Obaid is a full time PhD candidate from Pakistan. He has done his Bachelors and Masters from University of Agriculture, Faislabad, Pakistan. The title of his Master's dessertation was "Chemical, biochemical and rheological study of different blended flours in relation to the quality of end product". During his Masters, he has also served as Reseaerch Associate in a reserach project. He has worked on six cereals and one pseudocereal (quinoa) during the project. He has experience of performing compositional analysis of cereal flours. He has also done product development in which 3 products were developed (Cookies, Bread and Chapattis). Obaid has also served as Lecturer in GCUF, Sahiwal Campus after completing his postgraduation. He taught many courses particularly cereal technology and instrumental techniques in food analysis. 

Obaid has started his PhD in FQD group of Wageningen Univeristy and Research in 2022. During his PhD, he will analyse alkylresorcinols present in cereals. He will examine the effect of these phenolic lipids on human gut health. He will proceed his PhD under the supervision of Prof. Vincenzo Fogliano (promoter), Dr. Edoardo Capuano (promoter) and Dr. Josep Rubert Bassedas (co-promoter).