Shafi Ahmed is an Assistant Professor in the Department of Agro Product Processing Technology (APPT). 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 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. 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 at 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 Chemistry, Bioactive compounds and Functional Food, Preservation of foods with natural food additives, Novel non-thermal food processing methods. 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

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.

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.

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

Food Safety: Heavy metal concentrations in cultured fish, shrimp and crab species 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

Journal Articles

1. Roy, M., Bulbul, M.A.I., Hossain, M.A., Shourove, J.H., Ahmed, S., Sarkar, A., Biswas, R., 2021. Study on the drying kinetics and quality parameters of osmotic pre-treated dried Satkara (Citrus macroptera) fruits. Food Measurement and characterization (2021). [Publisher: Springer, Impact Factor: 2.431] https://doi.org/10.1007/s11694-021-01177-1

2. Mahmud, M.M., Belal, M., Ahmed, S., Hoque, M.M. and,*Zzaman, W., 2021. Microwave-assisted extraction and characterization of pectin from citrus fruit wastes for commercial application. Food Research, 5(5):80-88. (Scopus Indexed) https://doi.org/10.26656/fr.2017.5(5).592

3. Ahmed, S., Jubair, A., Hossain, M.A., Hossain, M.M., Azam, M.S. & Biswas, M., 2021. Free radical-scavenging capacity and HPLC-DAD screening of phenolic compounds from pulp and seed of Syzygium claviflorum fruit. Journal of Agricultural and Food Research. [Publisher: Elsevier] https://doi.org/10.1016/j.jafr.2021.100203

4. Ahmed, S., Jahan, I.A., Hossain, M.H. and Hoque, M.M., 2021. Bioactive compounds, antioxidant properties and phenolic profile of pulp and seed of Syzygium cumini. Journal Food Measurement and Characterization,15(2): 1991-1999. [Publisher: Springer Nature, USA, Impact Factor: 2.431, Q2]. https://doi.org/10.1007/s11694-020-00798-2

5. Haq, M., Suraiya, S., Ahmed, S. and Chun, B.S., 2021. Phospholipids from marine source: Extractions and forthcoming industrial applications. Journal of Functional Foods, 80, 104448. [Publisher: Elsevier, Impact Factor: 4.451, Q1] https://doi.org/10.1016/j.jff.2021.104448

6. Azam, M.S., Ahmed, S., Islam, M.N., Maitra, P., Islam, M.M. and Yu, D., 2021. Critical Assessment of Mycotoxins in Beverages and their Control Measures. Toxins, 13(5), 323. [Publisher: MDPI, Impact Factor: 4.546, Q1]. https://doi.org/10.3390/toxins13050323

7. Rahman, M., Jahan, I.A., Ahmed, S., Ahmed,k.S., Roy, M., Zzaman, W. and Ahmad, I., 2021. Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh. Food Research, 5(3) 107-111. (Scopus Indexed) https://doi.org/10.26656/fr.2017.5(3).491

8. Islam, M.A., Mohibbullah, M., Suraiya, S., Sarower-E-Mahfuj, M., Ahmed, S. and Haq, M., 2020. Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes. Food Science & Nutrition, 8:6247–6258. [Publisher: Wiley, Impact Factor: 2.863, Q2]. https://doi.org/10.1002/fsn3.1920

9. Ahmed, S., Ahmed, K.S., Hossain, M.S., Azam, M.S., Rahman, M. and Hoque, M.M., 2020. Proximate composition and antioxidant activity of Syzygium cumini fruit grown at different regions in Bangladesh. Food Research, 4(5):1693-1699. (Scopus Indexed)

https://doi.org/10.26656/fr.2017.4(5).162

10. Rahman M., Ahmad I., Jahan I. A., Ahmed K. S. and Ahmed S., 2019. Comparison of proximate composition and antioxidant activity of black and green tea available in Bangladesh. SUST Journal of Science and Technology, 29 (2), 52-57.

11. Ahmed, S., Mahbub, K.R., Ahmed, M.M., Rahman, M. and Hoque, M.M., 2014. Microbiological quality of street vended drinking water in Dhaka city and screening for antibiotics resistance of isolated Salmonella spp and Pseudomonas spp. Journal of Scientific Research, 6(2):359-371. https://doi.org/10.3329/jsr.v6i2.17640

12. Islam, M.A., Ahmad, I., Ahmed, S. and Sarker, A., 2014. Biochemical composition and shelf life study of mixed fruit juice from orange and pineapple. Journal of Environmental Science & Natural Resources, 7(1):227-232. https://doi.org/10.3329/jesnr.v7i1.22175

13. Alam, S., Siddiqui, A.A., Bari, T. and Ahmed, S., 2015. Microbiological quality assessment of industrially produced and street vended ice-cream in Dhaka city. Bangladesh Research Publications Journal, 11(1):87-92.

Conference proceedings

1. Ahmed, S., Jahan, I.A., Hossain, M.H. & Hoque, M.M., 2018. Nutritional value, bioactive compounds and antioxidant capacity of pulp and seed of Syzygium cumini fruit, International Conference on Chemical Science & Technology, Khulna University of Engineering & Technology. Khulna, Bangladesh.

2. Ahmed, S., Jahan, I.A., Hossain, M.H. & Hoque, M.M., 2015. Antioxidant capacity, bioactive components and nutritional value of Syzygium cumini fruit cultivated in two different areas of Bangladesh, Annul Botanical Conference, Jahangirnagar University, Dhaka, Bangladesh.

EDUCATION

Shafi Ahmed

Shafi Ahmed

Dept. of Agro Product Processing Technology

Jashore University of Science and Technology

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