Dr. Jakia Sultana Jothi | Chattogram Veterinary and Animal Sciences University

Dr. Engr. Jakia Sultana Jothi is an innovative leader in the field of food science, currently serving as a Professor in the Department of Food Processing and Engineering at Chattogram Veterinary and Animal Sciences University (CVASU), Bangladesh. She earned her B.Sc. and M.Sc. in Food Engineering from Bangladesh Agricultural University (BAU) and completed her Ph.D. in Biofunctional Science and Technology at Hiroshima University, Japan, through the prestigious MEXT Scholarship. Dr. Jothi further advanced her expertise by completing her postdoctoral research as a JSPS Postdoctoral Fellow at Kyushu University, where she explored cutting-edge technologies in food preservation.

Dr. Jothi’s research portfolio is characterized by a commitment to enhancing food safety, improving quality, and pioneering innovative food processing technologies. Her work focuses on sustainable postharvest preservation and the development of biopolymer-based edible coatings, pushing the boundaries of traditional food science.

Throughout her career, Dr. Jothi has spearheaded numerous transformative research projects, supported by leading organizations such as the University Grants Commission of Bangladesh (UGC), the Ministry of Science and Technology of Bangladesh, and the Japan Society for the Promotion of Science (JSPS). Her projects include the development of instant coconut water powder, innovative methods for quantifying tannins in tea, the extraction of bioactive compounds in herbal tea, and the formulation of vegan cheese. She has also been instrumental in addressing critical issues such as heavy metal contamination in food and the application of chitin and chitosan for effective food preservation.

Recognized for her pioneering contributions, Dr. Jothi has received several prestigious awards, including the Asian and Oceanian Award. Her research has been published in high-impact journals, and she has contributed to various edited volumes, establishing her as a thought leader in the field.

As an educator, Dr. Jothi is passionate about nurturing the next generation of food scientists and engineers. She supervises Master's and undergraduate students, fostering their research in food safety, quality, and sustainability. Dr. Jothi also plays an active role in shaping the academic community through her participation in advisory committees for international conferences and her work as a reviewer for competitive research grants for the Ministry of Education in Bangladesh.

Dr. Jothi’s unwavering commitment to innovation in food science is reflected in her ongoing research initiatives, which tackle pressing global challenges in food security, quality preservation, and sustainable processing techniques, ultimately contributing to a more secure and sustainable food future.

Research Interests

food engineering , food processing , new product development , food quality and safety , food toxicology , food texture , rheology , glass transition temperature , phase change , edible coating , computational fluid dynamics (cfd) , uv-c irradiation

Experience

Teaching

•	Professor in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from Jan. 1, 2024 to Present
•	Associate Professor in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from Jan. 1, 2020 to Dec. 31, 2023
•	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

•	Coordinator (Advance Studies and Research) in Administration, Chattogram Veterinary and Animal Sciences University (CVASU) from Aug. 12, 2024 to Oct. 31, 2024
•	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 Bangamata Sheikh Fojilatunnesa 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

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

Similar to Me

Dr. Ferdusee Akter
Professor
Department of Physical and Mathematical Sciences
Faculty of Food Science and Technology

Dr. Mohammad Mahmudul Hassan
Professor
Department of Physiology Biochemistry and Pharmacology
Faculty of Veterinary Medicine

Mr. Abdul Matin
Associate Professor
Department of Food Processing and Engineering
Faculty of Food Science and Technology

Qualifications

Educational Qualifications

Doctor of Philosophy (Ph.D.), April 2016-March 2019, Hiroshima University (HU), Japan.
MS in Food Engineering, Bangladesh Agricultural University (BAU), July 2012-December 2013, Bangladesh.
B.Sc. in Food Engineering, Bangladesh Agricultural University (BAU), January 2008- December 2011, Bangladesh.

Postdoctoral Research Experience:

JSPS Postdoctoral Fellow, June 2022-May 2024, Kyushu University, Japan.

Trainings Received

Course title: How to implement the Outcome Based Education (OBE) (Virtual Workshop)

Institution: Strategic Planning and Quality Assurance Division, University Grants Commission of Bangladesh (UGC).

