Full profile of S.M. Kamrul Hasan

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S.M. Kamrul Hasan

Associate Professor

Department of Food Processing & Preservation (FPP)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: engrkamrul_hstu@yahoo.com


CAREER OBJECTIVE

    To explore and share my knowledge and experiences with students and others to strengthen the HSTU capacity and to contribute the economic development of Bangladesh with due passion for teaching and research.

RESEARCH INTEREST

    Antioxidants and natural extracts; Food Quality Control; Postharvest technology and food preservation; Food processing;

EDUCATION

  1. PhD in Food Technology, 2016

    Free University of Bolzano, Italy

  2. MSc in Food Technology, 2011

    Ghent University and Catholic University of Leuven, Belgium

  3. MSc in Food Technology, 2006

    Bangladesh Agricultural University, Mymensingh, Bangladesh

  4. BSc in Agricultural Engineering, 2003

    Bangladesh Agricultural University, Mymensingh, Bangladesh


PROFESSIONAL EXPERIENCES

  1. Member
    ITC- alumni association, Ghent University, Belgium

    September 01, 2011 to Present

  2. Member
    IUPFOOD- alumni association, Catholic University of Leuven, Belgium

    September 01, 2011 to Present

  3. Member
    Bangladesh Food Technologists Welfare Society

    May 14, 2008 to Present

  4. Member
    Bangladesh Society of Agricultural Engineers

    July 30, 2007 to Present


PUBLICATIONS

Journal Papers

  1. S. M. Kamrul Hasan, Mohammad Asaduzzaman, Vakare Merkyte, Ksenia Morozova and Matteo Scampicchio (2017). Simultaneous Kinetic and Thermodynamic – based Assay to Determine the Hydrogen Peroxide (H2O2) Scavenging Activity of Berry Extracts by Using Reaction Calorimetry. Food Analytical Methods, Springer, (Submitted).

  2. M. S. H. Sarker, S. M. Kamrul Hasan, M. Nordin Ibrahim, N. Ab Aziz, Mohd. Salleh Punan (2017). Mechanical property and quality aspects of rice dried in industrial dryers. Journal of Food Science and Technology, Springer (submitted).

  3. S. M. Kamrul Hasan, Lara Manzocco, Ksenia Morozova, Maria Cristina Nicoli, Matteo Scampicchio (2017). Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry. Thermochemica Acta, 649, 63-68. Elsevier. DOI: http://dx.doi.org/10.1016/j.tca.2017.01.008

  4. S. M. Kamrul Hasan, Alberto Schiraldi, Maria Stella Cosio, and Matteo Scampicchio (2016). Food and Ascorbic Scavengers of Hydrogen Peroxide: a Reaction Calorimetry Investigation. Journal of thermal analysis and calorimetry, 125 (2), 729–737. Springer. DOI: 10.1007/s10973-015-5170-3.

  5. Mohammad Atikur Rahman, Mohammad Aslam Ali, S. M. Kamrul Hasan, Manobendro Sarker. Effects of Peeling Methods on Mineral Content of Potato and Development of Potato Based Biscuit. International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 669-675. Science PG. doi: 10.11648/j.ijnfs.20150406.21

  6. S. M. Kamrul Hasan, and B. Nicolai (2014). Quality of pears with permeability of Bio-FreshTM edible coatings. African Journal of Food Science, 8(8), 410 -418. Academicjournal. DOI:10.5897/AJFS2014.1172

  7. M. Asaduzzaman, M. E. Haque, J. Rahman, S. M. Kamrul Hasan, M. A. Ali and M. S. Akter and M Ahmed (2013). Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh. African Journal of Food Science. Vol. 7(8) pp. 198-203. Academicjournals. DOI: 10.5897/AJFS2013.1001.

  8. S. M. Kamrul Hasan, M. S. H. Sarker, and B. Nicolaϊ (2013). The effect of Bio-FreshTM edible coatings on shelf life and quality of pears. International Journal of Agricultural Science Research, Vol. 2(3), pp. 074-082. Academicresearchjournals.

  9. M.S.H Sarker, S. M. Kamrul Hasan, M.G. Aziz, M.T. Islam, S.M.R. Azam, S. Roy, and M.N. Ibrahim (2012). Effect of processing treatments on nutritional quality and shelf life of green chili (Capsicum annuum L.) powder. Pertanika Journal of Tropical Agricultural Science (JTAS)-35 (4): pp. 855-864. Universiti Putra Malaysia. www.cabdirect.org/cabdirect/abstract/20123405526


  10. M.A. Ali, S. M. Kamrul Hasan, M.S. Mahomud and M.A. Sayed (2012). Processing and Storage of Instant Cooked Rice. Bangladesh Research Publication Journal, 7(3): pp. 300-305

  11. S. M. Kamrul Hasan, M.A. Hossain, M.J. Hossen, J. Roy and M.S.H. Sarker (2010): Preparation of biscuit from jackfruit seed flour blended with wheat flour. The Agriculturist: A scientific Journal of Krishi foundation. ISSN: 1729 – 5211. Vol. 8, No. 1, pp. 10-18.

  12. M. A. Ali, S. M. Kamrul Hasan and M.N. Islam (2008): Study on the period of acceptability of cooked rice. Journal of Bangladesh Agricultural University. Vol.6, No. 2, pp. 401-408

Conference Papers

  1. S. M. Kamrul Hasan, Alberto Schiraldi and Matteo Schampicchio. Calibration-Free Reaction Calorimetry for Monitoring Food Reaction. XX workshop on the developments in the Italian PhD research on food science Technology and biotechnology, September 23rd-25th, 2015, Perugia, Italy

  2. S. M. Kamrul Hasan, Alberto Schiraldi, Maria Stella Cosio and Matteo Schampicchio. Food and Ascorbic Scavengers of H2O2: a Reaction Calorimetry Investigation. 12th Mediterranean Conference on Calorimetry and Thermal Analysis. June 17th -19th 2015 in University of Girona, Spain

  3. S. M. Kamrul Hasan and Matteo Schampicchio. Antioxidant capacity of food bioactives by reaction calorimetry. XIX workshop on the developments in the Italian PhD research on food science Technology and biotechnology. September 24th-26th, 2014, Bari, Italy

  4. Marco Mason, S. M. Kamrul Hasan, Lara Manzocco, Tanja Mimmo, Stefano Cesco, Alexandra Ignat, Maria Cristina Nicoli and Matteo Scampicchio. Comparison of dipping treatments and pulsed light on fresh cut apples by microcalorimetry. The XLIII Annual Meeting of the European Society for New Methods in Agricultural Research 3rd- 6th September 2014, Free University of Bolzano, Bolzano, Italy


SCHOLARSHIPS

  1. Summer School of Calorimetry, Lyon, France

    Funded by: UNIBZ, Italy

  2. 8th International Advanced Course on Reaction Kinetics in Food Science, VLAG, Wageningen University, Netherland

    Funded by: UNIBZ, Italy

  3. Poster presentation in MEDICTA 2015 conference

    Funded by: AICAT, Italy

  4. UNIBZ Scholarships for PhD in Food Technology

    Funded by: UNIBZ, Italy

  5. ICP scholarships for MSc in Food Technology

    Funded by: VLIR-UOS, Flanders, Belgium


SOCIAL NETWORK