Details
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Md. Azmain Al Faik
Lecturer
M Sc. in Food Science and Technology, Jiangnan University, China ; B. Sc. in Food Engineering and Tea Technology, SUST, Bangladesh.
Md. Azmain Al Faik is a lecturer in the Department of Food Engineering and Nutrition Science. He earned his B.Sc. in Food Engineering and Tea Technology from Shahjalal University of Science and Technology, Bangladesh, and his M.Sc. in Food Science and Technology from Jiangnan University, China, with studies focused on Food Chemistry, Food Microbiology, and Food Hydrocolloids. He began his teaching career in October 2017 as a lecturer in the Department of Food Engineering and Nutrition Science and later co-founded CredoSense Limited in 2019, where he served as a Research Scientist. At CredoSense, he developed cost-effective microclimate monitoring systems and managed projects and marketing strategies. His research interests include plant-based proteins, protein purification, and modified atmospheric storage systems, highlighted by his publication in a Scopus-indexed journal. Mr. Faik has taught courses such as Introduction to Biochemistry and Industrial Food Microbiology, emphasizing the practical applications of theoretical knowledge. He received the CSC scholarship from China in 2013. Outside of his professional life, he enjoys playing football and cricket, reading books, and watching TV series and movies.
- Al Faik, M. A., Roy, M., Azam, M. S., Ahmmed, R., Hoque, M. M., & Alam, M. M. (2024). Comprehensive Study on Potato Drying in Convective Air Dryer: Experimental Observations, Mathematical Modeling, and Model Validation. Measurement: Food, 100170. [Scopus-indexed, Elsivier]
- Al Faik, M. A., Das, R., Jiang, B., Mu, W., & Hassanin, H. (2019). CLONING, PURIFICATION AND CHARACTERIZATION OF A NOVEL RECOMBINANT TREHALOSE SYNTHASE (TreS) FROM Acidiplasma sp. MBA-1. The Journal of Microbiology, Biotechnology and Food Sciences, 8(6), 1298. [IF: 1.03; Scopus-indexed]
- Roy, M., Haque, S. M. N., Das, R., Sarker, M., Al Faik, M. A., & Sarkar, S. (2020). Evaluation of physicochemical properties and antioxidant activity of wheat-red kidney bean biscuits. World Journal of Engineering and Technology, 8(04), 689.
- Das, R., Sarker, M., Lata, M. B., Islam, M. A., Al Faik, M. A., & Sarkar, S. (2020). Physicochemical properties and sensory evaluation of sponge cake supplemented with hot air and freeze dried oyster mushroom (Pleurotus sajor-caju). World Journal of Engineering and Technology, 8(04), 665.
- CSC Scholarship - M.Sc. (2013), China.