Md. Mamun Sarker

Technical Officer, Department of CFE, Dhaka University of Engineering & Technology, Gazipur

M.Sc. in Food Technology and Nutritional Science (MBSTU, Tangail, Bangladesh) & B.Sc. in Food Technology and Nutritional Science (MBSTU, Tangail, Bangladesh)

Office Address:

PABX: 49274034-53  Extn:

Phone: (+880) 01717545864

E-mail: mamunftns08@gmail.com   Send Email

Alternate:

Phone: (+880) 01558952308

E-mail: mamuncfe.duet@gmail.com

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Degree University Year Discipline
MS Mawlana Bhashani Science & Technology University 2013 Food Technology and Nutritional Science
BSc Mawlana Bhashani Science & Technology University 2011 Food Technology and Nutritional Science
HSC Shah Abdur Rouf College, Pirganj, Rangpur 2007 Science
SSC Khedmotpur High School, Pirganj, Rangpur 2005 Science
Name of Degree Title
MS Identification of Sunset Yellow color used in different type of Jam and Jellies by High Performance Liquid Chromatography (HPLC)
BSc Identification and Determination of  physico-chemical properties of soybean oil available in Tangail local market in Bangladesh
Name Topic
Field of Specialization Food Technology, Nutrition, Food Microbiology, Food Safety and Preservation, Food Packaging
Research Interest

Dairy Technology, Food safety, Food Engineering, Food Chemistry

Year & Duration Designation Scope of Works Company/Institute/University
August 23,2020 to Present Technical Officer Instructing, Demonstrating, Research Dhaka University of Engineering & Technology, Gazipur
January 01, 2020 to August 2020 Nutritionist Nutrition Education World Concern, MEDAIR
August 04, 2019-December 31, 2019 Nutrition Supervisor Food Safety & Nutrition Save the Children International
March 04,2018-August 03, 2019 Technical Officer-Nutrition Food Safety & Nutrition Society for Health Extension and Development (SHED)
Type Title
Journal Publications
  • Quality assessment based on physico-chemical properties of fried soybean oil available in Tangail region, Bangladesh.
    International Journal of Science and Applied Research (IJSAR), 4(12),2017;01-09