Profile of Md. Abdul Wazed

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Md. Abdul Wazed

Lecturer

Department of Food Engineering & Technology (FET)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: mawazed@hstu.ac.bd

Mobile: 01737893654


CAREER OBJECTIVE

    To devote myself for the betterment of whole mankind through working as a teacher and researcher.

RESEARCH INTEREST

    Drying of food by the fluidized bed dryer and fixed bed dryer, New product development and nutrient analysis, Food Processing and Preservation, Packaging Engineering.

EDUCATION

  1. MS in Food Engineering and Technology, 2016

    Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

  2. B.Sc. in Food and Process Engineering, 2012

    Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200


PROFESSIONAL EXPERIENCES

  1. Lecturer, Dept. of Food Engineering and Technology
    Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200.

    November 16, 2022 to Present

  2. Assistant Professor, Dept. of Food Sc. & Engg.
    German University Bangladesh, Gazipur.

    April 02, 2021 to November 15, 2022

  3. Lecturer, Dept. of Food Science and Engineering.
    German University Bangladesh, Gazipur.

    November 21, 2017 to April 01, 2021

  4. Lecturer,Dept. of Food Science and Technology.
    International Institute of Applied Science and Technology, Rangpur.

    November 06, 2016 to November 20, 2017


PUBLICATIONS

Journal Papers

  1. Evaluation of quality parameters of parboiled and non-parboiled zinc biofortified BRRI Dhan84 rice variety in Bangladesh (2023). Tanjina Akter, Md. Shihabul Awal, Md. Abdul Wazed, Anwara Akhtar Khatun, Md. Shakil, Md. Murtuza Kamal, Md. Hasan Al Banna, N. H. M. Rubel Mozumder*. Carpathian journal of food science and technology, 15(3), 70-88. DOI: https://doi.org/10.34302/crpjfst/2023.15.3.6


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  2. Comparison on drying characteristic, efficiency, unit drying cost and quality of maize dried by a novel multi-crop mobile dryer, existing industrial dryer and sun drying method. Md. Shahriar Alam, *Md. Sazzat Hossain Sarker, S.M. Kamrul Hasan, Maruf Ahmed,
    Md. Abdul Wazed. Journal of Agriculture and Food Research 14 (2023) 100804.

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  3. Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus).  Md. Abdul Wazed, Md. Abdul Momin Sheikh, Md. Akhtaruzzaman, Md. Shihabul Awal, *N.H.M. Rubel Mozumder.Journal of Agriculture and Food Research 14 (2023) 100773.

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  4. Evaluation of physicochemical parameters of edible oils at room temperature and after heating at high temperature.*Wazed, M.A., Yasmin, S., Basak P., Hossain, A., Rahman, M.M., Hasan, M.R., Khair, M.M. and Khatun, M.N. Food Research. 7 (4) : 91 - 100 (August 2023).  DOI: https://doi.org/10.26656/fr.2017.7(4).900

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  5. Effects of various emulsifiers on physicochemical and sensory attributes of cake during storage. Moni, A., Wazed, M.A., Khatun, M.N., Yasmin, S., Mondal, S.C. and *Ahmed, M.Food Research. 7 (2) : 365 - 372 (April 2023).DOI:
    https://doi.org/10.26656/fr.2017.7(2).899

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  6. Head rice yield of paddy dried in two stage and conventional drying methods.Wazed, M. A., N. H. M. R. Mozumder, and M. S. H. Sarker*. 2022. Agricultural Engineering International: CIGR Journal, 24(3): 190-200.

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  7. Quantitative analysis of vitamins B2, B3, B5 and B6 by HPLC-UV in selected non-leafy vegetables.Md. Abdul Wazed, Mahabubul Hasan, Md. Abdul Halim, Md. Akhtaruzzaman, Maruf Ahmed & N. H. M. Rubel Mozumder* (2022). International Journal of Vegetable Science, 28:5, 493-499, DOI: 10.1080/19315260.2022.2029661

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  8. Effect of Different Drying Parameters on Green Chili Nutritional Quality (2022). Mst. Nazma khatun, Jerin Kowser, Md. Abdul Wazed, and Md. Asaduzzaman. European Journal of Agriculture and Food Sciences, 4(2): 19-23.

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  9. Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour (2021). Roni, R.A.; Sani, M.N.H.; Munira, S.;Wazed, M.A.; Siddiquee, S.Appl. Sci.  11, 8474. https://doi.org/10.3390/ app11188474

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  10. Effect of two stage drying employing Fluidized bed drying, tempering followed by Fixed bed drying on Head rice yield of  BRRI Dhan28 rice variety in Bangladesh (2021). Md. Abdul Wazed, N. H. M. Rubel Mozumder, Md. Sazzat Hossain Sarker*. Sustainability in Food and Agriculture, 2(2): 74-78.

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  11. Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread (2021).*Md. Abdul Wazed & Md. Rakibul Islam. Malaysian Journal of Halal Research Journal (MJHR), 4(2):36-41.

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  12. Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4 (2021). *Md. Abdul Wazed, Mohim Das Gupta, Shamor kanti Dey, Rahul Kumar Majumder, Al Amin and Shabadur Rashid Shakib. Malaysian Journal of Halal Research Journal (MJHR), 4(2): 55-59.

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  13. Preparation of gluten free bread using the mixture of different cereals grain flour (2016). Md. Mamunur Roshid, Md. Abdul Wazed, Md. Rakibul Islam, Md. Sultan Mahomud and Habiba Khatun. International Journal of Advanced Multidisciplinary Research, 3(5): 9-16.

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Awards and SCHOLARSHIPS

  1. National Science and Technology Fellowship, 2015.

    Funded by: Ministry of Science and Technology, Bangladesh.


PROJECTS

  1. Utilization of jackfruit and its by-products for preparing fortified bakery products

    Funded by: Ministry of Science and Technology, Bangladesh (R&D- Applied Sci. & Engg. Group, SL No: 03)

    Position: Project Director

    Description: Jackfruit is an underutilized food and most of its parts, especially rind, core, rage and seeds, are not utilized to its full potential and often goes as low-cost animal feed. Keeping in mind that the fruit byproducts are richer in phytochemicals than the fruits, an attempt will be made in this study to utilize all the parts of jackfruit. Hence, the objective of this study is to incorporate and optimize the effect of rag, rind, and core along with bulb and seed on the value added bakery products.

  2. Processing, evaluating of nutritional and cooking quality of healthy germinated brown rice (GBR) and its marketing as HSTU product

    Funded by: Institute of Research and Training (IRT),Hajee Mohammad Danesh Science and Technology University

    Position: Co- Investigator

    Description: Increasing demand of consumers for healthy and high-quality whole-grain foods has impelled the development of new rice products, among which germinated brown rice (GBR) is one of the typical novel rice products. GBR contains high health-promoting compounds, including dietary fiber, gamma amino butyric acid (GABA), vitamins, and phenolic ingredients compared to the polished or white rice. Therefore, the present attempt is honestly expecting to be successful in processing and marketing of GBR as HSTU food product through inviting interested entrepreneurs.


SOCIAL NETWORK

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