Dr. Afroza Sultana | Chattogram Veterinary and Animal Sciences University

Dr. Afroza Sultana has completed her Ph.D. degree in Food Engineering from Ehime University, Japan, getting the prestigious MEXT scholarship. She carried out research on flavor encapsulation during her Ph.D. tenure under the department of Applied Bioresource Science. She has successfully finished her B.Sc. and MS in Food Engineering degree from the department of Food Technology and Rural Industries, Bangladesh Agricultural University. She secured 2^nd position in her Bachelor degree.

Dr. Sultana has received Ehime University President Award due to the remarkable achievements in scientific research activities, which contributed to enhancing the honor of Ehime University. She has gained deep experiences about processed food with engineering aspect, food safety, security and management, design of functional product etc. Besides, she is contributing in scientific field by reviewing scientific articles of renowned journals (Carbohydrate Polymers, Journal of Food Biochemistry).

Dr. Sultana finds her interest in the field of food engineering, food processing, novel food processing, functional food development, and post-harvest technology. In particular, her focuses on research are as follows:

Study about emulsion and its physical characteristics
Preparation of spray-dried powder and different analysis of the powder
Encapsulation of different types of flavor in various wall materials
Encapsulation of fish oil by freeze drying, spray drying or vacuum drying
Encapsulation of active materials in yeast or lactic acid bacteria

Experience

Teaching

•	Associate Professor in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from Jan. 1, 2020 to Present
•	Assistant Professor in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from March 5, 2015 to Dec. 31, 2019
•	Lecturer in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from Jan. 1, 2013 to March 4, 2015

Teaching : Current Courses

Undergraduate

Course Name	Course Code	Department
Baking and Confectionary Technology (Theory and Practical)	BCT-202	Department of Food Processing and Engineering
Fish and Seafood Technology (Theory and Practical)	FSF-301	Department of Food Processing and Engineering
Food Biotechnology (Theory and Practical)	FBT-301	Department of Food Processing and Engineering
Fundamentals of Food Engineering (Theory and Practical)	FFE-102	Department of Food Processing and Engineering
Refrigeration, Air Conditioning and Food Processing (Theory and Practical)	RAP-401	Department of Food Processing and Engineering
Technology of Food Preservation (Practical)	TFP-201	Department of Food Processing and Engineering
Technology of Fruits and Vegetable Products (Practical	TFV-301	Department of Food Processing and Engineering

Masters

Course Name	Course Code	Department
Advanced Technology of Animal Products	ATA-502	Department of Food Processing and Engineering
Food Additives, Contaminants and Toxicology	FCT-501	Department of Food Processing and Engineering
Nutraceuticals and Functional Foods	NFF-502	Department of Food Processing and Engineering

Contact

Email:
bethi_fe@yahoo.com
afroza-sultana@cvasu.ac.bd

Cell Phone: 01830324057

Location

Yousuf Chowdhury Building, Department of Food Processing and Engineering,
Chattogram Veterinary and Animal Sciences University (Main Campus), Khulshi-4225..

Qualifications

Educational Qualifications

Doctor of Philosophy (Ph.D.) in Food Engineering, Ehime University (Affiliated: Kagawa University), Japan. Duration: April 2016- March 2019.
MS in Food Engineering, Bangladesh Agricultural University, Bangladesh. Duration: July 2012- December 2013.
B.Sc. in Food Engineering, Bangladesh Agricultural University, Bangladesh. Duration: January 2008- December 2011.
Higher Secondary Certificate, Dhaka Board. Passing year: 2007.
Secondary School Certificate, Dhaka Board. Passing year: 2005.

Short Courses/ Trainings Undertaken

Joint Seminar at United Graduate School of Agricultural Sciences, Ehime University, Japan. Duration: 07-09 September, 2016.
Course on Research (Research Student) at Food Engineering Lab., Kagawa University, Japan. Duration: October, 2015- March, 2016.
Intensive Japanese Language Course at International Student Center of Kagawa University, Japan. Duration: April to September, 2015.
Industrial Trainings in different Food Industries (PRAN Food Ltd., Igloo Ice-Cream, ACI Food Ltd.) in Bangladesh. Duration: 45 days in 2012.
Spoken English Language Course at FM Institute, Bangladesh. Duration: 12 weeks in 2012.
Basic of MS Office in Graduate Training Institute, Bangladesh Agricultural University, Bangladesh. Duration: 17 to 27 December, 2012.
Data Analysis: Mstatc and SPSS in Graduate Training Institute, Bangladesh Agricultural University, Bangladesh Duration: 17 to 27 December, 2012.

