Faculty Profile

A.S.M. Sayem

Assistant Professor

Contact Information

  • Office Address: Department of Food Engineering & Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
  • Phone: +8801717342080
  • Email: asm.sayem-fet@sust.edu

Biography

A. S. M. Sayem is from Madhabdi, Narsingdi. He has completed his BSc (Engineering) and MSc (Engineering) in Food Engineering and Tea Technology from Shahjalal University of Science and Technology (SUST). Mr. Sayem has been working as a faculty member in the Department of Food Engineering and Tea Technology (FET) at SUST since 2017. His research interests revolve around exploring innovative and traditional food preservation and processing techniques and their impact on the bioactive components of various food items. Additionally, his research work also involves finding ways to incorporate food waste into food enrichment processes.

Education

  • MSc (Engg.) in Food Engineering & Tea Technology, Shahjalal University of Science & Technology, Sylhet, Bangladesh.
  • BSc (Engg.) in Food Engineering & Tea Technology, Shahjalal University of Science & Technology, Sylhet, Bangladesh.

Research Interests

  • Food processing and preservation technologies
  • Food chemistry
  • Bioactive compounds of food and food enrichment
  • Non-thermal processing of food

Previous Research Project

  • 1. Worked as a Co-investigator (CI) in the project entitled “Effect of protein enrichment on frozen cooked noodles.” funded by the Research Center of Shahjalal University of Science & Technology, Sylhet, Bangladesh from July 2022 to June 2023.
  • 2. Worked as a Principal Investigator (PI) in the project entitled "Ultrasound and Osmotic Pre-treated Drying of Mango Using Microwave and Convective Drier: An Approach to Minimize Drying Time and Quality Degradation" funded by the Research Center of Shahjalal University of Science & Technology, Sylhet, Bangladesh from July 2021 to June 2022.
  • 3. Worked as a Co-investigator (CI) in the project entitled "Isolation of heat-resistant molds from industrially processed fruit products: Impact of processing condition on the time to detectable growth of individual ascospores" funded by the Ministry of Science and Technology, Government of the People’s Republic of Bangladesh, Bangladesh Secretariat, Bangladesh from July 2021 to June 2022.
  • 4. Worked as a Principal Investigator (PI) in the project entitled “Utilization of Waste from Banana and Cauliflower for the Dietary Fiber Enrichment of Biscuits and Its Quality Attributes” funded by the Research Center of Shahjalal University of Science & Technology, Sylhet, Bangladesh from July 2020 to June 2021.
  • 5. Worked as a Co-investigator (CI) in the project entitled “Effectiveness of BT tea in a randomized human cohort: relevance to diabetes and its complications” funded by the Research Center of Shahjalal University of Science & Technology, Sylhet, Bangladesh from July 2019 to June 2020.
  • 6. Worked as a Co-investigator (CI) in the project entitled “Effect of boiling on antioxidant capacity of commonly consumed vegetables in Bangladesh” funded by the Research Center of Shahjalal University of Science & Technology, Sylhet, Bangladesh from July 2018 to June 2019.
  • 7. Worked as a Co-investigator (CI) in the project entitled “Heavy Metal Residues Assessment in Tilapia (Oreochromis mossambicus) Available in Local Market of Sylhet” funded by the Research Center of Shahjalal University of Science & Technology, Sylhet, Bangladesh from July 2017 to June 2018.
  • 8. worked as a Principal Investigator (PI) in the project entitled "Effect of hydrocolloid addition on frozen cooked noodles." funded by the Research Center of Shahjalal University of Science & Technology, Sylhet, Bangladesh from July 2023 to June 2024.

