Faculty Profile

Dr. Kamrunnaher Monalisa

Associate Professor

Contact Information

  • Office Address: Department of Food Engineering & Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
  • Phone: +8801723646624
  • Email: kamrunnaher.monalisa-fet@sust.edu, thisismona14@gmail.com

Biography

Dr. Kamrunnaher Monalisa was born in Cumilla, Bangladesh. She is an assistant professor at the Department of Food Engineering and Tea Technology of Shahjalal University of Science and Technology (SUST). In 2013, Ms. Monalisa joined as a lecturer. She has received her B.Sc. (Engg.) and M.Sc.(Engg.) degree from the Department of Food Engineering and Tea Technology, SUST, Bangladesh. Currently, she is pursuing a Ph.D. under the Japanese Government (MEXT) Scholarship in Japan. Her research focuses on freezing, antifreeze protein, processing and preservation of food.

Education

  • Visiting Researcher, University of Tsukuba, Japan (April-September, 2016)
  • M.Sc.(Engg.) in Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Bangladesh [First position with distinction, CGPA 3.97 out of 4, Passing year 2014]
  • B.Sc.(Engg.) in Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Bangladesh [First position with distinction, CGPA 3.84 out of 4, Passing year 2010]
  • H.S.C, Cumilla Victoria Government College, Cumilla, Bangladesh (Passing year 2006)
  • S.S.C, Ganauddog Girls' High School & College, Cumilla, Bangladesh (Passing year 2004)

Research Interests

  • Ice recrystallization behavior in the frozen food
  • Application of antifreeze protein in the frozen food system
  • Extraction, purification, and characterization of phytochemicals
  • Fruits and vegetable processing and preservation

Previous Research Project

  • 1. Effect of boiling on antioxidant capacity of commonly consumed vegetables in Bangladesh (2018-2019). Funded by Research Center, Shahjalal University of Science and Technology, Sylhet (worked as principal investigator)
  • 2. Effects of edible coating and osmotic dehydration on the quality retention of green and ripe papaya during drying and storage (2017-2018). Funded by Research Center, Shahjalal University of Science and Technology, Sylhet (worked as co-investigator)
  • 3. Legumes husk as potent natural resource of phenolic, antioxidant and antihyperglycemic activity (2015-16). Funded by Research Center, Shahjalal University of Science and Technology, Sylhet (worked as co-investigator)

Journal Publications

  • 1. Monalisa, K., Shibata, M., & Hagiwara, T. (2021). Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III. Food Biophysics, 1–8. IF: 2.387
  • 2. Dey, P., Hoque, M.M, Islam, M.Z, Monalisa, K.. 2020. Kinetics of Antioxidants Degradation and Quality Changes of Citron (Citrus Medica) Fruit Juice Concentrate During Storage. Journal of Microbiology Biotechnology and Food Science. 230–234. (Indexed in SCOPUS)
  • 3. Monalisa, K., Islam, M.Z., Bhuiyan. J.A. 2020. Bioactive compounds and in vitro antioxidant activity assessment of GM Bt eggplant-III ( Noyantara ) and stability upon boiling. Journal of Food Measurement and Characterization. 14, 1383–1390. IF:1.649
  • 4. Monalisa, K., Bhuiyan, J., Islam, M.Z., Sayem, A., 2020. Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima). Food Science and Technology International. 108201321989440. IF:1.654
  • 5. Islam, M. Z., Saha, T., Monalisa, K., Hoque, M.M., 2019. Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. Journal of Food Measurement and Characterization. 13, 2951–2960. IF:1.649
  • 6. Islam, M.Z., Das, S., Monalisa, K., Sayem, A.S.M., Islam, M.Z., Das, S., Monalisa, K., 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, 220–234.
  • 7. Kamrunnaher, M., Rashid, M., Sayem, A.S.., Islam, M.Z., 2019. Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato. GSC Biol. Pharm. Sci. 7, 127–137.
  • 8. Islam, M Z, Kitamura, Y., Kokawa, M., Monalisa, K., 2017. Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder. Food Bioprocess Technology. 10, 1002–1014. IF:3.666
  • 9. Islam, M. Z., Kitamura, Y., Kokawa, M., Monalisa, K., Tsai, F.H., Miyamura, S., 2017. Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder. Food and Bioproduct Processing. 101, 132–144. IF:3.739
  • 10. Islam, M.Z.. b, Hoque, M.M.., Asif-Ul-Alam, S.M.., Monalisa, K.., 2015. Chemical composition, antioxidant capacities and storage stability of Citrus macroptera and Garcinia pedunculata fruits. Emirates Journal of Food Agriculture. 27, 275–282. IF: 1.055
  • 11. Monalisa, K., Islam, M.Z., Asif-Ul-Alam, S.M., Hoque, M.M., 2014. Valorization and Storage Stability Assessment of Underutilized Fruit Carambola (Averrhoa carambola) in Bangladesh. American Journal of Food Science and Technoogy. 2, 134–138.
  • 12. M. Asif-Ul-Alam, S., Z. Islam, M., M. Hoque, M., Monalisa, K., 2014. Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product. American Journal of Food Science and Technoogy. 2, 128–133.
  • 13. Monalisa, K, Hoque, M.M. & Islam G.M.R. 2014.Inference of Zn in Enormity of the public health. Journal of Food Science and Engineering, 4: 55-70
  • 14. Monalisa, K., Islam, M.Z., Khan, T.A., Abdullah, A.T.M., Hoque, M.M., 2013. Comparative study on nutrient contents of native and hybrid Koi (Anabas testudineus) and Pangas (Pangasius pangasius, Pangasius hypophthalmus) fish. International Food Rsearch Journal. 20, 791–797. IF: 0.662
  • 15. Islam, M.Z., Monalisa, K., Hoque, M., 2012. Effect of Pectin on the processing and preservation of Strawberry (Fragaria ananassa) jam and jelly. International Journal of Natural Science. 2, 8–14.

Teaching

  • Introductory Food & Tea Science
  • Food Processing and Preservation
  • Instrumental Method of Food Analysis
  • Fruits and Vegetables Processing Technology

Awards & Recognition

  • Achieved General Grade Scholarship in Primary Scholarship Examination-1998, Ministry of Education, Bangladesh.
  • Achieved General Grade Scholarship in Junior Scholarship Examination-2001, Ministry of Education, Bangladesh.
  • Merit Award, 2007-10 for the first position at the Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh.