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Prof. Dr. Muhammad Shafiur Rahman

Professor

drshafiur@sub.edu.bd

Ph.D in Food Process Engineering, GNU, (South Korea); Post-doc. Food Science and Technology (South Korea)

Professor Dr. Muhammad Shafiur Rahman obtained his Doctor of Philosophy (Ph.D) degree in Applied Life Sciences (major in Food Process Engineering)  from Gyeongsang National University (GNU), South Korea under a joint scholarship program of BK-21+ and GNU in Aug, 2019. Later, he received a Post-doctoral fellowship (Sep 2019 to February 2021) from the same university. He obtained his Bachelor of Science (B.Sc.) and Master of Science (M.Sc.) degrees in Applied Nutrition and Food Technology from Islamic University, Kushtia, Bangladesh in 2004 and 2005, respectively. In 2006-07, he served in Muslim-Aid, UK, field office Bangladesh as Research Associate. Later, he joined as a Lecturer in the Department of Food Engineering and Technology (FET), State University of Bangladesh (SUB) in 2008, and then promoted to Senior Lecturer in 2011 and to Assistant Professor in 2013. After completion of Ph.D and Post-doc, Dr. Rahman rejoined at SUB in March 2021, and promoted to Associate Professor. From September 2021 to May 2022, he was responsible as Associate Head, and from June 2022 to January 2025 as Head of the Department. In January 2025, he took new responsibility as the Director of the Recycling Technology Training and Research Center (RTTRC) funded by KOICA under IBM project at SUB. In October 2026, Dr. Rahman promoted to Professor under the same Department. Besides teaching and research, he was responsible various important posts including Assistant Proctor, Manager of SUB Central Sports Club, Academic Coordinator, Associate Head, Head of the Department, Director of SUB Research Center, and currently Director of RTTRC, etc.

In recognition of his outstanding performance in teaching, research and students cooperation, Professor Rahman received Best Teacher award from the Vice-Chancellor of SUB in 2012, and during Ph.D., he received many awards such as Best Research Award among students in the Institute of Agriculture and Life Sciences, GNU, Best Poster Award in 3-days International Symposium by KoSFoST held in South Korea, Pioneer Research Awards (3-times) for outstanding research performance from GNU, Soth Korea. Besides teaching, Professor Dr. Rahman served as consultant in many food industries and also successfully installed several small and medium food processing industries. He successfully completed many professional and research projects as Team Leader or Principal Investigator under different NGOs/INGOs such as TMSS, GUK, COAST Foundation, HELVETAS Swiss Intercooperation, KOICA, HEIFER International and IFPRI funded by IFC-World Bank through PKSF, UNICEF, USAID, Ministry of Science and Technology, Ministry of Industries, etc.

In 2008 to date, he attended, convened, and delivered speeches in many national and international scientific conference, symposium, workshop, seminar, professional meeting, etc. He is the enlisted world renowned Food Scientist by AD Scientific Index. Till date, he has 40 research publications in different national and international high impact journals (total impact factor >100) published by Elsevier, Wiley, and Springer in USA, Netherland, UK, etc. Dr. Rahman is a peer reviewer of more than 10 high impact factor international journals in USA, UK, Netherland, Korea, China, etc.

