Chairman Message

Prof. Dr. N. H. M. Rubel Mozumder
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I am gratified to become an integral part of the Department of Food Science and Nutrition (FSN), Hajee Mohammad Danesh Science and Technology University (HSTU). Briefly, the FSN has been established in 2005 as one of the important Gateways of integrated Food and Process Engineering (B.Sc. in FPE) degree under the former faculty of Agro-Industrail and Food Process Engineering (AFPE), which is currently known as the Faculty of Engineering. In addition to a basic degree, the FSN is also offering a Master of Science (MS) degree since 2015. The prime objective of this department is to disseminate basic food science and human nutrition education to undergraduate students. In contrast, the master’s degree focuses on more advanced issues related to research-based and cutting-edge knowledge incorporating current nutritional practices and dietary guidelines reflecting the global and the national nutritional policies and frameworks. Furthermore, to keep pace with the latest discoveries of food and nutritional science, the FSN has considered collaborative research works along with other departments, universities, and organizations. I believe that the acceleration of our academic activities may create the best graduates who will lead the demand-based sectors related to food and nutrition disciplines



Chairman, Department of Food Science & Nutrition (FSN).



Vission & Mission


Vission

The vision of the Department Food Science and Nutrition (FSN) is to become center of excellence that excels in the discovery, dissemination, and translation/application of knowledge in nutrition in Bangladesh and beyond.

Mission

The mission of the Food Science and Nutrition (FSN) Department is to illuminate the role of food and nutrition in the health of society through education, research, outreach, and service within a supportive, collaborative, atmosphere of respect that values diversity. Specifically we aim to:
- Hold high-quality undergraduate, master and doctoral programs in the field of food science and nutrition to produce competent and globally competitive graduates through high quality teaching, training, and research mentorship.
- Develop knowledgeable food professionals (students, researchers, entrepreneurs, policy makers, consumers) who contribute to sustainable food systems through leadership, service, and life-long learning with an entrepreneurial insight.
- Conduct relevant and impactful basic and applied research that proactively addresses challenges important to Bangladesh and the world.
- Provide training service to future nutrition scientists and health professionals professional, governmental, and local community organizations to improve the nutritional well-being and health for individuals, families and the public.




Faculty Member



Dr. N. H. M. Rubel Mozumder
Professor
Email: rubel.infs@gmail.com
Mobile No: +8801766460031

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Dr. Habiba Khatun
Associate Professor
Email: habiba5418@gmail.com
Mobile No: +8801701694847

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Dr. Anwara Akter Khatun
Associate Professor
Email: anwaraazim@yahoo.com
Mobile No: +8801819916755

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Md. Shihabul Awal
Associate Professor
Email: shihab@hstu.ac.bd
Mobile No: +8801719043912

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Fatehatun Noor
Associate Professor
Email: fnoor.fpe.hstu@gmail.com
Mobile No: +8801781988163

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Majbaul Alam
Lecturer
Email: majba.fsn@hstu.ac.bd
Mobile No: 01735162603

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Towkir Ahmed Ove
Lecturer
Email: towkirahmedove@hstu.ac.bd
Mobile No: 01722909843

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Officer & Staff



  • Md. Iftakhar Aman Tallukdar

    Junior Clark
    +8801717417293
  • Md. Jakir Hossain

    Office Assistant
    +8801797815997



Curriculam



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Research


Already Completed thesis works under the guidance of FSN Department, HSTU 

 

Sl No 

Thesis title 

Student name 

Supervisor name 

Session 

1 

Effect of In vitro Digestion on the Antioxidant Capacity of Five Indigenous Fruits of Bangladesh 

Majbaul Alam 

Dr Habiba Khatun 

2016 

2 

Investion of ground water quality and its ability for drinking and agricultural use in Dinajpur sadar upazilla of bangladesh 

MD. Biplob Mia 

Dr Habiba Khatun 

2016 

3 

Effects of Prebiotic and Probiotic on Nutritional Qualities of Synbiotic  Cake 

Nusrat Jahan 

Dr Habiba Khatun 

2016 

4 

Nutritional assessment of cereal and pulse based  weaning food supplemented with egg and milk powder 

Diti Das 

Dr Anwara Akter Khtaun 

2016 

5 

Quality  Evaluation of Multigrain Noodles Incorporated with Soy Flour and Bengal Gram Flour 

Mysha Fatema Tuj Jahara 

Dr Anwara Akter Khtaun 

2016 

6 

Assessment of the Severity of Anemia Among the Adolescents, Non-Pregnant and Pregnant Women in Surjer Hashi Clinic and Meristops Clinic of Dinajpur Sadar Upazilla 

Most. Masuma Tunazzin Rim 

Dr Anwara Akter Khtaun 

2016 

7 

Nutitional status and dietary behavior of adolescent school girls in fulbari upazila under dinajpur district 

