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Dr. Jakia Sultana Jothi
Associate Professor
Department of Food Processing and Engineering
Faculty of Food Science and Technology


About
Qualifications
Honours
Publications
Funding
Supervision
Collaboration


Dr. Jakia Sultana Jothi has successfully completed the B.Sc. and MS in Food Engineering under the Department of Food Technology and Rural Industries from Bangladesh Agricultural University (BAU), Bangladesh. She has completed her Ph.D. from the Department of Applied Biofunctional Science and Technology, Hiroshima University, Japan.

Dr. Jothi has extensive experience with engineering aspects of food processing in order to improve the quality standards and ensure food safety through introducing better management in the sector. Her role is to support and maintain the University’s national and international reputation for excellence in teaching and research activities. She has worked widely in development and innovation, lecturing, student support, conducting seminars, curriculum development, and teaching practices.  She has published articles on new product development, food quality, food toxicology, food nutrition, and public health arenas. She organized seminars, symposia, consultations, awareness campaigns, comprehensive training, etc. She enjoys reviewing with the utmost care, transferring knowledge, networking, teamwork, exchange of good ideas, and participating in collaborative projects; she is one of the reviewers on the online journal JSR, JNSTU, JDUET, and IJARIT. Her research interests are mainly in food toxicology, food texture and shelf-life stability, mechanical properties of food, and food quality control.








Research Interests



Experience


Teaching
•   Associate Professor in Food Processing and Engineering, Faculty of food science and technology 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

Administrative
•   Head in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from June 21, 2019 to June 20, 2021
•   Assistant Proctor in Office of the Proctor, Chattogram Veterinary and Animal Sciences University (CVASU) from Oct. 23, 2014 to Sept. 5, 2015
•   Assistant Provost(in-charge) in Satri Hall, Chattogram Veterinary and Animal Sciences University (CVASU) from April 8, 2014 to May 11, 2014


Teaching : Current Courses


Undergraduate
Course Name Course Code Department
Cereal and Legume Technology CLT-202 Faculty of Food Science and Technology
Engineering Drawing EDR-201 Faculty of Food Science and Technology
Fish Processing Technology FPT-301 Faculty of Food Science and Technology
Introductory Computer Science ICS-102 Faculty of Food Science and Technology
Technology of Food Preservation TFP-201 Faculty of Food Science and Technology
Unit Operations in Food Processing UFP-201 Faculty of Food Science and Technology
Tea, Coffee, Cocoa and Spices Technology TCS- 302 Department of Food Processing and Engineering

Masters
Course Name Course Code Department
Advanced Dairy Engineering ADE-501 Department of Food Processing and Engineering
Advanced Technology of Animal products ATA-502 Department of Food Processing and Engineering
Advanced Technology of plant food products ATP-501 Department of Food Processing and Engineering
Advanced Unit Operations in Process and Food Engineering AUP-502 Department of Food Processing and Engineering
By- product Utilization and Waste Treatment in Food Industry BUW-502 Department of Food Processing and Engineering
Food Irradiation FID-501 Department of Food Processing and Engineering
Novel Food Processing Techniques NFP-502 Department of Food Processing and Engineering
Risk assessment and International Food Legislations RFL-502 Department of Food Processing and Engineering


Contact

Email:
jothi.engg@cvasu.ac.bd
juthi.engg.bau@gmail.com

Cell Phone:   01302536474

Location

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


Similar to Me

Dr. Mohammad Mahmudul Hassan
Professor
Department of Physiology Biochemistry and Pharmacology
Faculty of Veterinary Medicine
Mr. Abdul Matin
Assistant Professor
Department of Food Processing and Engineering
Faculty of Food Science and Technology
MIRJA KAIZER AHMMED
Assistant Professor
Department of Fishing and Post-Harvest Technology
Faculty of Fisheries

Qualifications


Educational Qualifications

1) Doctor of Philosophy (Ph.D.), April 2016-March 2019, Hiroshima University (HU), Japan.

2) MS in Food Engineering, Bangladesh Agricultural University (BAU), July 2012-December 2013, Bangladesh.

3) B.Sc. in Food Engineering, Bangladesh Agricultural University (BAU), January 2008- December 2011, Bangladesh.


