Sabbatical - Topic: Food Safety: Assessment of natural antimicrobial and antioxidative agents using gene-modified pathogen. Agricultural Research Center of Finland.
Sabbatical - Topic: Genetic engineering: Techniques in gene-spicing to alter proteins structure-function. Kyoto University, Japan.
Post Doctoral - Topic: Food System Functionality. Cornell University, USA.
*Doctorate - Monbusho Scholar. Dissertation title: Lipophilization of Food Proteins (Chemical modification of food proteins and structure-function relationship in protein functionality). Kyoto University. Japan.
Certificate in Post-Harvest Conservation of Foods. Fellow of the United Nations University, World Hunger Program (First Fellow). Thesis topic: Formulations, Manufacturing Techniques and In-Vivo Nutritional Assessment of Cereal-legume Mixes (baby foods), United Nations University , NFRI, Tsukuba Science City, Japan
**Post-graduate Diploma Applied Nutrition & Dietetics. Dhaka University, Bangladesh .Top of merit list.
**MS. Biochemistry Dhaka Univ., Bangladesh. Top of merit list (B).
**BS. Biochemistry (Honors) Dhaka Univ., Bangladesh.

*Kyoto University ranks first in a top Asian universities list and 21st in a top universities list of the world.
**Dhaka University ranks 64th in a top Asian Universities list.

Research Skills

Recipient of the Science Award, MAFES, Mississippi State University.
Wide level of experience in areas of food protein chemistry and functionality, microstructure, structure-function relationship, gene-manipulation, chromatographic techniques, food microbiology and safety, food processing and unit operation (pilot plant and industrial level), standardization of functionality methods, and nutritional-biochemistry.
Research has led to hundreds of publications in the form of peer review scientific articles, invited talks, books chapters, international presentations and conference related abstracts.

Teaching Skills

Experienced teacher of undergraduate and graduate courses in the areas of:
- Nutritional biochemistry
- Colloidal chemistry
- Ingredient technology
- New food product development
- Advanced food chemistry
Trained and well conversant in web-based instructional techniques (distance & classroom) and the use of advanced multimedia. Familiar with all associated hardware and software (HTML, graphics, WebCT, Respondus, Examview, etc).
Present courses:
- FNH/BCH 4252/6253 Nutritional Biochemistry of Foods (Fall - Classroom and distance)
- FNH 4293/6293 Vitamins, Minerals and Supplements (Spring - Classroom and distance)
- FNH 1103 Introduction to Food Science, Nutrition & Health Promotion (Fall)(team taught)
- FNH/ADS 4243/6243 Food Chemistry

Additional Skills & Consulting Experience

Experienced in product-development, safety verification (HACCP), HALAL verification of food and allied processes and products, and food process streamlining in various parts of the world including under-developed countries with limited resources.
Understands and speaks five languages and well conversant in the subtleties of numerous cultures.
Trained in management and marketing skills (courses taken for credit).
Knowledgeable in organizing and conducting international conferences and workshops around the world with all required web-hosting, compiling and editing.
Extensive experience in international interactions and research activities including, international research agreements with reputable organizations, and consulting activities with leading food companies (US, Europe, Japan, Korea).
Worked as visiting consultant for the US Agency for International Development (USAID) (via the OIP, MSU) to develop food industries in former Soviet countries .

Selected Recent Peer Reviewed Articles (Click "FULL TEXT" for reprints in PDF format - you will need Acrobat Reader)

Bohoua, G. L. and Haque, Z.U. (2007) Surface activity of surfactants and dairy proteins. Milchwissenschaft. 62(4), 394-397.FULL TEXT
Shon, J and Haque, Z.U. (2007) Functional attributes of native and thermized sour and sweet whey. Int. J. Dairy Technol 60(2), 135-142. FULL TEXT
Shon, J and Haque, Z.U. (2007) Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems. Int. J. Dairy Technol 60(2), 143-148. FULL TEXT
Haque, Z.U., Küçüköner, E. and Aryana, K.J. (2007) Influence of fat-replacing ingredients on process and age induced soluble nitrogen content and ultrastructure of lowfat Cheddar cheese. Food Sci. Technol. Res., 13(4), 338-344. FULL TEXT.
Shon, J. and Haque, Z.U. (2007) Efficacy of Sour whey as a Shelf-Life Enhancer: Use in Antioxidative Edible Coatings of Cut Vegetables and Fruit. J. Food Quality. J. Food Quality, 30(5), 581-583. SUMMARY.
Kucukoner, E.and Haque, Z. U., (2006) Physicochemical properties of low-fat and full-fat Cheddar cheese. Int. J. Dairy Technol., 59 (3), 166-170. FULL TEXT.
Aryana, KJ and Haque, Z.U. (2005). Texture and microflora of Vallagret cheese during maturation. Int. J. Dairy Tech., 58 (1), 47-51. FULL TEXT.
Ji, T and Haque, Z.U. (2003). Cheddar whey processing methods and source: 1. Effect on composition and functional properties of whey protein concentrate. Int. J. Food Sci. and Technol. 38, 453-461. FULL TEXT
Haque, Z.U. & Ji, T, (2003). Cheddar Whey Processing and Source: (2) Effect on Nonfat Ice Cream and Yogurt. Int. J. Food Sci. and Technol. 38, 863-473. FULL TEXT.
Kucukoner, E and Haque, Z.U. (2003) Physio-chemical and rheological properties of full fat and low fat edam cheese. Eur. Food Res. Technol. 217 (4), 281-286. FULL TEXT.
Monsoor, M.A., Farooq, K and Haque, Z.U. (2003). Cottage cheese whey as an ingredient of cottage cheese dressing mixes. Int. J. Dairy Technol., 56 (1), 17-21-17. FULL TEXT.
Haque, Z.U. and Sharma, M. (2002) Influence of Cation Sequestering and pH on Quiescent Thermal Association of β- Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism. Food Sci. Technol. Res., 8 (4), 311–316. FULL TEXT
Haque, Z.U. and Aryana, K.J. (2002) Volatiles in Lowfat Cheddar Cheese Containing Commercial Fat Replacers. Food Sci. Technol. Res., 8 (2), 188-190. FULL TEXT.
Aryana, K.J. and Haque, Z.U. (2002). Microstructure and some functional property of spray dried Cheddar whey concentrate by ultrafiltration or combination of ultrafiltration and vacuum evaporation. Food Sci. Technol. Res., 8, 17-20. FULL TEXT.
Haque, Z.U.and Aryana, K.J. (2002). Effect of copper, iron, zinc and magnesium ions on bovine serum albumin gelation. Food Sci. Technol. Res., 8, 1-3. FULL TEXT.
Aryana, KJ, Haque, Z. Z. and Gerard, P.D. (2002) Influence of whey concentrates on the functionality of egg white and bovine serum albumin, Int. J. Food Sci. and Technol., 37 (6), 643-652. FULL TEXT.
Haque, Z.U.and Aryana, K.J. (2002). Effect of sweeteners on the microstructure of yogurt. Food Sci. Technol. Res., 8, 21-23. FULL TEXT.
Haque, Z.U., Monsoor, M.A.and Chowdhury, Z. (2002). Effect of heating on apparent digestibility of some infant formulations and cereal-legume blends available in Bangladesh. Pakistan J. Nutr., 1, 69-72. FULL TEXT.
Haque, Z.U., Aryana, K.J. (2002). Volatiles in low-fat cheddar cheese containing commercial fat replacers. Food Sci. Technol. Res., 8, 1-10. FULL TEXT.
Aryana, K.J.and Haque, Z.U. (2001). Microstructure of Jarlsburg type and Edam cheeses as influenced by maturation. Journal of Food Quality, 24, 337-350. FULL TEXT.
Aryana, K.J.and Haque, Z.U. (2001). Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese. Int. J. Food Sci. and Technol., 36, 169-177. FULL TEXT.

