Shafi Ahmed is an Assistant Professor in the Department of Food Engineering (FE). He is associated with the Jashore University of Science and Technology since 2017. His formal qualifications include a Bachelor of Science (Engineering) and Master of Science (Engineering) in Food Engineering and Tea Technology from Shahjalal University of Science & Technology, Bangladesh. Shafi Ahmed has undertaken postgraduate training in Unit operation in water treatment at IHE Delft Institute for Water Education, The Netherlands. Later, he went to Tokyo University of Marine Science and Technology, Japan in 2021 with Monbukagakusho Scholarship (MEXT), where he obtained PhD degree.

Ahmed started his career as a Lecturer in the Department of Food Engineering and Technology of State University of Bangladesh. Following that post, he worked as a Senior Lecturer in the Department of Nutrition and Food Engineering of Daffodil International University (DIU) before joining Jashore University of Science and Technology. He teaches into Food Chemistry, Novel Food Processing Technology, Unit Operations in Food Engineering, and Food Safety courses.

Shafi Ahmed’s major research focus in the area of Food freezing, Novel non-thermal food processing methods, Food chemistry, Bioactive compounds and Functional food. Currently, he is working on post-harvest processing to reduce post-harvest losses of fresh agricultural produce through novel food processing and preservation techniques. Shafi Ahmed has a special interest in exploring natural food additives to replace the synthetic chemicals because of possible toxicity of synthetic chemicals. In addition, his research area also includes food safety, especially the contamination of food with chemical and biological hazards and its possible human health risk implications.

Fellowship

Japanese Government Scholarship (Monbukagakusho: MEXT) 2021

Funded by the Ministry of Education, Culture, Sports, Science and Technology (MEXT), Japan

Orange Knowledge Program (OKP) fellowship (2020)              

Funded by the Netherlands’ Ministry of Foreign Affairs, The Netherlands

National Science & Technology (N.S.T.) Fellowship (2013-2014)               

Funded by Ministry of Science and Technology, Bangladesh

Research Interest

Food Freezing: Prevention of Ice Recrystallization to maintain the texture and quality of frozen food.

Novel non-thermal food processing technology: Efficacy of different novel non-thermal technology on shelf-life extension and quality retention of fresh fruits and vegetables.

Bioactive and functional ingredients in foods: Extraction of functional components from natural resources to develop functional and bioactive food ingredients and value-added food products.

Effects of different thermal processing on nutritional quality, bioactive compounds and antioxidant activity of fruits and vegetables.

Food Safety: Heavy metal concentrations in food and its possible human health risk assessment.

Grants

(2020 - 2021) Ministry of Science and Technology, Bangladesh

(2019 - 2020) Jashore University of Science and Technology, Bangladesh