Trainings Received

Course title: Advanced Data Analysis using industry accepted and widely popular statistical package

Institution: Bangladesh Research and Education Network (BdREN)

Duration: 03 October – 21 November, 2020.

 

Course title: Teaching Methods and Techniques

Institution: IQAC, CVASU.

Duration: 28-29 December, 2019.

 

Course title: Project Cycle Management on Sustainable and Climate Smart Agriculture for Government Officials

Institution: FAO & GTI, Bangladesh Agricultural University

Duration: 24 to 28 November, 2019.

 

Course title: Interdisciplinary Seminar

Institution: Graduate School of Biosphere Science, Hiroshima University, Japan.

Duration: 15 to 22 December, 2017.

 

Course title: Japanese Language Course

Institution: Faculty of Education, Hiroshima University, Japan

Duration: October 2015 to March 2016.

 

Course title: Foundation Training for Universities Teacher

Institution: Graduate Training Institute, Bangladesh Agricultural University

Duration: April-May, 2014.

 

Course title: Quality Control and Detection of Adulterants in Processed Food Products

Institution: Dept. of Food Technology and Rural Industries, BAU

Duration: May, 2013.

 

Course title: Data Analysis: Mstatc and SPSS

Institution: Graduate Training Institute, BAU

Duration: 17 to 27 December, 2012.

 

Course title: Advanced course on Communicative English

Institution: Bangladesh Agricultural University

Duration: April-May, 2012.

 

Course title: The course on Basics of MS office

Institution: Graduate Training Institute, BAU

Duration: 13 to 24 May, 2012.

 

Course title: Cub Scout Unit Leader Basic Course

Institution: Bangladesh Scouts

Duration: 12 to 16 July, 2012.

 

Course title: Food industrial placement

Institution: PRAN Food Ltd., Igloo Ice-Cream, ACI Food Ltd

Duration: 45 days, 2012.

 

Course title: Basic of “Fire Service, Civil Defense, Rescue and First Aid”

Institution: Fire Service and Civil Defense, Mymensingh

Duration: 7 to 9 October, 2010.


Honours


Acedemic Awards

1) Japanese Government (Monbukagakusho: MEXT) Scholarship (Ph.D.), Government of Japan, 2016-2019.

2) Hiroshima University's Excellent Student Award, Hiroshima University, 2018.

3) Travel grant, Conference of Food Engineering (CoFE-18), Minneapolis, MN, USA, 2018 .


4) Best Poster awards, 15th International Scientific Conference in “Role of Livestock and Fisheries Towards a Sustainable Food System for a Middle-Income Country like Bangladesh”, Chattogram Veterinary and Animal Sciences University, 2018.

5) Travel grant, The 8th Shelf Life International Meeting 2017, Bangkok, Thailand, 2017. 

6) Japanese Government (Monbukagakusho: MEXT) Scholarship (research student), Government of Japan, 2015-2016.

7)  Obtained 1st position in MS, Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

8) Obtained 3rd position in B. Sc, Faculty of Agricultural Engineering & Technology, Bangladesh Agricultural University, Mymensingh.



Research Grants

·      2012-2013, Member, the project entitled “Capacity enhancement for postgraduate research and training at poultry research and training centre of CVASU”. Funded by Higher Education Quality Enhancement Project -AIF, University Grants Commission (Bangladesh) and World Bank.

·      2013-2014, Principal Investigator, the project entitled “Assessment of Heavy Metal Contamination in Edible Fish Muscle and Water Sample Collected from Different Location in Chattogram: A Public Health Concern”. Funded by CVASU supported project of University Grants Commission (Bangladesh).

·      2013-2014, Co-investigator, the project entitled “Utilization of chitin and chitosan extracted from shrimp waste in food processing and preservation”. Funded by CVASU supported project of University Grants Commission (Bangladesh).

·      2013-2014, Co-investigator, the project entitled “Comparison of heavy metal in some vegetable available in Chattogram City Corporation Areas of Bangladesh”. Funded by CVASU supported project of University Grants Commission (Bangladesh).

·      2014-2015, Principal Investigator, the project entitled “Investigations of Chromium and Lead concentration in poultry feed available in the local markets of Chattogram, Bangladesh”. Funded by CVASU supported project of University Grants Commission (Bangladesh).