  1. Rahman MS, Kim AN, Lee KY…… Choi SG, Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids. International Journal of Biological Macromolecules, 233 (2023) 123529; https://doi.org/10.1016/j.ijbiomac.2023.123529 IF=8.03 Elsevier Netherland
  2. Rahman MS, Seo JK, Choi SG, Gul K, Yang HS, Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction. LWT-Food Science and Technology, (2018), 97, 355-361. IF=6.05 Elsevier Netherland
  3. Rahman MS, Seo JK, Choi SG, Gul K, Yang HS, Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction.LWT-Food Science and Technology, (2018), 97, 355-361. IF=4.95 Elsevier Netherland
  4. Rahman MS, Gul K, Yang HS, Chun J, Kerr WL, Choi SG. Thermal and functional characteristics of defatted bovine heart using supercritical-CO2 and organic solvent. Journal of the Science of Food and Agriculture, 2019; 99: 816–823 IF=3.64 Wiley, USA
  5. Lee KY, Rahman MS,Kim AN,Gul K, .. Kerr WL, Choi SG,Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil, LWT-Food Science and Technology, (2020), 122, 109026. IF=4.95 Elsevier
  6. Rahman MS,Go GW,Seo JK, Gul K, Choi SG, Yang HS. Thiol concentration, structural and gelling properties of bovine heart protein concentrates,LWT-Food Science and Technology, (2019), 11, 175-181 IF=4.95 Elsevier Netherland
  7. Rahman MS,Seo JK, Choi SG, Yang HS.Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart, Meat Science, 151, 89-97 IF=5.21 Elsevier, UK
  8. Lee KY, Rahman MS,Kim AN,Gul K, …. Kerr WL, Choi SG,Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment, Journal of Food Processing and Preservation,44(3), e14367,https://doi.org/10.1111/jfpp.14367 IF=2.19 Wiley, USA
  9. Sabikun N, Bakhsh A, Rahman MS,…Joo ST. Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash, Food Chemistry,343, 128499. IF=7.51 Elsevier, UK
  10. Lee KY, Rahman MS, Kim AN,, .. Kerr WL,Choi SG. Oil yield, physicochemical characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity, Industrial Crops and Products,165, 113431 IF=5.65 Elsevier Belgium
  11. Lee KY, Rahman MS,Kim AN,, .. Kerr WL,Choi SG. Effect of superheated steam pretreatment on yield and quality properties of perilla seed oil, LWT-Food Science and Technology,(2021), 135, 110240 IF=4.95 Netherland
  12. Sabikun N, Bakhsh A, Rahman MS,…Joo ST. Evaluation of spent hen nugget properties added with ghee and potato mash at different levels, Journal of Food Science and Technology, 1-9. IF=2.70 Springer, India
  13. Kim AN, KY Lee,Rahman MS,…Choi SG,Thermal treatment of apple puree under oxygen-free condition: effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities, Food Bioscience, 39, 100802. IF=4.24 Elsevier, Netherland
  14. Kim AN, Rahman MS, Lee KY, Choi SG, Effect of superheated steam pretreatment on the swelling and gelatinization behavior and particle size distribution of rice flour during thermal treatment, Food Bioscience,https://doi.org/10.1016/j.fbio.2021.101013 IF=4.20 Elsevier, Netherland
  15. Kim AN, Lee KY,Rahman MS, ….Choi SG, Effect of water blanching on bioactive components, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncusdioicusvarkamtschaticus),International Journal of Food Science& Technology, (2020), https://doi.org/10.1111/ijfs.14424 IF=3.71 Wiley, UK
  16. Lee KY, Gul K, Kim AN, RahmanMS,….. Choi SG, Impact of supercritical carbon dioxide turmeric extract on the oxidative stability of perilla oil, I. J. of Food Science and Technology, (2020), 55(1), 183-191. IF=3.71 Wiley, UK
  17. Sabikun N, Bakhsh A,…Rahman MS, Seon-Tea Joo. (2019) Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage, J Food Sci&Technol, 56(11), 4809-4816. IF=2.70 Springer, India
  18. Yang PC,Lee KY, Gul K, Rahman MS, Kim AN, Chun J, Choi SG. Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time.LWT-Food Science and Technology, 105, 149-155. IF=4.95 Elsevier Netherland
  19. Lee KY, Rahman MS, Kim AN, Gul K, Chun J, Choi SG, Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane. LWT-Food Sci& Technol. (2018), 100, 237-243 IF=4.95 Elsevier Netherland
  20. Yum HW, Seo JK, Jeong JY, Kim GD, Rahman MS, Yang HS, The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil, Food Science of Animal Resources, (2018) 38(1), 123 IF=2.47 South Korea
  21. Rahman MS, Kang SW,….. Choi SG, Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels, Journal of Food Science and Technology, 2018 5(7) : 2712–2720 IF=2.70 Springer India
  22. Kang SW, Rahman MS,…..Choi SG, Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent,Journal of Food Science and Technology, 54(8), 2485-2493 IF=2.70 Springer India
  23. Kang SW, Kim HM, Rahman MS,….Choi SG, Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent, Food Sci of Ani Resources, 2017, 37(1): 29~37 IF= 2.47 South Korea
  24. Rahman MS, K. Islam KS, Hossain MS, Hossain MI, Hossain FM, Khalil MI. Birth Weight Correlation with Conception Interval and Other Factors in Bangladesh New Born, Annual Review & Research in Biology 3(4): 1098-1111, 2013. UK
  25. Kim AN, Lee KY, Kang JY, Rahman MS, Heo HJ, Choi SG,Effect of relative humidity on the microbial and physicochemicalcharacteristicsof‘Samnamul’(Aruncusdioicus var. kamtschaticus )during storage, The Korean Society of Food Preservation, 2020, 27(2), 159-169. South Korea
  26. KY Lee, AN Kim, Rahman MS, MH Lee,JI Kim, D Kwak, HJ Kim, SG Choi, Impact of Storage Temperature on Quality Characteristics and Oxidation Kinetic of Perilla Seed, Korean J. Food Nutr. Vol. 32. No. 6, 669~677 (2019) South Korea
  27. KY Lee, AN Kim, Rahman MS, ….SG Choi, Effect of Superheated Steam Treatment on Physicochemical Characteristics and Microbial Reduction of Mugwort (Artemisia argyi H.), J Korean Soc Food SciNutr, 48(11), 1272-1279, (2019). South Korea
  28. Lee KY, Kim AN, Rahman MS, Choi SG, Effect of red beet (Beta vulgaris L.) powder addition on physicochemical and microbial characteristics of tofu, The Korean Society of Food Preservation, 2019, 26 (6), 659-666. South Korea
  29. Kim AN, Ko HS, Lee KY, Rahman MS, Heo HJ, Choi SG, The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidiaarguta) leaves, Korean Soc Food Preser, 2017, 24(3), 464-471 South Korea
  30. Park CY, Lee K, Kim AN, So S, Rahman MS, Choi SG, Physicochemical and Microbial QualityCharacteristics of Garlic(Allium sativumL.) by Superheated Steam Treatment, J Korean Soc Food Sci Nutri, 2016, 45(10), 1438～1446 South Korea
  31. Kim AN, Sol SA,Park CY, Lee KY,Rahman MS, Choi SG, Effect of Edible Coating on Hygroscopicity and Quality Characteristics of Freeze-DriedKorean Traditional Actinidia (Actinidiaarguta) Cultivars Snack, J Korean Soc Food Sci and Nutri, 43(12), 1942-1947. South Korea
  32. So SA, Kim JW, Kim AN, Park CY, Lee KY, Rahman MS, Choi SG, Effect of Pre-soaking in Salt and Sugar Solutions before Air Drying on Quality Characteristics of Dried Apples, The Korean J of Food and Nutri, 2016, 29(5), 808~817. South Korea
  33. Lee KY, Jung JB, Park CY, Kim AN, So SA,Rahman MS, Choi SG, Effect of Pre-soaking with Salt and Sugar Treatments on Quality Characteristics of Dried Top Shell (HexaplexNigritus), J of Ag & Life Sci, 50(6), 2016, 139-149 South Korea
  34. Rahman MS, Assessment of Nutrition Profile of Pregnant Women in Rural Area (Mymensingh District) of Bangladesh, J of Advanced Laboratory Research in Biology, Volume III, Issue III, 2012 India
  35. Rahman MS, A Siddiqui, M.A Matin, Comparative study of chemically and biologically raised crackers biscuits, Journal of Environmental Science and Natural Resources, 2015, 6(2), 97-100. BD
  36. Rahman MS, Saeed MA, Kamrun-nesa, Comparative Study on Food Borne Illness with Probable Sourcesbetween USA & Bangladesh. Journal of State University of Bangladesh, 2012, 4(1) BD
  37. Rahman MS, Inam AKMS, Alam MZ, Sarker R, Comparative study on the manufacture of strawberry and banana flavored yoghurt drinks from whole milk, Journal of State University of Bangladesh, 2010, 2(1) BD
  38. Azhar BS, Rahman MS, A survey on nutrition profile of pre-school children in Islamic university campus area Journal of Applied Science & Technology, Islamic University, 2008, 05(02), 89-94.

