Profile of Joysree Roy

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Joysree Roy

Assistant Professor

Department of Food Engineering & Technology (FET)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: joysree.tithi.18@gmail.com


CAREER OBJECTIVE

    To engage myself in such work which requires knowledge, industry as well as integrity and provides me with ample opportunities to enrich my career along with to contribute to the sustainable national development.

RESEARCH INTEREST

    Drying, Extraction techniques, Equipment design and fabrication, Product development, Biodegradable Packaging

EDUCATION

  1. MS in Food Engineering, 2012

    Bangladesh Agricultural University, Mymensingh

  2. B.Sc. in Food & Process Engineering, 2009

    Hajee Mohammad Danesh Science & Technology University, Dinajpur

  3. Higher Secondary Certificate (HSC), 2005

    Dinajpur Govt. College, Dinajpur

  4. Secondary School Certificate (SSC), 2003

    Thakurgaon Govt. Girls’ High School, Thakurgaon


PROFESSIONAL EXPERIENCES

  1. Assistant Professor
    HSTU

    September 01, 2016 to Present

  2. Lecturer
    HSTU

    September 01, 2014 to August 31, 2016


PUBLICATIONS

Journal Papers

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

    MA Kabir, MBI Talukder, L Islam, S Yasmin, MS Mahomud, J Roy. Research & Reviews: Journal of Dairy Science and Technology 9 (1)

  2. Effect of Grape Juice on the Physiochemical and Sensory Properties of Yogurt

    JR Roy, ST Sinthia, JR Roy, M Abdul, M Sheikh, J Roy, MS Mahomud.  IOSR Journal of Environmental Science, Toxicology and Food Technology, 13(9); 94-100

  3. Drying kinetics and determination of water sorption isotherms of Corn.

    J. Roy, M.A. Alim and M.N. Islam. Journal of Bangladesh Agricultural University 15 (2), 309–317

  4. Evaluation of Quality Properties of Bread Made from Sun and Mechanical Dried Corn Flour

    J Roy, MN Islam. American Journal of Food Science and Technology 8 (1), 29-35

  5. EFFECT OF MICROWAVE HEAT TREATMENT ON THE QUALITY OF MILK

    Roy J., Latif UI., Mujnibeen MSA., Kabir MS, Islam MI, Alam KS. International Journal of Recent Scientific Research 8 (9), 19766-19771

  6. Effect of substituting wheat flour with buckwheat, honeyweed and stevia on nutritional and organoleptic properties of biscuit

    M Shakil, T Akter, MF Nayem, MA Sayed, J Roy, MS Hossain. International Journal of Food science and nutrition, 4 (5), 26-34

  7. Performance evaluation of small scale energy efficient mixed flow dryer for drying of high moisture paddy

    MHT Mondal, KSP Shiplu, KP Sen, J Roy, MSH Sarker, Drying Technology 37 (12), 1541-1550.


SCHOLARSHIPS

  1. National Science and Technology Fellowship, 2012

    Funded by: Ministry of Science and Technology, Bangladesh


PROJECTS

  1. Development, formulation, standardization and commercialization of value added bakery and pulse products incorporating wheat grass

    Funded by: Bangladesh bureau of educational information and statistics (BANBEIS), Bangladesh

    Position: Associate Project Director

    Description: To develop value added bakery and pulse products incorporating wheat grass

  2. Processing and preservation of edible parts of matured and ripe jackfruit through drying, canning and frying

    Funded by: Institute of Research and Training (IRT), Hajee Mohammad Danesh Science and Technology University

    Position: Principal Investigator

    Description: To develop different types of product from edible parts of ripe and matured jackfruit through drying, canning and frying

  3. Incorporation of microwave vacuum dried vegetables and their Peels powder in manufacturing high fiber and antioxidant rich fast food (bakery and confectionary) Products for ensuring nutrition security

    Funded by: Ministry of Science and Technology, Bangladesh

    Position: Associate Project Director

    Description: Design and fabrication of a microwave vacuum dryer, formulation of fiber and antioxidant rich fast food (bakery and confectionary) products.


SOCIAL NETWORK