Professor Shafiur Rahman is the author/co-author of over 450 technical articles including more than 160 journal papers and 15 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and editor of the popular Handbook of Food Preservation published by CRC Press, Florida. First editions received the bestseller recognition and the third edition is now released. First edition was translated into Spanish. He was invited to serve as one of the Associate Editors for the Handbook of Food Science, Engineering and Technology, and one of the Editors for the Handbook of Food and Bioprocess Modeling Techniques published by CRC Press, FL. He has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 20 years, and serving in the editorial boards of 10 international journals and book series. He is serving as an Editor-in-Chief for the Journal of Agricultural and Marine Sciences (CAMS), published by Sultan Qaboos University, Oman. In 1998, he has been invited and continued to serve as a Food Science Adviser for the International Foundation for Science, Sweden. He was invited as keynote/plenary speaker more than 15 international conferences in the food science and engineering area. He received the HortResearch Chairman's Award, BRAP Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, Oman National Award 2020. In 2008, Professor Rahman has ranked among the top five Leading Scientists and Engineers of 57 OIC Member Countries in the Agroscience Discipline. In 2020, he was recognized among World Top 2% influential scholars around the World (ranked 107 among 48,454 food science researchers), published by Stanford University, USA.