Syed Arsalan Ali is serving as a permanent faculty member in the Department of Food Science and Technology, Dadabhoy Institute of Higher education. He has been part of DIHE since March, 2017. After his BS in Food Science and Technology from University of Karachi, he worked relentlessly in developing his expertise in processing nutraceutical food products with high levels of antioxidants which may help to prevent and cure the diseases. During his ongoing M.Phil Research and has published a paper in the Journal of Food Measurement and Characterization on the effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities.