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Dr. Zahur Zee Haque, Professor

Office Location: Herzer 203
Phone 662-325-8765
Fax: 662-325-8728
E-Mail: haque@ra.msstate.edu

Education and Training

  • 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, etc).
  • Courses being taught presently:
    • FNH 4252/6253 Human Nutrition I (Fall '07)
    • FNH 4293/6293 Human Nutrition II (Spring '08)
    • FNH 1103 Introduction to Food Science, Nutrition & Health Promotion (Fall '07)(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

  • 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.  Accepted.  SUMMARY.
  • 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. Accepted. 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.

Some Recent Scientific Presentations




(Complete list of publications and research interests are available on request)

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Last updated: October 10, 2007
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