S. M. Kamrul Hasan

Employment

• Hajee Mohammad Danesh Science and Technology University Professor
  2020 - Present
• Hajee Mohammad Danesh Science and Technology University Associate Professor
  2016 - 2020
• Hajee Mohammad Danesh Science and Technology University Assistant Professor
  2011 - 2016
• Hajee Mohammad Danesh Science and Technology University Assistant Professor
  2011 - 2016
• Hajee Mohammad Danesh Science and Technology University Assistant Professor
  2011 - 2016
• Hajee Mohammad Danesh Science and Technology University Lecturer
  2007 - 2011

Education

• Libera Università di Bolzano Post-Doctoral Researcher
  2017 - 2018
• Libera Università di Bolzano PhD on Mountain Environment & Agriculture (Food Technology)
  2014 - 2017
• Katholieke Universiteit Leuven Master in Food Technology
  2009 - 2011
• Universiteit Gent Master in Food Technology
  2009 - 2011
• Bangladesh Agricultural University MSc Food Technology
  2005 - 2007
• Bangladesh Agricultural University BSc in Agricultural Engineering
  2000 - 2005

Projects & Funding

Projects & funding information is unavailable.

Publications (45)

• Indigenous underutilized fruits in Bangladesh as future resilient foods: insight into the nutritional value, bioactive compounds, and health benefits
  Critical Reviews in Food Science and Nutrition 2026 DOI: 10.1080/10408398.2026.2686872
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• Beeswax-Lecithin-Based Nanostructured Lipid Carriers for Enhanced Post-Digestive Bioaccessibility of β-Carotene: Optimization, Oxidative Stability, and Comparative Evaluation
  2026 DOI: 10.2139/ssrn.6328201
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• Comparative analysis of physicochemical, bioactive, and functional qualities of coriander leaves subjected to various drying methods
  DISCOVER FOOD 2026 DOI: 10.1007/S44187-026-00958-1
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• Low-calorie fruit spread from palmyra palm fruit: Effect of stevia on proximate composition, physicochemical properties, bioactive compounds, and sensory properties
  Applied Food Research 2026 DOI: 10.1016/j.afres.2026.102362
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• Enzyme Technology in the Food Industry: Molecular Mechanisms, Applications, and Sustainable Innovations
  Food Science & Nutrition 2025 DOI: 10.1002/fsn3.70927
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• Effect of freeze drying on selective bioactive compounds and physicochemical characteristics of papaya puree
  Heliyon 2025 DOI: 10.1016/j.heliyon.2025.e43626
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• Freeze‐Dried Instant Juice Powders From Guava, Amla, and Jamun: Evaluation of Physicochemical Properties, Bioactive Compounds, and Consumer Acceptance
  Food Science & Nutrition 2025 DOI: 10.1002/fsn3.70374
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• Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds
  Heliyon 2024 DOI: 10.1016/j.heliyon.2024.e24061
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• Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review
  BIORESOURCES AND BIOPROCESSING 2024 DOI: 10.1186/S40643-023-00722-8
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• Exploring the nutraceutical potential: Evaluating the nutritional and bioactive functions of five pomelo fruit varieties in Bangladesh
  HELIYON 2024 DOI: 10.1016/J.HELIYON.2024.E31786
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