Journal Publications

  • 1. Sayem, A.S.M., Talukder, S., Akter, S.S., Alam, M., Rana, M.R. and Alam, M.M., 2024. Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes. Journal of Agriculture and Food Research, p.101077. https://doi.org/10.1016/j.jafr.2024.101077
  • 2. Monalisa, K., Hasan, M.T., Sayem, A.S.M., Hoque, M.M. and Islam, M.Z., 2024. Quality improvement of frozen cooked noodles by protein addition. Cryobiology, 116, p.104934.
  • 3. Sayem, A.S.M., Ahmed, T., Mithun, M.U.K., Rashid, M. and Rana, M.R., 2024. Optimising ultrasound-assisted extraction conditions for maximising phenolic, flavonoid content and antioxidant activity in hog plum peel and seed: A response surface methodology approach. Journal of Agriculture and Food Research, 18, p.101312.
  • 4. Rahman, M., Islam, R., Hasan, S., Zzaman, W., Rana, M.R., Ahmed, S., Roy, M., Sayem, A., Matin, A., Raposo, A. and Zandonadi, R.P., 2022. A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies. Foods, 11(3), p.319.
  • 5. Rahman, Mizanur, Md. S. Hasan, Raihanul Islam, Rahmatuzzaman Rana, ASM Sayem, Md. A.A. Sad, Abdul Matin, António Raposo, Renata P. Zandonadi, Heesup Han, Antonio Ariza-Montes, Alejandro Vega-Muñoz, and Atiqur R. Sunny. 2022. "Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments" International Journal of Environmental Research and Public Health 19, no. 11: 6630. https://doi.org/10.3390/ijerph19116630
  • 6. Ahmed, T., Rana, M.R., Maisha, M.R., Sayem, A.S.M., Rahman, M. and Ara, R., 2022. Optimization of ultrasound-assisted extraction of phenolic content & antioxidant activity of hog plum (Spondias pinnata L. f. kurz) pulp by response surface methodology. Heliyon, 8(10), p.e11109. DOI:https://doi.org/10.1016/j.heliyon.2022.e11109
  • 7. Rahmatuzzaman Rana, A. S. M. Sayem, Ashfak Ahmed Sabuz, Towhidur Rahman, Abrar Hossain. (2021) Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits. International Journal of the Science of Food and Agriculture, 5(1), 52-57.
  • 8. Rana M. R, Ahmad H, Sayem A. S. M, Jothi J. S, Hoque M. M, Rahman M., 2021. Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh. Curr Res Nutr Food Sci; 9(2).
  • 9. Yousuf, A., Rahman, M.A., Uddin, M.R., Hoque, M.M. and Sayem, A., 2020. Pineapple juice preservation by pulsed electric field treatment. Open J Biol Sci, 5(1), pp.006-012.
  • 10. Islam, M.Z., Das, S., Monalisa, K. and Sayem, A.S.M., 2019. Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying. AgriEngineering, 1(2), pp.220-234.
  • 11. Monalisa, K., Mamunur, R., Sayem, A.S.M. and Zohurul, I.M., 2019. Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato. GSC Biological and Pharmaceutical Sciences, 7(2), pp.127-137.
  • 12. Monalisa, K., Bhuiyan, J.A., Islam, M.Z. and Sayem, A.S.M., 2019. Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima). Food Science and Technology International, p.1082013219894402.

Conference

  • 1. Sayem, A.S.M., Akter, S., Taslem Mourosi, J., et al., 2018. A comprehensive analysis of cry and xpt genes for their safe use in pest resistant engineered crop development. International Conference on Biological and Environmental Research, Jessore University of Science & Technology, Jashore
  • 2. Akter, S., Sayem, A., Anwar, S., et al., 2018. An in-silico approach towards the characterization of the major immune proteins of Cameila sinensis and Coffee canephora. International Conference on Biological and Environmental Research, Jessore University of Science & Technology, Jashore
  • 3. Sayem, A.S.M., Hoque, M.M. and Hossain, M.H., 2017. Gamma ionizing radiation stress effect on antioxidant constituents of Syzygium cumini L. fruit before and during postharvest storage. International Conference on Engineering Research, Innovation and Education, Shahjalal University of Science & Technology, Sylhet.

Teaching

  • Food Chemistry
  • Principles of Food Engineering
  • Food Processing and Preservation
  • Technology of Dairy Products
  • Unit operations in Food industry
  • Thermodynamics and Heat Transfer