Profile of Tajnuba Sharmin

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Tajnuba Sharmin

Lecturer

Department of Food Engineering & Technology (FET)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: tajnuba@hstu.ac.bd

Mobile: 01719542081


RESEARCH INTEREST

    Bioreactor, Vacuum drying, Modelling and simulation, Microbial growth

EDUCATION

  1. M.S in Food Engineering and Technology, 2016

    Hajee Mohammad Danesh Science and Technology University

  2. B.Sc in Food and Process Engineering, 2014

    Hajee Mohammad Danesh Science and Technology University


PROFESSIONAL EXPERIENCES

  1. Lecturer
    Hajee Mohammad Danesh Science and Technology University

    November 16, 2022 to Present

  2. Assiatant Professor
    NPI University of Bangladesh, Manikgonj

    March 23, 2021 to December 31, 2021

  3. Lecturer
    Daffodil International University

    January 01, 2022 to November 15, 2022

  4. Lecturer
    NPI University of Bangladesh, Manikgonj

    April 16, 2017 to March 23, 2021


PUBLICATIONS

Journal Papers

  1. Md. Ruhul Amin1, Tajnuba Sharmin1, Shihab Ahmed, Md. Salim Bari, Md. Sultan Mahomud, Joysree Roy*. Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices. Applied Food Research

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  2. Md. Mostafa Kamal*, Md. Akhtaruzzaman,Tajnuba Sharmin, Mahfuzur Rahman, Shakti Chandra Mondal** Optimization of extraction parameters for pectin from guava pomace using response surface methodology. Journal of Agriculture and Food Research

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  3. Tajnuba Sharmin*, Masud Khan, Jamal Uddin, Md Kamruzzaman, Humayun Kabir, Prodip Barai, Liton Hossain, Neaj Ahmed. Development and evaluation of shelf life and sensory acceptability of lychee lolly ice cream. Bacterial Empire (2022), Vol 5, No. 1, 1-7.

  4. Tajnuba Sharmin*, Neaj Ahmed. Development of nata de coco and strawberry flavored nata de coco drink and comparative quality evaluation. Science Heritage Journal (GWS), (2021), Vol 5, No. 2, 34-40.

  5. Tajnuba Sharmin*, Shamim Reza, Md. Azadul Islam, Shamim Hossain, Saddam Hossain, Abu Darda Masud, Asraful Alam, Fahriha Nur-A Kabir. Development of lychee pulpy drinks and quality assessment during storage. Sustainability in Food and Agriculture (SFNA), 2021, Vol 2, No. 1, 31-39.

  6.  Fahriha Nur-A Kabir, Md. Shohel Rana Palleb*, Ummay Habiba Mimic, Md. Mojaffor Hosaind, Tajnuba Sharmin. Quality evaluation and storage study of coconut bar. Acta Scientifica Malaysia (ASM, 2020, Vol 4, No. 1, 19-26.

  7. Tajnuba Sharmin, Fahriha Nur-A Kabir*, Neaj Ahmed, Md. Shohel Rana Palleb & Nilam Debi Bristi . Effect of chemical preservatives on the shelf life of tomato juice. Acta Chemica Malaysia (ACMY), 2019, Vol. 3, No. 1, 43-55.

  8. Md. Shahriar Rahaman Shams, Fahriha Nur-A Kabir, Tajnuba Sharmin*, Mohammad Gulzarul Aziz. Evaluation of enzymatic hydrolysis via alcoholic fermentation of corn flour. Malaysian Journal of Halal Research Journal (MJHR,) 2019, Vol. 2, No. 2, 35-45.

  9. Tajnuba Sharmin*, Neaj Ahmed, Abul Hossain, Md. Mojaffor Hosain, Shakti Chandra Mondal, Md. Raihanul Haque, Mohammed Almas, Md. Abu Bakkar Siddik. Extraction of Bioactive Compound from Some Fruits and Vegetables (Pomegranate Peel, Carrot and Tomato). American Journal of Food and Nutrition, 2016, Vol. 4, No. 1, 8-19.

  10. Md. Sultan Mahomud, Md. Keramot Ali, Md. Mostafijur Rahman, Md. Hafijur Rahman, Tajnuba Sharmin, Md. Jiaur Rahman*. Effect of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices. American Journal of Food Science and Technology, 2015, Vol. 3, No. 3, 60-66.


Awards and SCHOLARSHIPS

  1. NST fellowship

    Funded by: Ministry of Science and Technology


PROJECTS

  1. “The Effect of Incubation Time, Temperature and pH on The Quality of Yoghurt gel fortified with dragon fruits”.

    Funded by: Ministry of Science and Technology (R&D NST)

    Position: Project Director

    Description: Yogurts are formed by the fermentation of milk with thermophilic starter bacteria consisting of a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. In yogurt production, milk is normally heated at a high temperature (e.g., 850C for 30 min), which causes the denaturation of whey proteins.


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