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Md. Asaduzzaman

mzaman@sub.edu.bd

Assistant Professor (On Study Leave)

Ph.D fellow in Food Science & Engineering, JNU, China; M. Engg. (BUET); M. Sc. (CVASU); B. Sc. (HSTU)

Engineer Md. Asaduzzaman was an Assistant Professor and Academic Coordinator in the Department of Food Engineering & Nutrition Science at the State University of Bangladesh. With over five years of teaching experience, he has enriched students’ academic journeys through innovative pedagogy and mentorship. Complementing his academic role, he brings more than three years of industrial and administrative expertise from leading organizations such as Islam Group (Aftab Bahumukhi Farms Limited) and Akij Food and Beverage Industries. A recipient of the prestigious China Scholarship Council (CSC) Fellowship in 2024, Md. Asaduzzaman is currently pursuing his Ph.D. His academic credentials include an M.Engg. in Advanced Engineering Management from the Bangladesh University of Engineering and Technology (BUET), an M.Sc. in Food Processing and Engineering from Chittagong Veterinary and Animal Sciences University (CVASU), and a B.Sc. in Food and Process Engineering from Hajee Mohammad Danesh Science and Technology University (HSTU). His exceptional bachelor’s thesis earned him the National Science and Technology (NST) Fellowship from the Government of the People’s Republic of Bangladesh. Md. Asaduzzaman’s dedication to advancing food science is reflected in his prolific research contributions, including publications in international journals and leadership roles in key projects. He has served as an Investigator for the 2022–2023 Economic Year R&D Research Grant and as an Associate Investigator for three Ministry of Science and Technology grants (Special Allocation: 2019–2020, 2020–2021, and 2024–2025). Beyond academia, he actively engages with the global scientific community as an academic editor (PLOS One) and reviewer for esteemed journals such as Scientific Reports, Food Analytical Methods, Trends in Sciences (Walailak University), Journal of Advances in Mathematics and Computer Science, and Asian Journal of Medical Principles and Clinical Practice. His research focuses on carbohydrates (pectin), essential oils (limonene), bioactive compounds, reducing post-harvest fruit losses, and valorizing food waste. Combining rigorous scholarship with practical industry insights, Md. Asaduzzaman is a dynamic contributor to the fields of food engineering and technology.
  1. Yiasmin M. N., Al Azad S., Easdani Md., Islam Md. S., Hussain M., Cao W., Chen N., Uriho A., Md. Asaduzzaman, Liu C., Hua X. (2025). The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems. Food Reviews International, 1–36 (IF 10.08, Q1, Taylor and Francis Ltd, USA).https://doi.org/10.1080/87559129.2025.2482150
  2. Yiasmin, M. N., Easdani, M., Ahammed, S., Siddiquy, M., Hasan, K. M., Cao, W., Chen N., Uriho A., Md. Asaduzzaman, Liu C., Hua, X. (2025). Effects of hydrothermal treatment and low pH on the fermentation characteristics of polysaccharides based water-soluble Maitake with Lactobacillus acidophilus and L. plantarum. Food Chemistry,481, 143933 (IF 8.5, Q1, Elsevier, UK).https://doi.org/10.1016/j.foodchem.2025.143933
  3. Asaduzzaman M, Akter MS, Rahman M (2025) Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification. PLOS ONE, 20(2): e0307506 (IF 3.3, Q1, PLOS, San Francisco). https://doi.org/10.1371/journal.pone.0307506
  4. Asaduzzaman M, Hasan N, Begum K, Hoque Z (2024), Degradation kinetics of lycopene from red amaranth & preparation of winter melon jelly using this lycopene and comparison with commercial jelly. Heliyon, 10 (10), e31135 (IF 3.4, Q1, Elsevier, USA).DOI: 10.1016/j.heliyon.2024.e3113
  5. Saha, T., Roy, D. K. D., Khatun, M. N., Asaduzzaman, M.* (2023). Quality and shelf life of fresh-cut pineapple (Ananas comosus) coated with aloe vera and honey in the refrigerated condition. Journal of Agriculture and Food Research, 14, 100709 (IF 4.8, Q1, Elsevier, Washington, D.C., Netherlands).https://doi.org/10.1016/j.jafr.2023.100709
  6. Dutta Roy, D. K., Asaduzzaman, M.*, Saha, T., & Khatun, M. N. (2023). Physical and chemical properties of aloe-vera coated guava (Psidium guajava) fruit during refrigerated storage. PLoS One, 18(11), e0293553 (IF 3.4, Q1, PLOS, USA).https://doi.org/10.1371/journal.pone.0293553
  7. Akter, R., Hasan, N., Reza, F., Asaduzzaman, M., Begum, K., & Shammi, M. (2023). Hydrobiology of saline agriculture ecosystem: A review of scenario change in South-West Region of Bangladesh. Hydrobiology, 2(1), 162-180 (MDPI, Switzerland).https://doi.org/10.3390/hydrobiology2010011
  8. Asaduzzaman, D. (2022). Cost benefit analysis of fire safety systems in the ready-made garment industry: a case study. Annals of burns and fire disasters, 35(2), 137 (Q3, Italy).
  9. Asaduzzaman, M. (2022). Lycopeneβ€”A Review: Chemistry, Source, Health Role, Extraction, Applications. Annual Research & Review in Biology, 37(2), 87-101 (Q2, USA).DOI: 10.9734/ARRB/2022/v37i230490
  10. Khatun, M. N., Kowser, J., Wazed, M. A., & Asaduzzaman, M*. (2022). Effect of different drying parameters on green chili nutritional quality. European Journal of Agriculture and Food Sciences, 4(2), 19-23 (UK).https://doi.org/10.24018/ejfood.2022.4.2.452
  11. Akter, M. S., Asaduzzaman, M., & Rahman, M. (2022). Effects of addition of dried sweet potato peels powder on the quality characteristics of cupcakes. Annual Research & Review in Biology, 37(10), 1-12 (Q2, USA).DOI: 10.9734/ARRB/2022/v37i1030535
  12. Asaduzzaman, M. (2021). The implementation of hazard analysis critical control point (haccp) plan for chicken nugget plant. Asian Food Science Journal, 11-24.
  13. Asaduzzaman, M., Hasan, N., & Begum, K. (2020). Comparisons of proximate composition, sensory evolution, and bioactive compounds of mixed fruit bar from mango, pineapple, and papaya. International Journal of Scientific & Engineering Research, 11(10) (Q4).
  14. Begum, K., Shammi, M., Hasan, N., Asaduzzaman, M., Appiah, K. S., & Fujii, Y. (2019). Potential allelopathic candidates for land use and possible sustainable weed management in south asian ecosystem. Sustainability, 11(9), 2649 (IF = 3.3, Q1, MDPI, Switzerland).https://doi.org/10.3390/su11092649
  15. Begum, K., Hasan, N., Khandker, S., Aminuzzaman, F. M., Asaduzzaman, M. D., & Akhtar, N. (2014). Evaluation of brinjal cultivars (Solanum melongena) against root-knot nematode Meloidogyne spp. Applied Science Reports, 7(3), 129-134.
  16. Khandker, S., Begum, K., Hasan, N., Sarker, S. C., Asaduzzaman, M., & Bhuiyan, M. H. (2014). Adoption of Salt tolerant variety in the Coastal areas of Bangladesh. App. Sci. Report, 8(1), 2014.
  17. Asaduzzaman, M., Haque, M. E., Rahman, J., Hasan, S. K., Ali, M. A., Akter, M. S., & Ahmed, M. (2013). Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh. African Journal of Food Science, 7(8), 198-203. DOI: 10.5897/AJFS2013.1001

