• Doctorate in Food Science and Engineering (JNU, China)
• MSc in Food Science, Technology and Business (BiFTec) (KU Leuven, HS Anhalt, UCP)
• M.S. in Food Engineering (BAU)
• B.Sc. in Food Engineering (BAU)

• Faculty Development Program, State University of Bangladesh, held at Manikganj from 15-18 May 2016.
• Professional Development Training for Faculty held at State University of Bangladesh from 6-15 September 2015. 
• Professional Development Program on Food Safety Management System for ISO 22000: 2005. SME Foundation, Dhaka, Bangladesh (4-8 December 2013).
• Basic MS Office, Graduate Training Institute (BAU), Mymensingh, Bangladesh (5-17 January 2008). 
• Industrial Training on IGLOO Ice-cream and Milk Unit, Abdul Monem Ltd., Dhaka, Bangladesh (20-31 October 2007).
• Industrial Training on Beverage Section, Transcom Beverages Ltd., Gazipur, Bangladesh (1-11 October 2007).
• Extension Field Trip on Cultivation System in Godagari Upazilla, Rajshahi, Bangladesh, organized by the Department of Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh (11-16 June 2006).
• Industry Visit: Lay’s (PepsiCo), McCain, India, Cocola Food Products Ltd., Golden Harvest Agro Industries, Albert Malting Plant, Palm Brewery, UNILEVER-JERÓNIMO MARTINS, BA Glass Portugal, Logoplastic, Colep, Müller, and Cargill, etc.

Biodegradable and active packaging materials; non-thermal processing technologies (cold atmospheric plasma and plasma-activated liquids) on the inactivation of planktonic cells and biofilms; Potato processing technology, GMP, ISO 22000: 2005.

Instrumental Methods of Food Analysis, Introduction to Food Science and Technology, Technology of Fruits and Vegetables, Environmental Food Technology, Novel Food Processing Technology, Packaging Technology, Food Engineering Unit Operation, Fluid Mechanics and Thermodynamics, Basic Principles of Engineering, Industrial Instrumentation and Process Control, Food Quality Assurance/Control. 

