Dr. Mohammad Rezaul Islam Shishir , Jiangsu University , China
Dr. Mohammad Rezaul Islam Shishir is an accomplished researcher in the field of food science and engineering, specializing in food bioactive compounds, micro and nano-encapsulation, and functional food formulation. With a strong academic background and extensive research experience, he has contributed significantly to developing advanced delivery systems for bioactive compounds. His research focuses on enhancing the stability, bioavailability, and controlled-release properties of natural products. Currently serving as a Postdoctoral Researcher at Jiangsu University, China, Dr. Shishir has received prestigious awards, including the Jiangsu Provincial Excellent Postdoctoral Award. His groundbreaking research in nanoliposomal delivery and food-based smart carriers has led to numerous high-impact publications in renowned journals. His dedication to innovation and scientific advancement makes him a prominent figure in food science, contributing to both academia and the food industry.
Publication Profile:
Scopus
Strengths for the Award:
✅ Extensive Research Experience – Dr. Shishir has a strong background in food science, particularly in nano-encapsulation and functional food development.
✅ High-Impact Publications – His research has been published in top-tier journals such as Food Chemistry, Food Hydrocolloids, and Comprehensive Reviews in Food Science and Food Safety, with impact factors reaching up to 15.1.
✅ Innovative Research – His work on nanoliposome-based drug delivery and cold plasma-assisted food processing has significantly contributed to food science advancements.
✅ Recognized Excellence – Awarded the Jiangsu Provincial Excellent Postdoctoral Award (2023ZB876), highlighting his contributions to scientific innovation.
Areas for Improvement:
🔹 Interdisciplinary Collaboration – Expanding research collaborations across medical and pharmaceutical fields could further enhance the practical applications of his work.
🔹 Patent & Commercialization – Translating research findings into patents and commercial food products would increase real-world impact.
🔹 Leadership in Grant Projects – Leading large-scale international grants and mentorship programs could elevate his recognition in the global research community.
Education 🎓
Dr. Mohammad Rezaul Islam Shishir has an extensive educational background in food engineering and food science. He completed his PhD in Food Science (2016–2020) from Zhejiang University, China, where he focused on improving the stability and functionality of nanoliposome-based delivery systems. His MSc in Food Engineering (2013–2016) was earned from Universiti Putra Malaysia, Malaysia, where he specialized in advanced food processing techniques. Dr. Shishir began his academic journey with a BSc in Food and Process Engineering (2007–2011) from Hajee Mohammad Danesh Science & Technology University, Bangladesh. His studies have equipped him with expertise in food bioactive compounds, nano-encapsulation, and smart delivery systems for functional foods. His academic training, combined with hands-on research, has positioned him at the forefront of food innovation, working towards the development of efficient and sustainable food processing technologies.
Experience 👨🔬
Dr. Mohammad Rezaul Islam Shishir is currently a Postdoctoral Researcher (June 2023 – Present) at the School of Food and Biological Engineering, Jiangsu University, China. His research focuses on developing nanoliposome-embedded double-network composite hydrogel beads for gastrointestinal delivery of quercetin. During his PhD at Zhejiang University, he contributed to two major projects: nanoliposomal delivery systems and cold plasma-assisted drying of shiitake mushrooms. His expertise extends to food bioactive compounds, micro and nano-encapsulation, and functional food formulations. Throughout his career, Dr. Shishir has developed novel nanofiber solosomes, complex coacervates, emulsions, and lipo-beads for improved bioavailability and stability of bioactive compounds. His work has led to significant advancements in the controlled-release delivery of natural compounds in food products, making his research highly valuable for both academia and industry.
Awards & Honors🏆
Dr. Mohammad Rezaul Islam Shishir has been recognized for his outstanding contributions to food science research. He was awarded the prestigious Jiangsu Provincial Excellent Postdoctoral Award (2023ZB876) in 2023, offered by the Jiangsu Provincial Party Committee, Department of Human Resources and Social Security, and Department of Finance, China. This award, valued at 300,000 CNY (~$41,600), is a testament to his remarkable research achievements in functional food formulation and nanotechnology-based delivery systems. His innovative approaches to enhancing bioactive compound stability and bioavailability have been widely acknowledged in the scientific community. His dedication to advancing food science, coupled with his contributions to high-impact research, make him a strong candidate for prestigious research awards.
Research Focus 🔬
Dr. Mohammad Rezaul Islam Shishir’s research focuses on food bioactive compounds, micro and nano-encapsulation, and functional food development. He specializes in fabricating nanoliposomes, nanofibers, microbeads, emulsions, and lipo-beads to improve the stability, bioavailability, and controlled-release of natural compounds. His work also includes the synthesis of functional biopolymers for surface coating and cross-linking to develop smart delivery systems for bioactive ingredients. His projects have explored the use of lactoferrin, chia seed mucilage, and pectin-chitosan nanoliposomes for improved nutrient absorption and targeted delivery in the human body. By integrating cutting-edge techniques such as stimuli-responsive carriers and cold plasma technology, Dr. Shishir’s research aims to revolutionize the food and nutraceutical industries by ensuring better stability, enhanced functionality, and improved consumer health benefits.
Publications Top Notes 📚
1️⃣ Lactoferrin-chia seed mucilage complex coacervates for intestinal delivery of quercetin and fortification of set yogurt – Food Chemistry (2024)
2️⃣ Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health – Food Hydrocolloids (2024)
3️⃣ Seed mucilage carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancements, challenges, and perspectives – Critical Reviews in Food Science and Nutrition (2023)
4️⃣ Advances in smart delivery of food bioactive compounds using stimuli-responsive carriers – Comprehensive Reviews in Food Science and Food Safety (2021)
5️⃣ Development and evaluation of a novel nanofibersolosome for enhancing the stability, in vitro bioaccessibility, and colonic delivery of cyanidin-3-O-glucoside – Food Research International (2021)
6️⃣ Improving the physicochemical stability and functionality of nanoliposome using green polymer for the delivery of pelargonidin-3-O-glucoside – Food Chemistry (2021)
7️⃣ Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome: Transport mechanism and bioactivity retention – International Journal of Biological Macromolecules (2020)
8️⃣ Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin – Food Hydrocolloids (2019)
9️⃣ Liposomal delivery of natural products: A promising approach in health research – Trends in Food Science & Technology (2019)
🔟 Cold plasma pretreatment – A novel approach to improve the hot air-drying characteristics and nutritional attributes of shiitake mushroom – Drying Technology (2019)
Conclusion
Dr. Mohammad Rezaul Islam Shishir’s expertise in food bioactive compounds, nano-encapsulation, and functional foods positions him as a highly deserving candidate for the Best Researcher Award. His publications in high-impact journals, combined with his innovative research on food delivery systems and bioactive compound stability, make him an outstanding researcher in his field. Strengthening industry collaborations and expanding his influence in applied food science would further solidify his legacy.