Honours

Acedemic Awards

Ehime University President Award, 2019.
Excellent Student Award from The Society of Chemical Engineers, Japan (SCEJ) Chugoku-Shikoku Branch, 2019.
Encouragement of Young Scientists (Students) Award from ChuShikoku Branch of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA), 2018.
Special Jury Award at the 13^th Japanese Essay Contest for Foreign Students organized by Kagawa University, 2017.
First Prize Award for group work and group presentation at the Joint Seminar program, The United Graduate School of Agricultural Sciences, Ehime University, 2016.

Research Grants

1.

Project title: Utilization of chitin and chitosan extracted from shrimp waste in food processing and preservation

Funding organization: CVASU supported project of University Grants Commission (Bangladesh)

Role in the project: Principal Investigator

Year: 2013-2014

2.

Project title: Comparison of heavy metal contamination of vegetables cultivated in different locations in Chittagong

Funding organization: CVASU supported project of University Grants Commission (Bangladesh)

Role in the project: Co-Investigator

Year: 2012-2013

Membership

1. Japan Society for Bioscience, Biotechnology, and Agrochemistry

2. The Society of Chemical Engineers, Japan

3. Japan Society for Food Engineering

Others

Scholarship Received

Japanese Govt. (MONBUKAGAKAKUSHO: MEXT) Scholarship: April 2015-March 2019.

Publications

Published Book Chapter

Sultana, A., Ghani A., Adachi S., Yoshii H. (2020) Spray Drying as for Food-Grade Nanomaterial. In: Hebbar U., Ranjan S., Dasgupta N., Kumar Mishra R. (eds) Nano-food Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-44552-2_11
Sultana, A., & Yoshii, H. (2021). Encapsulation of Colors and Pigments. In: Ho T.M., Yoshii H., Terao K., Bhandari B.R. (eds), Functionality of Cyclodextrins in Encapsulation for Food Applications (pp 75–90). Springer, Cham. https://doi.org/10.1007/978-3-030-80056-7_5
Sultana, A., & Yoshii H. (2021). Encapsulation of Lipids. In: Ho T.M., Yoshii H., Terao K., Bhandari B.R. (eds) Functionality of Cyclodextrins in Encapsulation for Food Applications (pp 137–148). Springer, Cham. https://doi.org/10.1007/978-3-030-80056-7_8

Published Papers

F. Akter, R. Muhury, A. Sultana, U. K. Deb. (2022). A comprehensive review of mathematical modeling for drying processes of fruits and vegetables. International Journal of Food Science, vol. 2022, Article ID 6195257, 10 pages.
A. Sultana, S. Takashige, Y. Maki, A. Fermin, S. Adachi, H. Yoshii. (2021). Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying. Food Hydrocolloids for Health, 1, 100031. (Publisher: Elsevier)
A. Sultana, Y. Maki, A. Fermin, S. Adachi, H. Yoshii. (2021). Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil. Future Foods, 3, 100009. (Publisher: Elsevier)
S. Akther, A. Sultana, M. R. Badsha, M. M. Rahman, M. A. Alim, A. M. Amin. (2020). Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods. International Journal of Food Properties, 23(1), 2201-2216. (IF: 1.808)
M. R. Badsha, S. Akther, J. S. Jothi, A. Sultana. (2020). Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh. International Journal of Agricultural Research, Innovation and Technology, 10(2), 54-58.
A. Sultana, H. Yoshii. (2019). Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography. Bioscience, Biotechnology, and Biochemistry, 83(4), 738–746. (IF: 1.516)
S. Akther, M. Basak, M. R. Badsha, A. Sultana. (2019). Quality attributes of mixed fruits leather prepared from mango, pineapple and papaya pulp. Bangladesh Journal of Veterinary and Animal Sciences, 7(2), 47–53.
A. Sultana, Y. Tanaka, Y. Fushimi, H. Yoshii. (2018). Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder. Food Research International, 106, 809–816. (IF: 4.972)
A. Sultana, A. Miyamoto, Q. L. Hy, Y. Tanaka, Y. Fushimi, H. Yoshii. (2017). Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae. Journal of Food Engineering, 199, 36–41. (IF: 4.499)
A. Sultana, M. R. T. Rahman, M. Islam, M. Rahman, M. A. Alim. (2014). Evaluation of quality of Chapaties enriched with jackfruit seed flour and bengal gram flour, IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(5), 73–78.
R. Parvin, A. Sultana, M. A. Zahid. (2014). Detection of heavy metals in vegetables cultivated in different locations in Chittagong, Bangladesh, IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(4), 58–63.
K. C. Dey, R. Begum, M. R. T. Rahman, A. Sultana, S. Akter, R. J. Janny. (2014). Development of fruit juice yogurt by utilization of jackfruit juice: a preliminary study on sensory evaluation, chemical composition and microbial analysis, International Journal of Engineering Research & Technology (IJERT), 3(4), 1074–1079.
M. R. T. Rahman, Z. Lou, R. Thabit, A. Sultana. (2014). Novel Formulation, Preparation and Quality Evaluation of Sweet Gourd ketchup, IJCBS Research Paper, 1(4), 12–28.
J. S. Jothi, A. Sultana, M. B. Monju, M. Shams-Ud-Din. (2013). Utilization of gluten-free composite flour in sweet biscuits: Physico-chemical and organoleptic properties, Journal of Agricultural Engineering, 41(1), 55–64.

