MS in Food Engineering, 2019
University: Bangladesh Agricultural University, Mymensingh.
Major:  Food Engineering

BSc in Food Engineering, 2017
University:  Bangladesh Agricultural University, Mymensingh.
Major: Food Engineering

• Successfully completed 7 days (18-12-19 to 26-12-19) long training program on “Teaching with Passion” arranged by Daffodil International University.
• Successfully completed 6 days “Extension Field Trip” at Madhupur Upazila, Tangail arranged by Department of Agricultural Extension, BAU and gained knowledge and experiences about Rural development issues and made survey works in identifying of problems through farm and home visit. Also acquainted with organizational set-up, current programs, activities and working procedure at Upazila level agricultural and rural development organizations and also develop leadership.
• Successfully completed 30 days Industrial Training Program in Square Food & Beverage Ltd, Pabna. Gained Knowledge about Industrial in line production, all Quality concerns, Safety, Packaging, Maintenances, manpower management etc.
• Successfully completed 15 days Industrial Training Program in Dhaka Ice Cream Industries, Dhaka.  Gained Knowledge about Industrial in line production, all Quality concerns, Safety, Packaging, Maintenances, manpower management etc.

Unit Processing in Food Industries, Advanced Food Process Engineering, Food Processing and Packaging Engineering, Food Storage Engineering, Fruits and vegetables, Dairy science and engineering

Nowshin, H., Devnath, K., Begum, A. A. and Mazumder, M. A. R (2018). Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soymilk. Journal of the Bangladesh Agricultural Universitt, 16(1), 158-163.

1.    Undergraduate Project.
•    Combined project work under supervision of Dr. Md. Anisur Rahman Majumdar and project title was “Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soymilk”.

2.    M.S Thesis.
•     Preparation of high caloric emulsion with soymilk, whey protein, maltodextrin and sunflower oil.

3.    Supervised Work:
•    Preparation of functional soymilk
•    Development of oats biscuits and proximate analysis
•    Development of Maringa leaves drinks
•    Development of functional soymilk yogurt

• Achieved National Science and Technology (NST) fellowship scheme 2017-2018 by Ministry of Science and Technology.

•    Bangladesh Society of Food Engineers & Technologists
•    Food Engineering Club
•    Badhan (A voluntary Blood Donor Organization).