Selected Recent Scientific Presentations

Haque, Zahur Z and Jinhan Shon (2007) Efficacy of native and thermized sweet and sour whey as antioxidative coating agents for extending the quality and shelf-life of catfish. Abstract # 072-05. Book of Abstracts and Internet publication (www.ift.org) related to the 2007 IFT Annual Meeting, July 28-Aug 1. Chicago, IL.
Haque, Z. Z., Suh, K., Ansari, R. (2006). Thermal association tendency of gelling and non-gelling proteins. Abstract #034-6. Book of Abstracts and Internet publication (www.ift.org) related to the 2006 IFT Annual Meeting. July 24-28. Orlando, FL.
Shon, J. and Haque, Z. Z., (2006). Efficacy of sour whey in natural antioxidative edible coatings of cut vegetables and fruit. Abstract #110-08. Book of Abstracts and Internet publication (www.ift.org) related to the 2006 IFT Annual Meeting. July 24-28. Orlando, FL.
Shon, J. and Haque, Z. Z., (2006). How thermization significantly enhances the thermostability of sour and sweet whey. Abstract #054D-15. Book of Abstracts and Internet publication (www.ift.org) related to the 2006 IFT Annual Meeting. July 24-28. Orlando, FL.
Shon J. and Haque, Z. Z (2005). Antioxidative activity of native acid whey in Maillard reaction products and oil-in-water emulsion. Abstract #83-6. Book of Abstracts and Internet publication (www.ift.org) related to the 2005 IFT Annual Meeting. July 15-20. New Orleans, LA.
Shon, J. H. and Haque, Z. Z.. (2004). Effect of whey protein edible coating on beef steak with or without carboxymethyl cellulose. Abstract #79-7. Book of Abstracts and Internet publication (www.ift.org) related to the 2004 Annual Meeting of the IFT, Las Vegas, NV. 2004 IFT Annual Meeting, July 12-16. Las Vegas, NV.
Khosravi, P., Farooq, K and Z. Z. Haque (2003). Influence of calcium fortification and storage time on orange juice. Abstract #45I-11. Book of Abstracts and Internet publication (www.ift.org) related to the 2003 Annual Meeting of the IFT. July 15-20. Chicago, IL.
Haque, Z. U Pertti Marnila and Hannu Korhonen. (2002). Antimicrobial activity of some spice oleoresins as observed by luminometry using a cloned E.Coli strain containing the luciferase gene. Abstracts #87-10. Book of Abstracts and Internet publication (www.ift.org) related to the 2002 Annual Meeting and Food Expo - Anaheim, California
Haque, Z. U Pertti Marnila and Hannu Korhonen. (2002). Antioxidative potential and textural properties of whey based films containing spice oleoresins and antioxidants as determined by Luminol-enhanced chemiluminescence measurements. Abstracts 46C-36. Book of Abstracts and Internet publication (www.ift.org) related to the 2002 Annual Meeting and Food Expo - Anaheim, California
Haque, Z. U., Rantamaki, P., Marnila, P. and Korhonen, H. (2002). Total radical trapping potential of whey based edible films containing spice oleoresins and antioxidants as determined by chemiluminescence. Book of Abstracts of the Annual Meeting of the ADSA, 2002 ADSA/ASAS/CSAS Joint Mtg. Quebec, Canada.
Aryana, KJ and Haque, ZU (2002). Texture and microflora of Vallagret cheese as influenced by maturation. Abstracts #15B-22. Book of Abstracts and Internet publication (www.ift.org) related to the 2002 Annual Meeting and Food Expo - Anaheim, California.