Profile of Dr. Md. Sultan Mahomud

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Dr. Md. Sultan Mahomud

Associate Professor

Department of Food Engineering & Technology (FET)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: msmahomud@hstu.ac.bd


CAREER OBJECTIVE

    I would like to devise captivating, fascinating, and unique practices of teaching that creates interest in the students. With the help of my cordial nature, I would like to build the good rapport with students as well as teachers around me.I would like to utilize my lively and energetic attitude in teaching student with great enthusiasm. My aim as an experienced teacher in an educational organization would be to render my knowledge, experience, and expertise in all aspects starting from organizational management to policy making to the proper molding of students in terms of teaching them the values and principals of life.

RESEARCH INTEREST

    To maximize the functions of foods and to understand how food structures change during food processing and create desired structures as a result of food processing. Food structure and functionality with a focus on dairy foods; Physico-chemical properties of food biopolymer (protein, carbohydrate polymer). Protein interaction of milk, whey protein denaturation, gel formation, rheology, firmness, texture analysis, microstructure, electrophoresis, spray drying, fat-filled milk powder, Metabolomics of fruit and vegetable, etc.

EDUCATION

  1. Post-Doctorate, 2019

    Teagasc, Ireland

  2. Ph.D., 2017

    Gifu University, Japan

  3. Master of Science in Food Technology, 2013

    Ghent University and Katholieke University, Belgium

  4. Master of Science in Food Engineering, 2008

    Bangladesh Agricultural University, Mymensingh

  5. Bachelor of Science in Food Engineering, 2006

    Bangladesh Agricultural University, Mymensingh


PROFESSIONAL EXPERIENCES

  1. Associate Professor
    Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology Universi

    May 25, 2017 to Present

  2. Chairman
    Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technolog

    December 01, 2013 to August 15, 2014

  3. Assistant professor
    Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technolog

    August 16, 2011 to May 24, 2017

  4. Lecturer
    Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technolog

    January 01, 2008 to August 15, 2011


PUBLICATIONS

Journal Papers

  1. Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

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  2. High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

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  3. The influence of pre-heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom

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  4. Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt

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  5. Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice

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  6. Effect of banana juice on the physico-chemical and textural properties of ice-cream. 

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  7.  Effect of grape juice on the physiochemical and sensory properties of yogurt. 

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  8. Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate. 

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  9. Effect of micellar k-casein dissociation on the formation of soluble protein complexes and acid gel properties. 

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  10. Physical, rheological and microstructural properties of whey protein enriched yoghurt influenced by the heating milk at different pH values. 

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  11. Role of whey protein-casein complexes on yoghurt texture. 

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  12. Physiological changes in red onion bulbs at different storage temperature. 

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  13. Preparation of gluten-free bread using the mixture of different cereals grain flour. 

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  14.    Effect of honey and sugar solution on the shelf life and quality of dried banana (Musa paradisiaca) slices.

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  15. Physicochemical properties of flour and extraction of starch from jackfruit seed

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  16. Detection of cryptosporidium oocyts in commonly consumed fresh salad vegetables.

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  17. Period of acceptability of brinjal pickle stored in glass bottles at room temperature (20-270C)

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  18. Islam, M. A. Z., Kadira, A., Rani, L., Islam, M. M., & Mahomud, M. S. (2013). The effects of sweet potato flour on the quality of biscuit. Journal of Science and Technology. 11: 164-170

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  19. Processing and storage of instant cooked rice. 

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  20. The effect of mushroom powder on the quality of cake. 

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  21. Studies on the effect of starch on the quality of soyadahi.

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  22.  Effect of temperature and humidity on shelf life of ripe mangoes. 

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  23. Mahomud, M. S., Uddin, M. B., Rahman, M. M. A., & Parvez, M. A. (2008). Study on the preservation of mushroom by freezing. Journal of Bangladesh Society of Agricultural Science & Technology. 5(1&2): 225-230

  24. Mahomud, M. S., Pervin, K. N., Gupta, N., Ali, M. A., & Amin, M. R. (2008). Processing and preservation of papaya jam. Journal of Science and Technology. 6: 37-41

  25. Islam, S., Uddin, M. B., Mahomud, M. S., & Chowdhury, M. M. (2008). Effect of refrigeration on quality and shelf life of corn. Journal of Bangladesh Society of Agricultural Science & Technology. 5(1&2): 231-236

  26. Alam, M. M., Uddin, M. B., Mahomud, M. S., & Islam, S. (2008). Study on the preservation of mushroom by dehydration. Journal of Bangladesh Society of Agricultural Science & Technology. 5(1&2): 237-242

