Profile of Md. Murtuza Kamal

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Md. Murtuza Kamal

Assistant Professor

Department of Food Processing & Preservation (FPP)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: k_murtuza@hstu.ac.bd


CAREER OBJECTIVE

    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.

RESEARCH INTEREST

    Agricultural Produce Processing and Preservation,Product Development, Post-harvest Technology and Baking Technology.

EDUCATION

  1. MS in Food Processing and Preservation, 2013

    Hajee Mohammad Danesh Science and Technology University, Dinagpur

  2. B.Sc in Food and Process Engineering, 2010

    Hajee Mohammad Danesh Science and Technology University, Dinajpur


PROFESSIONAL EXPERIENCES

  1. Assistant Professor
    Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

    September 01, 2016 to Present

  2. Lecturer
    Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.

    September 01, 2014 to August 31, 2016

  3. Production Officer
    C. P. Food Business, Bangladesh

    April 01, 2014 to July 31, 2014


PUBLICATIONS

Journal Papers

  1. MODELING AND OPTIMIZATION OF THE PULSED VACUUM OSMOTIC DEHYDRATION (PVOD) PROCESS OF CARROTS IN A TERNARY SOLUTION BY RESPONSE SURFACE METHODOLOGY

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  2. Changes in physicochemical properties of pasteurized coconut (Cocos nucifera) milk during storage at refrigeration condition

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  3. OPTIMIZATION OF OSMOTIC DEHYDRATION PARAMETERS OF BANANA UNDER PULSED MICROWAVE CONDITIONS BY RESPONSE SURFACE METHODOLOGY

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  4. Extraction and Quantification of Anthocyanin from Banana Bracts Using Different pH and Solvent Concentration

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  5. Optimization of Process Variables Affecting Osmotic Dehydration of Green Chili in Sucrose Solution by Response Surface Methodology

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  6. Evaluation of Physico-Chemical Properties and Detection of Adulterants UHT Milk Samples Available in Bangladesh

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  7. Processing and Quality Evaluation of Crackers from Cassava Flour

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PROJECTS

  1. 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.


SOCIAL NETWORK