M.S. in Food Processing and Preservation, 2016
Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

B.Sc. in Food and Process Engineering, 2014
Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

• Induction Training for Teacher (Spring 2023) (January 3-7, 2023), organized by Daffodil International University.
• Training on BNQF for Improving the Quality of Higher Education (March 21, 2022) organized by Bangladesh Accreditation Council (BAC)
• Training on Outcome-based Curriculum, Training Learning and Assessment (March 22-23, 2022) organized by Bangladesh Accreditation Council (BAC)
• Training on Compliance of Accreditation Standards and Criteria (March 24, 2022) organized by Bangladesh Accreditation Council (BAC)
• National Skill Standard Basic (360 hrs.) 3 months course in Computer office application (October-December, 2016), BTEB
• Industrial Attachment Training (29 days) at Aftab Foods Limited (March 2-30, 2014)

Unit Processing in Food Industries, Food Storage Engineering, Food Biotechnology, Sensory Evaluation, Food Preservation and Engineering Practical.

Journal article (s):

1. Kamruzzaman, M., Diponkor, D., Alam M.J., Das L.K., and Saeid, A.* (2023). Comparative studies of different brands of palm oil sold in Bangladesh. Malaysian Journal of Halal Research, 6(1), 1-4.
2. Khatun, M.N., *Ahmed, M., Mozumder, N.H.M.R. and Saeid, A. (2022). Extraction, purification and characterization of papain enzyme from papaya. Food Research (Accepted) (Scopus)
3. Rana, M.M., Newaz, A.W., Habib, N., Hassan, N., Faridullah, M., Talha, M.A., and Saeid, A.* (2022). Effects of Different drying Methods on Quality Parameters of Tilapia (Oreochromis niloticus) Obtained from the Local Market of Bangladesh. Asian Food Science Journal, 21(11), 55-63.
4. Plabon M.E.A., Mondal S.C., Rashid M.M.O., Chowdhury M.K., Saeid A., Althobaiti F., Dessok E.S., Rehmani M.I.A., Mustafa S.K., and Islam M.S. (2021). Chemical composition and anti-microbial activity of hog plum (Spondias Mombin L.) peel oil extracted from different regions of tropical climates. Horticulturae,7(11), 428. (SCIE, IF=2.923) (MDPI)
5. Hossin M.H., Debnath S., Alam M. N., Islam M.S, Miah M.K., Mollah M.S.H. and Saeid A.* (2021). Physico-chemical, sensory and microbiological characteristics of strawberry flavored milk under refrigerated storage. Asian Journal of Dairy and Food Research, 40(1), 82-87.
6. Saeid A.*, Deb N. K., Sarkar S. S., Debnath M., Islam T. and Islam T. (2021). Comparative studies of three formulated artificial litchi flavored drinks under storage. Malaysian Journal of Halal Research, 4(1), 14-18.
7. Saeid A.*, Rahman A., Utsob R. H., Hosen U., and Islam M. (2021). Development and quality assessment of honey nut drink. Malaysian Journal of Halal Research, 4(1), 6–10.
8. Sultana M. T., Mukta A. A., Saeid A., and Rana M. (2020). Nutritional and microbiological quality assessment of commercial yogurt sold in different districts of Bangladesh: a food safety issue. Asian-Australasian Journal of Food Safety and Security, 4(2), 66–72.
9. Rana M.M., Chakraborty S.C. and Saeid A.*, (2020). Comparative studies of nutritional, microbial and organoleptic properties of different indigenous dried fish from local market in Bangladesh. Advanced Journal of Chemistry-Section A, 3(3), 318-327.
10. Das M., Saeid A., Hossain M.F., Akter M.S., Eun J.B., Jiang G.H., Shamsuzzoha M., and Ahmed M. (2019). Influence of extraction parameters and stability of betacyanins extracted from red amaranth during storage. Journal of Food Science and Technology, 56 (2), 643-653. (SCIE, IF= 3.117) (Springer)
11. Roy M.C., Alam M., Saeid A., Das B.C., Mia M.B., Rahman M. A., Eun J.B. and Ahmed M (2018). Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage. Journal of Food Processing and Preservation, 42(1), 1-9. (SCIE, IF= 609) (Wiley)
12. Sarkar S., Ahmed M., Mozumder N. H. M. R and Saeid A. (2017). Isolation and characterization of bromelain enzyme from pineapple and its utilization as anti-browning agent. Process Engineering Journal, 1(2), 52-58.
13. Saeid A., Eun J.B, Sagor M.S.A, Rahman M.A, Akter M.S and Ahmed M. (2016). Effects of extraction and purification methods on degradation kinetics and stability of lycopene from watermelon under storage conditions. Journal of Food Science, 81 (11), C2630-C2638. (SCI, IF=3.693) (Wiley)
14. Saeid A., Hoque S., Kumar U., Das M., Muhammad N., Rahman M. M. and M. Ahmed (2015). Comparative studies on nutritional quality of commercial wheat flour in Bangladesh. Bangladesh Journal of Scientific and Industrial Research, 50(3), 181-188.
15. Ali M.A, Islam M.A.Z, Hasan S.M.K, Saeid A. and Ahmed, M. (2015). Easy method to prolong shelf life of green mango. International Journal of Applied Sciences and Engineering Research, 4(6), 880-892.

