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Dr. Md. Anisur  Rahman  Mazumder
Dr. Md. Anisur Rahman Mazumder

Associate Professor Contact No : 01754146914
Department of Food Technology and Rural Industries Email : anis_engg@bau.edu.bd
Faculty of Agricultural Engineering & Technology ResearchGate Google Scholar
 
Research Interest:   Functional food development based on phytochemicals; Phytochemicals analysis; Maillard reaction inhibition; Soybean processing 
Post Doc    - 2019
Karunya Institute of Technology and Sciences
India
B Sc    - 2006
Bangladesh Agricultural University
Bangladesh
M S    - 2008
Bangladesh Agricultural University
Bangladesh
PhD    - 2016
Kasetsart University
Thailand
Total Number:  6
 

On Going Research

Completed Research

MS student supervision

  1. Rapid and Low Cost Process Development for Commercial Production of Soya Sauce Funded by Ministry of Education (MoE), Bangladesh.
  1. Encapsulation of solvent extracted isoflavone, Funded by Indian Science and Research Fellowship, Karunya Instittue of Technology and Sciences. India 
  2. Processing of high calorie food grade emulsion based on soymilk and whey protein Funded by BAURES
  3. The roles of genistein as anti-browning agent in liquid and powdered emulsions. PhD. Dissertation, Kasetsart University, Bangkok, Thailand and Funded by  SiewSngiem Karnchanachari Research Leadership Award. 
  4. Effect of enzymatic liquefaction on yield and physico-chemical properties of pineapple cloudy juices. MS Thesis, Funded by National Science and Technology (NST) Fellowship, Ministry of Science and Technology, Bangladesh Government. 
  5. Effect of refrigeration and freezing on quality of different selected vegetables. Graduation project report, Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
  6. Technology dissemination for value addition to horticultural produces by poor farmers to improve their livelihood (Research Associate) Funded by DANIDA 
  1. Development of high calorie emulsion based on soy milk and whey protein (Humyra Nowshin).
  2. Effect of banana leaf extract, pumpkin seed extract and honey treatment on the inhibition of post harvest enzymatic browning of fresh cur guava (Sithi Shomodder).
  3. Development of flour from banana blossom and utilization of flour as nutritional supplement in plain cakes (Tamanna Tasnim).
  4. The roles of okara powder on baking quality of biscuits (Md. Abdul Momin)

  5. Effect of okara powder on baking quality of bread (Md. Ruhul Amin)

  6. Utilization of Aloevera Leaves powder as nutritional suppliment in plain cakes (Dhrubajyoti Singha)  
Total Number:  7
 

 

Name of the Course

Name of the Institution

 

Advanced GIS Training for Agriculture Engineers

Organized by Higher Education Quality Enhance Program, November 24 - 29, 2017

Roles of Underutilized Tropical Plant Sources in Alleviating Hidden Hunger (Food Security)

Department of Food Science and Technology, Kasetsart University in association with Food Security Centre, University of Hohenheim, November 2 - 6, 2015 

From Traditional Foods to Food and Nutrition Security (Food Security)

Department of Home Economics, Kasetsart University in association with Food Security Centre, University of Hohenheim, August 3-7, 2015

Gluten in Nutrition and Gluten–Free Alternative Ingredients (Food Security)

Department of Food Science and Technology and Rice Innovation Centre of Excellence, Kasetsart University, Thailand, March 24 - 25, 2014

Training workshop on Analysis of Data for Measuring Food Availability, Access and Nutritional Status (Food Security)

Organized under NFPCSP by the FAO and FPMU, financial support from the EU and USAID, January 14 - 26, 2012

Training workshop on Food Security Concepts, Basic Facts and Measurement Issues (Food Security)

Organized under NFPCSP by the FAO and FPMU, financial support from the EU and USAID, 25 June - 7 July, 2011

Training program on Quality Assurance and (Food Safety)

Organized Bangladesh quality support program-fisheries, sponsored by UNIDO, 11-15 July, 2010

Assistant Professor
29 Nov, 2010 - 15 Jun, 2016
Lecturer
30 Nov, 2008 - 29 Nov, 2010
Associate Professor
16 Jun, 2016 -
Total Number:  23
 
