• Doctor of Engineering from School of Food science and Technology, Jiangnan University, Wuxi, Jiangsu, China
• Master in Food Engineering from the Department of Food technology and rural industries, Faculty of agricultural Engineering, Bangladesh Agricultural University
• Sc. in Food Engineering from Faculty of agricultural Engineering, Bangladesh Agricultural University

• “Stanford Introduction to Food and Health”- an online course created by Stanford University, USA 
• “Data Analysis: SPSS & MSTATC” at Graduate Training Institute (GTI), BAU
• “English for Employability”- organized by University Grants Commission (UGC) of Bangladesh & The British Council, Bangladesh Under the Supervision of Canterbury Christ Church University, UK with Department of Language, BAU. 
• “A Professional Training Course on Water & Beverage Products”- Jointly organized by Nutrition & Food Engineering Department, Daffodil International University & Bangladesh Society of Food Engineers & Technologists (BSFET). 
• 45 days Industrial Training Program in following Food Industries: 
• PRAN Industrial Park, Palash, Narshingdi. 
• Bangladesh Milk Producers’ Co-Operative Union Limited (Milk Vita), Baghabari Ghat, Sirajganj.
• SQUARE Consumer Products, Salgaria, Pabna. 
• Abdul Monem Limited (Igloo Ice-Cream & Milk Unit) Dhaka.
• “Basics of MS office” at Graduate Training Institute (GTI), BAU.
• 6 days “Extension Field Trip” at Ghatail, 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.
• Attended in International Dairy Conference 2010, 3rd-5th April, organized by Community-Based Dairy Veterinary Foundation (CDVF), Bangladesh.
• “Capsule Training 2010”- Arranged by Ramna Regiment, Bangladesh National Cadet Corps (BNCC)

• Food Packaging
• Food Analysis
• Baking and confectionary technology
• Unit operation in food industries

Researches and Publications:

• Thermo-mechanical response of liquid core beads as affected by alginate molecular structure. Food Hydrocolloids. 2022 https://doi.org/10.1016/j.foodhyd.2022.107777 Saqib, M. N., Liu, F., Chen, M., Ahammed, S., Liu, X., & Zhong, F.
• Customization of liquid-core sodium alginate beads by molecular engineering. Carbohydrate polymers. 2022 https://doi.org/10.1016/j.carbpol.2021.119047 Saqib, M. N., Ahammed, S., Liu, F., & Zhong, F.
• Hydrogel beads for designing future foods: Structures, mechanisms, applications, and challenges. Food Hydrocolloids for Health. 2022 https://doi.org/10.1016/j.fhfh.2022.100073. Saqib, M. N., Khaled B. M., Liu, F., Chen, M. S., & Zhong, F.
• Phenolic acids. In: J. Kour & G. A. Nayik (Eds.), Nutraceuticals and Health Care (pp. 303– 316). Elsevier. 2022 https://doi.org/10.1016/B978-0- 323-89779-2.00014-4 Saqib, M. N., & Tanver Rahman, M. R.
• Self-assembly of zein in aqueous acetic acid and ethanol solvents: Effect on mechanical properties of the zein film. 2023 https://doi.org/10.1016/j.fpsl.2023.101120. Ahammed, S., Liu, F., Easdani, Md ., Saqib, M. N., Zhong, F,.
• Bacterial cellulose nanocrystals with a great difference in aspect ratios: A comparison study of their reinforcing effects on properties of the sodium alginate film. Food Hydrocolloids. 2023 DOI: 10.1016/j.foodhyd.2023.108676. Yang, J., Saqib, M. N., Liu, F.,& Zhong, F.
• Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission. Food Chemistry. 2023 https://doi.org/10.1016/j.foodchem.2022.134034 Xiang, Q., Xia, Y., Song, J., Saqib, M. N., & Zhong, F
• Insights of keratin geometry from agro-industrial wastes: A comparative computational and experimental assessment. Food Chemistry. 2023 https://doi.org/10.1016/j.foodchem.2023.135854. Tuly, J. A., Ma, H., Lee, H.-J., Song, J.-W., Parvez, A., Saqib, M. N., ... Xinyan, Z.F
• The dual effect of shellac on survival of spray-dried Lactobacillus rhamnosus GG microcapsules. Food Chemistry. 2022 https://doi.org/10.1016/j.foodchem.2022.132999 . Yin, M., Yuan, Y., Chen, M., Liu, F., Saqib, M. N., Chiou, B.-S., & Zhong, F
• Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation. Food Research International . 2020 https://doi.org/10.1016/j.foodres.2019.108935 Nsor-Atindana, J., Zhou, Y. X., Saqib, M. N., Chen, M., Goff, H. D., Ma, J., & Zhong, F.
• Inhibition of α-amylase and amyloglucosidase by nanocrystalline cellulose and spectroscopic analysis of their binding interaction mechanism. Food Hydrocolloids. 2019 https://doi.org/10.1016/j.foodhyd.2018.12.031. Nsor-Atindana, J., Goff, H. D., Saqib, M. N., Chen, M., Liu, W., Ma, J., & Zhong, F.
• Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour. Journal of the Bangladesh Agricultural University, 14(2), 219–227. 2017 https://doi.org/10.3329/jbau.v14i2.32697 Khan, S., Saqib, M., & Alim, M.

CONFERENCES AND SEMINARS

• 04/2010 Bangladesh Agricultural University, Bangladesh International Dairy Conference
• 11/2018 Jiangnan University, China Global Food Science Student Competition

• Awarded, Scientific research star for 2022-23, Jiangnan University
• Awarded, Outstanding volunteer for 2020-21& 2021-22, Jiangnan University
• Recipient, Chinese Government Scholarship (for Ph.D. program) 2017-2018
• Recipient, National Science and Technology Fellowship 2015-2016, Ministry of science and technology, Bangladesh
• Recipient, SSC Board Scholarship 2007

• Member, Bangladesh Society for Food Engineers’ and Technologist (BSFT) 2013-Date

• Officer, Quality Assurance, Mutual Food Products Limited, Gazipur, Bangladesh (External site of GlaxoSmithKline Bangladesh Ltd.)  2016-2017