Md Hafizur Rahman | Food Science | Best Researcher Award

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Dr. Md Hafizur Rahman | Food Science | Best Researcher Award

Assistant Professor at Khulna Agricultural University, Bangladesh

Dr. Md Hafizur Rahman is an Assistant Professor at Khulna Agricultural University, Bangladesh, in the Department of Quality Control and Safety Management. With a PhD from the Chinese Academy of Agricultural Sciences, Dr. Md Hafizur Rahmanhas established expertise in agro-product processing, focusing on food safety and gluten-free products. As a dedicated academic, Dr. Md Hafizur Rahman  has previously held positions as a Lecturer at KAU and a Postdoctoral Fellow at Jashore University of Science and Technology. Their research has contributed to the field of advanced food processing techniques, particularly in gluten-free product formulation, agro-product preservation, and quality control. Dr. Md Hafizur Rahman is passionate about mentoring students, guiding them through research projects, and helping them excel in the agro-processing field.

Publication Profile

scholar

Education🎓

PhD in Agro-Product Processing and Utilization from the Chinese Academy of Agricultural Sciences (CAAS), Beijing, China, focusing on High Hydrostatic Pressure Treated Starches in Gluten-Free Dough.  MS in Agro-Processing from Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh, specializing in consumer preferences for Gluten-Free Bread (CGPA: 3.70/4.00). BS in Agriculture from the same university, covering key subjects like agronomy, biochemistry, crop production, fish culture, and soil conservation (CGPA: 3.64/4.00) Dr. Md Hafizur Rahman ‘s education provided a strong foundation in food processing technology, post-harvest physiology, and quality control, with a clear focus on sustainable agro-processing and food safety management.

Experience  🧑‍🏫 

Assistant Professor at Khulna Agricultural University (07/2023–Present) – Leading research and teaching in food safety and quality control. Lecturer at KAU (07/2022–06/2023) – Focused on food sciences and mentoring student projects.  Postdoctoral Fellow at Jashore University of Science and Technology (06/2021–06/2022) – Conducted research in agro-product processing technology. Postdoctoral Research Associate at NAME Lab, Jashore University (01/2021–06/2021) – Specialized in nano-bio materials and advanced food processing.  Research Assistant at Rural Development Academy (03/2016–06/2017) – Supervised preservation techniques for agro-products. Dr. Md Hafizur Rahman has extensive experience in teaching, supervising research projects, and advancing agro-product technology.

Awards and Honors🏅 

Outstanding PhD Thesis Award from the Chinese Academy of Agricultural Sciences for groundbreaking research on gluten-free dough treated with high hydrostatic pressure. Best Postdoctoral Researcher Award at Jashore University of Science and Technology for contributions to agro-product processing technology (2022)  Research Excellence Award from Bangabandhu Sheikh Mujibur Rahman Agricultural University for the innovative thesis on gluten-free bread formulation (2016). Top Presenter Award at the International Conference on Agro-Processing, recognizing impactful contributions to gluten-free product research. Dr. Md Hafizur Rahman is recognized for their exceptional contributions to food safety and agro-product innovation, with a commitment to driving forward research and practical applications in the industry.

Research Focus🔬 

Gluten-Free Product Formulation: Developing consumer-preferred gluten-free products with improved aeration properties using high hydrostatic pressure-treated starches. Agro-Product Preservation: Enhancing the shelf-life and safety of agro-products through innovative processing techniques.  Food Safety and Quality Control: Conducting research on best practices in food safety management, particularly in packaging, preservation, and post-harvest processing.  Sustainable Agro-Processing: Focusing on environmentally friendly methods in processing crops, dairy, meat, and fish, ensuring quality and safety. Dr. Md Hafizur Rahman  is driven by a passion for ensuring food safety and developing advanced processing techniques that cater to gluten-free consumers and agro-product industries.

 

Publication  Top Notes

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

Authors: FYH Kutsanedzie, Q Chen, MM Hassan, M Yang, H Sun, MH Rahman

Journal: Food Chemistry 240, 231-238 (2018)

Citations: 145

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Authors: Chakraborty I, Pooja N, Mal SS, Paul UC, MH Rahman & Mazumder N

Journal: Food and Bioprocess Technology (2022)

Citations: 111

A large Raman scattering cross-section molecular embedded SERS aptasensor for ultrasensitive Aflatoxin B1 detection using CS-Fe3O4 for signal enrichment

Authors: Q Chen, M Yang, X Yang, H Li, Z Guo, MH Rahman

Journal: Spectrochimica Acta Part A (2018)

