SADIA ISLAM URMEE
Jashore,Bangladesh
Summary
Detail-oriented Nutrition and Food Technology graduate with expertise in food science, functional food development, and laboratory analysis. Skilled in research, GC-MS, data analysis, and scientific communication, contributing effectively to food research and quality assurance. Committed to utilising technical skills in product development within a forward-thinking organisation.
Overview
8
8
years of post-secondary education
Education
B.Sc. - Nutrition and Food Technology
Jashore University of Science and Technology
Jashore, Bangladesh 2022.01 - 2026.01
Higher Secondary Certificate - Science
Jashore M.M College
Jashore, Bangladesh 2018.01 - 2020.01
Secondary School Certificate - Science
Jashore Govt. Girls High School
Jashore, Bangladesh 2016.01 - 2018.01
Skills
- Laboratory skills: Hot Air Oven, Kjeldahl Digestion & Distillation Unit, Soxhlet Extraction Apparatus, Muffle Furnace, Fibre Analyser, and Analytical Balance, Digital pH Meter Centrifuge, Water Bath, Hot Plate with Magnetic Stirrer, Vortex Mixer, Measuring Cylinders, and Drying Oven, Colorimeter/Chroma Meter, UV–Visible-Spectrophotometer, Micropipette
- Computer skills: Microsoft Word, Microsoft Excel, Microsoft PowerPoint, SPSS, Excel (Data analysis, charts, graphs and tables formation), Mendeley (Research management), Canva (scientific presentation and poster design) and literature search (google scholar, PubMed and other tools)
LANGUAGE SKILL
Bangla – Native Language.
English – B2 level
Reference
- Rashida, Parvin, Associate Professor, rashida.nft@just.edu.bd, 01718729008, Jashore University of Science and Technology, Department: Nutrition And Food Technology
- Md. Ashrafuzzaman, Zahid, Associate Professor, ashraf@just.edu.bd, 01718868631, Jashore University of Science and Technology, Dept: Nutrition and Food Technology
Research experience
Enhancement of Beef Patties Functionality Using Germinated Jackfruit Seed Flour as Protein Source and Dragon Fruit Pulp Extract as Natural Color: Effects on physical, Nutritional, Chemical, and Sensory Characteristics, To improve beef patties functional properties using germinated jackfruit seed flour and its physicochemical quality evaluation. And others are to characterize germinated jackfruit seed flour, to determine bioactive compounds from GJSF by GC-MS method, to formulate different patties using GJSF as protein source and Dragon fruit pulp extract as natural colorant, to compare nutritional, functional and sensorial properties of patties at cooked and uncooked condition.
Extracurricular Activities
Presented a scientific research poster at the 1st National Conference on ‘Emerging Nutritional Trends and their Impacts on Health’. Organizing by Department of Nutrition and Food Technology at Jashore University of Science and Technology, Jashore. Have Medium Of Instruction Certificate Have certificate of Nutrition Summit 2025 as participate HOSPITAL VISIT Ad-Din Sakhina Medical College and Hospital, Pulerhat, Jashore Sadar, Jashore, Bangladesh. Presented a scientific research poster at the 1st National Conference on ‘Emerging Nutritional Trends and their Impacts on Health’. Organizing by Department of Nutrition and Food Technology at Jashore University of Science and Technology, Jashore. Have Medium Of Instruction Certificate Have certificate of Nutrition Summit 2025 as participate HOSPITAL VISIT Ad-Din Sakhina Medical College and Hospital, Pulerhat, Jashore Sadar, Jashore, Bangladesh.
Disclaimer
I hereby declare that all the information provided in this Curriculum Vitae is true, accurate, and complete to the best of my knowledge and belief. I take full responsibility for the authenticity of the information presented herein. Signature
Timeline
B.Sc. - Nutrition and Food Technology
Jashore University of Science and Technology
2022.01 - 2026.01
Higher Secondary Certificate - Science
Jashore M.M College
2018.01 - 2020.01
Secondary School Certificate - Science
Jashore Govt. Girls High School
2016.01 - 2018.01