Profile of Most. Jesmin Akhter

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Most. Jesmin Akhter

Associate Professor

Department of Food Processing & Preservation (FPP)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: jesminfpp@hstu.ac.bd

Mobile: +8801749199944


CAREER OBJECTIVE

    My passion is to build on my career as a researcher and seek new roles that offer opportunities to learn and develop key teaching skills as well as explore new teaching techniques and incorporate innovative teaching technologies in the classroom.

RESEARCH INTEREST

    Food Processing and Product Development, Waste Management, Food Packaging, Baking and Beverage Technology, Post Harvest Technology

EDUCATION

  1. MS in Food Processing and Preservation, 2013

    Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

  2. B.Sc. in Food and Process Engineering, 2010

    Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh


PROFESSIONAL EXPERIENCES

  1. Associate Professor
    Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

    September 01, 2022 to Present

  2. Assistant Professor
    Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

    September 01, 2016 to August 31, 2022

  3. Lecturer
    Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

    September 01, 2014 to August 31, 2016


PUBLICATIONS

Journal Papers

  1. Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy.


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  2. Proximate composition, minerals, phytochemicals, and functional activities of jujube fruits grown in Bangladesh.


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  3. Physicochemical and sensory characteristics of orange juice supplemented yogurt.


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  4. Effect of Garlic Paste on the Physicochemical Attributes of Cheese.


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  5. Proximate and Mineral Composition of the Three Ripe Banana Varieties from Dinajpur District.

  6. Estimation of Water-soluble Vitamin B-complex in Selected Leafy and Non-leafy Vegetables by HPLC Method.


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  7. Comparative Growth and Growing Percentage of Lactobacillus spp. from Different Traditional Dairy Products (Yoghurt, Cheese, Butter, Lassi and Cow milk) in Bangladesh using Stirred Tank Bioreactor



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  8. Effect of Pumpkin Powder on Physico-chemical Properties of Cake
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PROJECTS

  1. Banana Peel as a Bioactive Compound and Its Application on Bread

    Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur-5200, Bangladesh.

    Position: Principal Investigator (PI): MOST. JESMIN AKHTER

    Description: Duration of the Project (One) Year. (i) Commencement: 1st July, 2022 (ii) Completion: 30th June, 2023.

  2. Evaluation of Bioactive Compounds, Antioxidant Activity and Capsaicinoid Compounds at Different Varieties of Chilli (capsicum sp.)

    Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur-5200, Bangladesh.

    Position: Principal Investigator (PI): MOST. JESMIN AKHTER

    Description: Duration of the Project (One) Year. (i) Commencement: 1st July, 2021 (ii) Completion: 30th June, 2022.

  3. Extraction and Characterization of starch from mango seed kernel

    Funded by: Research and Development (R&D), MoST, Dhaka, Bangladesh

    Position: Principal Investigator (PI): MOST. JESMIN AKHTER

    Description: Duration of the Project (One) Year. (i) Commencement: 1st July, 2020 (ii) Completion: 30th June, 2021.

  4. Development, Quality Evaluation and Storage Stability of Papaya Bar Containing Pineapple Peel Flour (Ananas comosus L.)

    Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur-5200, Bangladesh.

    Position: Principal Investigator (PI): MOST. JESMIN AKHTER

    Description: Description: Duration of the Project (One) Year. (i) Commencement: July, 2019 (ii) Completion: June, 2020.


SOCIAL NETWORK

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