| Dr. Afroza Sultana |
|
Associate Professor
Department of Food Processing and Engineering Faculty of Food Science and Technology |
Dr. Afroza Sultana has completed her Ph.D. degree in Food Engineering from Ehime University, Japan, getting the prestigious MEXT scholarship. She carried out research on flavor encapsulation during her Ph.D. tenure under the department of Applied Bioresource Science. She has successfully finished her B.Sc. and MS in Food Engineering degree from the department of Food Technology and Rural Industries, Bangladesh Agricultural University. She secured 2nd position in her Bachelor degree.
Dr. Sultana has received Ehime University President Award due to the remarkable achievements in scientific research activities, which contributed to enhancing the honor of Ehime University. She has gained deep experiences about processed food with engineering aspect, food safety, security and management, design of functional product etc. Besides, she is contributing in scientific field by reviewing scientific articles of renowned journals (Carbohydrate Polymers, Journal of Food Biochemistry).
Dr. Sultana finds her interest in the field of food engineering, food processing, novel food processing, functional food development, and post-harvest technology. In particular, her focuses on research are as follows:
| • | Associate Professor in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from Jan. 1, 2020 to Present |
| • | Assistant Professor in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from March 5, 2015 to Dec. 31, 2019 |
| • | Lecturer in Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University from Jan. 1, 2013 to March 4, 2015 |
| Course Name | Course Code | Department |
|---|---|---|
| Baking and Confectionary Technology (Theory and Practical) | BCT-202 | Department of Food Processing and Engineering |
| Fish and Seafood Technology (Theory and Practical) | FSF-301 | Department of Food Processing and Engineering |
| Food Biotechnology (Theory and Practical) | FBT-301 | Department of Food Processing and Engineering |
| Fundamentals of Food Engineering (Theory and Practical) | FFE-102 | Department of Food Processing and Engineering |
| Refrigeration, Air Conditioning and Food Processing (Theory and Practical) | RAP-401 | Department of Food Processing and Engineering |
| Technology of Food Preservation (Practical) | TFP-201 | Department of Food Processing and Engineering |
| Technology of Fruits and Vegetable Products (Practical | TFV-301 | Department of Food Processing and Engineering |
| Course Name | Course Code | Department |
|---|---|---|
| Advanced Technology of Animal Products | ATA-502 | Department of Food Processing and Engineering |
| Food Additives, Contaminants and Toxicology | FCT-501 | Department of Food Processing and Engineering |
| Nutraceuticals and Functional Foods | NFF-502 | Department of Food Processing and Engineering |
Email:
bethi_fe@yahoo.com
afroza-sultana@cvasu.ac.bd
Cell Phone: 01830324057
Yousuf Chowdhury Building,
Department of Food Processing and Engineering,
Chattogram Veterinary and Animal Sciences University (Main Campus), Khulshi-4225..
Short Courses/ Trainings Undertaken
| 1. | Project title: Utilization of chitin and chitosan extracted from shrimp waste in food processing and preservation Funding organization: CVASU supported project of University Grants Commission (Bangladesh) Role in the project: Principal Investigator Year: 2013-2014 |
| 2. | Project title: Comparison of heavy metal contamination of vegetables cultivated in different locations in Chittagong Funding organization: CVASU supported project of University Grants Commission (Bangladesh) Role in the project: Co-Investigator Year: 2012-2013 |
Scholarship Received
1. Germain-Brisson Teaching and Research Fund of the Faculty of Agricultural and Food Sciences, ULaval, Canada for Postdoctoral fellowship: May 2023-April 2024