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

Asian and Oceanian Award (Grand Award), Kyushu University Asia Week 2023, Japan, Nov. 6- Nov. 11, 2023,
Best Interdisciplinary Research Poster Award, The Fifth Workshop on Interdisciplinary Sciences (WIS 2023), Kyushu University, Japan, 2023.
JSPS postdoctoral fellowship, 2022-2024.
Japanese Government (Monbukagakusho: MEXT) Scholarship (Ph.D.), Government of Japan, 2016-2019 (個人番号: 152154)
Hiroshima University's Excellent Student Award, Hiroshima University, 2018.
Travel Grant, Conference of Food Engineering (CoFE-18), Minneapolis, MN, USA, 2018 .
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.
Travel Grant, The 8th Shelf Life International Meeting 2017, Bangkok, Thailand, 2017.
Japanese Government (Monbukagakusho: MEXT) Scholarship (research student), Government of Japan, 2015-2016.
Obtained 1^st position in MS Examination, Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.
Obtained 3^rd position in B. Sc, Faculty of Agricultural Engineering & Technology, Bangladesh Agricultural University, Mymensingh.

Research Grants

1. 2012-2013, Co-investigator(Member), the project entitled “Capacity enhancement for postgraduate research and training at poultry research and training center 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 “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).

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: our habits that’s a health concern”. Funded by The Ministry of Science and Technology, Government of the people’s Republic of Bangladesh (Bangladesh).

8. 2019-2020, Principal Investigator, the project entitled “Determination of Bioactive compounds and antioxidant activities of herbal tea prepared from Medicinal spices”. Funded by University Grants Commission (Bangladesh).

9. 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.

10. 2022-2024, Foreign Research Fellow (Grant-in-Aid for JSPS Fellows), the project entitled “Modeling and optimization of UV-C treatment to extend shelf life of citrus fruit by CFD” Funded by Japan Society for the Promotion of Science (JSPS), Japan.

11. 2023-2024, Asian and Oceanian Award (Grand Award), the project entitled “Revolutionizing Postharvest Preservation: Computational Fluid Dynamics Modeling of UV-C Treatment for Enhanced Food Safety and Sustainable Solutions”, Funded by Kyushu University Institute for Asian and Oceanian Studies, I2CNER, Kyushu University, Japan.

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

Nkede F.N., Wardak M,H,, Fanze M., Kondo N., Wardana A.A., Jothi J.S. , Tanaka F., Tanaka F., 2024, The Potential of Helichrysum italicum Essential Oil-infused Alginate Coatings and Film for Prolonging the Shelf-life of Cherry Tomatoes, Food Packaging and Shelf Life (Accepted). (Q1 Journal, IF=8.5).
Wardana A.A., Wigati L. P., Marcellino V., Kusuma G., Yan X.R., Nkede F.N., Jothi J.S. , Hang N.P.T, Tanaka F., et al, 2024, The incorporation of chitosan nanoparticles enhances the barrier properties and antifungal activity of chitosan-based nanocomposite coating films, International Journal of Biological Macromolecules, 280 (2):135840 (Q1 Journal, IF=7.7).
Van T.T., Tanaka F., Wardak M.H., Jothi J.S., Phuong N.T.H., Yan X., Zdunek A., Tanaka F., 2024, Effect of coatings containing 1-methylcyclopropane or mandarin peel extract on the freshness and metabolic profiles of cold stored strawberry, Food Chemistry, 461 :140819. (Q1 Journal, IF=8.5).
Wardak M.H., Nkede F.N., Van T.T., Meng F., Xirui Y., Jothi J.S., Tanaka F., Tanaka F., 2024, Development of a coating material composed of sodium alginate and kiwifruit seed essential oil to enhance persimmon fruit quality using a novel partial coating technique, Food Packaging and Self Life, 45:101331. (Q1 Journal, IF=8.5).
Wigati L. P., Wardana A.A., Jothi J.S., Van T.T., Yan X, Tanaka F., Tanaka F., 2024, "Biochemical and color stability preservation of strawberry using edible coatings based on jicama starch/calcium propionate/agarwood bouya essential oil during cold storage", Journal of Stored Products Research, 107: 102324. (Q1 Journal, IF=2.7).
Nkede F.N. , Wardak M. H. , Wardana A. A. , Fanze M., Yan X., Jothi J. S., Phuong N. T. H., Tanaka F., Tanaka F., 2024, "Preparation and characterization of edible coating and film composed of sodium alginate/ylang-ylang oil/cellulose nanocrystals Pickering emulsion and its application to post-harvest control of mandarin (Citrus reticulata)", Colloids and Surfaces A: Physicochemical and Engineering Aspects, 691: 133859. (Q1 Journal, IF=5.2).
Wigati L. P., Wardana A.A., Jothi J.S., Leonard S., Van T.T., Yan X, Tanaka F., Tanaka F., 2023, "Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil", Food Bioscience, 53:102710. (Q1 Journal, IF=5.318).
Rahman N., Hashem S., Akther S., Jothi J.S.* (2023), “Impact of various extraction methods on fatty acid profile, physicochemical properties, and nutritional quality index of pangus fish oil", Food Science and Nutrition, 11(8): 4688-4699. DOI: 10.1002/fsn3.3431 (Q1 Journal, IF: 3.553).
Akther S., Jothi J. S.*, Badsha M. R., Rahman M. M., Das G. B. and Alim M. A., 2023, “Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder”, Journal of King Saud University – Science, 35 (1): 102370 (Q1 Journal, IF=3.829).
Akther S., Shahriar S. M. S., Badsha M. R., Alam M. K., Jothi J. S., and Sultana A.. 2021, “Levels of three heavy metals in ground water and cereals in Chattogram Division, Bangladesh”, Bangladesh Journal of Veterinary and Animal Sciences, 9 (2):44-52.
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.
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 journal, IF= 0.8).
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.
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.
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=6.203)
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=6.203)
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=6.203)
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. (Q3 journal, IF= 0.8).
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
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 . (Q3 journal, IF= 0.8).
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
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.
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
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
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
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
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.
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.
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
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
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

