Profile of Md. Murtuza Kamal
Md. Murtuza Kamal
Department of Food Processing & Preservation (FPP)
Faculty of Engineering
Hajee Mohammad Danesh Science & Technology University, Dinajpur.
- To utilize my teaching skills towards a challenging career in growth oriented and leading edge that will provide mutual benefits and where from I can utilize my capabilities to the fullest benefits of the university and society.
- Agricultural Produce Processing and Preservation,Product Development, Post-harvest Technology and Baking Technology.
- MS in Food Processing and Preservation, 2013
Hajee Mohammad Danesh Science and Technology University, Dinagpur
- B.Sc in Food and Process Engineering, 2010
Hajee Mohammad Danesh Science and Technology University, Dinajpur
- Assistant Professor
Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
September 01, 2016 to Present
Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
September 01, 2014 to August 31, 2016
- Production Officer
C. P. Food Business, Bangladesh
April 01, 2014 to July 31, 2014
MODELING AND OPTIMIZATION OF THE PULSED VACUUM OSMOTIC DEHYDRATION (PVOD) PROCESS OF CARROTS IN A TERNARY SOLUTION BY RESPONSE SURFACE METHODOLOGYRead More
Changes in physicochemical properties of pasteurized coconut (Cocos nucifera) milk during storage at refrigeration conditionRead More
OPTIMIZATION OF OSMOTIC DEHYDRATION PARAMETERS OF BANANA UNDER PULSED MICROWAVE CONDITIONS BY RESPONSE SURFACE METHODOLOGYRead More
Extraction and Quantification of Anthocyanin from Banana Bracts Using Different pH and Solvent ConcentrationRead More
Optimization of Process Variables Affecting Osmotic Dehydration of Green Chili in Sucrose Solution by Response Surface MethodologyRead More
Evaluation of Physico-Chemical Properties and Detection of Adulterants UHT Milk Samples Available in BangladeshRead More
Processing and Quality Evaluation of Crackers from Cassava FlourRead More
- QUALITY EVALUATION OF MECHANICALLY DRIED SILVAR CARP AND TILAPIA FISH POWDER
Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur-5200, Bangladesh.
Position: Principal Investigator (PI): MD. MURTUZA KAMAL
Description: Duration of the Project (One) Year. (i) Commencement: 1st September, 2020 (ii) Completion: 31st August, 2021. The specific objectives of the present project are: 1. Preparation of fish powder from Silvar carp and tilapia fish 2. Quality evaluation of Silvar carp and Tilapia fish powder by determining their physical, biochemical and microbiological quality. Expected results At the end of this research work the expected results are: 1. We will be able to prepare a good quality fish powder from Silvar carp and Tilapia fish. 2. We will also be able to evaluate quality of Silvar carp and Tilapia fish powder by determining their physical, biochemical and microbiological quality. The contribution of this research findings are: 1. The outcome of the proposed research can play an important role for further investigation of self-stability of fish powder. 2. Self-stable fish powder will create probability for different food industries to make different fortified food products, which could contribute to reduce nutritional deficiency.
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