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: [email protected], [email protected]

Biography

Dr. Kamrunnaher Monalisa was born in Cumilla, Bangladesh. She is an associate professor in the Department of Food Engineering and Tea Technology at Shahjalal University of Science and Technology (SUST). She started her career as a lecturer in 2013. She completed her B.Sc. and M.Sc. from SUST. Later, she earned her Ph.D. from Tokyo University of Marine Science and Technology in Japan with a MEXT scholarship. Her research focuses on food freezing, antifreeze proteins, and food preservation.

Education

  • Ph.D., Tokyo University of Marine Science and Technology, Japan (2022)
  • 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)
  • Visiting Researcher, University of Tsukuba, Japan (April-September, 2016)

Research Interests

  • Food freezing
  • Phytochemicals
  • Fruits and Vegetables Processing and preservation Technology

Active Research Project

  • 1. Cryo-stabilization of Fruit Puree Using Trehalose, Funded by SUST research center
  • 2. Effect of saccharide on freezing damage of food, Funded by MoST special grant, Bangladesh

Previous Research Project

  • 1. Effect of boiling on antioxidant capacity of commonly consumed vegetables in Bangladesh (2018-2019). Funded by SUST Research Center
  • 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 SUST Research Center
  • 3. Legumes husk as potent natural resource of phenolic, antioxidant and antihyperglycemic activity (2015-16), Funded by SUST Research Center
  • 4. Effect of Protein Enrichment on Frozen Cooked Noodles, Funded by SUST research centre, 2022
  • 5. Quality parameters and technological properties of frozen cooked noodles enriched with various proteins, UGC, 2022
  • 6. Effect of hydrocolloid addition on frozen cooked noodles, Funded by SUST research centre, 2023
  • 7. Wet milling in food processing, Funded by Ministry of Education, BANBEIS, 2023

Journal Publications

  • 1. Quality improvement of frozen cooked noodles by protein addition (2024)
  • 2. Impact of maltodextrin, egg white protein addition and microwave-assisted foam mat drying on drying kinetics, microstructures, physicochemical and quality attributes of jackfruit juice powder. (2024)
  • 3. Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III. (2023)
  • 4. 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 (2021)
  • 5. 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 (2020)
  • 6. 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 (2020)
  • 7. 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) (2020)
  • 8. 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. (2019)
  • 9. 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. (2019)
  • 10. 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 (2019)
  • 11. 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 (2017)
  • 12. 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 (2017)
  • 13. 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 (2015)
  • 14. 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 (2014)
  • 15. 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. (2014)
  • 16. 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. (2014)
  • 17. 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 (2013)
  • 18. 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. (2012)

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.

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