Mr. Asraful Alam | Food Engineering | Best Researcher Award
Mr. Asraful Alam | Food Engineering | Lecturer | Jashore University of Science and Technology | Bangladesh
Mr. Asraful Alam is a dynamic and forward-thinking professional specializing in Food Engineering and Agro-Process Technology, renowned for his expertise in the sustainable valorization of biomass. His research is centered on converting agricultural by-products and microalgae into high-value applications, focusing on post-harvest management, innovative food processing, functional food development, and advanced packaging materials like biodegradable films. A pioneer in biorefinery, Mr. Alam established a significant research footprint in microalgae and lignocellulosic biomass. He is particularly recognized for developing environment-friendly bioflocculation techniques for microalgae harvesting, a critical innovation that enhances the economic feasibility of microalgae-based food and fuel production. His work directly contributes to waste reduction and strengthening global food system resilience through sustainable bioprocessing strategies. Mr. Alam maintains a high level of scholarly productivity and impact, reflected in numerous peer-reviewed journal publications, book chapters, and editorial contributions, including serving as the editor for a major Springer volume on microalgae biotechnology. His leadership extends to active roles as an editor for international scientific journals and participation in global food science networks. His research excellence has been consistently recognized through competitive international research grants and collaborations, supporting innovations in green extraction technologies and functional bio-based materials. Mr. Alam’s future work aims to translate these bio-based technologies more directly into mainstream commercial food product development to enhance global food security and nutrition. His commitment to interdisciplinary integration and environmental stewardship positions him at the forefront of sustainable food engineering.
Featured Publications:
Khaled, B. M., Biswas, M., Sina, A. A., Alam, A., Alim, M. A., Hossain, M. E., & Saqib, M. N. (2024). Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time. Food Chemistry Advances, 4(1), 100716.
Alam, M., Hasan, M. M., Debnath, M. K., Alam, A., Zahid, M. A., Alim, M. A., Rahman, M. N., Molla, M. M., Khan, M. R., & Biswas, M. (2024). Characterization and evaluation of flour’s physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya. Journal of Agriculture and Food Research, 15, 100961.
Alam, M., Biswas, M., Debnath, M. K., Hasan, M. M., Islam, M. R., Jodder, A., Alam, A., Zahid, M. A., Alim, M. A., Chowdhury, M. A., & Molla, C. (2023). Evaluation of green chili stored at the chilling condition: Effects of thermal and ultrasound pretreatments. Food and Humanity, 1(2), 1274–1281.
Alam, M., Debnath, M. K., Hasan, M. M., Islam, M. R., Alam, A., Zahid, M. A., Molla, C., Alim, M. A., Jodder, A., & Biswas, M. (2023). Physico-chemical properties, antioxidant activity and bioactive compounds in edible and non-edible portions of dragon fruit cultivars native to Bangladesh. Food Research, 7(4), 243–255.