Proceeding Papers

1. Afroza Sultana, Jian Long Zhu, Hidefumi Yoshii. Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions. IDS’2018-21st International Drying Symposium, Valencia, Spain, September 11–14, 2018. DOI: 10.4995/ids2018.2018.7462

2. Takashige Shisei, Hermawan Dwi Ariyanto, Afroza Sultana, Hirokazu Shiga, Shuji Adachi, Hidefumi Yoshii. Encapsulation of krill oil by spray drying. IDS’2018-21st International Drying Symposium, Valencia, Spain, September 11–14, 2018. DOI: 10.4995/ids2018.2018.7323

Conferences Attended

1. Afroza Sultana, Antonio Fermin, Shuji Adachi, Hidefumi Yoshii. Stability of DHA and EPA in encapsulated krill oil in spray-dried encapsulated yeast powder. 18th Asian Pacific Confederation of Chemical Engineering (APCChE), Sapporo, Japan, September 23-27, 2019. (Poster presentation)

2. Afroza Sultana, Antonio Fermin, Shuji Adachi, Hidefumi Yoshii. Microencapsulation of krill oil in Saccharomyces cerevisiae by spray drying. The 20th Annual Meeting of Japan Society for Food Engineering (JSFE), Takamatsu, Japan, August 7–8, 2019. (Poster presentation)

3. Afroza Sultana, Hidefumi Yoshii. Evaluation of flavor release from yeast-based encapsulated powder under ramped humidity condition. The Society of Chemical Engineers, Japan (SCEJ), Kagaku Kougaku Kai Chugoku-Shikoku Shibu∙ Kansai Shibu Goudou Tokushima Taikai, Tokushima, Japan, December 8, 2018. (Oral presentation)

4. Afroza Sultana, Jian Long Zhu, Hidefumi Yoshii. Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions. IDS’2018-21st International Drying Symposium, Valencia, Spain, September 11–14, 2018. (Oral presentation)

5. Takashige Shisei, Hermawan Dwi Ariyanto, Afroza Sultana, Hirokazu Shiga, Shuji Adachi, Hidefumi Yoshii. Encapsulation of krill oil by spray drying. IDS’2018-21st International Drying Symposium, Valencia, Spain, September 11–14, 2018. (Oral presentation)

6. Afroza Sultana, Hidefumi Yoshii. Integrated release analysis of volatile compounds from encapsulated yeast powder using DVS instrument. 50th Autumn meeting of The Society of Chemical Engineers, Japan (SCEJ), Kagoshima, Japan, September 18–20, 2018. (Oral presentation)

7. Antonio Fermin, Igawa Takeshi, Takashige Shisei, Hermawan Dwi Ariyanto, Afroza Sultana, Shiga Hirokazu, Adachi Shuji, Yoshii Hidefumi. Encapsulation of isada oil by spray drying. 65th Annual Meeting of The Japanese Society for Food Science and Technology, Sendai, Tohoku, Japan, August 22–24, 2018. (Oral presentation)