Journals  Conferences 

2020: 

  1. Md. Anisur Rahman MazumderThottiam Vasudevan Ranganathan. 2020. Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability. Current Research in Food Science. 2: 77-83. https://doi.org/10.1016/j.crfs.2019.12.003

2019:

  1. Md. Anisur Rahman MazumderParichat HongsprabhasRanganathan Thottiam Vasudevan. 2019. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. Journal of Food Biochemistry. 43 (12): e13089. https://doi.org/10.1111/jfbc.13089
  2. Rahman Tripty, M., Akter, A., Jahan, I., Islam, M. A.,  Mazumder, M. A. R. 2019. The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup. Asian Food Science Journal, 13(3), 1-6. https://doi.org/10.9734/afsj/2019/v13i330108
  3. Hossain MA, Saha SC, Ahmmed MG, Mazumder MAR. 2019. Effect of cooking methods on the solid loss of rice. Journal of Rice Science, 1(1): 1-3. DOI: 10.13140/RG.2.2.32411.41767
  4. Sumaiya Afrin Zinia, Abdur Rahim, Md. Abdul Latif Jony, Anjuman Ara Begum, Md. Anisur Rahman Mazumder. 2019. The Roles of Okara Powder on the Processing and Nutrient Content of Roti and Paratha. SSRG International Journal of Agriculture & Environmental Science, 6 (2): 18-23. DOI: 10.14445/23942568/IJAES-V6I2P104
  5. Enam Ahmed, Roksana Parvin Rita, Safinaj Huq, Enamul Kabir, Md. Sohel Rana and Md. Anisur Rahman Mazumder. 2019. Development of Functional Condensed Milk from Coconut Milk and Soy Milk. Asian Food Science Journal, 6(4): 1-7.  https://doi.org/10.9734/AFSJ/2019/45269
  1.  Md. Anisur Rahman Mazumder, Thottiam Vasudevan Ranganathan. Studies on isoflavone enrich whole milk powder, National seminar on innovations and product development, Tamil Nadu, India, February 22-23, 2019.

2018:

  1. Md. Anisur Rahman Mazumder, Hasin Akhlaq Brinto, Palash Chakrabortty and Anjuman Ara Begum. 2018. Processing and nutrient quality evaluation of defatted soy meat. Integrative Food, Nutrition & Metabolism, 5(4): 1-6. DOI: 10.15761/IFNM.1000223
  2. Humyra Nowshin, Kumkum Devnath, Anjuman Ara Begum, Md. Anisur Rahman Mazumder. 2018. Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk. Journal of Bangladesh Agricultural University, 16(1): 158-163. https://doi.org/10.3329/jbau.v16i1.36497
  3. S Uddin, Md A Islam, Mohammad M Rahman, M. B Uddin, Md. Anisur R Mazumder. 2018. Isolation of Protein from Defatted Peanut Meal and Characterize their Nutritional Profile. Chemistry Research Journal, 3(2):187-196
  4. Jakia Sultana, Komor-E-JahanDola, Sayed Al Mahmud, Md. Anisur Rahman Mazumder. 2018. Construction and evaluation of electrical properties of a lemon battery. Journal of Chemical, Biological and Physical Sciences, 8(2): 92-101. DOI: 10.24214/jcbps.C.8.2.09201
 

2016:

  1. Md. Anisur Rahman Mazumder, Parichat Hongsprabhas. 2016. Genistein as antioxidant and antibrowning agents in in vivo and in vitro: a review. Biomedicine and Pharmacotherapy, 82: 379-392. https://doi.org/10.1016/j.biopha.2016.05.023
  2. Md. Anisur Rahman Mazumder, Parichat Hongsprabhas. 2016. A Review on Nutrient Quality of Soymilk Powder for Malnourished Population. Pakistan Journal of Nutrition, 15(6): 600-606. DOI:10.3923/pjn.2016.600.606
  3. Md. Anisur Rahman Mazumder, Anjuman Ara Begum. 2016. Soy milk as source of nutrient for malnourished population of developing country: A review. International Journal of Advanced Scientific and Technical Research, 6 (5): 192-203.
  4. Nahid Hossain Jony, Rafiqul Islam,  Anisur Rahman Mazumder. 2016. Design and application of hazard analysis critical control point principles for frozen vegetables. Journal of Food Safety and Hygiene, 2(1-2): 8-14.
  5. Nahid Hossain Jony, Md. Anisur Rahman Mazumder, M. Burhan Uddin. 2016. Effect of varietal differences on the osmotic dehydration of sweet potatoes (Ipomoea batatas Lam). International Journal of Agricultural and Food Science, 6(2): 14-18.
  6. Omar Faruque, Najia Kamrul, Anjuman Ara Begum, Md. Anisur Rahman Mazumder and M Burhan Uddin. 2016. Effect of extraction methods on the characteristics of pectin from mango peel wastes. International Journal of Agricultural and Food Science, 6(2): 70-75.
 
