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Prof. Dr. Wahiduzzaman, Ph.D. (Malaysia)

Honorary Faculty

Professor

Dept. of Food Engineering and Tea Technology, SUST

Dr. Wahiduzzaman is a Professor in the Department of Food Engineering and Tea Technology (FET), Shahjalal University of Science and Technology (SUST), Sylhet-3114, Bangladesh. He received his Ph.D. degree in Food and Nutrition from Universiti Sains Malaysia under the USM Fellowship Program. He also received his second M.Sc. in Human Nutrition, Ghent University, Belgium. He completed his B.Sc. and M.Sc. degree in Applied Nutrition and Food Technology securing First class First position in both exams from the Faculty of Applied Science and Technology, Islamic University, Kushtia, Bangladesh. He has been serving as a Faculty member in the Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh since 2007. He has received several skill development training by various institutes in the area of Food Safety and Quality Assurance such as Food safety regulation and HACCP, ISO, GMP, CODEX Process, Occupational Safety, and Health Course, Food Safety and Traceability by Ghent University, Belgium, Universiti Sains Malaysia, Bangladesh Food Safety Authority, FAO, USDA and Kansas State University, USA. An International Training Program on Dairy Technology: From Rural to Industrial Level organized by the Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium. He also received Training on Process Optimization Technique by Design of Expert (DOE) Software and Response Surface Methodology (RSM), Food and Nutrition Policy and Project Planning, Designing, monitoring, and evaluation by University of Ghent, Belgium. He has published many research and review articles in highly reputed national and international peer-reviewed, Scopus indexed and Science Citation Indexed journals and conference proceedings as well as presented technical papers at different workshops, seminars, symposiums, and scientific training program especially on Food and Nutrition Security, Food Safety and Quality assurance, Design of Expert and Response Surface Methodology Software for process optimization both home and aboard. His research interest mainly focuses on food safety and sustainability, Food processing and preservation, Food and Nutrition Security, and Public health nutrition. He has been supervising Undergraduates, Masters of Engineering, and Ph.D. thesis works related to Food Engineering, Food Technology, Food Science, Food Safety and Quality, Food Sustainability, Human Nutrition, and Nutrition Security.

Research Interests:

  • Human Nutrition and Dietetics
  • Food Processing and Preservation Technology
  • Non thermal food Processing Techniques
  • Antioxidant and Food Flavor
  • Tea Processing
  • Food Safety and Quality Assurance
  • Processing Optimization by Response Surface Methodology
  • Dairy Products Technology
  • Food Chemistry

Active Research Project

1.      Nano-composite edible film development to preserve the storage quality of Fruits: Towards sustainable reduction in post-harvest losses

2.      Impact of non-thermal processing technique on physicochemical properties, antioxidant activity, and microbial quality of fruit juices

3.      Application of response surface methodology to optimize the foaming conditions of Plum subjected to foam mat drying in relevance to the physical, thermal and drying properties of plum foam.

Previous Research Project

  1. Nutritional Status, Dietary Habits and Sanitation Practices of Adolescent Girls in Sunamganj District of Bangladesh
  2. Effect of superheated steam roasting on physicochemical, antioxidant, and flavor compound of cocoa beans
  3. Characterization of antibiotic resistant Salmonella spp isolated from chicken eggs of Dhaka city
  4. Study on the Quality Assessment of Curd (Dahi), Locally Available in Bangladeshi Market
  5. Evaluation of Biochemical and Bioactive Properties of Native and Imported Pomegranate (Dalim) Cultivars in Bangladesh
  6. Developing Healthy Green Tea Based Natural Energy Drink
  7. Production of High-Quality Tomato Powder Using Foam-Mat Drying Technique to Reduce Post-Harvest Loss
  8. Microwave-Assisted Extraction and Characterization of Pectin from Citrus fruit wastes for commercial application
  9. Optimization of antioxidant extraction from jackfruit (Artocarpus heterophyllus Lam.) seeds using response surface methodology
  10. Effect of superheated steam roasting on physicochemical, antioxidant, and flavor compound of cocoa beans

External Affiliations:

  •          Institute of Food Technologists (IFT) association, USA
  •          Belgium Nutrition Society, Belgium
  •          Ghent University Alumni Association
  •          USM Alumni Association
  •          Bangladesh Society of Food Engineers & Technologist
  •          Nutrition Society of Bangladesh