·      2019-2020, Principal Investigator, the project entitled “Quantification of tannin concentration (either anti-carcinogenic or anti-nutritional) in tea at different brewing time that’s a health concern” Funded by Ministry of Science and Technology, Bangladesh.

·      2019-2020, Principal Investigator, the project entitled “Development of instant coconut water powder by spray drying and evaluation of Physico-chemical properties and antioxidant activity”, CVASU supported project of University Grants Commission (Bangladesh).

·      2020-2021, Principal Investigator, the project entitled “Development and quality assessment of vegan cheese prepared from red kidney bean: A key to achieving Sustainable Development Goals (SDG)” Funded by Ministry of Science and Technology, Bangladesh.


Membership

1) Krishibid Institution Bangladesh(KIB)

2) The Institution of Engineers, Bangladesh (IEB)

3) Japan Society for Food Engineering (JSFE)

4) Society of Food Engineering (SoFE)

5) Japanese Universities Alumni Association in Bangladesh (JUAAB)

6) Chattogram Veterinary and Animal Sciences University Teacher’s Association

7) Member of Bangladesh Scouts



Publications




PUBLICATIONS:                                                         Google Scholar

  1. Jothi J. S., Rahman N., Chakraborty A., and Akther S., 2021, "Prevalence of Tea Consumption among University Students of South-Eastern Region of Bangladesh and Associated Factors", Turkish Journal of Agriculture - Food Science and Technology, 9(8):1357-1361.
  2. Rana M. R., Ahmad H., Sayem A.S.M, Jothi J. S., Hoque M. M. and. Rahman M, 2021, "Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh", Current Research in Nutrition and Food Science, 9(2). (Q3, Cite score:1.3, SJR:0.26). 
  3. Badsha M.R, Akther S., Jothi J.S. and Sultana A., 2020, "Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh", International Journal of Agricultural Research, Innovation and Technology (IJARIT), 10(2): 54-58.
  4. Akther S., Sultana F., Badsha M.R, Jothi J.S. and Alim M. A., 2020, "Anthocyanin Stability Profile of Mango Powder: Temperature, PH, Light, Solvent and Sugar Content Effects", Turkish Journal of Agriculture - Food Science and Technology (TURJAF) 8(9): 1871-1877. 
  5. Jothi J.S., Le T. N. D. and Kawai K., 2020 “Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents”, Journal of Food Engineering 267:109731.  (Q1 Journal, IF=5.354)
  6. Jothi J.S., Ebara T., Hagura Y. and Kawai K., 2018 “Effect of water sorption on the glass transition temperature and texture of deep-fried models”, Journal of Food Engineering, 237,1-8. (Q1 Journal, IF=5.354) 
  7.  Sogabe T., Kawai K., Kobayashi R., Jothi, J. S. and Hagura Y., 2018 “Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie”, Journal of Food Engineering, 217,101-107, . (Q1 Journal, IF=5.354) 
  8. Jothi J.S., Anka I. Z., Hashem S. and Morshed S., 2018, “Assessment of heavy metal concentration in edible fish muscle and water sample collected from different location in Chittagong: a public health concern”, Ukrainian Food Journal, 7 (3), 464-471.  
  9. Jothi J.S., Yeasmin N., Anka I. Z. and Hashem S., 2016, "Chromium and lead contamination in commercial poultry feeds of Bangladesh", Int. J. Agril. Res. Innov. & Tech. 6 (2): 57-60. http://ijarit.webs.com/8_%20IJARIT%200191.pdf 