1. Yiasmin, M. N., Easdani, M., Ahammed, S., Siddiquy, M., Hasan, K. M. M., Cao, W., Chen, N., Asaduzzaman, M., Liu, C., Liu, Y., & Hua, X. (2025). Effects of hydrothermal treatment and low pH on the fermentation characteristics of polysaccharides based water-soluble Maitake with Lactobacillus acidophilus and L. plantarum. Food Chemistry, 143933.( IF = 9.8)
2. Yiasmin, M. N. M., Al Azad, S., Easdani, M., Islam, M. S., Hussain, M., Cao, W., Chen, N., Uriho, A., Asaduzzaman, M., & Xiao, H. (2025).The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and its Mechanisms, Stability, and Their Role in Food Systems. Food Reviews International. https://doi.org/10.1080/87559129.2025.2482150. (IF = 5.3)
3. Khin, M. N., Easdani, M., Aziz, T., Shami, A., Alharbi, N. K., Al-Asmari, F., & Lin, L. (2025). Schiff's base crosslinked gelatin-dialdehyde cellulose film with gallic acid for improved water resistance and antimicrobial properties. Food Hydrocolloids, 166, 111331. https://doi.org/10.1016/j.foodhyd.2025.111331 (IF = 12.4)
4. Easdani, M., Ahammed, S., Saqib, M. N., Liu, F., & Zhong, F. (2024). Engineering biodegradable controlled gelatin-zein bilayer film with improved mechanical strength and flexibility. Food Hydrocolloids, 148, 109430. https://doi.org/10.1016/j.foodhyd.2023.109430 ( IF = 10.7)
5. Easdani, M., Liu, F., Van Impe, J. F. M., Ahammed, S., Chen, M., & Zhong, F. (2024). Modulating hydrophobic and antimicrobial gelatin-zein protein-based bilayer films by incorporating glycerol monolaurate and TiO2 nanoparticles. Food Packaging and Shelf Life, 46, 101393. https://doi.org/https://doi.org/10.1016/j.fpsl.2024.101393 (IF = 8.5)
6. Yiasmin, M. N., Ahammed, S., Easdani, M., Saqib, M. N., Cao, W., & Hua, X. (2024). Metabolomic differences between non-hydrothermal treated water-soluble (WSPs) and hydrothermally treated water-insoluble (WIPs) Maitake polysaccharides fermented by Lactobacillus acidophilus and L. plantarum. International Journal of Biological Macromolecules, 272, 132709. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2024.132709 (IF = 8.2)
7. Ahammed, S., Easdani, M., Liu, F., & Zhong, F. (2023). Encapsulation of Tea Polyphenol in Zein through Complex Coacervation Technique to Control the Release of the Phenolic Compound from Gelatin-Zein Composite Film. Polymers, 15(13), 2882. https://www.mdpi.com/2073-4360/15/13/2882  ( IF = 5)
8. Ahammed, S., Liu, F., Easdani, M., Saqib, M. N., & Zhong, F. (2023). Self-assembly of zein in aqueous acetic acid and ethanol solvents: Effect on mechanical properties of the zein film. Food Packaging and Shelf Life, 38, 101120. https://doi.org/10.1016/j.fpsl.2023.101120 ( IF = 8)
9. Siddiquy, M., JiaoJiao, Y., Rahman, M. H., Iqbal, M. W., Al-Maqtari, Q. A., Easdani, M., Yiasmin, M. N., Ashraf, W., Hussain, A., & Zhang, L. (2023). Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-023-03193-z      ( IF = 5.6)
10. Siddiquy, M., Ghamry, M., Golshany, H., Yang, C., Al-Maqtari, Q. A., Al-Ansi, W., Easdani, M., & Zhang, L. (2024). Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent. Progress in Organic Coatings, 188, 108201. (IF = 6.6)
11. Yiasmin, M. N., Islam, M. S., Easdani, M., Yang, R., Yanjun, T., & Hua, X. (2022). Fermentability of Maitake polysaccharides processed by various hydrothermal conditions and fermented with probiotic (Lactobacillus). International Journal of Biological Macromolecules, 209, 1075-1087. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2022.04.084  (IF = 8.2)
12. Smet C., Govaert M., Kyrylenko A., Easdani M., Walsh J. L. and Van Impe J., 2019. Inactivation of Listeria monocytogenes and Salmonella Typhimurium planktonic cells and biofilms with plasma-activated liquids. Front. Microbiol. 10:1539. doi: 10.3389/fmicb.2019.01539 ( IF = 4.259) 
13. Shamim Hossan, Sazzadul Wasim, Mst Nushrat Yiasmin, Md. Nazmus Saqib, Md. Easdani, Siyuan Liu;  Advanced Research Progress of Food Drying Technology;  North American Academic Research, 6(9) 18-47 September 2023, https://doi.org/10.5281/zenodo.8415214
14. Dhungel A., Al-Ansi W., Easdani M. and Fan M. Formulation and Quality Evaluation of Cereal-Legume Composite Flour prepared from Underutilized Crops, Elixir Food Science 148 (2020) 54908-54911.
15. Bhuiyan M.H.R., Yeasmen N., Islam M. A. and Easdani M., 2017. Development of sauce from locally available Hog plum (Spondias dulcis) in Bangladesh. Fundam Appl Agric 2017, 2(2): 267-270.
16. Bhuiyan M.H.R. and Easdani M., 2013. Preserve and Candy Development from Unripe Bel (Aegle Marmelos). J. Environ. Sci. & Natural Resources, 6 (2): 121-126.
17. Easdani M., Khaliduzzaman and Bhuiyan M.H.R., 2013.The Design of HACCP Plan for Potato Chips Plant in Bangladesh. J. Environ. Sci. & Natural Resources, 5 (2): 329-338, 2012.
18. Sarwar Inam A. K. M., Hossain M.M., Siddiqui A. A., and Easdani M., 2013. Studies on the Development of Mixed Fruit Marmalade. J. Environ. Sci. & Natural Resources, 5 (2): 315-322, 2012
19. Siddiqui A.A., Easdani M., 2012. Development of shelf-stable strawberry-flavored milk. SUB Journal of Public Health, 5 (2): 32-37.
20. Khaliduzzaman, Siddiqui A. A., Islam M.M., Easdani M. and Bhuiyan M.H.R., 2012. Effect of Honey on Freezing Point and Acceptability of Ice Cream. Bangladesh Res. Pub. J. 7(4): 355-360.
21. Siddiqui A.A., Bhuiyan M.H.R. and Easdani M., 2012.Ginger (Zingiber officinale) Preserve and Candy Development. Bangladesh Res. Pub.J. 7(3): 283-290.
22. Siddiqui A.A., Easdani M., Khaliduzzaman and Bhuiyan M.H.R., 2012. Effect of Cryopreservative on Quality and Shelf Life of Frozen Beef. Bangladesh Res. Pub. J. 7(2): 175-181.
23. Easdani M., Haque M.A., Inam A.K.M.S., Islam M.N. and Monir M.R., 2011. Studies on processing and sorption isothermal behaviors of shelf-stable papaya flake. Intl.J.BioRes. 10(1): 35-44.
24.   Easdani M., Haque M.A., Islam M.N. and Karmoker P., 2011. Studies on Effects of Storage and      Packaging Materials on Papaya Flake. J. Environ. Sci. & Natural Resources, 4(1): 29-38, 2011.
25. Inam A.K.M.S., Haque M.A., Shams-Ud-Din M. and Easdani, M., 2010. Effects of chickpea husk on the baking properties of chapattis. J. Bangladesh Agril. Univ. 8(2):297-304, 2010.

• Erasmus+ scholarship (MSc) 2016
• CSC scholarship 2019
• Scientific Research Star Award 2023-2024, JNU, China

• KU Leuven Alumni
• JNU Alumni

• February 2015 to September 2025:  Senior Lecturer, Food Engineering and Nutrition Science, State University of Bangladesh, Dhaka, Bangladesh. 
• June 2012 to January 2015: Lecturer, Food Engineering and Nutrition Science, State University of Bangladesh, Dhaka, Bangladesh. 
• October 2009 to June 2012: Worked as an Executive (QC-In-Charge), Quasem Food Products Ltd., Gazipur, Bangladesh. 
• November 2013 to November 2014: Consultant (Part-time)- Sustainable development of Potato Flake processing in Bangladesh, Seba Ltd., Dhaka, Bangladesh.