M.S in Food Engineering
Department of Food Technology and Rural Industries
Bangladesh Agricultural University
Duration: October 2020-July 2023
CGPA: 3.727(2nd)

B.Sc. in Food Engineering
Department of Food Technology and Rural Industries
Bangladesh Agricultural University
Duration: January 2016-March 2020
CGPA: 3.526(8th)

• Attend a workshop onGrant Writing Success: Strategies for Winning Proposals arranged by Daffodil International University, 28 July 2025
• Participate in NFE Research Progress Workshop for Summer 2025, May 26, 2025, organized by Nutrition and Food Engineering Department
• Attend a workshop on Faculty development to enhance skills and knowledge, organized by Nutrition and Food Engineering Department
• Attend a workshop on Decoding High-Impact Journal Publication - Editorial Perspective, organized by HRDI, Daffodil International University, September 03, 2024
• Workshop on methodology for NFE faculty: Advanced SPSS for data analysis, organized by Nutrition and Food Engineering Department, 18 Aug 2024
• Workshop on "Decoding High-Impact Journal Publication Success: The Editorial Perspective from Manuscript to Masterpiece, arranged by Daffodil International University, 14 Aug 2024
• A special session on "Ignite Innovation and Elevate Your Teaching: A Masterclass with Purdue University arranged by Daffodil International University, 29 Jun 2024
• Training on Quality Control and Unit Operation in Food industry at Training Institute for Chemical Industries (TICI) Duration: 28 Days Year: February 2020 to March 2020
• Online Training “LinkedIn for students” workshop arranged by Bangladesh Agricultural Olympiad

Unit Operations in Food Industries, Food Processing and Preservation, Engineering Properties and Principles of Food Machineries

• Haque, M. R., Shiraj-Um-Monira, S., Monirujjaman, M., Plabon, S. B., Talukder, A. S., & Aziz, M. G. (2025). Evaluation of oil yield and quality of BINA mustard’s cultivars under two extraction conditions. Applied Food Research, 101179.
• Alim, M. A., Paul S. K. K., Mia M.R., Monirujjaman M., 2021.Effect of Pumpkin Seed powder on the Quality of Bread. Journal of Agricultural Engineering, vol.44/AE, 15-22
• Bari T., Monirujjaman M., Akter F., Alam S.,2023. Effect of Heat Curing of Film-forming Solution on the Properties of Soy Protein Films. Journal of Asian Food Science, vol.22, issue 7, page 1-7,2023; Article no. AFSJ.100088; DOI: 10.9734/AFSJ/2023/v22i7642

Bioactive Compound Extraction, Sustainable Food Processing

• Fellowship at National Science and Technology Fellowship, the Ministry of Science and Technology, Government of Bangladesh from 2021 to 2022
• HSC Board scholarship, Dinajpur

• Member of Krishibid Institution Bangladesh 
• Member of Bangladesh Food and Nutrition Association
• Member of The Institution of Engineers, Bangladesh

• Lecturer of Food Engineering and technology, State University of Bangladesh
  Duration: 11 February 2023 to 23 December 2023