  10. Jothi J.S. and Uddin, M. B., 2016, "Are public perceptions precise towards the status of quality and safety of commercial brands on noodles?" Ukrainian Food Journal. 5(3): 568-578. http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202016%20V.5%20Is.3.pdf 
  11. Anka, I.Z., Jothi J.S., Sarker, J., Talukder A. and Islam, M.S., 2016, "Growth performance and survival of guppy (Poecilia reticulata): different formulated diets effect", Asian Journal of Medical and Biological Research. 2(3): 451-457. http://www.ebupress.com/journal/ajmbr/2016/10/26/article-growth-performance-survival-guppy-poecilia-reticulata-different-formulated-diets-effect
  12. Akther S., Shahriar S. M. S., Jothi J.S., Alam M. K., 2016. "Analysis of selected metallic impurities in soft drinks marketed in Chittagong, Bangladesh", Journal of Environmental Science and Natural resources. 8(2): 153-156. 
  13. Jothi, J.S. and Uddin, M. B., 2014.  "Detection of Heavy Metals in Some Commercial Brands of Noodles", European Academic Research, II (8): 10667-10679. http://euacademic.org/UploadArticle/1097.pdf 
  14. Azam M.S., Rahman M.R.T., Lou Z., Tang Y., Raqib S.M., Jothi, J.S., 2014, "Review: Advancements and application of immunosensors in the analysis of food contaminants", Nusantara Bioscience, 6 (2): 186-195. http://biosains.mipa.uns.ac.id/N/N0602/N060212.pdf 
  15. Islam M.S., Jothi, J. S., Zubair M. A. and Islam M., 2014, "Antioxidant and Physico-Chemical Properties of Litchi Honey Procured from Gazipur and Tangail District, Bangladesh". Journal of Entomology and Zoology 2 (5):  207-211. http://www.entomoljournal.com/vol2Issue5/pdf/35.1.pdf
  16. Jothi, J.S., Islam M., Islam M.S., Rahman M. R. T. and Akther S., 2014, "Development and shelf-life prediction of pineapple (Ananas comosus) preserve and candy", International Journal of Innovation and Scientific Research, 10 (1):77-82.http://www.ijisr.issr-journals.org/abs.php?article=IJISR-14-218-08 
  17. Islam M., Jothi J. S., Habib M. R. and Iqbal A., 2014, "Evaluation of nutritional and sensory quality characteristics of pumpkin pies", International journal of Emerging Trends in Science and Technology, 1(07): 1091-1097. http://ijetst.in/ems/index.php/ijetst/article/view/293/284. 
  18. Islam M.S., Jothi J. S. and Islam M., 2014, "Nutritional Status of Rural and Urban Under-Five Children in Tangail District, Bangladesh", International Journal of Innovation and Applied Studies, 8 (2): 841-848.  http://www.ijias.issr-journals.org/abs.php?article=IJIAS-14-216-05.  
  19. Jothi J.S., Hashem, S., Rana, M. R., Rahman M. R. T. and Shams-Ud-Din, M., 2014, "Effect of Gluten-Free Composite Flour on Physico-Chemical and Sensory Properties of Cracker Biscuits", J. Sci. Res. 6 (3): 521-530.  http://dx.doi.org/10.3329/jsr.v6i3.16531
  20. Jothi J.S., Karmoker, P. and Sarower, K., 2014, "Quality assessment of mixed fruit squash: physico-chemical analysis, sensory valuation and storage studies", J. Bangladesh Agril. Univ. 12(1): 195-201. http://dx.doi.org/10.3329/jbau.v12i1.21412 
  21. Jothi J.S., Sultana, A. , Monju, M.B.  and Shams-Ud-Din, M. , 2013, "Utilization of Gluten-Free Composite Flour In Sweet Biscuits: Physico-Chemical And Organoleptic Properties", JAE 40(1): 55 – 65. 

