Profile of Joysree Roy
Joysree Roy
Associate Professor
Department of Food Engineering & Technology (FET)
Faculty of Engineering
Hajee Mohammad Danesh Science & Technology University, Dinajpur.
E-mail: joysree.tithi@hstu.ac.bd
Mobile: +8801717849116
CAREER OBJECTIVE
- To engage myself in such work which requires knowledge, industry as well as integrity and provides me with ample opportunities to enrich my career along with to contribute to the sustainable national development.
RESEARCH INTEREST
- Sustainable product development, Fortification, Drying, Equipment design and fabrication, Biodegradable Packaging
EDUCATION
- MS in Food Engineering, 2012
Bangladesh Agricultural University, Mymensingh
- B.Sc. in Food & Process Engineering, 2009
Hajee Mohammad Danesh Science & Technology University, Dinajpur
- Higher Secondary Certificate (HSC), 2005
Dinajpur Govt. College, Dinajpur
- Secondary School Certificate (SSC), 2003
Thakurgaon Govt. Girls’ High School, Thakurgaon
PROFESSIONAL EXPERIENCES
- Assistant Professor
HSTUSeptember 01, 2016 to Present
- Lecturer
HSTUSeptember 01, 2014 to August 31, 2016
PUBLICATIONS
Journal Papers
Effect of drying temperature on physiochemical properties of powder from blanched and unblanched lemon peel and sensory quality evaluation of the powder fortified biscuits.
Roy J., Roy S., Ali M. J., Hossain M. R., Sarker M. S. H. 2021. Journal of Food Engineering and Technology, 10(1), 9-18.
Read MoreEffect of banana juice on the physico-chemical and textural properties of ice-cream.
Sheikh M. A. M,, Roy J., Akter R., Roy G. R., Roy J., Mahomud M. S. Journal of Agricultural Engineering, 42, 17-24.
- MA Kabir, MBI Talukder, L Islam, S Yasmin, MS Mahomud, J Roy*. Research & Reviews: Journal of Dairy Science and Technology 9 (1)Read More
Effect of Grape Juice on the Physiochemical and Sensory Properties of Yogurt
JR Roy, ST Sinthia, JR Roy, M Abdul, M Sheikh, J Roy, MS Mahomud. IOSR Journal of Environmental Science, Toxicology and Food Technology, 13(9); 94-100Drying kinetics and determination of water sorption isotherms of Corn.
J. Roy, M.A. Alim and M.N. Islam. Journal of Bangladesh Agricultural University 15 (2), 309–317
Read More
Evaluation of Quality Properties of Bread Made from Sun and Mechanical Dried Corn Flour
J Roy, MN Islam. American Journal of Food Science and Technology 8 (1), 29-35
Read MoreEFFECT OF MICROWAVE HEAT TREATMENT ON THE QUALITY OF MILK
Roy J., Latif UI., Mujnibeen MSA., Kabir MS, Islam MI, Alam KS. International Journal of Recent Scientific Research 8 (9), 19766-19771- M Shakil, T Akter, MF Nayem, MA Sayed, J Roy, MS Hossain. International Journal of Food science and nutrition, 4 (5), 26-34
- MHT Mondal, KSP Shiplu, KP Sen, J Roy, MSH Sarker, Drying Technology 37 (12), 1541-1550.Read More
Awards and SCHOLARSHIPS
- National Science and Technology Fellowship, 2012
Funded by: Ministry of Science and Technology, Bangladesh
PROJECTS
- Colour change kinetics and bio-active compounds determination of carrot slices during microwave drying
Funded by: Institute of Research and Training (IRT), Hajee Mohammad Danesh Science and Technology University
Position: Principal Investigator
Description: To determine the colour change kinetics of microwave dried carrot slices. To analyze the physico-chemical, antioxidant and phenolic compounds of microwave dried carrot slices
- Utilization of vegetable waste through drying for production of high nutrient content food to ensure sustainable production pattern
Funded by: Ministry of Science and Technology, Bangladesh (R&D- Agriculture and Environment Group, SL No: 87)
Position: Principal Investigator
Description: To develop baked product from vegetable by-product
- Effect of blanching and osmotic dehydration on drying kinetics and physico-chemical properties of microwave dried jujubes
Funded by: Institute of Research and Training (IRT), Hajee Mohammad Danesh Science and Technology University
Position: Principal Investigator
Description: To determine the drying kinetics of microwave dried jujubes those are pre-treated with blanching and osmotic dehydration and further to analyze physico-chemical properties, antioxidant activity and colour properties of them.
- Effect of microwave heat treatment on extending the shelf-life of sugarcane juice
Funded by: University Grants Commission of Bangladesh
Position: Principal Investigator
Description: To determine the shelf-life of microwave heat treated sugarcane juice
- Biodegradable biopolymer based package preparation from waste materials for packaging agricultural produce and quality evaluation of those packages
Funded by: Ministry of Science and Technology, Bangladesh (R&D- Agriculture and Environment Group, SL No: 130)
Position: Principal Investigator
Description: To develop and analyze (physical, mechanical, functional properties) biodegradable biopolymer based packages from fish scale and to determine the shelf life of agricultural produce in those biopolymer based packages.
- Development, formulation, standardization and commercialization of value added bakery and pulse products incorporating wheat grass
Funded by: Bangladesh bureau of educational information and statistics (BANBEIS), Bangladesh
Position: Associate Project Director
Description: To develop value added bakery and pulse products incorporating wheat grass
- Processing and preservation of edible parts of matured and ripe jackfruit through drying, canning and frying
Funded by: Institute of Research and Training (IRT), Hajee Mohammad Danesh Science and Technology University
Position: Principal Investigator
Description: To develop different types of product from edible parts of ripe and matured jackfruit through drying, canning and frying
- Incorporation of microwave vacuum dried vegetables and their Peels powder in manufacturing high fiber and antioxidant rich fast food (bakery and confectionary) Products for ensuring nutrition security
Funded by: Ministry of Science and Technology, Bangladesh
Position: Associate Project Director
Description: Design and fabrication of a microwave vacuum dryer, formulation of fiber and antioxidant rich fast food (bakery and confectionary) products.
SOCIAL NETWORK
- Google Scholar Profile
URL: https://scholar.google.com/citations?hl=en&user=PAxtISAAAAAJ