Journal Publications

  1. Hossain, M. A., Mitra, S., Belal, M., Zzaman, W. (2021). Effect of Foaming Agent Concentration and Drying Temperature on Biochemical Properties of Foam Mat Dried Tomato Powder. Food Research, 5(1), 291-297. (Scopus Indexed Journal)
  2. Ahmed, S., Jahan, I.A., Hossain, M.H. Zzaman, Wahidu. 2021. Bioactive compounds, antioxidant properties and phenolic profile of pulp and seed of Syzygium cumini. Food Measurement and Characterization (2021). https://doi.org/10.1007/s11694-020-00798-2. (ISI Impact Factor, SCI and Scopus Indexed Journal)
  3. Wahidu Zzaman, Rahul Biswas, Mohammad Afzal Hossain. 2021. Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices. Heliyon, 7 (1). https://doi.org/10.1016/j.heliyon.2020.e05882. (ISI Impact Factor, SCI and Scopus Indexed Journal)
  4. Hossain, M., Evan, M. S., Moazzem, M., Roy, M., & Zzaman, W. 2020. Response Surface Optimization for Antioxidant Extraction from Jackfruit) Seed and Pulp. Journal of Scientific Research, 12(3), 397-409. https://doi.org/10.3329/jsr.v12i3.44459.
  5. Shourove, J. H., Zzaman, W., Chowdhury, R. S., & Hoque, M. M. (2020). Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice. Asian Food Science Journal, 14(3), 41-53. https://doi.org/10.9734/afsj/2020/v14i330133
  6. Md Moazzem, Md Sikder, Belal Hossain, Wahidu Zzaman. 2019. Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities. Beverages, 5(1) 25. (Scopus Indexed Journal).
  7. S Ahmed, MM Hoque, W Zzaman, MU Thakur, MM Hossain. 2019. Study on physicochemical and anti-oxidant properties of coconut cream extracted from two BARI varieties. International Food Research Journal, 26 (1): 153-160. (ISI Impact Factor, SCI and Scopus Indexed Journal).
  8. Abdullah A Sad, MM Hoque, Wahidu Zzaman. 2018. Physicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region. International Journal of Food Studies, 7(2) (Scopus Indexed Journal).
  9. HL Khairy, AF Saadoon, W Zzaman, TA Yang, AM Easa. 2018. Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS. Journal of King Saud University-Science. (ISI Impact Factor, SCI and Scopus Indexed Journal).
  10. Reza Felli, Tajul Aris Yang, Wan Nadiah Wan Abdullah, Wahidu Zzaman. 2018. Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread. Tropical life sciences research, 29(1): 113. (Scopus Indexed Journal).
  11. Jahurul Hoque, Wahidu Zzaman and S. Jinap. 2018. Bambangan (Mangifera pajang) kernel fat: A potential new source of cocoa butter alternative. International Journal of Food Science & Technology, 53 (7), 1689-1697. (ISI Impact Factor, SCI and Scopus Indexed Journal).
  12. Reza Felli, Tajul Aris Yang, Wan Nadiah Wan Abdullah and Wahidu Zzaman. 2018. Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread. Tropical Life Science Research, 29(1): 113–126. (Scopus Indexed Journal).
  13. Liang, L. C., Zzaman, W., Yang, T.A., and Easa, A.M. 2018. Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds. Journal of Tropical Agricultural Science, 41 (2): 663 – 676. (Scopus Indexed Journal).
  14. Reza Felli, Tajul Aris Yang, Wan Nadiah Wan Abdullah, Wahidu Zzaman. 2018. Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread. Tropical life sciences research, 29(1): 113. (Scopus Indexed Journal).
  15. Ling, S. K., Zzaman, W., Rosidi, M. A., Hassan, L.K. and Yang, T. A. 2018. Influence of superheated steam roasting at different temperatures and times on the colour changes and fats quality of the sesame seeds and its oils. International Food Research Journal, 25(6): 2399-2407. (ISI Impact Factor, SCI and Scopus Indexed Journal).
  16. Nazrul Islam, Wahidu Zzaman. 2018. Impact of chitosan and guava leaf extract as preservative to extend the shelf-life of fruits. International Food Research Journal, 25 (5), 2056-2062. (ISI Impact Factor, SCI and Scopus Indexed Journal).
  17. W Zzaman, R Bhat, TA Yang, A Mat Easa. 2017. Influences of superheated steam roasting on changes in sugar, amino acid and flavor active components of cocoa bean (Theobroma cacao). Journal of the Science of Food and Agriculture, 97 (3), 4429-4437. (ISI Impact Factor, SCI and Scopus Indexed Journal).
  18. Fered Saadoon A., W. Zzaman. 2017. Evaluation of physico-chemical and antioxidant properties of Arabic bread fortified with Jackfruit and omega-3. International Journal of Scientific & Engineering Research. (Scopus Indexed Journal).
  19. Idrus N. F. M., Zzaman W., Yang T. A., Easa A.M., Sharifudin M. S., Noorakmar B. W., Jahurul M. H. A. 2017. Effect of superheated steam roasting on physicochemical properties of peanut (Arachis Hypogaea) oil. Food Science and Biotechnology, 26 (4), 911-920. (ISI Impact Factor, SCI and Scopus Indexed Journal).