Ahmed M. W., Jothi J. S., Saifullah M., Hannan M.A, Mohibbullah M., 2024, “Chapter 4 - Impact of drying temperature on textural, cooking quality, and microstructure of gluten-free pasta”, in: Gull A., Nayik G. A. & Brennan C. (Eds.) “Development of Gluten-Free Pasta”, Academic Press (Elsevier Book) , pp. 65-110. https://doi.org/10.1016/B978-0-443-13238-4.00010-1
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

J.S. Jothi, F. Tanaka and F. Tanaka, Modelling and Optimization of UV-C Intensity Distribution for Safe and Sustainable Postharvest Orange Preservation, FOODSIM2024, University of Leuven/Campus Ghent, Belgium, April 7-11, 2024 (Oral).
J.S. Jothi, F. Tanaka and F. Tanaka, Computational Fluid Dynamics Modeling for Optimizing UV-C Treatment in Postharvest Orange Preservation: Enhancing Safety and Sustainability, 7^th International Conference on Food and Applied Bioscience 2024: Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy, Chiang Mai, Thailand, February 8 – 9, 2024 (oral).
J.S. Jothi, F. Tanaka and F. Tanaka, Revolutionizing Postharvest Preservation: Computational Fluid Dynamics Modeling of UV-C Treatment for Enhanced Food Safety and Sustainable Solutions, Kyushu University Asian Week 2023, Japan, November 6-11, 2023 (Poster) *Received the Asian and Oceanian Award (Grand Award)
J.S. Jothi, H. Nakada., F. Tanaka and F. Tanaka, Simulation of UV-C Intensity Distribution and Mold Spore Inactivation on Orange using Computational Fluid Dynamics Approaches, 77th Kyushu Agricultural and Food Engineering Society Regular Meeting, University of the Ryukyus, Okinawa, Japan, September 20-22, 2023 (poster).
J.S. Jothi, H. Nakada., F. Tanaka and F. Tanaka, Computational Fluid Dynamics-Based Simulation of UV-C dose Distribution and Inactivation of Mold Spore on Oranges, The Fifth Workshop on Interdisciplinary Sciences (WIS 2023), Kyushu University, Japan, September 14-15, 2023 (poster). *Received the Best interdisciplinary Research Poster Award
A. A. Wardana, L. P. Wigati, X. R. Yan, F. N. Nkede, J.S. Jothi, T. T. Van, F. Tanaka and F. Tanaka, Atomic force microscopy study of surface microstructure properties of hydroxypropylcellulose/cinnamaldehyde composite biofilm, E3S Web of Conferences, International Conference of Technology on Community and Environmental Development (ICTCED 2023), Volume 425, 01009 , 2023 (conference paper). https://doi.org/10.1051/e3sconf/202342501009
J.S. Jothi, Tea From Different Spices and It’s Antioxidant Capacity, webinar of Innovation Technology of Plantation Products organized by a study program of Bachelor of Agricultural Science, Faculty of Agriculture, University of Jember, Indonesia, June 28, 2022 (invited speaker).
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).
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).
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).
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).
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).
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).
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).
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).
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).
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).
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).
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).
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).
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).
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).
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).
J.S. Jothi,“ Assessment of Heavy Metal Contamination in Edible Fish Muscle and Water Sample Collected from Different Location in Chattogram: A Public Health Concern”, Annual Research Review Workshop organized by Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh, February 26, 2015(oral).
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).
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).
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).
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).
A workshop on Academic Quality Improvement of BAU Graduates, organized by Bangladesh Agricultural University Teacher’s Association 010, January 8-9, 2011(attendee).