2. Japanese Govt. (MONBUKAGAKAKUSHO: MEXT) Scholarship for Ph.D.: April 2016-March 2017.
3. Japanese Govt. (MONBUKAGAKAKUSHO: MEXT) Scholarship as a Research Student: April 2015-March 2016.
Published Book Chapters
1. Sultana, A., Takashige, S., Yoshii, H. (2023). Flavour powders formed by spray drying. In: Bhandari B., Banshal, N., Zhang, M., Schuck, P. (eds), Handbook of Food Powders: Chemistry and Technology (pp. 543–556). Woodhead Publishing. https://doi.org/10.1016/B978-0-323-98820-9.00006-5
2. Sultana, A., & Yoshii, H. (2021). Encapsulation of Colors and Pigments. In: Ho T.M., Yoshii H., Terao K., Bhandari B. (eds), Functionality of Cyclodextrins in Encapsulation for Food Applications (pp 75–90). Springer, Cham. https://doi.org/10.1007/978-3-030-80056-7_5
3. Sultana, A., & Yoshii H. (2021). Encapsulation of Lipids. In: Ho T.M., Yoshii H., Terao K., Bhandari B.R. (eds), Functionality of Cyclodextrins in Encapsulation for Food Applications (pp 137–148). Springer, Cham. https://doi.org/10.1007/978-3-030-80056-7_8
4. Sultana, A., Ghani, A., Adachi, S., & Yoshii, H. (2020). Spray Drying as for Food-Grade Nanomaterial. In: Hebbar U., Ranjan S., Dasgupta N., Kumar Mishra R. (eds), Nano-food Engineering. Food Engineering Series. (pp. 309–325). Springer, Cham. https://doi.org/10.1007/978-3-030-44552-2_11
Published Papers
1. Sultana, A., Asghari, A., & Khalloufi, S. (2024). A straightforward method for disaccharide characterization from transverse relaxometry using low‑field time‑domain nuclear magnetic resonance. Food Analytical Methods. https://doi.org/10.1007/s12161-024-02691-w. (IF 2.6)
2. Asghari, A., Sultana, A., & Khalloufi, S. (2024). Low-field nuclear magnetic resonance relaxometry: a new approach for monosaccharide identification in sugar solutions. International Journal of Food Science and Technology, 59, 7517-7527. (IF 2.6)
3. Aghajanzadeh, S., Sultana, A., Ziaiifar, A. M., & Khalloufi, S. (2024). Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review. Food Research International, 114494. (IF 7.0).
4. Thibault, B., Aghajanzadeh, S., Sultana, A., Ratti, C., & Khalloufi, S. (2024). Characteristics of open and closed pores, their measurement techniques and exploitation in dehydrated food products. Food Engineering Reviews. (IF 5.3).
5. Sultana, A., Aghajanzadeh, S., Thibault, B., Ratti, C., & Khalloufi, S. (2024). Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 23, e13347. (IF 12.0).
6. Takashige, S., Sultana, A., & Yoshii, H. (2024). Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier. Drying Technology, 1-9. (IF 2.7).
7. Sultana, A., Adachi, S., & Yoshii, H. (2023). Encapsulation of fish oil and essential fatty acids by spray drying. Sustainable Food Technology, 1(6), 827-836. (Publisher: Royal Society of Chemistry)
8. Akter, F., Akter, S., Sultana, A., Rahman, M. M., & Deb, U. K. (2022). Optimization of drying process parameters for total phenolic content of papaya slices using response surface methodology. International Journal of Food Science, Article ID 4819725, 15 pages. (IF: 2.7)
9. Akter, F., Muhury, R., Sultana, A., & Deb, U. K. (2022). A comprehensive review of mathematical modeling for drying processes of fruits and vegetables. International Journal of Food Science, Article ID 6195257, 10 pages. (IF: 2.7)
10. Sultana, A., Takashige, S., Maki, Y., Fermin, A., Adachi, S., & Yoshii, H. (2021). Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying. Food Hydrocolloids for Health, 1, 100031. (IF: 4.6)
11. Sultana, A., Maki, Y., Fermin, A., Adachi, S., & Yoshii, H. (2021). Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil. Future Foods, 3, 100009. (IF: 7.2)
12. Akther, S., Shahriar, S. M. S., Badsha, M. R., Alam, M. K. U., Jothi, J. S., & Sultana, A. (2021). Levels of three heavy metals in ground water and cereals in Chattogram Division, Bangladesh. Bangladesh Journal of Veterinary and Animal Sciences, 9(2), 44-52.
13. Akther, S., Sultana, A., Badsha, M. R., Rahman, M. M., Alim, M. A., & Amin, A. M. (2020). Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods. International Journal of Food Properties, 23(1), 2201-2216. (IF: 3.1)
14. Badsha, M. R., Akther, S., Jothi, J. S., & Sultana, A. (2020). Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh. International Journal of Agricultural Research, Innovation and Technology, 10(2), 54-58.
15. Sultana, A., & Yoshii, H. (2019). Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography. Bioscience, Biotechnology, and Biochemistry, 83(4), 738-746.
16. Akther, S., Basak, M., Badsha, M. R., & Sultana, A. (2019). Quality attributes of mixed fruits leather prepared from mango, pineapple and papaya pulp. Bangladesh Journal of Veterinary and Animal Sciences, 7(2), 47–53.
