Research & Publications

Research experience

Thesis Topic: Probiotic-enriched Piper Chaba Steam Pickle development and quality enrichment

My thesis focuses on the development and quality evaluation of a probiotic-enriched Piper chaba stem pickle, aiming to create a functional food product with improved nutritional value, sensory quality, and potential health benefits. Piper chaba is a traditionally valued plant ingredient, and this research explores its use in an innovative pickle formulation enriched with probiotics.

This study combines food product development, microbiological quality assessment, physicochemical analysis, and sensory evaluation to examine the overall acceptability and quality of the developed product. The research focuses on maintaining probiotic stability, improving product safety, and evaluating important quality parameters that are essential for functional food development.

The project reflects my strong interest in food innovation, functional foods, food safety, and sustainable product development. Through this thesis, I aim to transform a traditional plant-based ingredient into a value-added food product that may support digestive health, consumer acceptability, and nutrition-focused innovation.

Working on this thesis has strengthened my practical skills in laboratory analysis, product formulation, quality assurance, research methodology, and scientific documentation. It also supports my long-term goal of contributing to food engineering research, functional food development, and healthier food systems through innovative and research-based solutions.

Muhammad Shahir Rafid Project Report 222-34-718 final monira maam yes.docx

Internship Report 222-34-718 final DIU.docx

Bioactive Compounds and Functional Food Potential in Bombax ceiba L Parts – Petals, Stigma, and Ovaries

My research focuses on the bioactive compounds and functional food potential of different parts of Bombax ceiba L., particularly its petals, stigma, and ovaries. This study aims to explore the nutritional and health-promoting value of these underutilized plant parts and evaluate their possible use in functional food development.

The research is connected to the growing interest in natural food ingredients, plant-based nutrition, and sustainable food innovation. Bombax ceiba L. is traditionally known as a valuable plant, and its floral parts may contain important bioactive compounds that can contribute to antioxidant activity, nutritional quality, and health-supporting properties.

Through this research, I aim to investigate the functional potential of petals, stigma, and ovaries by focusing on their composition, possible phytochemical value, and relevance in food and nutrition applications. The study also supports the idea of using locally available plant resources to develop value-added food products and reduce the waste of useful plant materials.

This research topic reflects my interest in food chemistry, functional foods, bioactive compounds, sustainable nutrition, and product development. It has helped me strengthen my understanding of research design, laboratory analysis, scientific documentation, and the role of natural ingredients in improving food quality and public health.

Overall, this research contributes to the field of Nutrition and Food Engineering by exploring how underutilized plant parts can be studied and potentially applied in functional food innovation for healthier and more sustainable food systems.

Research Assistant

I have a growing research profile in nutrition and food engineering, with hands-on experience in both institutional research and academic project-based studies. As a Research Assistant at Bangladesh Council of Scientific and Industrial Research (BCSIR), I contribute to food safety and nutrition-focused research, supporting laboratory analysis, data collection, and interpretation to generate evidence-based findings. My work involves assisting in experimental design, conducting laboratory procedures, maintaining research documentation, and supporting analytical reporting aligned with national research standards.

Alongside my role as a Research Assistant, I actively engage in independent and academic research projects focused on functional foods, bioactive compounds, food quality evaluation, and sustainable product development. My research interests include nutrient profiling, phytochemical analysis, sensory evaluation, and the development of value-added food products using indigenous resources. I apply statistical tools such as SPSS and standard laboratory techniques to ensure scientific rigor and reproducibility.

Overall, my research experience reflects a strong foundation in laboratory-based investigation, data-driven analysis, and applied food engineering research, with a clear interest in advancing food safety, nutrition innovation, and sustainable food systems through further research training and international scholarship opportunities.

Research Assistant – BCSIR (Bangladesh Council of Scientific and Industrial Research)
Alternative Meat Development Project (Jackfruit Pulp)

Actively involved in research on plant-based alternative meat development using jackfruit pulp as a sustainable raw material. Contributed to formulation design, physicochemical and textural analysis, and quality evaluation of jackfruit-based meat analogues. Supported laboratory experimentation, data collection, and process optimization to improve sensory acceptability and structural properties. Assisted in evaluating the nutritional potential, functionality, and scalability of jackfruit as a low-cost, eco-friendly protein alternative. Participated in research documentation, result interpretation, and technical reporting, aligning outcomes with food safety and sustainability goals.

Ice Apple Drink Development: Functional Beverage Innovation (2025)

Product Development & Consumer Acceptability Study

The Ice Apple Drink Development project focused on creating a novel functional beverage using Ice Apple (Borassus flabellifer) as the primary ingredient, valued for its natural hydration properties, minerals, and bioactive compounds. The objective was to develop a refreshing, nutrient-supportive drink while preserving the fruit’s natural sensory and functional qualities.

Key aspects of the project included:

Formulation of a low-processed, functional beverage emphasizing natural hydration and cooling effects
Optimization of flavor profile, texture, and color to enhance consumer appeal
Conducting sensory evaluation and acceptability testing through structured taste panels
Collection and analysis of consumer feedback to assess market interest and product feasibility

The project bridged laboratory formulation with real-world consumer perception, offering insights into how traditional, underutilized fruits can be transformed into modern functional beverages. This work highlights the potential of indigenous food resources in addressing hydration, nutrition, and sustainable product development within the food industry.

Okra Chips Research Project (2025 – Ongoing)

Functional Food & Healthy Snack Product Development Project

The Okra Chips Research Project is an ongoing functional food innovation project focused on developing a nutritious, shelf-stable, and consumer-friendly snack product from okra. The project is designed at the intersection of food engineering, food processing, nutrition, and product development, aiming to transform okra into a value-added healthy snack with improved acceptability and functional potential.

The formulation and development process emphasizes:

Selection of fresh and good-quality okra as the main raw material

Optimization of dehydration and processing conditions to maintain texture, color, and nutritional quality

Evaluation of moisture content, crispiness, shelf stability, and sensory acceptability

Consideration of clean-label, low-oil, and health-friendly processing techniques

Laboratory work includes raw material preparation, dehydration or drying process control, moisture analysis, texture observation, and preliminary quality assessment to evaluate the product’s potential as a healthy snack option. The project also focuses on reducing post-harvest loss by converting okra into a value-added product with longer shelf life and better market potential.

This research reflects a practical attempt to apply food engineering knowledge in healthy snack development, sustainable food processing, and functional product innovation. The Okra Chips Project represents my interest in developing nutritious, convenient, and consumer-acceptable food products that support both public health and sustainable food utilization.