Dr. Sk. Aktar Hossain
Warner College of Dairy Technology
|Area of Specialization
Joined as supervisor on March 05,1978. Worked as In charge of
different Chilling Plants and as Shift In charge of HIMUL Dairy
up to February 15, 1979. Completed training on processing,
quality analysis and assurance of milk and milk products under
NDDB, Anand-388001 as apprentice of GCMMF.
ii) Joined as supervisor on May 14,1980 at Matigara Dairy, HIMUL.
worked as In-charge of different chilling plants and Shift In-charge
of dairy to process milk and milk products.
iii) From 02.10.1996 worked as a Head of Quality Control till the
Experienced of monitoring all related parameters of processing of milk
and milk products, propagation of culture for manufacturing of
fermented milk products like dahi, misti dahi, lassi, youghurt etc.
Responsibility was carried out to analysis quality of raw materials,
different packaging materials etc., on process, finish products- as a
whole Total Quality Management of milk and milk products.
_ Good manufacturing practices from producers to plant and to
_ The standards of Sensory, Physico-chemical, Microbiological as laid down
in PFA & BIS,FSSAI, Food Safety and Standards Act. of milk and milk
products were maintained.
_ joined as a Deputy Manager (Dairy) in Bhagirathi Co-operative Milk Producers Union Ltd on 14.03.2016 to 31.05.16
_ Product developed: Lassi, Misti dahi, Dahi, Paneer, Ghee, Sterilized
Flavoured milk .
i) M.Sc. Thesis work:- Shelf life studies of paneer with turmeric as preservative.
ii) Ph.D. thesis:-“Technological Innovation in Manufacturing Dudh Churpi”.
Market survey and analysis of the Dudh Churpi from Bhutan ,Sikkim and Darjeeling.
Standardization, Optimization of process parameters. Co-relate the
rheological, textural, physico-chemical parameters, shelf life studies of the product.
By applying different drying technique, suitable packaging materials for longer shelf
life was found out. By applying hurdle technology, the suitable shelf life prediction
The product was suitably standardized and optimized by applying hurdle technology
to achieve a good quality product.
iii) No. of research papers published in National and International Journals:- 14
(See the additional sheet)
iv) No. of Poster paper presented in International Food Convention (IFCON):-01
v) Radio talks on awareness of hygenic practices and nutritive value of milk food-Dahi-02
vi) Specialization:-Rheology, Optimization of process parameters, packaging, drying , moisture
sorption, economics and hurdle technology.
i) As a Head, Q.C. clean milk production at producers level of milk Union
under W.B. Govt. Project funded by Central Govt.
ii) Nationwide Data Base Project-Microbiological and chemical attributes
studies of milk and milk products with National Dairy Development Board,
List of Research Papers
I) Guide the project work and Inplant training to many students of
ii) Conducted the training program on processing of milk and milk products to the
students of different nearby nursing collages as well as medical students of MBBS
of North Bengal Medical college.
iii) Worked as a guest lecturer of Food Microbiology from November 2008 to
February, 2012 in the Department of Microbiology, North Bengal University.
iv)Worked as a guest faculty of M.Sc. Tea Science in the Dept of Tea Technology in
North Bengal University from Mar,2014 to Jan, 2015.
v) Examiner of B.Tech. (DT) of West Bengal University of Animal and
Fishery sciences , W.B.
vi) Examiner of M. Sc. (Microbiology) of North Bengal University.