Jashore University of Science and Technology, Bangladesh
Md. Sakhawot Hossain is a dedicated researcher in the field of food science and nutrition, with a strong focus on eco-friendly food processing and human health promotion. He is currently pursuing his Master of Science (MS) in Nutrition and Food Technology at Jashore University of Science and Technology (JUST), Bangladesh, while serving as a Research Assistant at the Nutrition and Food Technology Laboratory. His work spans diverse areas, including food chemistry, microbiology, and the integration of artificial intelligence in food product development.
Professional profile👤
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Strengths for the Awards✨
- Diverse Research Portfolio: Hossain’s research spans eco-friendly food processing, machine learning in food science, food toxicology, and sustainable food systems, demonstrating versatility.
- Publication Record: Multiple peer-reviewed publications in reputable journals such as PLoS One, BMJ Open, and Food Science & Nutrition highlight a strong research output.
- Collaborative Projects: Participation in various projects, including the USAID-funded Bangladesh Livestock and Nutrition Activity Project, shows active engagement in applied research.
- Recognitions and Awards: Winning “Best Presentation” at ICEPSD and the CASP award from the American Society for Nutrition underlines his research excellence.
- Practical Impact: His research emphasizes real-world applications, such as developing fortified foods and supporting farmers with improved practices, contributing to community-based change.
- Technical Proficiency: Expertise in statistical tools like R, SPSS, and STATA, along with hands-on lab skills, reflects a well-rounded researcher capable of handling diverse methodologies.
Education 🎓
- Master of Science (MS) in Nutrition and Food Technology (NFT) (Mar 2023 – Oct 2024)
- Institution: Jashore University of Science and Technology (JUST), Bangladesh
- CGPA: 3.77/4.00 (Equivalent to 3.75/4.00 as per US Standard Credential Evaluation)
- Thesis Title: Assessment of Heavy Metal Concentrations in Processed Foods Available in Bangladeshi Markets and Their Health Risk Assessment
- Bachelor of Science (B.Sc.) in Nutrition and Food Technology (NFT) (Jan 2018 – Jan 2023)
- Institution: Jashore University of Science and Technology (JUST), Bangladesh
- CGPA: 3.70/4.00 (Equivalent to 3.82/4.00 as per US Standard Credential Evaluation)
- Thesis Title: Cesarean Delivery and its Determining Factors: A Hospital-Based Study in Jashore District, Bangladesh
Experience 💼
- Research Assistant (RA) (2022 – Present)
- Institution: Nutrition and Food Technology Laboratory, JUST
- Responsibilities: Conduct food science experiments, perform nutritional testing, develop food formulations, ensure quality and safety, operate lab equipment, collect and analyze data, prepare reports, and collaborate with research teams.
- Research Assistant (Jan – Mar 2023)
- Project: USAID-Funded Bangladesh Livestock and Nutrition Activity Project
- Responsibilities: Develop and market dairy products, train farmers in processing, packaging, and sales, and support farmers in product promotion.
- Collaborative Research Projects:
- Synthesis Characterization of Novel Biocompatible Ionic Liquids for Enhancing the Solubility of Water-Insoluble Natural Food Colorant B-carotene (Nov 2023 – Present)
- Comparative analysis on phytonutrient properties of different fig varieties (Ficus spp.) (2024)
Md. Sakhawot Hossain’s research interests lie in eco-friendly food processing, waste reduction, human health promotion, functional food components, food chemistry, microbiology, local food systems, community-based research, food toxicology, and health promotion through sustainable food systems. Additionally, he explores byproduct valorization in food processing, artificial intelligence in food product development, predictive modeling, and machine learning in food science.
Awards 🏆
- Best Presentation Award at ICEPSD Conference (2022)
- CASP Award from American Society for Nutrition (ASN) (2021)
- 2nd and 3rd place in 100m and 400m sprints at university sports week (Mar 2021)
- 3rd place in the National NUTRI Champs competition, televised on R TV (Jul 2020)
Publications 📃
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Title: Factors influencing low-income households’ food insecurity in Bangladesh during the COVID-19 lockdown
Authors: SD Shuvo, MS Hossain, M Riazuddin, S Mazumdar, D Roy
Year: 2022
Citations: 36
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Title: Prevalence of comorbidities and its associated factors among type-2 diabetes patients: a hospital-based study in Jashore District, Bangladesh
Authors: SD Shuvo, MT Hossen, M Riazuddin, MS Hossain, S Mazumdar, R Parvin, …
Year: 2023
Citations: 12
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Title: Knowledge, attitudes, practices, and its associated factors toward COVID-19 pandemic among Bangladeshi older adults
Authors: D Roy, SD Shuvo, MS Hossain, M Riazuddin, S Mazumdar, BK Mondal, …
Year: 2022
Citations: 7
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Title: Determinants of anxiety and depression among type 2 diabetes mellitus patients: A hospital-based study in Bangladesh amid the COVID-19 pandemic
Authors: MT Hossen, SD Shuvo, S Mazumdar, MS Hossain, M Riazuddin, D Roy, …
Year: 2024
Citations: 4
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Title: COVID-19 fear and its associated correlates among type-2 diabetes patients in Bangladesh: A hospital-based study
Authors: SD Shuvo, MT Hossen, MS Hossain, A Khatun, S Mazumdar, …
Year: 2023
Citations: 4
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Title: Comparative analysis on phytonutrient properties of different fig varieties (Ficus spp.)
Authors: S Nigar, IM Shimul, MS Hossain, R Sultana, S Asha, AKO Huq
Year: 2025
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Title: Cesarean delivery and its determining factors: A hospital-based study in Jashore District, Bangladesh
Authors: MS Hossain, SD Shuvo, S Asha, MR Chodhoury, MT Elahi
Year: 2024
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Title: COVID-19 fear and its associated correlates among type-2 diabetes patients in Bangladesh: A hospital-based study–CORRIGENDUM
Authors: SD Shuvo, MT Hossen, MS Hossain, A Khatun, S Mazumdar, …
Year: 2023
Conclusion 🔝
Md. Sakhawot Hossain’s passion for food science and nutrition is evident through his diverse research projects, academic excellence, and collaborative works. His contributions aim to promote sustainable food practices, enhance food safety, and develop innovative solutions to improve human health. As he continues his academic and research journey, he strives to create a positive impact on the global food system through science, innovation, and collaboration.
