CURRICULUM VITAE

OF
MD. ASLAM ALI

CURRENT CONTACT ADDRESS

Lecturer, Department of Food Science and Nutrition,

Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
E-mail: aslam_bau@yahoo.com
Cell Phone: +8801710382040

PERSONAL INFORMATION

Name : Md. Aslam Ali

Father’s Name : Sher Ali
Mother’s Name : Jahara Begum
Permanent : Village-Satbaria, Post Office-Satbaria,
Address Upazilla- Bheramara, District-Kushtia, Post code-7040
Date of Birth : 04 January, 1982
Religion : Islam (Sunni)
Nationality : Bangladeshi (by birth)
Marital Status : Single
Height : 5 ft 6 inch
Blood Group : B+
Sex : Male

ACADEMIC ACHIEVEMENT

Name of the Group Board/University Year of Division/CGPA

Examination Passing
School Secondary Science Jessore 1998 First
Certificate (85.70%)
Higher Secondary Science Jessore 2000 First
Certificate (67.80%)
Bachelor of Food Bangladesh Agricultural 2006 3.611 (Out of 4)
Science Engineering University, Mymensingh 4th position
Master of Science Food Bangladesh Agricultural 2008 3.773(Out of 4)
Engineering University, Mymensingh 2nd position
 SKILLS

1. Language proficiency: Good in speaking and writing Bengali and English.

2. Skills: Completed certificate courses on

(i) Basics of MS Office (MS Word, MS Excel, Power Point).
(ii) Scientific Report Writing and
(iii) Administration, Office Management and Communication
3. Job experiences:
i) Lecturer, Department of Food Science and Nutrition,
Faculty of Agro-Industrial and Food Process Engineering,
Hajee Mohammad Danesh Science and Technology University, Dinajpur from 29 July
2008 to till date
ii) Assistant Agro-processing officer (contract basis),
Practical Action Bangladesh (ITDG),
Regional office, Jamalpur from 28 May 2008 to 27 July 2008

4. Publications:
i) M.A. Ali, S.M.K Hasan, M.N. Islam and M.N. Islam: Study on the period of
acceptability of cooked rice. J. Bangladesh Agril. Univ. 6(2): 401-408, 2008

ii) M.A. Ali, M.M. Islam and M.N. Islam: Drying of Small Indigenous Species (SIS) of
Fish by Solar Dryer. Bangladesh J. Agri. Engg. 19 (1 & 2):11-18, 2008

REFERENCES
ii. Dr. Md. Nazrul Islam
Professor,
Department of Food Technology and Rural Industries,
Bangladesh Agricultural University,
Mymensingh-2202.

ii. Dr. Md. Nurul Islam

Professor,
Department of Food Technology and Rural Industries,
Bangladesh Agricultural University,
Mymensingh-2202.

Md. Aslam Ali

Courses Carried on for the Degree of B.Sc.
Food Engineering

Level – 1 Semester- 1

1. Mathematics I (T)
2. Physics (T + P)
3. Chemistry (T + P)
4. Engineering Drawing (Civil) (P)
5. English (T)
6. Crop Botany (T + P)
7. Agro-Industrial Chemistry (T + P)

Level - 1 Semester – 2

1. Mathematics II (T)
2. Computer Science (T + P)
3. Workshop Technology (T + P)
4. Engineering Drawing (Mechanical) (P)
5. Engineering Mechanics (T)
6. Surveying (T)
7. Field Survey (P)

Level – 2 Semester – 1
1. Mathematics III (T)
2. Computer Application (T + P)
3. Food Science (T + P)
4. Fluid Mechanics (T + P)
5. Thermodynamics (T + P)
6. Rural Sociology (T)
7. Agricultural Economics (T)
8. Horticulture Science (T + P)

Level – 2 Semester - 2

1. Electrical Engineering (T + P)
2. Heat Engines (T + P)
3. Strength of Materials (T + P)
4. Material and Cost Estimation (T + P)
5. Fundamentals of Food Engineering (T + P)
6. Hydraulics (T + P)
7. Statistics (T + P)
Level – 3 Semester – 1
1. Biochemistry (T + P)
2. Accountancy (T)
3. Electrical Machinery (T + P)
4. Food Factory and Storage Building (T + P)
5. Unit Operation in Food Engineering (T + P)
6. Food Packaging and Machinery (T)
7. General Microbiology (T + P)

Level – 3 Semester – 2

1. Agricultural Extension Education (T + P)

2. Heat and Mass Transfer (T)
3. Refrigeration and Air Conditioning (T + P)
4. Mechanical Design of Process Equipment (T + P)
5. Food Chemistry (T + P)
6. Food Microbiology (T + P)
7. Tea, Coffee, Cocoa and Spices (T)

Level – 4 Semester – 1

Agribusiness and Marketing (T)

1. Electronics and Instrumentation (T + P)
2. Food Analysis and Nutrient Technology (T + P)
3. Post-harvest Technology of Agricultural Produce-I (T)
4. Food Plant Design, Layout and Management (T)
5. Food Technology - I (P)
6. Beverage and Fermentation Technology (T)
7. Project Work and Seminar (P)
8. Dairy Engineering (T)
9. Food Technology - II (P)

Level –4 Semester – 2
1. Extension Communication Management (T)
2. Engineering Management (T)
3. Food Process Engineering (T + P)
4. Quality Control in Food Industry (T + P)
5. Post-harvest Technology of Agricultural Produce-II (T + P)
6. Engineering Properties of Food Materials (T)
7. Training in Food Industry (P for 45 days)
8. Project Work and Report (Entitled “DIRECT SOLAR DRYING OF FISH”)
 Here “T” indicates Theory and “P” indicates Practical/Laboratory practices

Courses Carried on for the Degree of MS

in Food Engineering
Semester-I

1. Advanced Unit Operations in Process and Food Engg.

2. Thermal Processing and Freezing of Food
3. Food Quality Assurance and Safety
4. Advanced Food Chemistry & Nutrient Technology
5. Food Additives and Toxicology
6. Food Industry Wastes Management

Semester-II
1. Advanced Dairy Engineering
2. Advanced Food and Industrial Microbiology
3. Reaction Kinetics and Reactor Design
4. Food Process Engineering Laboratory
5. Fermentation and Food Biotechnology
6. Food Machinery Design

Title of Thesis: STUDY ON THE SHELF LIFE OF COOKED RICE