Profile of Shampa Sarkar
Shampa Sarkar
Assistant Professor
Department of Food Processing & Preservation (FPP)
Faculty of Engineering
Hajee Mohammad Danesh Science & Technology University, Dinajpur.
E-mail: shampa.fpp@hstu.ac.bd
Mobile: 01756336607
CAREER OBJECTIVE
- I aspire to be an excellent academician and researcher.
RESEARCH INTEREST
- Enzyme extraction and purification, Reducing Post-harvest Losses, Product development
EDUCATION
- MS in Food Processing and Preservation, 2016
Hajee Mohammad Danesh Science and Technology, Dinajpur
- B.Sc. in Food Process and Engineering, 2014
Hajee Mohammad Danesh Science and Technology, Dinajpur
PROFESSIONAL EXPERIENCES
- Assistant Professor
Hajee Mohammad Danesh Science and Technology University, DinajpurNovember 16, 2024 to Present
- Lecturer, Dept. of Food Processing & Preservation
Hajee Mohammad Danesh Science and Technology University, DinajpurNovember 16, 2022 to November 15, 2024
- Assistant Professor, Dept. of Food Science & Engg.
German University Bangladesh, GazipurMarch 12, 2020 to February 28, 2021
- Lecturer, Dept. of Food Science & Engg
German University Bangladesh, GazipurNovember 01, 2016 to March 11, 2020
PUBLICATIONS
Journal Papers
Sarkar, S., Akhter, S., Rina, M.B., S M K, Hasan. (2026) Comparative analysis of physicochemical, bioactive, and functional qualities of coriander leaves subjected to various drying methods.Discover Foods (Q1, IF-3.7)
Read More- Most. Jesmin Akhter, Shampa Sarkar, Tajnuba Sharmin, Shakti Chandra Mondal. (2024).Extraction of pectin from powdered citrus peels using various acids: An analysis contrasting orange with lime.Applied Food Research (Q1, IF=6.2),Volume 4, Issue 2,100614Read More
Akhter, M. J*., Sarkar, S*., Rayhanujjaman, M., Kabir, M. S., & Hosain, M. M. (2024). Characterization of Mango Seed Kernel Starch: Extraction and Analysis. Food Chemistry Advances (Q1, cite score= 5.5), 100806.
Read MoreSarkar, S.*, Akhter, S., Roy, J*., Wazed, M. A., Abedin, R., Neogie, S., Mishat, K. B., & Sarker, M. S. H. (2024). Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water. Food Science & Nutrition(Q1, I.F=3.8), 00, 1–15
Read MoreRahman, M. M., Hasan, S. K., Sarkar, S., Ashik, M. A. I., Somrat, M. A. M., & Asad, A. I. (2024). Effect of Formulation on Physiochemical, Phytochemical, Functional, and Sensory Properties of the Bioactive Sauce blended with Tomato and Pumpkin Pulp. Applied Food Research (Q1, I.F=6.2), 100406.
Read MoreAnjuman Ara Juli, Shampa Sarkar, Anwara Akter Khatun, Joysree Roy,"Evaluation of quality characteristics of coconut drinks during refrigerated storage",Journal of Agriculture and Food Research (Q1, I.F=6.2),2023,100661,ISSN 2666-1543
Read MoreShampa Sarkar, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das, and Md. Jiaur Rahman, “Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp.” American Journal of Food and Nutrition, vol. 3, no. 4 (2015): 90-100. doi: 10.12691/ajfn-3-4-1.
Read MoreS. Sarkar*, M. Ahmed, N.H.M. R. Mozumder, Abu Saeid, Isolation and characterization of bromelain enzyme from pineapple and its utilization as anti-browning agent, Process Eng. J. 1 (2017) 52−58
Read More
Awards and SCHOLARSHIPS
- NST Fellowship, 2014
Funded by: Ministry of Science and Technology, Bangladesh
- UGC Merit Scholarship, 2012
Funded by: University Grant Commission, Bangladesh
- Dean List Award (2010,2011,2012)
Funded by: Hajee Mohammad Danesh Science and Technology University
PROJECTS
- Valorization of Pineapple Waste: Extraction and Application of Starch-Based Edible Coating for Shelf-Life Extension of Fresh-Cut Papaya
Funded by: IRT, HSTU
Position: Principle Investigator
Description: The proposed project focuses on the valorization of pineapple processing waste by extracting starch and utilizing it as an edible coating to extend the shelf life of fresh-cut papaya. Pineapple waste, including peels and stems, is often discarded despite being a potential source of valuable biopolymers such as starch. This project aims to develop a sustainable solution by converting this agro-industrial waste into a functional, biodegradable coating material.
- Enhancing the Shelf Life of Fresh-Cut Guava (Psidium guajava L.) Using Natural Anti-Browning Agents: A Study on Effectiveness and Applications
Funded by: IRT, HSTU
Position: Co Principle Investigator
Description: This study aims to prevent enzymatic browning in fresh-cut guava using natural substances such as cold water, lemon juice, coconut water, pineapple juice, banana leaf extract, pumpkin seed extract, and honey. These natural agents, rich in antioxidants, have shown promise in preserving the quality and extending the shelf life of fresh-cut fruits. This research seeks to identify effective natural solutions to enhance the storage quality of fresh-cut guava.
- Renovation of mango fruit wastes into valuable functional ingredients for foods
Funded by: Ministry of Science and Technology, Bangladesh
Position: Associate Investigator
Description: The goal of the project is to outline the potential use of mango wastes from fruit processing sectors to produce value-added bio-based products, such as healthy food products, food supplements, and nutraceutical powdered ingredients.
- Development and commercialization of value- added food products from some local fruits of Dinajpur.
Funded by: IRT, HSTU
Position: Co-Principle Investigator
Description: From this study, we will develop suitable processing and preservation techniques for these underutilized fruits and can commercialize these value-added products to the local market of Dinajpur.
SOCIAL NETWORK
- ResearchGate Profile
- Google Scholar Profile
URL: https://scholar.google.com/citations?user=tAGgYzMAAAAJ&hl=en