  27. Effect of starch and carboxymethyl cellulose on physico-chemical properties of tomato juice. 

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SCHOLARSHIPS

  1. Teagasc Post-Doctoral Fellowhip

    Funded by: Irish Government

  2. MEXT (Monbukagakusho) scholarship for doing PhD in Gifu University, Japan

    Funded by: Japan

  3. VLIR-UOS Scholarship for M.S. in Food Technology at UGhent & KULeuven, Belgium

    Funded by: Belgium


PROJECTS

  1. Physico-chemical and nutritional analysis of green banana flour and utilization in biscuit as a source of antioxidant

    Funded by: IRT, HSTU

    Position: Principal Investigator

    Description: Green Banana (Musa acuminata) belongs to the genus Musa of the family Musaceae, one of the most important fruit crops of the world. Banana fruit consists of two parts: peel and pulp. Banana pulp (BP), which is the edible part of the fruit, has an abundant amount of nutrients. Considering the nutritional value of the pulp of green bananas, the production of green banana flour, which can be obtained by drying, provides a way to preserve the nutritional benefits that increase the shelf-life of banana material. Nowadays, industrial flour production from green banana is of attention in view of its nutritional value, especially the high quantity of resistant starch (approximate 40.9–58.5 %) and dietary fiber (6.0–15.5 %), as well as bioactive compounds like phenolic acids. Biscuits are one of the most widely consumed confectionary products in all over the world (Thakaeng et al., 2021). Biscuits are principally made from wheat flour, sugar, milk powder, baking powder and water. Traditional biscuits are lack of other necessary nutritional elements such as dietary fiber, vitamins and minerals which are lost during wheat flour refinement. Thus, biscuits which represent a major end use of wheat are suitable for enhancing health after incorporating sources of fiber and essential nutrients. Presently, foods are not intended to only satisfy hunger. It should provide necessary nutrients for humans but also to prevent some nutrition related diseases and improve physical and mental well-being. The health benefits of banana bioactive compounds and utilization of banana pulp flour in food applications are the current interest because of increasing nutritional awareness among consumers (Loong et al., 2018). Though this green banana flour has a positive impact on the nutritional attributes of bakery products, lack of research found on the preparation of biscuits by using those flours. The following objectives are considered: To investigate the physiochemical and functional properties of green banana pulp flour. To study the effect of various levels of green banana pulp flour with wheat flour on the physical and sensory properties of biscuits.

  2. Utilization of potato peel as a source of antioxidant in biscuit

    Funded by: IRT, HSTU

    Position: Principal Investigator

    Description: Potato is a major crop and one of the staple foods in Bangladesh. It is primarily used as a vegetable, which contributes more than 90% of the carbohydrate food source. During the manufacture of food products from potato, enormous amounts of food wastes such peels are generated. The potato peel is a zero value waste of the potato processing plants. Potato peel also has acquired attention as a natural antioxidant in food system due to its high content of polyphenols which was reported to be 10 times higher than their levels in the flesh accounting for approximately 50 % of all polyphenols in potato tuber. Biscuits are one of nation the most popularly consumed bakery items in the world. Some of the reasons for such wide popularity are their ready to eat nature, affordable cost, good nutritional quality, availability in different tastes and longer shelf life. Therefore, the present work is to undertake the following objectives To determine the natural antioxidant in the potato peels. To examine the effectiveness in the stability of antioxidant in the biscuits.

  3. Effect of polyphenol from banana peel extract on the survival of probiotics in yoghurt

    Funded by: IRT, HSTU

    Position: Principal Investigator

    Description: Banana (Musa Sp.) is the second largest produces around 16% of global world products and it is an abundant fruit in Asian.The manufacture of food products from banana, enormous amounts of food wastes such peels is generated. The banana peel is a zero value waste of the banana processing plants. This by-product creates an environmental problem due to it contains large quantities of nitrogen and phosphorus, as well as its high water content, makes it susceptible to modification by microorganisms. Banana peel could be an inexpensive source of polyphenols for enhancing probiotic functionality in dairy foods.Polyphenols are well known antioxidants that can decrease the oxidative stress in different food systems. It is of great importance to develop a combination of PPs and probiotic bacteria for bringing their maximized beneficial therapeutic values. Considering all the aforementioned, the main objectives of this study were to evaluate the incorporation of banana peel extract polyphenol, as an ingredient, on the probiotic viability, textural parameters, physicochemical properties and sensory acceptability of yoghurt.Therefore, the present work is to undertake the following objectives • To determine the physicochemical properties of the natural polyphenol from banana peels extract. • To examine the effectiveness of polyphenol from banana peel extract on the survival of probiotics and textural properties of yoghurt.


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