8. Afroza Sultana, Hidefumi Yoshii. Dynamic flavor release from spray-dried encapsulated yeast cells at stepwise relative humidity change. The 19th Annual Meeting of Japan Society for Food Engineering (JSFE), Tsukuba, Japan, August 9–11, 2018. (Poster presentation)

9. Chutiwat Ataboonwongse, Afroza Sultana, Nguyen Thi Van Anh Ckcn, Hermawan Dwi Ariyanto and Hidefumi Yoshii. Formation of rare sugar powder with vacuum drying using additives. The 19th International Cyclodextrin Symposium, Tokyo, Japan, April 27–30, 2018. (Poster presentation)

10. Afroza Sultana, Jian Long Zhu, Hidefumi Yoshii. Determination of apparent T_g characterized by flavor release from emulsified flavor powders and yeast cells using aroma sensor. The 2018 Annual Meeting of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA 2018), Nagoya, Japan, March 15–18, 2018. (Oral presentation)

11. Hidefumi Yoshii, Afroza Sultana, Nguyen Thi Van ANH, and Chisho YAMAMOTO. D-Limonene release from Washi containing a polymer-coated inclusion complex of D-limonene and β-cyclodextrin. 9th Asian Cyclodextrin Conference (9ACC 2017), Singapore, December 14–17, 2017. (Poster presentation)

12. Afroza Sultana, Hidefumi Yoshii. Simple measurement of glass transition temperature of flavor encapsulated Saccharomyces cerevisiaepowder using odor sensor. The Society of Chemical Engineers, Japan (SCEJ), Kagaku Kougaku Kai Chugoku-Shikoku Shibu Taikai, Yamaguchi, Japan, December 9, 2017. (Oral presentation)

13. Afroza Sultana, Yusuke Tanaka, Yoshiya Fushimi, Hidefumi Yoshii. Correlation of flavor release from Saccharomyces cerevisiaeby Gaussian distribution of activation energy of first-order release rate constant. The 9th Asia-Pacific Drying Conference (ADC 2017), Wuxi, China, September 24–26, 2017. (Oral presentation)

14. Afroza Sultana, Yusuke Tanaka, Yoshiya Fushimi, Hidefumi Yoshii. Release properties of d-limonene and ethyl hexanoate encapsulated in Saccharomyces cerevisiae at dry and humid condition. The 18th Annual Meeting of Japan Society for Food Engineering (JSFE), Osaka, Japan, August 8–9, 2017. (Poster presentation)

15. Afroza Sultana, Yusuke Tanaka, Yoshiya Fushimi, Hidefumi Yoshii. Comparison of release behavior of flavor encapsulated in Saccharomyces cerevisiae and maltodextrin powder. The 2017 Annual Meeting of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA 2017), Kyoto, Japan, March 17–20, 2017. (Oral presentation)

16. Afroza Sultana, Ayaka Miyamoto, Quynh Lan Hy, Yusuke Tanaka, Yoshiya Fushimi, Hidefumi Yoshii. Release behavior of encapsulated flavor in Saccharomyces cerevisiae. 30th EFFoST International Conference, Vienna, Austria, November 28–30, 2016. (Oral presentation)

17. Afroza Sultana, Ayaka Miyamoto, Quynh Lan Hy, Yusuke Tanaka, Yoshiya Fushimi, Hidefumi Yoshii. Encapsulation of flavor in yeast by spray drying. 20th International Drying Symposium (IDS 2016), Gifu, Japan, August 7–10, 2016. (Poster presentation)

18. Afroza Sultana, Ayaka Miyamoto, Quynh Lan Hy, Yusuke Tanaka, Yoshiya Fushimi, Hidefumi Yoshii. Encapsulation of flavor in yeasts by spray drying. The 2016 Annual Meeting of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA 2016), Sapporo, Hokkaido, Japan, March 27–30, 2016. (Poster presentation)

Funding

Current Funding

Project title: Quality evaluation of yoghurt powder fortified with seasonal fruits pulp

Funding organization: CVASU supported project of University Grants Commission (Bangladesh)

Role in the project: Principal Investigator

Year: 2020-2021

Supervision

Collaboration

1. Ehime University, Japan

2. Kagawa University, Japan

Research Portfolio

Experience

Teaching

Teaching : Current Courses

Undergraduate

Masters

Contact

Location

Qualifications

Educational Qualifications

Honours

Acedemic Awards

Research Grants

Membership

Others

Publications

Funding

Current Funding

Supervision

Collaboration