Book Chapter (s):

1. Saeid A. and Abdi GR. (2022). Antibiotics induced changes in the composition of the gut microbiome In: Gut Microbiota in Health and Disease (Wiley) (Accepted).
2. Saeid A. and Ahmed M. (2021). A review on effects of pseudo cereals flour on quality properties of biscuit, cookies and cake. In: Innovation in the Food Sector through the Valorization of Food and Agro-Food By-Products. Editor: Ana Novo de Barros, pp-1-13, IntechOpen, London,UK DOI: http://dx.doi.org/10.5772/intechopen.94972
3. Saeid A. and Ahmed M. (2021). Citrus fruits: Nutritive values and Value-added products. In: Citrus - Research, Development and Biotechnology. Editor: Muhammad Sarwar Khan, Iqrar Ahmad Khan pp-1-18, IntechOpen, London,UK DOI: http://dx.doi.org/10.5772/intechopen.95881

Research Interest:
Bioactive compound in Food, Bioactive compound in marine fish, Bioactive peptides as functional ingredient, Control release of bioactive compounds (drug delivery), Marine fish and by-products utilization, Seaweed utilization, hydrocolloids (seaweed), Plants and grain processing, Plant based Protein, vitamin stability and interaction in foods, Nanoemulsion, Probiotics, Biosensor for detection of pathogenic microorganism, infectious diseases, microbial safety, Bioreactor design and it application, Food Nano Technology (Nano-coatings on food contact surfaces for barrier or antimicrobial properties), Fermented food processing, Functional foods, Antioxidant, Carotenoids (Lycopene), fats and oil processing, Various enzymes and their application in food products, Active packaging, Seafood’s Processing etc.

Area of Expertise

• Macromolecules (Food) Analysis
• Extraction (Solvent) and Characterization: enzyme (papain, bromelain), bioactive Compounds (Lycopene, betacyanin, beta-carotene), essential oil (hog plum peel), flavonoids
• Chromatography: Preparative TLC, Column Chromatography, TLC
• Microbiology: Gram Staining, Media Preparation, Total Plate Count
• Products Developments: artificial drinks (honey nut, litchi, seaweed), cookies from byproducts (wheat, cowpea), carrot jam, flavored milk
• Modeling: Arrhenius model, Peleg’s model
• Functional Properties analysis: Water Solubility Index (WSI) and Water Absorption Index (WAI)
• Energy calculation using BOMB calorimeter
• Fourier-transform infrared spectroscopy (FTIR), spectrophotometry
• Manuscript writing reviewing and editing
• Statistical Analysis: R/R studio, MSTAT-C

Current research activity

• Book project (chapter writing ongoing): Book Name: Food Technology, Name of the chapter: Extrusion Technology, Scopus Indexed (Wiley Publisher) January 1, 2023 to present.
• Collaborative project: Canning of Hilsha (Department of Fishing and Post-Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka),

• National Science and Technology (NST) Fellow
• Ministry of Science and Technology-Government of the People’s Republic of Bangladesh (2015)

• Life member Bangladesh Society for Safe Food (BSSF), Dhaka

• Lecturer, Department of Food Engineering, NPI University of Bangladesh, Manikganj (February 1, 2018 to December 19, 2022)
• Research Assistant, Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur (March 6, 2016 to October 31, 2017)