Faculty Profile

Md. Rahmatuzzaman Rana

Associate Professor

Contact Information

  • Office Address: Department of Food Engineering & Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
  • Phone: +8801912137666
  • Email: rzaman-fet@sust.edu, rzaman.fet@gmail.com

Biography

Born in Sreebardi, Sherpur in 1988 and later moved to Dhaka and finished high school and college. In 2010, received a bachelor degree in Food Engineering from Bangladesh Agricultural University (BAU) and also earned a masters degree in Food Engineering (2010-2012). In October 2011, joined as a lecturer in the department of Food Engineering and Tea Technology at Shahajalal University of Science and Technology, Sylhet. Teaching mainly focused on engineering involved with food processing and preservation. Research aimed to food processing and food biotechnology. In 2013, promoted as an Assistant professor. From September 2014, taken two years study leave to finish Masters in Food Technology at KU Leuven (Belgium).

Education

  • B. Sc. in Food Engineering (Bangladesh Agricultural University) (2006-2010)
  • M. Sc. in Food Engineering (Bangladesh Agricultural University) (2010-2012)
  • Masters in Food Technology (KU Leuven, Belgium) (2014-2016)

Research Interests

  • Food processing and preservation
  • Macro and micromolecule extraction and characterization
  • Byproduct valorization
  • Wheat protein
  • Dough rheology

Active Research Project

  • 1. Taro (Colocasia esculenta) Mucilage: Extraction Optimization, Characterization, Functionality and Application.

Previous Research Project

  • 1. Optimization of pectinase production by fungal strains in soild-state fermentation using locally available byproducts. Funded by Ministry of Science and Technology, Bangladesh
  • 2. Effect of physical and chemical pretreatment on drying kinetics, physicochemical properties and storage stability of Naga chili (Capsicum chinense)”. Funded by SUST Research center. Period: 2019-2020.
  • 3. Optimization of pectinase production by Aspergillus niger under solid state fermentation using response surface methodology”, funded by SUST Research Center. Period: 2017-18.

Journal Publications

  • 1. Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis
  • 2. Fabrication and Characterization of ZnO Nanoparticles-Based Biocomposite Films Prepared Using Carboxymethyl Cellulose, Taro Mucilage, and Black Cumin Seed Oil for Evaluation of Antioxidant and Antimicrobial Activities
  • 3. Optimization of ultrasound-assisted extraction using response surface methodology for total anthocyanin content, total phenolic content, and antioxidant activities of Roselle (Hibiscus sabdariffa L.) calyces and comparison with conventional Soxhlet extraction.
  • 4. Health-Promoting Potential of Millet: A Review
  • 5. Effect of Taro Corm Mucilage and Black Seed Oil as Edible Coatings on the Shelf-Life and Quality of Fresh Guava
  • 6. A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
  • 7. Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments
  • 8. Optimization of ultrasound-assisted extraction of phenolic content & antioxidant activity of hog plum (Spondias pinnata L. f. kurz) pulp by response surface methodology
  • 9. Mango (Mangifera indica L.) fiber concentrates: Processing, modification and utilization as a food ingredient
  • 10. Characterization of Wheat Flour Bread Fortified with Banana Flour.
  • 11. Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physico chemical and Sensory Properties of Biscuits.
  • 12. Traceability of Sweeteners in Soy Yogurt using Linear Discriminant Analysis of Physicochemical and Sensory Parameters
  • 13. Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh
  • 14. Effect of pretreatments and temperature on rehydration kinetics of naga chili (Capsicum chinense)
  • 15. Study on dehydration kinetics of mango kernel
  • 16. Optimization of substrate composition for pectinase production from Satkara (Citrus macroptera) peel using Aspergillus niger-ATCC 1640 in solid-state fermentation
  • 17. How COVID-19 pandemic is affecting achieved food security in Bangladesh: A perspective with required policy interventions
  • 18. Effect of maturity and ripening chemical treatment in post-harvest physiology of tomato.
  • 19. Stability of organic food colorant extracted from annatto seeds on food matrix
  • 20. Effect of Blanching Pretreatments on the Physicochemical and Drying Characteristics of Chui Jhal (Piper chaba H.) Stem.
  • 21. Effect of gluten free composite flour on physicochemical and sensory properties of cracker biscuits.
  • 22. Aged leaves effect on essential components in green and oolong tea.

Conference

  • 1. The effect of physical pretreatment on drying characteristics and physicochemical properties of chui jhal (Piper chaba) stem.
  • 2. Optimization of pectinase production from satkora peel by Aspergillus niger using response surface methodology

Teaching

  • Thermodynamics
  • Principles of Food Engineering
  • Unit Operation in Process and Food Engineering
  • Food Plant Design
  • Refrigeration and Air Conditioning Engineering
  • Engineering Properties of Food Materials and Machineries
  • Advanced Unit Operation in Food Process Engineering

Awards & Recognition

  • Achieved VLIR-UOS (Flanders, Belgium) scholarship to study in Masters Programme

Graduate Supervision

  • 1. Study on organoleptic and physicochemical properties of lab lab bean (Lablab purpureus) seed composite flour on incorporated biscuits. Year: 2012.
  • 2. Physicochemical analysis of gelatin extracted from indigenous chicken meat and beef residue. Year: 2013.
  • 3. Development of soy yogurt and effect of different sweetening agents on physiochemical andsensory properties. Year: 2013.
  • 4. Development and storage analysis of whey based mango beverage. Year: 2014.
  • 5. A study on nutritional composition of weaning food prepared from jack fruit seed flour germinated wheat and sorghum flour. Year: 2014.
  • 6. Studies on functional properties and incorporation of germinated sorghum and jackfruit seed to wheat flour on quality of biscuits. Year: 2014.
  • 7. Optimization of fermentation condition for pectinase production from satkora peel by Aspergillus niger using response surface methodology. Year: 2017
  • 8. Solid state fermentation conditions for pectinase production using wheat bran and Aspergillus niger. Year: 2017
  • 9. The effects of various blanching methods on physicochemical properties and drying chracteristics of naga chili (Capsicum chinense) during hot air drying. Year: 2019
  • 10. The effects of various chemical methods on physicochemical properties and drying characteristics of Naga chili (Capsicum chinense) during hot air drying. Year: 2019
  • 11. The effect of physical pretreatment on drying characteristics and physicochemical properties of chui jhal (Piper chaba) stem. Year: 2019
  • 12. The effect of chemical pretreatment on drying characteristics and physicochemical properties of chui jhal (Piper chaba) stem. Year: 2019
  • 13. The Effect of Pretreatments and Temperature on Rehydration Kinetics of Naga Chili (Capsicum chinense). Year: 2020
  • 14. Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in Northeastern Region, Bangladesh. Year: 2020
  • 15. Effects of Aloe Vera Gel and Green Tea Extract as an Edible Coating on the Shelf-life of Fresh Naga Chili (Capsicum chinense) . Year: 2020.
  • 16. Effect of Pasteurization and Sonication Treatments on the Physicochemical, Bioactive Content and Microbial Properties of Adajamir (Citrus assamensis) Juice. Year: 2020