Teaching Assistant at Daffodil International University, Bangladesh
Md. Shameem Hossain is a driven and emerging researcher in the field of Nutrition and Food Engineering, specializing in the intricate relationship between diet and health, with a strong inclination toward innovative food development and public health nutrition. A passionate academic with a diverse research background, he has actively contributed to understanding and improving nutritional quality and dietary practices through practical, field-based, and laboratory-oriented studies. His dedication to food science and nutrition has not only led to impactful publications but also earned him recognition for his active engagement in national and institutional research initiatives. As a Teaching Assistant and Field Researcher, his commitment to nutrition education, data collection, quality analysis, and evidence-based recommendations demonstrates a solid foundation for a promising future in academic and applied nutrition science.
Profile
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Education
Md. Shameem Hossain earned his Bachelor of Science in Nutrition and Food Engineering (NFE) from Daffodil International University (DIU) in Bangladesh, graduating in February 2024 with a CGPA of 3.69 out of 4.00. During his academic journey, he exhibited a keen interest in practical research and scientific innovation, especially in areas related to food safety, functional food development, and public health. His undergraduate thesis, which assessed the nutritional, microbial, and sensory quality of legume-based gluten-free cookies, reflected his strong analytical abilities and interest in developing health-oriented food products. Throughout his studies, he also participated in a wide array of workshops and specialized training programs conducted by UNICEF, WHO, FAO, and other reputed organizations, expanding his knowledge on maternal nutrition, dietary practices, food emergencies, and clinical nutrition.
Experience
Shameem’s professional journey is marked by a series of roles that blend research, education, and industry exposure. Currently serving as a Nutrition Associate at Peoplescape under Nestle Bangladesh PLC, he applies nutritional knowledge in real-world contexts. His earlier experiences include working as a Field Research Assistant at the Institute of Nutrition and Food Science, University of Dhaka, where he was part of the SWAPNO project focused on workers’ nutritional welfare. As a Teaching Assistant at DIU for a year, he engaged in academic support, student mentoring, and research facilitation. His involvement with projects like the Development of Beetroot Products at BANBEIS and a fruit processing initiative at DIU as a Research Assistant helped him gain hands-on experience in food processing, microbial testing, and quality control. Moreover, his internship at Igloo Foods Ltd. gave him a closer look at industrial-level food quality practices, completing a well-rounded professional portfolio.
Research Interest
Shameem’s research interests cover a broad spectrum in the nutrition domain, including cardiovascular disease and nutrition, micronutrient deficiencies, functional foods, and nutraceuticals. His work often centers on improving nutritional outcomes for vulnerable populations, including children, the elderly, and critically ill patients. He is particularly passionate about the development of legume-based gluten-free food products, pediatric nutrition, metabolic disorders, and the intersection of dietary patterns with chronic disease management. His curiosity and scientific inquiry extend to analyzing public health behaviors, as seen in his ongoing and under-review studies on breastfeeding practices, vaccine hesitancy, and adolescent nutrition.
Award
A multifaceted individual, Shameem has not only excelled in academia and research but also demonstrated leadership and teamwork in sports. He led his team to victory as the captain during the 45th Bangladesh National School Cricket Championship, reflecting his strong leadership capabilities and strategic thinking. His consistent academic performance, active research contributions, and participation in national projects have earned him professional opportunities with prestigious institutions and global collaborations.
Publication
Md. Shameem Hossain has authored and co-authored several noteworthy publications in international journals. In 2023, he co-authored “Effect of Incorporating Beetroot on Shelf-Life Stability of Functional Pickles” in the International Journal of Membrane Science and Technology, which focused on enhancing food stability using natural ingredients. The same year, he contributed to the paper “The study on the impact of physical exercise and lifestyle on the mental health of psychiatric patients” in EPH – International Journal of Medical and Health Science. Most recently, his collaborative paper titled “Analysis of Food Safety Knowledge and Practices Among Food Handlers in Restaurants and Street Food Markets in Dhaka, Bangladesh: A Cross-Sectional Study” was published in International Journal of Food Science (2025) and cited by multiple studies exploring food safety behavior in urban South Asia. These publications reflect his ongoing commitment to addressing real-world nutritional challenges and improving public health outcomes.
Conclusion
In summary, Md. Shameem Hossain represents the new generation of food and nutrition scientists dedicated to improving health through informed dietary practices and innovative food development. With a solid educational foundation, a portfolio of hands-on experience, diverse research interests, and a growing body of peer-reviewed publications, he is well-positioned for impactful contributions to nutrition science and public health. His passion for research, skill in interdisciplinary collaboration, and readiness to engage with global nutrition challenges make him a valuable contributor to the scientific community. As he continues to grow professionally, Shameem remains committed to using evidence-based approaches to foster better health outcomes for communities both in Bangladesh and beyond.