M.S. in Food Processing and Preservation  (Jan 2024-Aug 2025)
Hajee Mohammed Danesh Science and Technology University (HSTU), Bangladesh.                   
GPA: 3.92 out of 4.00                                                      

B.Sc. in Food and Process Engineering  (Jan 2018-Oct 2023)
Hajee Mohammad Danesh Science and Technology University (HSTU), Bangladesh.
CGPA: 3.62 out of 4.00 

• Participated in an “Introduction to Python” training conducted by DataCamp (Online Platform, Feb 2025) and “Basic Programming with Python” training organized by EDGE, Faculty of Computer Science and Engineering, HSTU, Dinajpur, covering Python fundamentals, logic building, and basic data handling. Dec 2024 – Jan 2025.
• Actively participated and won 1^st position in a training on “Quality Control and Unit Operation in Food Industry” at Training Institute for Chemical Industries (TICI), Norshindi, Dhaka, Bangladesh. June 2023.
• Participated in a “HACCP and Food Safety Management System (ISO 22000)” training arranged by the Faculty of Engineering, HSTU, Bangladesh. Sept 2022
• Participated in “Basic Training on Nuclear Magnetic Resonance (NMR) Spectroscopy” training arranged by the Faculty of Engineering, HSTU, Bangladesh. 15th Nov, 2024.

• Food Chemistry
• Unit Operations in Food Industries
• Advance Food Processing Techniques
• Food Packaging and Machinery

• Kabir, M. S., Kanan, M. K. A., Ahmed, J., Hossain, M. A., Akter, M. S., Ahmed, K. S., ... & Ahmed, M. (2025). Free and insoluble-bound phenolic compounds in parboiled and non-parboiled rice (Oryza sativa L): Impact of hydrothermal treatments. LWT, 118091.https://doi.org/10.1016/j.lwt.2025.118091.
• Kabir, M. S., Wazed, M. A., Rahman, M. M., Akter, M. S., & Ahmed, M. (2024). Metabolomics of parboiled and non-parboiled rice on metabolites, antioxidant capacity, and minerals content in raw rice, cooked rice, and rice gruel. Journal of Food Measurement and Characterization, 1-10. https://doi.org/10.1007/s11694-024-02670-z.
• Kabir, M. S., Roy, U., Suvo, S. P., Sobhan, A., Kamal, M. M., Akhter, M. J., ... & Ahmed, M. (2024). Comparative assessment of fresh and processed tomato (Solanum lycopersicum) pulps: impact of processing on physicochemical, antioxidant, and enzymatic behavior. Applied Food Research, 100550. https://doi.org/10.1016/j.afres.2024.100550.
• Kabir, M. S., Parvin, M. E., Mahomud, M. S., Akter, M. S., & Ahmed, M. (2025). Chemical substitute to hydrose (Na2S2O4) on the quality and stability of ash gourd murabba. Journal of Stored Products Research, 111, 102458.https://doi.org/10.1016/j.jspr.2024.102458
• Sarkar, M., Kabir, M.S., Jaber, M., Shishir, M.R.I., Khatun, H., and Ahmed, M. Reconstitutable Instant Tomato Sauce Powder: Development and Characterization During Storage. Food Chemistry: X, 102967.https://doi.org/10.1016/j.fochx.2025.102967
• Suvo, S. P., Mozumder, N. H. M. R., Joty, F. M., Hasan, T. M. N., Kabir, M. S., Mahomud, M. S., ... & Ahmed, M. (2025). Effect of pre-treatments and sugar coating on the physico-chemical characteristics, bioactive compounds, and 1H NMR based metabolomic profile of mango (Mangifera indica) powder. LWT, 118227.https://doi.org/10.1016/j.lwt.2025.118227.
• Salehin, M. N., Khan, S. I., Kabir, M. S., Kumar, K., Montaha, S., Arefuzzaman, M., ... & Ahmed, M. (2025). Assessment of oxidative and shelf life stability of lycopene enriched butter during storage. Food Chemistry Advances, 101003.https://doi.org/10.1016/j.focha.2025.101003.
• Kanan, M. K. A., Nahar, T., Islam, N., Rahman, M. J., Ahmed, S., Kabir, M. S., & Ahmed, M. (2024). Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.). Food Science and Technology International, 30(2), 160-168. https://doi.org/10.1177/10820132221139891.
• Akhter, M. J., Sarkar, S., Rayhanujjaman, M., Kabir, M. S., & Hosain, M. M. (2024). Characterization of mango seed kernel starch: Extraction and Analysis. Food Chemistry Advances, 100806. https://doi.org/10.1016/j.focha.2024.100806.
• Hasan, M. M., Tarannum, M. N., Bari, G. A. R., Swapon, A. R., Kabir, M. S., Ahmmed, S., & Prodhan, M. D. U. (2024). Impact of Microplastics on Terrestrial Ecosystems: A Plant-Centric Perspective. Environmental Pollution and Management. https://doi.org/10.1016/j.epm.2024.11.002.
• Kabir, S., Kabir, H., Khatun, H., Hasan, K., and Ahmed, M. Beeswax-Lecithin-Based Nanostructured Lipid Carriers for Enhanced Post-Digestive β-Carotene Delivery: Optimization and Characterization. Food Chemistry, Manuscript Number: FOODCHEM-D-25-11788 (Under Review)
• Shampa Sarkar, S., Akhter, S., Kabir, M.S., and Akhter, M.J. Formulation, Quality Assessment, and Sensory Analysis of Probiotic-Infused Fermented Blackberry (Syzygium cumini) Jam During Refrigerated Storage. Food Chemistry, Manuscript Number: FOODCHEM-D-25-09394 (Under Review).

RESEARCH INTERESTS

• Investigating metabolomic profiles of foods and their transformations during digestion.
• Assessing bioavailability and bioefficacy of functional food bioactive compounds.
• Exploring therapeutic potentials of bioactive compounds through epigenetic mechanisms.
• Integrating genomics, metabolomics, and nutrition for disease prevention and health promotion

• Research Mentor, HSTU Research Society (HSTURS) 2025- Ongoing. 

Teaching Assistant (Oct 2023-Sept 2025.)
Department of Food Processing and Preservation, HSTU, Dinajpur, Bangladesh. 


Research Assistant (Jan 2025-Jun 2025)
Department of Food Processing and Preservation, HSTU, Dinajpur, Bangladesh 

Research Assistant (Jan 2024- Jun 2024)
Department of Food Processing and Preservation, HSTU, Dinajpur, Bangladesh 

Intern Trainee || 1st -31st July 2023 
Danish Food Ltd, Partex Star Group, Complex-2, Narayangonj, Dhaka