Profile of Md. Murtuza Kamal
Md. Murtuza Kamal
Associate Professor
Department of Food Processing & Preservation (FPP)
Faculty of Engineering
Hajee Mohammad Danesh Science & Technology University, Dinajpur.
E-mail: k_murtuza@hstu.ac.bd
Mobile: +8801723389032
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
- Research interests include, but are not limited to, novel food processing technologies, post-harvest technologies, bioactive compounds and functional foods, edible films and coatings, value-added food product development from household kitchens and industrial food waste, Agricultural Produce Processing and Preservation, and Baking Technologies.
EDUCATION
- 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
PROFESSIONAL EXPERIENCES
- Associate Professor
Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSeptember 01, 2022 to Present
- Assistant Professor
Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSeptember 01, 2016 to August 31, 2022
- Lecturer
Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.September 01, 2014 to August 31, 2016
- Production Officer
C. P. Food Business, BangladeshApril 01, 2014 to July 31, 2014
PUBLICATIONS
Journal Papers
Comparative assessment of fresh and processed tomato (Solanum lycopersicum) pulps: impact ofsss processing on physicochemical, antioxidant, and enzymatic behavior
Read MoreEnriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity
Read MoreInvestigating next-generation edible packaging: Protein-based films and coatings for delivering active compounds
Read MoreFormulation and Characterization of Bael Pulp Powder from Locally Grown Bael Fruit (Aegle marmelos L.) in Dinajpur, Bangladesh
Read MoreEVALUATION OF QUALITY PARAMETERS OF PARBOILED AND NONPARBOILED ZINC BIOFORTIFIED BRRI DHAN84 RICE VARIETY IN BANGLADESH
Read More
Presence of Brucella spp. in Milk and Dairy Products: A Comprehensive Review and Its Perspectives
Read MoreProduction and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)
Read MoreEffects of Citric Acid and Potassium Metabisulphite Pre-Treatment on the Physical and Biochemical Properties of Dehydrated Amritsagar Banana Powder
Read MoreMODELING AND OPTIMIZATION OF THE PULSED VACUUM OSMOTIC DEHYDRATION (PVOD) PROCESS OF CARROTS IN A TERNARY SOLUTION BY RESPONSE SURFACE METHODOLOGY
Read MoreChanges in physicochemical properties of pasteurized coconut (Cocos nucifera) milk during storage at refrigeration condition
Read MoreOPTIMIZATION OF OSMOTIC DEHYDRATION PARAMETERS OF BANANA UNDER PULSED MICROWAVE CONDITIONS BY RESPONSE SURFACE METHODOLOGY
Read MoreExtraction and Quantification of Anthocyanin from Banana Bracts Using Different pH and Solvent Concentration
Read MoreOptimization of Process Variables Affecting Osmotic Dehydration of Green Chili in Sucrose Solution by Response Surface Methodology
Read MoreEvaluation of Physico-Chemical Properties and Detection of Adulterants UHT Milk Samples Available in Bangladesh
Read More
Processing and Quality Evaluation of Crackers from Cassava Flour
Read More
PROJECTS
- Exploring the Potential of Aloe vera, Rose and Mint in the Development of Ready-to-serve (RTS) Functional Beverage
Funded by: IRT, HSTU, Dinajpur, Bangladesh
Position: Principle Investigator
Description: Commencement of the Project: 1 July 2023 End of the Project: 30 June 2024
- Formulation and characterization of mixed nut (peanut, almond and cashew) butter
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: 1 July 2022 (ii) Completion: 30 June 2023
- Quality determination of naturally and induced fermented virgin coconut oil (vco) by saccharomyces cerevisiae: a combined method approach
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, 2021 (ii) Completion: 31st August, 2022.
- 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.
SOCIAL NETWORK
- ResearchGate Profile
- Google Scholar Profile
URL: https://scholar.google.com/citations?user=XfO3aUYAAAAJ&hl=en