Profile of Dr. Shakti Chandra Mondal
Dr. Shakti Chandra Mondal
Professor
Department of Food Processing & Preservation (FPP)
Faculty of Engineering
Hajee Mohammad Danesh Science & Technology University, Dinajpur.
E-mail: shakti.c.mondal@hstu.ac.bd
Mobile: +8801330112062
CAREER OBJECTIVE
- Biography: Professor Shakti Chandra Mondal received his doctorate from Chonnam National University, South Korea in 2023, with an emphasis in valorization of food wastes making value added food products. Dr. Mondal is teaching several food safety/food microbiology and product development related courses, such as FPP 501 (Advance Food Microbiology), FPP 509 (Nutritional Changes during Food Processing) and Food Microbiology and Hygiene.
RESEARCH INTEREST
- Food Biotechnology: single cell protein, food waste management, bioreactor;
Food Engineering: process modeling and optimization; kinetics of microorganisms & enzymes, ultrasonication;
EDUCATION
- Ph.D. in Food Science and Technology, 2023
Chonnam National University, South Korea
- M.Sc. in Food Technology, 2014
UGent and KU Leuven, Belgium
- M.Sc. in Food Engineering, 2010
Bangladesh Agricultural University, Mymenshingh, Bangladesh
- B.Sc. in Food Engineering, 2008
Bangladesh Agricultural University, Mymenshingh, Bangladesh
PROFESSIONAL EXPERIENCES
- Professor
Department of Food Processing and Preservation, HSTU, Dinajpur-5200May 17, 2023 to Present
- Associate Professor
Department of Food Processing and Preservation, HSTU, Dinajpur-5200May 17, 2018 to May 16, 2023
- Chairman
Department of Food Processing and Preservation, HSTU, Dinajpur-5200August 18, 2016 to August 25, 2019
- Assistant Professor
Department of Food Processing and Preservation, HSTU, Dinajpur-5200May 17, 2012 to May 16, 2018
- Lecturer
Department of Food Processing and Preservation, HSTU, Dinajpur-5200May 17, 2010 to May 17, 2012
PUBLICATIONS
Journal Papers
Extraction of pectin from powdered citrus peels using various acids: An analysis contrasting orange with lime
Read MoreEffects of various emulsifiers on physicochemical and sensory attributes of cake during storage
Read MoreUltrasonic extraction of reducing sugar and polyphenols from burdock (Arctium lappa L.) root waste and evaluation of antioxidants and α-glucosidase inhibition activity
Read MoreChemical Composition and Anti-Microbial Activity of Hog Plum (Spondias mombin L.) Peel Oil Extracted from Different Regions of Tropical Climates
Read MoreSafety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese
Read MoreOligosaccharide production from preserved yuzu juice using Lactobacillus sakei NY 518 and its prebiotic function
Read MoreMechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus
Read MoreOptimization of extraction parameters for pectin from guava pomace using response surface methodology
Read MoreEffects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour
Read MoreTea Production, Processing and Socio-economic Status in Bangladesh
Read MoreExtraction and Characterization of Pectin from Citrus sinensis Peel.
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 MoreThin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour
Read MoreOptimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate
Read MorePhysicochemical and microbiological characteristics of honey obtained through sugar feeding of bees
Read MoreEffect of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica Officinalis) Candy.
Read MoreComparative Growth and Growing Percentage of Lactobacillus spp. from Different Traditional Dairy Products (Yoghurt, Cheese, Butter, Lassi and Cow milk) in Bangladesh using Stirred Tank Bioreactor.
Extraction of Bioactive Compound from Some Fruits and Vegetables (Pomegranate Peel, Carrot and Tomato).
Read MoreEffect of Pumpkin Powder on Physico-chemical Properties of Cake.
Read MoreEffect of Cabbage Powder on Physico-Chemical Properties of Biscuits.
Read More
Books
Prospects and challenges of polymer nanocomposites for innovative food packaging
Read More
Awards and SCHOLARSHIPS
- Junior Scholarship
Funded by: Government of the People's Republic of Bangladesh
- District Scholarship
Funded by: Government of the People's Republic of Bangladesh
- Chinese Government Scholarship (CGS)
Funded by: Government of China
- Global Korea Scholarship (GKS)
Funded by: Government of the Republic of Korea
- VLIR-UOS Fellowship
Funded by: Government of Belgium
PROJECTS
- Application of laboratory scale stirred tank bioreactor for measuring the growth kinetics of Lactobacillus spp.
Funded by: UGC through IRT
Position: Principal Investigator
Description: coming
- Optimization of pH and temperature for the maximum growth of Lactobacillus spp. in bioreactor.
Funded by: UGC through IRT
Position: Principal Investigator
Description: coming
- Development of an ideal stirred tank bioreactor for the growth of Lactobacillus spp.
Funded by: UGC through IRT
Position: Principal Investigator
Description: Coming soon
SOCIAL NETWORK
- LinkedIn
URL: https://www.linkedin.com/in/shakti-chandra-mondal-a7660362/
- ResearchGate Profile
- Google Scholar Profile
URL: https://scholar.google.com/citations?user=5hTW4N0AAAAJ&hl=en