Funding

Project Completed

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 Chittagong: 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 Chittagong 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 Chittagong, Bangladesh”. Funded by CVASU supported project of University Grants Commission (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”. 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).
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.
2022-2024, Foreign Research Fellow (Grant-in-Aid for JSPS Fellows), the project entitled “Modeling and optimization of UV-C treatment to extend shelf life of citrus fruit by CFD” Funded by the Japan Society for the Promotion of Science (JSPS), Japan.
2023-2024, Asian and Oceanian Award (Grand Award), the project entitled “Revolutionizing Postharvest Preservation: Computational Fluid Dynamics Modeling of UV-C Treatment for Enhanced Food Safety and Sustainable Solutions”, Funded by Kyushu University Institute for Asian and Oceanian Studies, I2CNER, Kyushu University, Japan.

Supervision

Completed

PG (MS)

SL No.	Student Name	Roll No.	Reg No.	Session	Degree	Supervisor
1.	Nahidur Rahman	0219/01	780	July – December, 2019	PG (MS)	PI Thesis Title : FISH (Pangasius pangasius) OIL EXTRACTION BY DIFFERENT EXTRACTION METHODS: A COMPARATIVE STUDY OF PHYSICO-CHEMICAL PROPERTIES AND FATTY ACID PROFILE
	Thesis Title : FISH (Pangasius pangasius) OIL EXTRACTION BY DIFFERENT EXTRACTION METHODS: A COMPARATIVE STUDY OF PHYSICO-CHEMICAL PROPERTIES AND FATTY ACID PROFILE
2.	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
3.	Tanjida Islam	0219/02	00781	July-December, 2019	PG (MS)	PI Thesis Title : Development and quality evaluation of therapeutic biscuits from red kidney bean, potato flour and stevia leaf
	Thesis Title : Development and quality evaluation of therapeutic biscuits from red kidney bean, potato flour and stevia leaf

UG (BSc)

SL No.	Student Name	Roll No.	Reg No.	Session	Degree	Supervisor
1.	Ifteaz Mahmud	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
2.	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
3.	Anindya Chakrabarty	16/05	01562	2015-2016	UG (BSc)	PI Thesis Title : A Survey on Tea-Drinking Habit among University Students and its Consequence
	Thesis Title : A Survey on Tea-Drinking Habit among University Students and its Consequence
4.	Mohammed Ayman Sikder	16/04	01559	2015-16	UG (BSc)	PI Thesis Title : Postharvest loss assessment of some fruits of Bangladesh: quantification, causes and reduction strategies in supply chain
	Thesis Title : Postharvest loss assessment of some fruits of Bangladesh: quantification, causes and reduction strategies in supply chain
5.	Bintu Banik	16/06	01563	2015-16	UG (BSc)	PI Thesis Title : Nutritional Prospects and Health Status of Down Syndrome Children
	Thesis Title : Nutritional Prospects and Health Status of Down Syndrome Children
6.	Sumi Malla	11/42	00623	2010-2011	UG (BSc)	PI Thesis Title : Hygiene pratice, menstrual hygiene and nutritional status of adolescent girls
	Thesis Title : Hygiene pratice, menstrual hygiene and nutritional status of adolescent girls
7.	Helen Ahmed			2010-2011	UG (BSc)	PI Thesis Title : Determination of antibiotics in food ingredients by HPLC, Faculty of Food Science and Technology
	Thesis Title : Determination of antibiotics in food ingredients by HPLC, Faculty of Food Science and Technology

Collaboration

1. Hiroshima University, Japan

2. Kyushu University, Japan

Research Portfolio