Profile of Most. Jesmin Akhter
Most. Jesmin Akhter
Associate Professor
Department of Food Processing & Preservation (FPP)
Faculty of Engineering
Hajee Mohammad Danesh Science & Technology University, Dinajpur.
E-mail: jesminfpp@hstu.ac.bd
CAREER OBJECTIVE
- My passion is to build on my career as a researcher and seek new roles that offer opportunities to learn and develop key teaching skills as well as explore new teaching techniques and incorporate innovative teaching technologies in the classroom.
RESEARCH INTEREST
- Food Processing and Product Development, Waste Management, Food Packaging, Baking and Beverage Technology, Post Harvest Technology
EDUCATION
- MS in Food Processing and Preservation, 2013
Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh
- B.Sc. in Food and Process Engineering, 2010
Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh
PROFESSIONAL EXPERIENCES
- Associate Professor
Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSeptember 01, 2022 to Present
- Assistant Professor
Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSeptember 01, 2016 to August 31, 2022
- Lecturer
Hajee Mohammad Danesh Science and Technology University, Dinajpur, BangladeshSeptember 01, 2014 to August 31, 2016
PUBLICATIONS
Journal Papers
Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy.
Read MoreProximate composition, minerals, phytochemicals, and functional activities of jujube fruits grown in Bangladesh.
Read MorePhysicochemical and sensory characteristics of orange juice supplemented yogurt.
Read MoreEffect of Garlic Paste on the Physicochemical Attributes of Cheese.
Read MoreProximate and Mineral Composition of the Three Ripe Banana Varieties from Dinajpur District.
Estimation of Water-soluble Vitamin B-complex in Selected Leafy and Non-leafy Vegetables by HPLC Method.
Read More- Comparative Growth and Growing Percentage of Lactobacillus spp. from Different Traditional Dairy Products (Yoghurt, Cheese, Butter, Lassi and Cow milk) in Bangladesh using Stirred Tank Bioreactor
Read More - Effect of Pumpkin Powder on Physico-chemical Properties of Cake
Read More
PROJECTS
- Banana Peel as a Bioactive Compound and Its Application on Bread
Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur-5200, Bangladesh.
Position: Principal Investigator (PI): MOST. JESMIN AKHTER
Description: Duration of the Project (One) Year. (i) Commencement: 1st July, 2022 (ii) Completion: 30th June, 2023.
- Evaluation of Bioactive Compounds, Antioxidant Activity and Capsaicinoid Compounds at Different Varieties of Chilli (capsicum sp.)
Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur-5200, Bangladesh.
Position: Principal Investigator (PI): MOST. JESMIN AKHTER
Description: Duration of the Project (One) Year. (i) Commencement: 1st July, 2021 (ii) Completion: 30th June, 2022.
- Extraction and Characterization of starch from mango seed kernel
Funded by: Research and Development (R&D), MoST, Dhaka, Bangladesh
Position: Principal Investigator (PI): MOST. JESMIN AKHTER
Description: Duration of the Project (One) Year. (i) Commencement: 1st July, 2020 (ii) Completion: 30th June, 2021.
- Development, Quality Evaluation and Storage Stability of Papaya Bar Containing Pineapple Peel Flour (Ananas comosus L.)
Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur-5200, Bangladesh.
Position: Principal Investigator (PI): MOST. JESMIN AKHTER
Description: Description: Duration of the Project (One) Year. (i) Commencement: July, 2019 (ii) Completion: June, 2020.
SOCIAL NETWORK
- Google Scholar Profile
URL: https://scholar.google.com/citations?user=evWTngMAAAAJ&hl=en
- ResearchGate Profile
URL: https://www.researchgate.net/profile/Most-Akhter-2/research