group of Industries & Honorary Consul of South Sudan), and many others.
Their message was clear: Pakistan’s industrial future is tied to academic innovation, and KU is leading the charge.
As Pakistan grapples with food security concerns, post-harvest losses, and a need for economic diversification, KU’s new Freeze Dryer Lab emerges not just as a scientific facility — but as a beacon of progress, possibility, and pride.
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