 

Before 2015:

  1. Islam, M.R., M.A.R. Mazumder, M.B. Uddin, I. Hossain. 2011. Processing, standardization and quality evaluation of edible gel. World journal of Dairy and Food Sciences, 6(2): 229-233.
  2. Islam M.R., M.H. Rahman, M.A.R. Mazumder, M.B. Uddin, M.F.H. Shikder. 2011. Effect of sugar concentration on osmotic dehydration of mango. Journal of the Bangladesh Society for Agricultural Science and Technology, 5(3&4): 55-58.
  3. Aziz, M.G., M.A.R. Mazumder, M.H. Ali, M.B. Uddin and K.D. Kuble. 2009. Effect of enzymatic hydrolysis of pineapple fruit pulp on yield and analytical parameters of derived juice. International Journal of Sustainable Agricultural Technology, 5(1): 29-35.
  4. Mazumder, M.A.R., Aziz, M.G., Uddin, M.B. and Shikder, M.F.H. 2009. Effect of enzymatic liquefaction and hydrocolloids on physico-chemical properties of cloudy pineapple juice. International Journal of BioResearch, 6(2):80-91.
  5. Aziz, M.G., M.A.R. Mazumder and M.B. Uddin. 2009. Enzymatic production and sensory evolution of dietetic soft drinks from pineapple fruit juice. Journal of Agricultural Engineering 37/AE: 91-100.
  6. Jany M.N.H., C. Sarker, M.A.R. Mazumder and M.B Uddin. 2008. Effect of storage conditions on quality and shelf life of selected winter vegetables. Journal of Bangladesh Agricultural University, 6(2): 391-400.  https://doi.org/10.3329/jbau.v6i2.4839.
  7. Mazumder, M.A.R., M.A Rahman, M.B. Uddin and M.M. Choudhury. 2007. Influence of packaging materials on quality and shelf life of refrigerated and frozen cabbage and Indian spinach. International Journal of BioResearch, 2(2): 30-36.
  1.  Md. Anisur Rahman Mazumder, Parichat Hongsprabhas. Effect of genistein on the reduction of Maillard reaction in heated mixed protein-lactose suspension. Food Innovation and Asia Conference 2014, Science and Innovation for Quality of Life, June 12-14, 2014, BITEC, Bangkok, Thailand.

 

Total Number:  2
 
  1. Member, Program for Self Assessment Committee (PSAC), B.Sc. Food Engineering Degree, Institutianl Quality Assurance Cell, BAU 
  2. Member, Program for Self Assessment Committee (PSAC), Department of Food Technology and Rural Industries, Institutianl Quality Assurance Cell, BAU
No patent information available..
Title Institution Subject Receipt Date
Indian Science and Research Fellowship CCSTDS, DST, Indian Govt. Post Doc 06/2018
Kasetsart University PhD Scholarship Kasetsart University PhD 06/2012
Professor Dr. Md. Shahidul Hoque memorial trust award Bangladesh Agricultural University Highest CGPA in B.Sc. Food Engineering 2006 25/06/2009
Bangladesh Agricultural University Prize Bangladesh Agricultural University First position in B.Sc. Food Engineering 2006 08/03/2011
Professor S. M. Najmal Haque memorial trust award Bangladesh Agricultural University Highest marks in B.Sc. Food Engineering 2006 04/04/2014
Membership Type Organization
Member The Institution of Engineers, Bangladesh