Citations: 91

A review on application of controlled released fertilizers influencing the sustainable agricultural production: A Cleaner production process

Authors: MH Rahman, KMS Haque, MZH Khan

Journal: Environmental Technology & Innovation 23, 101697 (2021)

Citations: 81

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Authors: M Ali, M Kamal, MH Rahman, M Siddiqui, M Haque, KK Saha

Journal: Journal of Food Science and Technology (2021)

Citations: 73

Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

Authors: MH Rahman, TH Mu, M Zhang, MM Ma, HN Sun

Journal: Journal of Food Processing and Preservation (2020)

Citations: 29

Synthesis and Characterization of a Mixed Nanofertilizer Influencing the Nutrient Use Efficiency, Productivity, and Nutritive Value of Tomato Fruits

Authors: MH Rahman, MN Hasan, S Nigar, F Ma, MAS Aly, MZH Khan

Journal: ACS Omega (2021)

Citations: 24

Study on different nano fertilizers influencing the growth, proximate composition and antioxidant properties of strawberry fruits

Authors: MH Rahman, MN Hasan, MZH Khan

Journal: Journal of Agriculture and Food Research 6, 100246 (2021)

Citations: 20

Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches

Authors: MH Rahman, M Zhang, HN Sun, TH Mu

Journal: International Journal of Biological Macromolecules 204, 725-733 (2022)

Citations: 18

An insight on sources and biodegradation of bioplastics: a review

Authors: N Pooja, I Chakraborty, MH Rahman, N Mazumder

Journal: 3 Biotech 13 (7), 220 (2023)

Citations: 12

Conclusion

The candidate possesses exceptional academic qualifications, relevant postdoctoral research experience, and a solid foundation in agro-product processing and food science. Their research is innovative, addressing contemporary challenges in food safety, gluten-free products, and food preservation. Although they could improve in areas such as research visibility, international networking, and project leadership, they demonstrate immense potential and are well-qualified for consideration for the Best Researcher Award. With ongoing efforts to publish widely and collaborate globally, this candidate is likely to become a leading voice in food science research.

Dr. Shoshana Ginsburg | Wildfire Prevention | Best Researcher Award

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Dr.  The Ohio State University, United States

Dr. Shoshana Ginsburg, with a Ph.D. in Food Science & Technology from The Ohio State University, excels in food chemistry and lipid science. Her research includes transesterification effects on fats, lipid crystallization, and antioxidant extraction from rosemary leaves. Notable publications include work in the Journal of the Science of Food and Agriculture and ACS Food Science & Technology. Dr. Ginsburg has extensive teaching experience, including high school biology and university-level food science courses. She has received multiple awards, including the Food Science and Technology Associateship and Graduate Research Associateship. Her expertise spans advanced analytical techniques and mentoring in academia.

 

Professional Profiles:

Scopus

🌟 Summary of Qualifications

Competent, innovative, and highly motivated, Dr. Shoshana Ginsburg holds a Doctorate in Food Science & Technology from The Ohio State University. With broad expertise in chemistry, food, and nutrition sciences, she excels in evaluating food properties and conducting both quantitative and qualitative research. Her notable research includes antioxidant extraction from rosemary leaves and the transesterification of butteroil, focusing on lipid chemistry and crystallization. Dr. Ginsburg also has substantial experience mentoring students and teaching high school biology. 🌱📚

🎓 Education

Ph.D. in Food Science & Technology The Ohio State University, Columbus, OH (3.69 GPA) May 2024M.S. in Food Science & Technology The Ohio State University, Columbus, OH (3.68 GPA) August 2019B.A. in Chemistry The Ohio State University, Columbus, OH (3.48 GPA) Minor: Political Science December 2017Study Abroad Stern College for Women – Yeshiva University, New York, NY 2015-16

🏆 Honors and Awards

Food Science and Technology Associateship and Scholarship, The Ohio State University (2018, 2020)Graduate Research Associateship (2019-2024)

🔬 Research Experience

Research Assistant
Dept. of Food Science and Technology, The Ohio State University
2018-2024Investigated chemical transesterification effects on fats and oils.Studied lipid crystallization and structuring using advanced techniques like DSC, NMR, and GC.Designed a method for quantifying phenolic diterpenes and analyzed volatile compounds in lipid solutions.

📚 Abstracts and Publications

Ginsburg, S., Katz, T., & Jimenez-Flores, R. “Chemical Transesterification of Coconut and Corn Oils using Different Metal Hydroxides.” Journal of the Science of Food and Agriculture.Ginsburg, S., & Jiménez-Flores, R. “Chemical Esterification and Glycerolysis of Butteroil.” ACS Food Science & Technology.Katz, T., Ginsburg, S., & Jimenez-Flores, R. “Reducing Butter Firmness with Chemically Esterified Butter Oil.” JDS Communications.Ginsburg, S., & Maleky, F. “Extraction of Lipid Soluble Antioxidants from Rosemary Leaves Using Vegetable Oils.” Food Research International.

