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


RESEARCH INTEREST

    Food Engineering: process modeling and optimization, advanced process control; Food Processing: fruits and vegetables processing, dairy milk processing, drying processes, high pressure processing; Functional Foods: effect of food processing on functional components and metabolic profiling of foods; Food Biotechnology: fermentation, bioreactor, single cell protein, probiotics; Food Preservation: ultrasound, lyophilization

EDUCATION

  1. Master of Science in Food Technology, 2014

    KU Leuven, Belgium

  2. Master of Science in Food Technology, 2013

    Universiteit Gent, Belgium

  3. Master of Science in Food Engineering, 2010

    Bangladesh Agricultural University, Mymenshingh, Bangladesh

  4. Bachelor of Science in Food Engineering, 2008

    Bangladesh Agricultural University, Mymenshingh, Bangladesh

  5. Higher Secondary Certificate, 2002

    New Govt. Degree College, Rajshahi, Bangladesh

  6. 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 Present

  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. Physicochemical and microbial characteristics of honey obtained through sugar feeding of bees

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  2. 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.

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

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  4. Shakti Chandra Mondal, Most. Jesmin Akhter, Md. Nazmul Hossain, Shubhojit Saha and Md. Atikur Rahman (2018). 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. 12(1): 76-81 8).

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

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

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

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  8. Studies on the effect of starch on the quality of Soyadahi. 

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SCHOLARSHIPS

  1. 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