Md. Suhel Mia

Short Profile

M.Sc & B.Sc (Food Engineering)

Lecturer

Department of Food & Nutrition Science

Career Objective

A motivated postgraduate in Food Engineering and Tea Technology with a strong academic background, research experience, and a growing publication record. My profile combines real industrial experience in food manufacturing, quality control, food safety, and research and development (R&D) with an active research portfolio and practical laboratory expertise. I am committed to bridging academic knowledge with industry practices, fostering innovation, supervising student research, and contributing to curriculum development while continuously advancing my professional and scholarly growth.

M.Sc (Food): CGPA 3.75 / 4.0 (2024-2026) | Shahjalal University of Science and Technology

B.Sc (Food): CGPA 3.56 / 4.0 (2019-2024) | Shahjalal University of Science and Technology

HSC : GPA 4.83 / 5.00 (2015-2017) | Sherpur Govt. College

SSC : GPA 5.00 / 5.00 (2015) | Sherpur Govt. Victoria Academy

Professional Experience

Lecturer (August 2026 – Present)

Dept. of Food & Nutrition Science

Dr. Momtaz Begum University of Science and Technology

Officer (Jan 2026 – July 2026)

QC Microbiologist, R&D

Euro Foods Group

Research Assistant (May 2024 – Dec 2025)

Shahjalal University of Science & Technology

Industrial R&D Experience

Commercial Frozen Product Development

Participated in the development and optimization of a frozen food product from concept to pilot-scale production.

Pineapple Stability Study

Investigated the storage stability of pineapple products through physicochemical and sensory analyses for commercial application.

Publications

Title of Article	Authorship (First Author/ Co-Author)	Impact Factor	Web of Science/ Scopus
Valorization of Fruit Peel Extracts as Natural Preservatives: Characterization and Efficacy in Preserving Chicken Meatballs. Mia, M. S., Ara, R., Rahman, O., Shaha, L. C., Galib, R. M., & Alam, M. (2025). Applied Food Research, 100981. https://doi.org/10.1016/j.afres.2025.100981	1^st author	6.2	Both
Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry. Mia, M.S., Ahmed, M.M. & Zzaman, W. Discov Food 5, 275 (2025). https://doi.org/10.1007/s44187-025-00584-3	1^st author	3.7	Both
Food Waste–Derived Organic Fertilizers: Critical Insights, Agronomic Impacts, and Pathways for Sustainable. Mia, M. S., & Zzaman, W. (2025). Adoption. International Journal of Food Science, 2025(1), 1551054. https://doi.org/10.1155/ijfo/1551054	1^st author	3.1	Both
High-Pressure Modifications of Plant-Based Proteins: Enhancing Quality and Techno-Functionality for Food Applications. Mia, M. S., Rahman, O., Nabi, M. H. B., Ahmed, M. M., Rayhan, M. A., Mithun, M. H., … & Zzaman, W. (2026). Future Foods, 101086. https://doi.org/10.1016/j.fufo.2026.101086	1^st author	6.6	Both
Hog plum by product utilization in biscuit formulation and its impacts on physicochemical properties antioxidant activity and sensory evaluation. Mia, M. S., Tahmid, M. R., & Ara, R. (2026). Discover Food. https://doi.org/10.1007/s44187-026-01096-4	1^st author	3.6	Both
Development of UV-resistant carboxymethyl cellulose/ZnO-NPs based nanocomposite films derived from Zea mays husk and reinforced with Ananas comosus peel extract for active food packaging. Rayhan, M. A., Hossain, M. M., Rahman, T., Mia, M. S., & Zzaman, W. (2026). Carbohydrate Polymer Technologies and Applications, 101083. https://doi.org/10.1016/j.carpta.2026.101083	Co-author	7.6	Both
Valorization of Plant Based Agro-Waste into Sustainable Food Packaging Materials: Current Approaches and Functional Applications. Ahmed, M. M., Nabi, M. H. B., Mia, M. S., Ahmad, I., & Zzaman, W. (2025). Applied Food Research, 101368. https://doi.org/10.1016/j.afres.2025.101368	Co-author	6.2	Both
Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies. Mahmud, M. M., Mia, M. S., Nabi, M. H. B., Arnab, A. H., & Zzaman, W. (2026). Food Science & Nutrition, 14(6), e71895. https://doi.org/10.1002/fsn3.71895	Co-author	5.0	Both
Extraction and characterization of pectin from carambola (Averrhoa carambola) peel using conventional, microwave-assisted and ultrasound-assisted techniques. Rahman, O., Alam, M. J., Mia, M. S., Nabi, M. H. B., & Zzaman, W. (2026). Food Chemistry Advances, 10, 101228. https://doi.org/10.1016/j.focha.2026.101228	Co-author	Cite score (10.1)	Scopus indexed
Optimizing microwave-assisted rice bran oil extraction: A response surface and neural network approach for improved yield and storage stability. Rahman, O., Shourove, J. H., Mia, M. S., Jon, P. H., Ali, M. K., Patwary, M. A., … & Islam, G. R. (2025). Applied Food Research, 101473. https://doi.org/10.1016/j.afres.2025.101473	Co-author	6.2	Both
Essential Oils: Advances in Extraction Techniques, Chemical Composition, Bioactivities, and Emerging Applications. Food Chemistry Advances, 101048. Nabi, M. H. B., Ahmed, M. M., Mia, M. S., Islam, S., & Zzaman, W. (2025). https://doi.org/10.1016/j.focha.2025.101048	Co-author	Cite score (10.1)	Scopus indexed

Award

National Science and Technology (NST) Fellowship (2025–2026)

Training & Certifications

Six Sigma

Certified Six Sigma Yellow Belt

Training Institute for Chemical Industries (TICI)

Title: Quality Control and Unit Operations in the Food Industry

Duration: 28 days

HACCP training

Acquired knowledge of HACCP principles, hazard analysis, CCPs, and preventive food safety management.

ISO 22000:2018 – Food Safety Management Systems

Acquired knowledge of FSMS, HACCP integration, PRPs, risk-based thinking, and food safety compliance.

Reference

Dr. Wahiduzzaman

Professor

Shahjalal University of Science and Technology

Email: wahid-ttc@sust.edu