Details
Bikramjit Biswas
Lecturer
bikramjit.fens@sub.edu.bd
M.S. & B.Sc. in Agro Process and Food Engineering, Jashore University of Science and Technology (JUST)
Bikramjit Biswas is a Lecturer in the Department of Food Engineering and Nutrition Science at State
University of Bangladesh. He completed his M.S. in Agro Process and Food Engineering in 2024 from
the Department of Food Engineering (formerly the Department of Agro Product Processing Technology)
and obtained his B.Sc. in Agro Process and Food Engineering in 2022 from the Department of Agro
Product Processing Technology, Jashore University of Science and Technology (JUST), securing 3 rd
position in the B.Sc. program.
Prior to joining State University of Bangladesh, he worked as a Research Assistant for 2 years in the
Department of Food Engineering at JUST, contributing to several research projects. He has multiple
publications focusing on fortified product development, food waste utilization, extraction techniques, and
bioactive compounds. His research interests include food chemistry, medicinal foods, food fortification,
food antioxidants, and advanced food packaging, with hands-on experience in advanced analytical and
processing techniques such as GC–MS, LC–MS, AAS, FTIR, ICP–OES, UV–Vis spectroscopy,
SEM–EDS, Ultrasound-assisted Extraction, and Microwave-assisted Extraction. In addition to his
academic career, Mr. Biswas has demonstrated strong leadership through active involvement in co-
curricular activities and sports.
- Sharmin, S., Biswas, M., Biswas, B., Alam, M., Alam, A., Rana, M. S., Tabassum, M., & Hasan, M. M. (2026). Impact of Maturity Stages on the Physicochemical and Bioactive Compound Composition of BARI-Developed Pumpkin (Cucurbita moschata) Varieties. Applied Food Research, 101708. https://doi.org/10.1016/j.afres.2026.10170
- Biswas, M., Alam, M., Ahmed, S., Uddin, M. S., Talukder, A. R., Alam, A., & Biswas, B.* (2025). Valorization of Red Dragon Fruit Peel (Hylocereus polyrhizus) as a Functional Ingredient for Fortified Biscuits: Physicochemical, Nutritional, and Sensory Implications. Future Foods, 100768. https://doi.org/10.1016/j.fufo.2025.10076
- Alam, A., Biswas, M., Ahmed, T., Zahid, M., Alam, M., Hasan, M., Biswas, B. and Zaman, R. (2023). Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple. Food and Nutrition Sciences, 14, 300-314. https://doi.org/10.4236/FNS.2023.144020
- Current Perspective in Agriculture and Food Science, Vol.4. BP International, Hooghly (Chapter 08). Publisher: BP International, Hooghly. ISBN: 978-81-19217-97-7. https://doi.org/10.9734/bpi/cpafs/v4/19536D
- Alam, A., Biswas, M., Zahid, M., Ahmed T., Kundu G., Biswas, B., and Hasan, M. (2023). Effects of Different Solvents and their Purity on the Extraction of Total Phenolic Content, Total Flavonoid Content and Antioxidant Activity from the Peels of Lotkon (Baccaurea Motleyana Müll. Arg.) and Longan (Dimocarpus Longan Lour.). Asian Journal of Food Research and Nutrition, 2 (1). pp. 14-21.
- Top Ranker, Specialized Industrial Training (2023): Secured 3rd Position in the "Quality Control and Unit Operations in the Food Industry" program at the Training Institute for Chemical Industries (TICI), competing among students from Jashore University of Science and Technology, Chittagong University, and Comilla University.
- Talent Pool Scholar (2016): Awarded the Government Talent Pool Scholarship for achieving the 63rd merit position in the Jashore Education Board during the Secondary School Certificate (SSC) examinations.
- K. M. Zahirul Haque Best Student Award (2018): Recipient of this prestigious academic honor for overall excellence.
- Mathematics Olympiad Champion (2011): Secured 1st place in the Inter-School Mathematics Olympiad.
