Dr. Animesh Sarkar
Shahjalal University of Science and Technology, Shahjalal University of Science and Technology School of Applied Science and Technology, Saitama University, Bangladesh Agricultural University
About
Professor Dr. Animesh Sarkar is an academician and agricultural researcher with more than sixteen years professional experience focused on food science, bioremediation of heavy metals, tea science, bio-fertilizer , bio-pesticide, agricultural waste management, food chemistry, plant nutrition, soil chemistry and soil micro-biology. He is conducting research on the sustainable production and processing of nutrient-rich, nontoxic food and agricultural products, specifically, non-thermal technologies for food processing, enhancing bioremediation strategies, and developing methods for extracting novel food sources in pursuit of global food security.
Dr. Sarkar was grew up in his own village in Jashore District, Bangladesh. He achieved B.Sc. (Hons.) in Agriculture (First Class) and MS in Agricultural Chemistry (First position; CGPA-A+) from Bangladesh Agricultural University. He awarded “Gold Medal” from the President of Bangladesh in Sixth Convocation 2011, Bangladesh Agricultural University, Mymensingh, Bangladesh for his brilliant academic performance. He completed Chinese language course (intensive course for one year) and one year research from the Zhejiang University, China as a scholarship student financed by Chinese Scholarship Council from 2007 to 2009. He achieved Ph.D. in 2015 from Saitama University; Japan majoring in Science and Engineering under the Japanese Government Scholarship (MEXT) program. After that, Professor Sarkar completed post-doctoral research ( Standard Program, 2017-2019) as a JSPS fellow in Saitama University, Japan.
Professor Dr. Animesh Sarkar is serving as a faculty in the Department of Food Engineering & Tea Technology and has been attached with it since October 2009 as a Lecturer. Serving in the same department, he was appointed as an Assistant Professor in 2011, Associate Professor in 2017 and finally Professor in 2021. He is a reviewer in several international peer reviewed journals. Professor Sarkar also participated several local and international conferences and seminars. He is concurrently associated with multiple professional organizations and societies as well.
Employment
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Shahjalal University of Science and Technology Professor2021 - Present
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Shahjalal University of Science and Technology School of Applied Science and Technology Associate Professor2017 - 2021
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Saitama University Post Doctoral Fellow2017 - 2019
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Shahjalal University of Science and Technology School of Applied Science and Technology Assistant Professor2011 - 2017
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Shahjalal University of Science and Technology School of Applied Science and Technology Lecturer2009 - 2011
Education
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Saitama University Post Doctorate (JSPS)2017 - 2019
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Saitama University PhD2012 - 2015
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Bangladesh Agricultural University MS2006 - 2007
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Bangladesh Agricultural University B.Sc.(Hons.) in Agriculture2000 - 2004
Projects & Funding
Projects & funding information is unavailable.
Publications (81)
- Quality attributes of cookies enriched with protein concentrates from hyacinth bean (Lablab purpureus) Save
- Comparative assessment of ultrasound and enzyme assisted extraction of rice bran protein following sequential pretreatments: yield, functional properties improvement, and potential application Save
- Enhancing Functional Food Applications With Carambola Peel and Pulp Dietary Fiber: Effects of Sustainable Drying Methods (Oven and Freeze) on Nutritional Value and Hydration Properties Save
- Synergistic Effect of Ultrasound and Osmotic Pretreatment on the Drying Kinetics and Antioxidant Properties of Satkara (Citrus macroptera): A Novel Preservation Strategy Save
- Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage Save
- Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings Save
- Innovative preservation of beetroot juice via nisin assisted thermo-sonication: Impact on antioxidants, physicochemical properties, enzymes, and microbial reduction Save
- Fortification of wheat biscuits with chia seed fiber and flower waste: Nutritional, antinutritional, functional, and storage properties Save
- Optimization of hybrid green extraction techniques for bioactive compounds from citrus lemon peel using response surface methodology (RSM) and artificial neural network (ANN) Save
- Modeling the drying behavior and mass transfer phenomena in osmotically dehydrated tomatoes Save