  20. Liew Cui Yu, Wahidu Zzaman, Md. Jahurul Haque Akanda, Tajul Aris Yang and Azhar Mat Easa. 2017. Influence of Superheated Steam Cooking on Proximate, Fatty Acid Profile, and Amino Acid Composition of Catfish (Clarias batrachus) Fillets. Turkish Journal of Fisheries and Aquatic Sciences, 17 (5), 935-943. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  21. Varastegani, B., Zzaman, W., Harivaindaran, K. V., Yang, T. A., Lee, L.K., Abdullah, W.N.W. and Easa, A M. 2017. Effect of carrier agents on chemical properties and sensory evaluation of spray dried Nigella sativa. Cyta Journal of Food, 15 (3), 448-456. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  22. Zzaman, W., Issara, U., Easa, A.M. and Yang, T. A. (2017). Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer. International Food Research Journal, 24(6), 2408-2413. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  23. Wahidu Zzaman, Tajul A Yang. 2016. Evaluation of superheated steam roasting on color characteristics, oxidation and crystallization behaviors of cocoa butter. Second Conference on Research for Sustainable Development held at SUST research Centre, SUST, Sylhet, Bangladesh on 05 June.
  24. Wahidu Zzaman, Rajeev Bhat and Tajul A. Yang. (2016). Impact of convectional and superheated-steam roasting on the physicochemical and microstructural properties of cocoa butter extracted from cocoa beans. Journal of food Processing and Preservation, doi:10.1111/jfpp.13005. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  25. Ooi Ee Shan, Wahidu Zzaman and Tajul A. Yang. (2016). Superheated Steam Roasting on Some Physical Changes of Robusta Coffee. Tropical Agricultural Science, 39 (3): 311 – 320. (Scopus Indexed Journal).
  26. Md. Zainul Abedin, A Abd Karim, Aishah A. Latiff, Chee-Yuen Gan, Wahidu Zzaman, Md. Jahurul Haque Akanda, Md. Zaidul Islam Sarker. Identification of angiotensin I converting enzyme inhibitory and radical scavenging bioactive peptides from sea cucumber (Stichopus vastus) collagen hydrolysates through optimization. International Food Research Journal, 22(3): 1074-1082. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  27. Mah Sook Yun,Wahidu Zzaman and Tajul A. Yang. 2015. Effect of Superheated Steam Treatment on Changes in Moisture Content and Colour Properties of Coconut Slices. International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 2, pp. 80-83. (Scopus Indexed Journal). 
  28. Ooi Ee Shan,Wahidu Zzaman and Tajul A. Yang. 2015. "Effect of Superheated Steam Roasting on Radical Scavenging Activity and Phenolic Content of Robusta Coffee Beans. International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 2, pp. 99-102. (Scopus Indexed Journal). 
  29. Wahidu Zzaman, Issara, U., Febrianto, N.F. and Yang, T.A. (2015). Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter. International Food Research Journal, 21(3): 1019-1023 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  30. Lim Shin Er, Wahidu Zzaman and Rajeev Bhat. 2015. Influence of dehydration techniques on physicochemical, antioxidant and microbial qualities of ipomoea aquatica forsk., an underutilized green leafy vegetable. Journal of food Processing and Preservation, 39(6): 1118-1124 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  31. Laila. D Latip, Wahidu Zzaman, Md. Zainul Abedin and Tajul A. Yang. 2015. Optimization of spray drying process in commercial hydrolyzed fish scale collagen and characterization by scanning electron microscope and fourier transform infrared spectroscopy. Journal of food Processing and Preservation, 39(6): 1754-1761 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  32. Kohilavani, Wahidu Zzaman, Nor Faadila M. Idrus, Wan Nadiah Wan Abdullah, Tajul Aris Yang. (2015). General Guideline for Applying Islamic Dietary Requirement in HACCP Programme. Quality Assurance and Safety of Crops & Foods. 7(2): 159-164 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  33. Boshra Varastegani, Wahidu Zzaman and Tajul A. Yang. (2015) Investigation on physic-chemical and sensory evaluation of cookies substituted with papaya pulp flour. Journal of Food Quality, 38(3): 175-183 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  34. Issara, U., Zzaman, W. and Yang, T.A. (2014). Review on Rambutan Seed Fat as a potential source of cocoa butter substitute in Confectionary Product. International Food Research Journal, 21(1): 25-31. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  35. Md. Zainul Abedin, A Abd Karim, Aishah A. Latiff, Chee-Yuen Gan, faridghazali, Wahidu Zzaman, Md. JahurulHaqueAkanda, Md. Zaidul Islam Sarker, SahenaFerdosh, Md. RezaulKarim and Zoha Barzideh. 2014. Biochemical and radical scavenging properties of sea cucumber (Stichopusvastus) collagen hydrolysates. Natural Product Research. 28: 16, 1302-1305. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  36. Wahidu Zzaman, Suseno S.H., Nadiah W. A, Tajul A. Yang. 2014. Fatty acid profile and antioxidant capacity of muscle and by product oil from selected fresh water fish. Food Science and Technology, 2(3): 41-46
