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Mohamad Mahfuzur Rahman Presents M.S. Seminar

Md Mahfuzur Rahman defended his Cereal Science M.S. thesis, “An initiative to clean label: Can we replace dough strengtheners in bread formulations”, April 6, 2018. He presented his exit seminar on May 10.
Mohamad Mahfuzur Rahman Presents M.S. Seminar

Md Mahfuzur Rahman (right) with advisor Senay Simsek

May 29, 2018

Md Mahfuzur Rahman defended his Cereal Science M.S. thesis, An initiative to clean label: Can we replace dough strengtheners in bread formulations, April 6, 2018. He presented his exit seminar on May 10.

Rahman researched methods for replacing commercially available dough strengtheners with hard red spring wheat flour during bread making in order to provide a clean label, which is a growing consumer demand.

He chose the North Dakota State University Cereal Science program for its excellent research opportunities and the chance to work with his advisor, Senay Simsek, Bert L. D'Appolonia Cereal Science and Technology of Wheat Endowed Associate Professor. He praised Simsek as “a very well reputed researcher of this department and I feel proud to be her student.” He also praised other NDSU Cereal Science professors and research facilities.

Rahman received the NDSU College of Agriculture, Food Systems and Natural Resources Cereal Science Len Sibbit Scholarship in 2017.

Rahman, from Kurigram, Bangladesh, received his undergraduate degree from Shahjalal University of Science and Technology in Bangladesh, where he worked as a junior faculty before beginning his graduate education.

He will pursue a Ph.D. at the Department of Food Science and Human Nutrition at Iowa State University.

His graduate committee included Simsek, Dr. Frank Manthey, Dr. Jae-Bom Ohm and Dr. Xinhua Jia.

Author: Karen Hertsgaard, 701-231-5384,
Editor: Kamie Beeson, 701-231-7123,

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