Yousuf jaheen 

Dr Anwara Akter Khtaun 

2016 

8 

Assessment and Health status of Pregnant Women in Surjer Hashi Clinic and Meristops Clinic of Dinajpur Sadar Upazilla 

Tabassum Rahman 

Dr Anwara Akter Khtaun 

2016 

9 

Malnutritional status of 6 to 59 months old children of rural families  in selected  areas of Dinajpur 

Monika Khatun Sharna 

Dr Anwara Akter Khtaun 

2016 

10 

Effect of Fenugreek Seeds powder of type II diabetic patients 

Hafiza Islam Nila 

Dr Anwara Akter Khtaun 

2017 

11 

Proximate composition, beta carotene and mineral content of different pumpkin (cucurbita spp.) varieties  

Sunzida Afrose 

Dr Anwara Akter Khtaun 

2017 

12 

Nutritional Status and Food Consumption Pattern of Diabetic Patients in Dinajpur District, Bangladesh 

Md. Mokaddes Ali 

Dr Anwara Akter Khtaun 

2017 

13 

Evaluation of physicochemical properties and bioactive compounds of five mango (Mangifera Indica L.) varieties in Bangladesh 

Md. Mamun Or rashid 

Dr Habiba Khatun 

2017 

14 

Quantitative estimation of phytochemicals and antioxidants activities of fresh Wheat Grass (Triticum aestvum) and dried wheat grass powder 

Towkir Ahmed Ove 

Dr Anwara Akter Khtaun 

2017 

15 

Optimization and characterization of extracted calcium from Enhydra Flucktuans (helencha shak) and its application in yoghurt 

A.B.M. Said Bin Saifullah 

Dr Habiba Khatun 

2017 

16 

Proximate and Mineral composition of the Three Ripe banana Varieties from Dinajpur District 

Md. Rakib Hossain 

Fatehatoon Nur 

2018 

17 

Analysis of Nutritional Composition In Flesh and peel from Different Types of Sweet Potato 

Abdirizak Hashi Ahmed 

Fatehatoon Nur 

2018 

18 

Nutritional Status of Selected Construction workers in Dinajpur District 

Monowarul kabir Badhon 

Dr Anwara Akter Khtaun 

2018 

19 

Determination of Biochemical Constituents of Two Indegenous vegetables of Bangladesh 

kazi Nafiul Isalm 

Dr Anwara Akter Khtaun 

2018 

20 

Proximate and micronutrient analysis of selected leafy vegetables from dinajpur district 

Sudipto Sarkar 

Dr Anwara Akter Khtaun 

2018 

21 

Nutritional status and dietary diversity of primary school going (6-10 years) children in Nawabganj sadar upazilla, Chapai Nawabganj 

Md. Nazimudddin Ahmed 

Dr Anwara Akter Khtaun 

2018 

22 

Phytochemicals and antioxidant properties of Bael (Aegle Marmelos L.) pulp powder and its products 

Md. Tazminur Rahman 

Dr Anwara Akter Khtaun 

2019 

23 

Quality evaluation of gluten free cake supplemented with sweet potato flour and carrot powder 

Most. Jebun Nessa 

Dr Anwara Akter Khtaun 

2019 

24 

Quality pararmeters of BRRI dhan 84 zinc biofortified rice 

Tanjina Aktar 

Dr N H M Rubel Mozumder 

2019 

25 

Quality evaluation of bread suppemented with sesame seed flour 

Delower Hossain 

Md Shihabul Awal 

2019 

26 

An asseessment of food safety knowledge and practices of residance in Dinajpur sadar upazilla during Covid-19 pandemic situation 

Md. Arju Rahman 

Md Shihabul Awal 

2019 

27 

Nutrition knowledge in atheletes: a cross sectional study among two sports group in dinajpur 

Md. Marzanul Isalm 

Dr Anwara Akter Khtaun 

2019 

28 

Determination of proximate compositions and bioactive compounds of red dragon fruit and its jam 

Md. Rashadul Islam Rezvi 

Md Shihabul Awal 

2019 

29 

Effect of stotage on physicochemical propertiesand antioxidant activity of pumpkin powder and its products 

Md. Abdul Halim 

Dr Anwara Akter Khtaun 

2019 

30 

Study of chemical profile and bioactive substance of carica papya (L.) leaf powder 

Mst. Rowzatun Ara 

Dr N H M Rubel Mozumder 

2019 

31 

Extraction of bioactive compounds and evaluation of antidiabetic activity from immature and mature corn silk 

Khursheda Jahan khushe 

Dr N H M Rubel Mozumder 

2019 

32 

Nutritional composition and value addition to green banana (Musa Acuminata) fresh and peel powder 

Laizu Islam 

Dr Anwara Akter Khtaun 

2019 

33 

Nutritional composition and value addition to Pumpkin By- Products  

Tabassum Akter Kiron 

Dr Anwara Akter Khtaun 

2019 



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