Profile of S.M. Kamrul Hasan

...

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. Mohsen Ramezani, Giovanna Ferrentino, Ksenia Morozova, S. M. Kamrul Hasan, Matteo Scampicchio (2020). Clarification of apple juices with vegetable proteins monitored by multiple light scattering. Journal of Food Science, 85(2), 316-323. Wiley. https://doi.org/10.1111/1750-3841.14984

    Read More
  2. S. M. Kamrul Hasan, Giovanna Ferrentino, Matteo Scampicchio (2020). Nanoemulsion as advanced edible coatings to preserve the quality of fresh-cut fruits and vegetables: a review. International Journal of Food Science and Technology, 55, 1-10. Wiley. https://doi.org/10.1111/ijfs.14273

    Read More
  3. S. M. Kamrul Hasan, Matteo Scampicchio, Giovanna Ferrentino, Mosibo Ornella Kongi, Lee D. Hansen (2019). Thermodynamics and Kinetics of the Fenton Reaction in Foods. Thermochimica Acta, 682, Elsevier. https://doi.org/10.1016/j.tca.2019.178420.

    Read More
  4. S. M. Kamrul Hasan, Mohammad Asaduzzaman, Vakare Merkyte, Ksenia Morozova, Matteo Scampicchio (2018). 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. https://doi.org/10.1007/s12161-017-1014-z

    Read More
  5. 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, 54(12), 4129-4134. Springer. https://doi.org/10.1007/s13197-017-2856-5

    Read More
  6. 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

    Read More
  7. 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.

    Read More
  8. 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

    Read More
  9. 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

    Read More
  10. 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.

    Read More
  11. 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.

    Read More
  12. 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


    Read More
  13. 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

    Read More
  14. 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.

    Read More
  15. 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

    Read More

Conference Papers

  1. Md. Rakibul Islam, Md. Raihan Kabir, Ahmed Redwan Haque, Md. Mehedi Hasan, Md. Mostafa Kamal, S. M. Kamrul Hasan (2019). Fruit by-products: The potential sources of antioxidants for food, feed and pharmaceuticals products. 5th International Conference on Engineering Research and Education, School of Applied sciences & Technology, Shahjalal University of Science and Technology (SUST), Sylhet, Bangladesh. Date: 25-27 January 2019


  2. Md. Raihan Kabir, Ahmed Redwan Haque, Md. Mehedi Hasan, Khursheda Jahan Khuse, Samia Rahman, Md. Rakibul Islam, S. M. Kamrul Hasan (2019). Healthy foods development through novel sustainable processing and formulation. 5th International Conference on Engineering Research and Education, School of Applied sciences & Technology, SUST, Sylhet, Bangladesh. Date: 25-27 January 2019.


  3. S. M. Kamrul Hasan, Md. Rakibul Islam, Maruf Ahmed, Md. Sazzat Hossain Sarker (2018). Fruit by-products as underutilized sources of minerals and antioxidants. 3rd Young Scienctist Congress, 2108. Bangladesh Academy of Sciences, Dhaka, Bangladesh. Date: 14-15 September 2018.


  4. M. S. H. Sarker, G. C. Roy, M. A. Hossain, and S. M. Kamrul Hasan (2018). Drying and quality characteristics of aromatic rice dried by two stage drying technique. 1st International Conference on Challenges for Future Agriculture, 2018. Progressive Agriculturists. Bangladesh Agricultural University, Mymensingh-2202, Bangladesh. Date: 27–28 January 2018.


  5. 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

  6. 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

  7. 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

  8. 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


PROJECTS

  1. Processing for value addition of underutilized local fruits and vegetables

    Funded by: Bangladesh Academy of Sciences and United States Department of Agriculture jointly

    Position: Principal Investigator

    Description: The goal of the project is to identify various routes by which the value of underutilized fruits and vegetables will be increased.

  2. Development of New Edible Coatings and Its Application on Fresh Fruits and Vegetables for Improving their Quality, Safety and Shelf Life

    Funded by: University Grants Commission Bangladesh

    Position: Principal Investigator

    Description: The overall purpose of the project is to develop new edible coatings system incorporating natural functional ingredients (i.e. antioxidants, antimicrobials, texture enhancer, etc.) from plant matrix and its utilization on fresh fruits and vegetables to improve their quality, safety and shelf life in postharvest chain.

  3. Development of biodegradable plastics for food packaging

    Funded by: IRT, HSTU

    Position: Principal Investigator

    Description: The aim of this project is to develop biodegradable plastics for food packaging using starch-based polymers. Corn starch and potato starch will be used to obtained starch-based biopolymers.

  4. Encapsulation of Nutraceuticals with Green Technologies

    Funded by: BANBEIS, Ministry of Education, Government of Bangladesh

    Position: Principal Investigator

    Description: This work aims at valorizing fruit-waste by transforming it into highly stable and functional ingredients with antioxidant activity. Project Keywords: Fruits by-products, Encapsulation, Antioxidants, Nutraceuticals, Extrusion


SOCIAL NETWORK