🧑‍🏫 Teaching Experience

High School Biology Teacher Columbus Torah Academy 2023-2024Taught biology to 9th and 10th graders, prepared lesson plans, and assessed student performance.Conducted laboratory experiments and prepared students for the Ohio Biology state exam.Lecturing and Teaching Assistantship
Dept. of Food Science and Technology, The Ohio State University 2018-2023Assisted in courses such as Food Chemistry, Food Processing, and Dairy Processing.Set up laboratory experiments, taught necessary information, and graded assessments.Tutor Self-Employed 2015-2019Provided tutoring in subjects including math, biology, and chemistry for various school levels.

Strengths for the Award

  1. Exceptional Research Background: Dr. Ginsburg’s research in food science and technology is robust and innovative. Her work on the chemical transesterification of fats and oils, as well as her studies on antioxidant extraction from rosemary leaves, demonstrates a deep understanding of both theoretical and applied aspects of food science. Her research is well-documented through publications in reputable journals like ACS Food Science & Technology and the Journal of the Science of Food and Agriculture.
  2. Diverse Skill Set: Dr. Ginsburg’s expertise spans several advanced analytical techniques, including Gas Chromatography (GC), High-Performance Liquid Chromatography (HPLC), Differential Scanning Calorimeter (DSC), and Nuclear Magnetic Resonance (NMR). This diverse skill set is crucial for conducting comprehensive and high-quality research in food science.
  3. Strong Academic Foundation: With a Ph.D. and M.S. in Food Science & Technology from The Ohio State University, Dr. Ginsburg has a solid academic background. Her GPA (3.69 for Ph.D. and 3.68 for M.S.) reflects her academic excellence and dedication.
  4. Teaching and Mentoring Experience: Her experience as a lecturer and teaching assistant at The Ohio State University, coupled with her role as a high school biology teacher, highlights her ability to communicate complex concepts effectively. This experience is valuable for mentoring future researchers and contributing to the academic community.
  5. Awards and Honors: Dr. Ginsburg has received several accolades, including the Food Science and Technology Associateship and Scholarship, which further attests to her recognized contributions and potential in her field.

Areas for Improvement

  1. Broader Research Impact: While Dr. Ginsburg has an impressive track record in her specific areas of research, expanding her work to address broader or emerging issues in food science could enhance her impact. For instance, integrating research on sustainability or novel food technologies might increase the relevance and applicability of her findings.
  2. Increased Citation and Recognition: Although she has a solid number of citations, further increasing her publication’s visibility and impact could strengthen her position as a leading researcher. Engaging more with high-impact journals and international conferences could help achieve this.
  3. Collaboration and Interdisciplinary Work: Engaging in interdisciplinary research or collaborations with professionals from related fields such as environmental science or biotechnology could provide new insights and enhance the breadth of her research.

 

✍️Publications Top Note :

Chemical Esterification and Glycerolysis of Butteroil and Its Effects on Its Fractions’ Lipid Crystallization
Authors: Ginsburg, S.R., Jiménez-Flores, R.
Journal: ACS Food Science and Technology
Year: 2024
Volume: 4
Issue: 4
Pages: 880–888
Access: Open access
Abstract: This link is disabled.

Chemical Transesterification of Coconut and Corn Oils Using Different Metal Hydroxides as Catalysts to Determine the Chemical and Physiochemical Changes to the Oils
Authors: Ginsburg, S.R., Katz, T., Jiménez-Flores, R.
Journal: Journal of the Science of Food and Agriculture
Year: 2024
Access: Open access
Abstract: This link is disabled.

Extraction of Lipid-Soluble Antioxidants from Rosemary Leaves Using Vegetable Oils
Authors: Ginsburg, S.R., Maleky, F.
Journal: International Journal of Food Science and Technology
Year: 2020
Volume: 55
Issue: 9
Pages: 3135–3144
Citations: 9
Abstract: This link is disabled.

Conclusion

Shoshana Ginsburg is a highly qualified candidate for the Best Researcher Award. Her extensive research experience, advanced technical skills, and strong academic background make her an excellent choice. By expanding her research scope and increasing her visibility in the field, she could further solidify her position as a leading researcher in food science and technology. Her contributions already show significant promise, and continued growth in these areas will further enhance her impact on the field.