Short Overview of My CV

I am a passionate and dedicated Nutrition and Food Engineering student at Daffodil International University, with a strong academic background and a current CGPA of 3.82 out of 4.00. My academic journey has helped me develop a solid foundation in food processing, food safety, quality control, nutrition, product development, laboratory analysis, and research methodology.

My professional experience includes working as an Undergraduate Teaching Assistant under the Department Head of Nutrition and Food Engineering at Daffodil International University. In this role, I supported academic activities, assisted in laboratory sessions, helped students during practical experiments, prepared instructional materials, and contributed to research-related tasks. This experience strengthened my communication, leadership, teaching, and laboratory skills.

I also completed a Quality Control and Production Internship at PRAN Industrial Park, Ghorashal, where I was recognized as the best performer among 23 interns. During this internship, I gained hands-on experience in production process monitoring, quality control procedures, food safety compliance, quality assurance documentation, and industrial food processing operations.

My research and project interests focus on functional foods, food safety, bioactive compounds, probiotic-enriched products, HACCP implementation, and sustainable food innovation. I have worked on projects such as probiotic-enriched Piper Chaba stem pickle development, bioactive compounds and functional food potential of Bombax ceiba L. parts, HACCP-based food safety management, and nutrition-focused community projects.

Beyond academic and professional work, I actively engage in leadership, volunteering, workshops, and organizational activities. My involvement with the Rotaract Club of Daffodil International University, Bangladesh Food and Nutrition Association, BAPA Food Pro International Expo, and different national and international youth and nutrition programs has strengthened my teamwork, communication, event coordination, leadership, and problem-solving abilities.

My key skills include quality control, quality assurance, food safety practices, production monitoring, laboratory techniques, research design, SPSS-based data analysis, Microsoft Office, leadership, teamwork, and cross-cultural communication.

This profile reflects my long-term commitment to food engineering, food safety, nutrition research, sustainable product development, and public health. My goal is to contribute to healthier food systems, sustainable nutrition, and research-driven food innovation for the benefit of society.

👉 Download Full CV or Visit LinkedIn