Research Fund:

  • Developing biodegradable packaging by pectin/cellulose composite film (Environmental science: 365; Economic year: 2024-2025)
  • Microbiological hazard analysis of public health for low-income people (Biology, Medicine and Nutrition: 132)
  • Effect of freeze-thaw pretreatment on yield and quality of mustard seed oil (Applied Science and Engineering: 03; Economic year: 2021-2022)
  • Development of snacks and cookies by using pumpkin seeds and peels. (Associate investigator) Research project No: ES 382 (Economic year: 2020-2021)
  • Development of baked cakes using sweet potato peels powders. (Associate investigator) Research project No: ES 395 (Economic year: 2019-2020)
  • Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh (Agriculture and Environment: 285; Economic year: 2011-2012)
Achievement:


Awards:

  • Inter-University Innovative Software Expo in IT Festival 2010 Received first prize for innovative software project
  • Software Exhibition in IT Festival 2009 Received the second prize for innovative software project
  • 7 th Bangladesh and 4 th SAARC Jamboree 2004 Successful participation




















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    *** Admission going on for Summer 2025 *** LL.B. Admission Test Result has been Published (Fall-2025) *** Admission is open for M.Sc. in Data Science & Machine Learning *** Congratulations! to all the newly enrolled advocates from the State University of Bangladesh *** Certificate verification for SUB students going abroad is now available on www.mygov.bd ***
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