  

Published Book

  1. Islam M.S., Islam M. and Jothi J. S. , 2014, Food glossary (A Hand Book for Food Engineering, Food Technology, Food & Nutrition and Agro processing Terminology) (Edited Books), Kabco Press and Publications, Dhaka, Bangladesh. ISBN: 984-8486-26-1. 

 

Conference Attended 

  1. J.S. Jothi, Development of instant coconut water powder by spray drying and evaluation of it’s physico-chemical properties and antioxidant activity, Annual Research Review Workshop 2020, Chattogram Veterinary and Animal Sciences University (CVASU), Bangladesh, June 24-26, 2021 (oral).
  2. J.S. Jothi, Food safety challenges, concerns and prospects during and after COVID-19 pandemic in Bangladesh, UMP-CVASU online International Seminar, 14 January 2021 (invited speaker).
  3. T. N. D. Le, J.S. Jothi, Y. Hagura and K. Kawai, Effect of trehalose on the mechanical glass transition temperature and texture of deep-fried food, Annual symposium of Japan Society of Applied Glycoscience, Okayama, Japan, 22 November, 2020 (oral).
  4. J.S. Jothi, & K. Kawai “Improvement of physical stability and texture properties of deep-fried food based on the glass transition temperature”, The 16th International Scientific Conference (ISCon XVI), Chattogram Veterinary and Animal Sciences University (CVASU), Bangladesh, October 19 20, 2019 (oral).
  5. K. Kawai, J.S. Jothi, T. N. D. Le and Y. Hagura, “Glass transition temperature of deep-fried food characterized by thermomechanical analysis” 2nd Journal of Thermal Analysis and Calorimetry Conference, Budapest, Hungary, June 18–21, 2019 (poster).
  6. J.S. Jothi, Y. Hagura & K. Kawai, “Texture control of deep-fried foods based on glass transition”, International Symposium on Quality Analysis and Development of Food, Graduate School of Biosphere Science, Hiroshima University,Japan, 28 November, 2018 (oral).
  7. J.S. Jothi, Y. Hagura & K. Kawai, “Effects of water, oil, and additives on the glass transition temperature and texture of deep-fried food model”, International Symposium on the UN's Sustainable Development Goals, Hiroshima, Japan, 2 October, 2018 (invited speaker).
  8. J.S. Jothi, Y.Hagura and K. Kawai, “Effects of water, oil, and additives on the glass transition temperature and texture of deep-fried food model”, International Symposium on the UN's Sustainable Development Goals, Hiroshima, Japan, 2 October, 2018 (poster).
  9. J.S. Jothi, Y.Hagura and K. Kawai, “Effects of water, oil, and additives on the glass transition temperature and texture of deep-fried food model”, Conference of Food Engineering (CoFE-18), Minneapolis, MN, USA, September 9-12, 2018 (poster).
  10. Matin, S. Akther, J.S. Jothi, A. Sultana, N. Sarwar and S. A. Ahmed, “Study on quality (nutritive, physico-chemical and microbial) of developed malted milk hot drinks”. 15th International Scientific Conference in “Role of Livestock and Fisheries Towards a Sustainable Food System for a Middle-Income Country like Bangladesh”, Chattogram, Bangladesh, May-12-13, 2018 (poster).
  11. Kawai, T. Sogabe, J.S. Jothi, and Y. Hagura, “Effect of glass transition on the texture properties of dry food products”, 12th Annual European Rheology Conference, Sorrento, Italy, April 17-20, 2018 (poster).
  12. J.S. Jothi, Y. Hagura and K. Kawai, “Glass transition and texture properties of deep-fried models”, Annual symposium of Japan Society of Applied Glycoscience, Fukuyama (Fukuyama University), Japan, 24 November, 2017 (oral).
  13. J.S. Jothi, K. Kawai, T. Ebara & Y. Hagura, “Physical stability of deep-fried food characterized by glass transition temperature”, The 8th Shelf Life International Meeting 2017, Bangkok, Thailand (The Sukosol Hotel), 1 -3 November 2017 (oral).
  14. J.S. Jothi, K. Kawai, T. Ebara, Y. Hagura, “Effect of water sorption on the glass transition and texture properties of deep-fat fry model”, The 18th Annual Meeting of the Food Engineering Society of Japan, Osaka (Kansai University), Japan, 8-9 August, 2017 (oral).
  15. J.S. Jothi and M. B. Uddin, “Commercial brands of Bangladeshi noodles: the status of quality and safety based on public attitude”, Proceedings of the5th International specialized scientific and practical conference in Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness,Kyiv, Ukraine,September 14, 2016 (short paper).
  16. J.S. Jothi, I. Z. Anka, S. Hashem, S. Morshed and M.Kauser-Ul-Alam, “Bioaccumulation of heavy metals in edible fish muscle of marine fish samples collected from different market in Chattogram”, 12th Annual Scientific Conference 2015 in Building Knowledge-Based Bio-Economy: A Livestock-Fisheries-Food Industry Interplay, Chattogram, Bangladesh,March 21 – 22, 2015 (oral).
  17. J.S. Jothi,“ Assessment of Heavy Metal Contamination in Edible Fish Muscle and Water Sample Collected from Different Location in Chittagong: A Public Health Concern”, Annual Research Review Workshop organized by Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh, February 26, 2015 (oral).
  18. J.S. Jothi, S. Hashem and M. Islam, “Development and shelf-life prediction of pineapple (ananascomosus) preserve and candy”, 11thAnnual Scientific Conference in Emerging Challenges in Food Health and Environment, Chattogram, Bangladesh, March 6, 2014 (poster).
  19. J.S. Jothi, S. Hashem and M. Shams-Ud-Din, “Utilization of Gluten-Free Composite Flour in Cracker Biscuits: Physico-Chemical and Sensory Properties”, 8th CIGR International Technical Symposiumas conference in Advanced Food Processing and Quality Management, Guangzhou, China,November 3-7, 2013 (poster).
  20. A workshop on Annual Research Progress 2011-2012, organized by Bangladesh Agricultural University Research System (BAURES), Bangladesh Agricultural University, Mymensingh, Bangladesh, April 20-21, 2013 (attendee).
  21. A workshop on Coordinate Project on Contaminants and Adulterants in Food Chain and Their Mitigation: BAU Component, organized by SPGR Sub-Project, Bangladesh Agricultural University, Mymensingh, Bangladesh, 21 June,2012 (attendee).
  22. A workshop on Academic Quality Improvement of BAU Graduates, organized by Bangladesh Agricultural University Teacher’s Association 010, January 8-9, 2011 (attendee).


