Profile of Shakti Chandra Mondal

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Shakti Chandra Mondal

Associate 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


CAREER OBJECTIVE

    To be a good researcher as well as academician.

RESEARCH INTEREST

    Food Biotechnology: single cell protein, food waste management, bioreactor; Food Engineering: process modeling and optimization; kinetics of microorganisms & enzymes, ultrasonication;

EDUCATION

  1. Doctor of Philosophy (PhD), 2023

    Chonnam National University, South Korea

  2. Korean Language Program, 2020

    Keimyung University, South Korea

  3. Master of Science in Food Technology, 2014

    KU Leuven, Belgium

  4. Master of Science in Food Technology, 2013

    Universiteit Gent, Belgium

  5. Master of Science in Food Engineering, 2010

    Bangladesh Agricultural University, Mymenshingh, Bangladesh

  6. Bachelor of Science in Food Engineering, 2008

    Bangladesh Agricultural University, Mymenshingh, Bangladesh

  7. Higher Secondary Certificate, 2002

    New Govt. Degree College, Rajshahi, Bangladesh

  8. Secondary School Certificate, 2000

    Gobindapur High School, Naogaon, Bangladesh


PROFESSIONAL EXPERIENCES

  1. Associate Professor
    Department of Food Processing and Preservation, HSTU, Dinajpur-5200

    May 17, 2018 to Present

  2. Chairman
    Department of Food Processing and Preservation, HSTU, Dinajpur-5200

    August 18, 2016 to August 25, 2019

  3. Assistant Professor
    Department of Food Processing and Preservation, HSTU, Dinajpur-5200

    May 17, 2012 to May 16, 2018

  4. Lecturer
    Department of Food Processing and Preservation, HSTU, Dinajpur-5200

    May 17, 2010 to May 17, 2012

  5. Research Fellow
    Bangladesh Agricultural University, Mymensingh, Bangladesh

    May 15, 2008 to May 15, 2010


PUBLICATIONS

Journal Papers

  1. Tea Production, Processing and Socio-economic Status in Bangladesh

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  2. Extraction and Characterization of Pectin from Citrus sinensis Peel.

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

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  5. Optimization of osmotic dehydration parameters of banana under pulsed microwave conditions by response surface methodology

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  6. Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour

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  7. Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

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  8. Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees


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  9. Effect of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica Officinalis) Candy.

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  10. Comparative 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.

  11.  Extraction of Bioactive Compound from Some Fruits and Vegetables (Pomegranate Peel, Carrot and Tomato). 

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  12. Effect of Pumpkin Powder on Physico-chemical Properties of Cake.

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  13. Effect of Cabbage Powder on Physico-Chemical Properties of Biscuits.

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SCHOLARSHIPS

  1. Junior Scholarship

    Funded by: Government of the People's Republic of Bangladesh

  2. District Scholarship

    Funded by: Government of the People's Republic of Bangladesh

  3. Chinese Government Scholarship (CGS)

    Funded by: Government of China

  4. Global Korea Scholarship (KGSP)

    Funded by: Government of the Republic of Korea

  5. VLIR-UOS Fellowship

    Funded by: Government of Belgium


PROJECTS

  1. 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

  2. Optimization of pH and temperature for the maximum growth of Lactobacillus spp. in bioreactor.

    Funded by: UGC through IRT

    Position: Principal Investigator

    Description: coming

  3. 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