17. Sultana, A., Tanaka, Y., Fushimi, Y., & Yoshii, H. (2018). Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder. Food Research International, 106, 809–816. (IF: 7.0)
18. Sultana, A., Miyamoto, A., Hy, Q. L., Tanaka, Y., Fushimi, Y., & Yoshii, H. (2017). Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae. Journal of Food Engineering, 199, 36–41. (IF: 5.3)
19. Dey, K. C., Begum, R., Rahman, M. R. T., Sultana, A., Akter, S., & Janny, R. J. (2014). Development of Fruit Juice Yogurt by Utilization of Jackfruit Juice: A Preliminary Study on Sensory Evaluation, Chemical Composition and Microbial Analysis. International Journal of Engineering Research, 3(4), 1074–1079.
20. Rahman, M. R. T., Lou, Z., Thabit, R., & Sultana. A. (2014). Novel Formulation, Preparation and quality evaluation of sweet gourd ketchup, IJCBS Research Paper, 1(4), 12–28.
21. Sultana, A., M. R. T. Rahman, M. Islam, M. Rahman, M. A. Alim. (2014). Evaluation of quality of Chapaties enriched with jackfruit seed flour and bengal gram flour, Journal of Environmental Science, Toxicology and Food Technology, 8(5), 73–78.
22. Jothi, J. S., Sultana. A., Monju, M. B., & Shams-Ud-Din, M. (2013). Utilization of gluten-free composite flour in sweet biscuits: Physico-chemical and organoleptic properties, Journal of Agricultural Engineering, 41(1), 55–64.
Proceeding Papers
1. Sultana, A., Zhu, J., & Yoshii, H. (2018, September). Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions. In IDS 2018. 21st International Drying Symposium Proceedings (pp. 803–809). Editorial Universitat Politècnica de València. DOI: 10.4995/ids2018.2018.7462
2. Takashige, S., Hermawan Dwi, A., Sultana, A., Shiga, H., Adachi, S., & Yoshii, H. (2018, September). Encapsulation of krill oil by spray drying. In IDS 2018. 21st International Drying Symposium Proceedings (pp. 587–594). Editorial Universitat Politècnica de València. DOI: 10.4995/ids2018.2018.7323
Conferences Attended
1. Sultana, A., Aghajanzadeh, S., Thibault, B., Ratti, C., Khalloufi, S. Comparison between dewatering technologies and their impacts in the preparation of food powders. BENÉFIQ, Quebec City, Quebec, Canada, October 4-5, 2023. (Poster presentation)
2. Aghajanzadeh, S., Thibault, B., Sultana, A., Ratti, C., Khalloufi, S. Understanding the influence of pores on properties of dehydrated food products. BENÉFIQ, Quebec City, Quebec, Canada, October 4-5, 2023. (Poster presentation)
3. Yoshii, H., Sultana, A., Takashige, S., Hermawan Dwi, A. Effects of dextrose equivalent (DE) of maltodextrin (MD) on the morphology of spray-dried powder containing emulsified fish oil. International Congress on Engineering and Food (ICFE), Nantes, France, June 20-23, 2023.
4. Akter, F., Deb, U.K., Sultana, A. Simulation of the transport phenomena in convective drying of papaya. A F Mujibur Rahman - Bangladesh Mathematical Society National Mathematics Conference 2022, Dhaka, Bangladesh, Jan 13-14, 2023.
5. Yoshii, H., Hermawan Dwi, A., Sultana, A. Flavor retention in the emulsified d-limonene powder during spray drying. 21st IUFoST World Congress, Singapore, 31 Oct- 3Nov, 2022.
