1. M.Sc. in Food Technology and Nutrition, Faculty of Engineering (LTH), Lund University, Sweden (2017), (Si Scholar).
2. M.Sc. in Food Technology and Nutritional Science, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail.
3. B.Sc. (Honours) in Food Technology and Nutritional Science, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail.

1. Teachers Training Program (TTP)” conducted by DIU. (September, 2019).
2. Awareness Building on BRC Global Food Safety Issue-8” conducted by SGS Bangladesh Limited. (May, 2019).
3. Occupational Safety and Health (OSH)” conducted by BRAC Institute of Skill Development, organized by Ministry of Finance of the Peoples Republic of Bangladesh. (November, 2018).
4. Halal Compliance of Food” conducted by KGS International, Bangladesh. (May, 2019).
5. Microbial Safety of Processing Plant and Products” conducted by 3M Health Care Academy. (September, 2017).
6. Training of Trainer” conducted by BAPA, organized by Ministry of Finance of the Peoples Republic of Bangladesh. (August, 2017).
7. Hygiene & Sanitation in Food Business” conducted by Bangladesh Food Safety Authority, organized by FAO. (August, 2017).

• Food Science, Food Technology, Food Chemistry, Quality Control, Unit Operation, Nutrition.

1. Sjöö, M. and H. A. Rashid. (2017). Method development and analysis of textural properties of quinoa starch stabilized dried emulsion. Perten Science World, (14), pp.8-17.
2. Prodhan, U., Alam, M., Sultana, A., H. A. Rashid., Das, T., Akter, N. and Rahman, M. (2017). Quality Assessment of Sweetmeat (Rosogolla) Of Dhaka and Tangail Region of Bangladesh. IOSR Journal of Environmental Science, Toxicology and Food Technology, 11(07), pp.06-11.

1. Determination of oxidative stability and textural properties of quinoa starch encapsulated oil. Team: Dr. Malin Sjöö, Prof. Marie Wahlgren, Lund University and Speximo AB, Sweden, March, 2016-November, 2016.
2. Analysis of oat flour starches, subjected to different types of heat treatment. Team: Dr. Ana Rascon, Dr. Lars Nilson, Aventure AB and Lund University, Course Research
   Project, November, 2015-March, 2016.
3. Development of legume based products. Team: Dr. Federico Gomez and Emma Nordel, Lund University and Lantmännen. Course Research Project in life science, September, 2015 – May, 2016.
4. Evaluation of capsaicin content, antioxidant activity, phytochemicals content and their relationship in different variety of dried fruit of Capsicum spp. (Red Chili). MS thesis, 2014.
5. Study on the comparative assessment related to quality parameters of different sweetmeats of Tangail and Dhaka region of Bangladesh. Bachelor Thesis, 2012.

Area of Expertise

• Pickering emulsion
• Starch isolation and modification
• Product development and chemical analysis
• Plant active bio compound extraction, identification and quantification

Award

• Diploma award by Swedish Institute (Si.), 2016.

Scholarship

• Swedish Institute (SI.) study scholarship (2014-2016)
• Tangail municipal scholarship for undergraduate study (2006, 2007)

• Board member, Swedish Institute (Si.) Alumni Network in Bangladesh.
• Member at South Asian Students Association (SASA) at Lund University.
• Member Lund University Alumni Network.

1. Officer, QC and R&D (January, 2017 – August, 2019), Eurasia Food Processing (BD) Ltd, Ashulia, Savar, Dhaka, Bangladesh. A Subsidiary of Euro Foods Group UK.
2. Trainer (Part time), National Training Pool of SEIP-BAPA Project of Skills for Employment Investment Program (August, 2017 – August, 2019). Ministry of Finance, Government of Bangladesh.
3. Project Student (November, 2015 – June, 2016), Aventure AB, Lund, Sweden.
4. Sales and marketing executive (June, 2012 – August, 2012), Tech-Tuch Science and Synergy Ltd, Dhaka, Bangladesh