Shafaet Ahmed

Education

Ph.D. in Food Science, Anticipate December 2023
South Dakota State University, Brookings, SD, 57006, USA

M.Sc. (Engineering) in Food Engineering, 2020
Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

B.Sc. (Engineering) in Food Engineering, 2016
Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

Grants

Principal Investigator: “Evaluation of microwave drying kinetics with and without osmotic pre-treated pineapple”, funded by SUST research center, Project Period: 2019-20
Principal Investigator: “Study on microwave drying kinetics of pineapple”, funded by SUST research center, Project Period: 2018-19
Co-Investigator: “Development of aloe-vera gel bio-preservative as a novel edible coating for shelf-life enhancement of fresh fruit and vegetable”, funded by SUST research center, Project Period: 2018-19
Co-Investigator: “Optimization of the factors affecting black tea fermentation by observing their combined effects on the quality parameters of fermentation using Response Surface Methodology (RSM)”, funded by SUST research center, Project Period: 2017-18

Work Experience

1. Graduate Research Assistant, Dairy and Food Science Department, South Dakota State University, Brookings, SD, USA 06/2021 to 5/2023 & 08/2023 to present
2. R&D Intern-Cheese, Agropur, Lake Norden, SD, USA 5/2023 to 8/2023
Brief description of internship projects
3. Faculty, Dept. of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh 06/2017-05/2021

Area(s) of Research

My research is mainly focused on developing biodegradable food packaging material from fruit byproducts and agricultural biomass. I am strongly motivated to work on food preservation using active food packaging material. I am also interested in thermal and non-thermal food processing and their effects on food quality parameters.

Applications of Research

Food Packaging and Preservation