  37. Wahidu Zzaman, Deli Silvia, Wan Nadiah Wan Abdullah, Tajul A. Yang. 2014. Physicochemical and Quality Characteristics of Cold and Hot Press of Nigella sativa L Seed Oil Using Screw Press. Journal of Applied Research Sciences, 10, 36-45
  38. Asmaa A.A, Wahidu Zzaman, Tajul A. Yang. 2014. Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage. International Food Research Journal, 22(2): 598-605 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  39. Rahman, M.M., Das, R., Hoque, M.M. and Wahidu Zzaman. 2014. Effect of freeze drying on antioxidant activity and phenolic contents of Mango (Mangifera indica). International Food Research Journal, 22(2): 613-617 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  40. Wahidu Zzaman, Rajeev Bhat and Tajul A. Yang. (2014). Application of response surface methodology to optimize roasting conditions in cocoa beans subjected to superheated steam treatments in relevance to antioxidant compounds and activities. Drying Technology, 32: 1104-1111 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  41. Laila D. Latip, Wahidu Zzaman and Tajul A. Yang. 2013. Effect of Chilled-frozen Storage on the Physico-chemical, Microbial and Sensory Quality of Farmed Bighead Carp. Journal of Fisheries and Aquatic Science, 8(6):686-696. (Scopus Indexed Journal). 
  42. Md. Zainul Abedin, Alias A. Karim, Aishah A. Latiff, Chee-Yuen Gan, Farid Che Ghazali, Wahidu Zzaman, Md. Murad Hossain, Faiyaz Ahmed, Nurul Absar, Md. Zaidul Islam Sarker. Physicochemical and biochemical properties of pepsin solubilised collagen isolated from the integument of sea cucumber (stichopusvastus). Journal of Food Processing and Preservation, 38, 2027–2036. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  43. Wahidu Zzaman and Taris A. Yang, 2013. Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting. Journal of Food Processing and Preservation, 38, 1364–1370. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  44. Nor Faadila M. Idrus, Noor A. Febrianto, Wahidu Zzaman, Tang E. Cuang and Tajul A. Yang. (2013). Optimization of the Aqueous Extraction of Virgin Coconut Oil by Response Surface Methodology. Food Science and Technology Research. 19 (5):729-737. (ISI Impact Factor, SCI and Scopus Indexed Journal). 
  45. Wahidu Zaman and Taris A. Yang, 2013. Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao). Food Science and Technology Research, 19: 2, 181-186. (ISI Impact Factor, SCI and Scopus Indexed Journal)
  46. Kohilavani, Wahidu Zzaman, Noor Ariefandie Febrianto, Nor Syafarah Zakariya, Wan Nadiah Wan Abdullah, Tajul Aris Yang. (2013). Embedding Islamic dietary requirements into HACCP approach. Food Control-Journal 34: 607-612. (ISI Impact Factor, SCI and Scopus Indexed Journal)
  47. Wahidu Zzaman, R. Bhat and Tajul A. Yang. Effect of superheated steam roasting on the phenolic antioxidant properties of cocoa beans. Journal of food Processing and Preservation, 38, 1932-1938 (ISI Impact Factor, SCI and Scopus Indexed Journal).
  48. Wahidu Zzaman, Rajeev Bhat and Tajul A. Yang. (2013). Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans. Food Science and Technology Research, 19(6): 949-956 (ISI Impact Factor, SCI and Scopus Indexed Journal).
Awards & Recognition:
  • Dean’s Award for Research Excellence 2021 from Shahjalal University of Science and Technology, Sylhet, Bangladesh
  • Vice Chancellor Award 2018 for outstanding contribution to research works from Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
  • USM Post-Doctoral Fellowship from School of Industrial Technology, Universiti Sains Malaysia
  • USM Doctoral Fellowship Program from School of Industrial Technology, Universiti Sains Malaysia
  • VLIR-UOS International Master Programme Scholarship from Faculty of Bio-Science Engineering, Ghent University, Belgium
  • VLIR-UOS International Training Scholarship on Dairy Technology from Faculty of Bio-Science Engineering, Ghent University, Belgium
  • University Grant Commission scholarship at B.Sc. and M.Sc. Level for the outstanding results.

News

*** Admission going on for Spring 2025 *** LLB Admission Test Result has been published for Spring 2025 Semester *** Congratulations! to all the newly enrolled advocates from the State University of Bangladesh *** Certificate verification for SUB students going abroad is now available on www.mygov.bd ***
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