Textile Research and Innovation Centre worked on a collaborative project with National Foods to develop a technical fabric solution to reduce contamination of aflatoxin produced during the drying of red chilli in interior Sindh. A recent article by National Foods’ staff highlights some of the outcomes from this work.
About Aasim Ahmed
Aasim Ahmed graduated from Textile Institute of Pakistan in 2007 with a BSc. degree in Textile Science. He joined TIP the same year as a Research Assistant at Textile Research and Innovation Center. He is presently pursuing an MSc. degree in Textile Chemistry from North Carolina State University.
Aasim has been associated with Quack! as an editor and administrator since 2003.