Funding


Current Funding





Project Completed
  1. 2012-2013, Member, the project entitled “Capacity enhancement for postgraduate research and training at poultry research and training centre of CVASU”. Funded by Higher Education Quality Enhancement Project -AIF, University Grants Commission (Bangladesh) and World Bank.
  2. 2013-2014, Principal Investigator, the project entitled “Assessment of Heavy Metal Contamination in Edible Fish Muscle and Water Sample Collected from Different Location in Chittagong: A Public Health Concern”. Funded by CVASU supported project of University Grants Commission (Bangladesh).
  3. 2013-2014, Co-investigator, the project entitled “Utilization of chitin and chitosan extracted from shrimp waste in food processing and preservation”. Funded by CVASU supported project of University Grants Commission (Bangladesh).
  4. 2013-2014, Co-investigator, the project entitled “Comparison of heavy metal in some vegetable available in Chittagong City Corporation Areas of Bangladesh”. Funded by CVASU supported project of University Grants Commission (Bangladesh).
  5. 2014-2015, Principal Investigator, the project entitled “Investigations of Chromium and Lead concentration in poultry feed available in the local markets of Chittagong, Bangladesh”. Funded by CVASU supported project of University Grants Commission (Bangladesh).
  6.  2019-2020, Principal Investigator, the project entitled “Development of instant coconut water powder by spray drying and evaluation of Physico-chemical properties and antioxidant activity”. Funded by CVASU supported project of University Grants Commission (Bangladesh).
  7.  2019-2020, Principal Investigator, the project entitled “Quantification of tannin concentration (either anti-carcinogenic or anti-nutritional) in tea at different brewing time that’s a health concern”. Funded by  Ministry of Science and Technology (Bangladesh).
  8. 2020-2021, Principal Investigator, the project entitled “Development and quality assessment of vegan cheese prepared from red kidney bean: A key to achieving Sustainable Development Goals (SDG)” Funded by Ministry of Science and Technology, Bangladesh.

Supervision


Completed

  PG (MS)
SL No. Student Name Roll No. Reg No. Session Degree Supervisor
1. Sultan Mohd. Adnan 0119/01 686 2019-2020 PG (MS) PI

Thesis Title :
Development and quality evaluation of vegan cheese prepared from red kidney bean: a plant-based dairy alternative for sustainable protein choice
Thesis Title : Development and quality evaluation of vegan cheese prepared from red kidney bean: a plant-based dairy alternative for sustainable protein choice
  UG (BSc)
SL No. Student Name Roll No. Reg No. Session Degree Supervisor
1. Helal Uddin 10/23 00573 2009-2010 UG (BSc) PI

Thesis Title :
Processing and quality assessment of commercial brand of ice cream and other milk products
Thesis Title : Processing and quality assessment of commercial brand of ice cream and other milk products
2. 10/25 00575 2009-2010 UG (BSc) PI

Thesis Title :
Manufacturing process of wheat flour and design of HACCP plan for it’s production plant
Thesis Title : Manufacturing process of wheat flour and design of HACCP plan for it’s production plant

Collaboration


1. Hiroshima University