6. Yoshii, H., Takashige, S., Sultana, A., Effect of reconstituted oil-droplet diameter on d-limonene retention during spray drying. The 2022 Annual Meeting of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA 2022), Kyoto, Japan, March 15-18, 2022. (Oral presentation)
7. Sultana, A., Fermin, A., Adachi, S., Yoshii, H. Stability of DHA and EPA in encapsulated krill oil in spray-dried encapsulated yeast powder. 18th Asian Pacific Confederation of Chemical Engineering (APCChE), Sapporo, Japan, September 23-27, 2019. (Poster presentation)
8. Sultana, A., Fermin, A., Adachi, S., Yoshii, H. Microencapsulation of krill oil in Saccharomyces cerevisiae by spray drying. The 20th Annual Meeting of Japan Society for Food Engineering (JSFE), Takamatsu, Japan, August 7–8, 2019. (Poster presentation)
9. Sultana, A., Yoshii, H. Evaluation of flavor release from yeast-based encapsulated powder under ramped humidity condition. The Society of Chemical Engineers, Japan (SCEJ), Kagaku Kougaku Kai Chugoku-Shikoku Shibu∙ Kansai Shibu Goudou Tokushima Taikai, Tokushima, Japan, December 8, 2018. (Oral presentation)
10. Sultana, A., Yoshii, H. Integrated release analysis of volatile compounds from encapsulated yeast powder using DVS instrument. 50th Autumn meeting of The Society of Chemical Engineers, Japan (SCEJ), Kagoshima, Japan, September 18–20, 2018. (Oral presentation)
11. Fermin, A., Takeshi, I., Shisei, T., Hermawan Dwi, A., Sultana, A., Hirokazu, S., Shuji, A., Yoshii H. Encapsulation of isada oil by spray drying. 65th Annual Meeting of The Japanese Society for Food Science and Technology, Sendai, Tohoku, Japan, August 22–24, 2018. (Oral presentation)
12. Sultana, A., Yoshii, H. Dynamic flavor release from spray-dried encapsulated yeast cells at stepwise relative humidity change. The 19th Annual Meeting of Japan Society for Food Engineering (JSFE), Tsukuba, Japan, August 9–11, 2018. (Poster presentation)
13. Ataboonwongse, C., Sultana, A., Anh, N.T.V., Hermawan Dwi A. and Yoshii, H. Formation of rare sugar powder with vacuum drying using additives. The 19th International Cyclodextrin Symposium, Tokyo, Japan, April 27–30, 2018. (Poster presentation)
14. Sultana, A., Zhu, J., & Yoshii, H. Determination of apparent Tg characterized by flavor release from emulsified flavor powders and yeast cells using aroma sensor. The 2018 Annual Meeting of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA 2018), Nagoya, Japan, March 15–18, 2018. (Oral presentation)
15. Yoshii, H., Sultana, A., Anh, N.T.V., Yamamoto, C. D-Limonene release from Washi containing a polymer-coated inclusion complex of D-limonene and β-cyclodextrin. 9th Asian Cyclodextrin Conference (9ACC 2017), Singapore, December 14–17, 2017. (Poster presentation)
16. Sultana, A., Yoshii, H. Simple measurement of glass transition temperature of flavor encapsulated Saccharomyces cerevisiae powder using odor sensor. The Society of Chemical Engineers, Japan (SCEJ), Kagaku Kougaku Kai Chugoku-Shikoku Shibu Taikai, Yamaguchi, Japan, December 9, 2017. (Oral presentation)
17. Sultana, A., Tanaka, Y., Fushimi, Y., Yoshii, H. Correlation of flavor release from Saccharomyces cerevisiae by Gaussian distribution of activation energy of first-order release rate constant. The 9th Asia-Pacific Drying Conference (ADC 2017), Wuxi, China, September 24–26, 2017. (Oral presentation)
18. Sultana, A., Tanaka, Y., Fushimi, Y., Yoshii, H. Release properties of d-limonene and ethyl hexanoate encapsulated in Saccharomyces cerevisiae at dry and humid condition. The 18th Annual Meeting of Japan Society for Food Engineering (JSFE), Osaka, Japan, August 8–9, 2017. (Poster presentation)
19. Sultana, A., Tanaka, Y., Fushimi, Y., Yoshii, H. Comparison of release behavior of flavor encapsulated in Saccharomyces cerevisiae and maltodextrin powder. The 2017 Annual Meeting of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA 2017), Kyoto, Japan, March 17–20, 2017. (Oral presentation)
20. Sultana, A., Miyamoto, A., Hy, Q. L., Tanaka, Y., Fushimi, Y., Yoshii, H. Release behavior of encapsulated flavor in Saccharomyces cerevisiae. 30th EFFoST International Conference, Vienna, Austria, November 28–30, 2016. (Oral presentation)
21. Sultana, A., Miyamoto, A., Hy, Q. L., Tanaka, Y., Fushimi, Y., Yoshii, H. Encapsulation of flavor in yeast by spray drying. 20th International Drying Symposium (IDS 2016), Gifu, Japan, August 7–10, 2016. (Poster presentation)
22. Sultana, A., Miyamoto, A., Hy, Q. L., Tanaka, Y., Fushimi, Y., Yoshii, H. Encapsulation of flavor in yeasts by spray drying. The 2016 Annual Meeting of The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA 2016), Sapporo, Hokkaido, Japan, March 27–30, 2016. (Poster presentation)
Project title: Quality evaluation of yoghurt powder fortified with seasonal fruits pulp
Funding organization: CVASU supported project of University Grants Commission (Bangladesh)
Role in the project: Principal Investigator
Year: 2020-2021
1. Ehime University, Japan
2. Kagawa University, Japan