2019 : Post-doctoral fellowship, Sep 2019 to Feb 2021from Gyeongsang National University, Jinju, South Korea.

2019 : 20th Young Pioneer Researcher Award for outstanding research achievements on Nov 13, 2019,at Gyeongsang National University, Jinju, Republic of Korea.

2019 : 19th Young Pioneer Researcher Award for outstanding research achievements on May 16, 2019,at Gyeongsang National University, Jinju, Republic of Korea.

2018 : 18th Young Pioneer Researcher Award for outstanding research achievements on Oct 16, 2018, at Gyeongsang National University, Jinju, Republic of Korea.

2017-18 : BK-21+ Scholarship, Republic of Korea, for conducting PhD research.

2017 : Best Presenter Award, for presentation on outstanding researchamong the graduate students of the Faculty of Agriculture and Life Sciences, Gyeongsang National University, Jinju, Republic of Korea.

2017-06 : Best Poster Award out of1000 posters presented by researchers from different countries, organized by the Korean Society of Food Scientist and Technologist, at ICC JEJU/Jeju, Republic of Korea.

2012 : Best Teacher Award, from Vice-chancellor of State University of Bangladesh.

2001-06 : Merit Scholarship from Islamic University, Kushtia-Bangladesh for yearly examination result.

Peer Reviewer

  • Trends in Food Science and Technology, EU Federation, Published by Elsevier, Impact factor (IF) 11.07, Q1
  • Food Chemistry, Published by Elsevier, UK, (IF=6.30; Cite Score 10.7; Q1, SCI ranked).
  • LWT-Food Science and Technology, Netherland, Published by Elsevier, Netherland, (IF=4.00; Q1, SCI ranked).
  • Journal of the Science of Food and Agriculture, by Wiley, USA (IF=2.61; Q1, SCI ranked)
  • Journal of Food Processing and Preservation, Published by Wiley, UK (IF=1.40; SCIE ranked)
  • Journal of Food Science and Technology-Mysore, India, by Springer, (IF=1.94; SCIE ranked)
  • Nutrition and Food Science, Emerald Publishing, UK (Scopus cited Journal), and more
  • Nutrition and Food Science, Emerald Publishing, UK (Scopus cited Journal), and more

Professional Affiliation

  • E-Member : Society of Chemical Industry (SCI), USA, from December 12, 2019 to date.
  • Member : Korean Society of Food Science and Technology (KoSFoST) (2015-date)
  • Member : The Korean Society of Food Science and Nutrition (KFN) (2015-date).
  • Executive Member : Bangladesh Society of Food Engineers and Technologists (BSFET) (2009-2018).
  • Member : Bangladesh Society of Food Engineers and Technologists (BSFET) (2018-date).
  • Member : Food Organization Bangladesh (FOB) (2012-date)
  • Member : Nutrition Society, IU, Bangladesh.
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