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AA Adrita Afrin
Food Engineering

Adrita Afrin

Senior Lecturer

Food Processing, Food Preservation, Nutritional Science

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MS
Highest degree
3+
Years experience
3
Publications

Academic Background

  • MS in Food Technology Bangladesh Agricultural University · 2022
  • B.Sc in Food Technology and Nutritional Science Mawlana Bhashani Science and Technology University · 2019

Experience

  • 2026 – Present
    Senior Lecturer

  • 2023 – 2026
    Lecturer, Department of Food Engineering, NPI University of Bangladesh

Publications

  1. 01
    Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh Zubair, M. A., Esrafil, M., Hosen, F., & Afrin, A. · International Journal of Food Properties, 26(1), 1534-1545 · 2023 View publication →
  2. 02
    Composition and antioxidant properties of water lily (Nymphaea nouchali) tuber and development of composite biscuits Afrin, A., Abedin, M. Z., Esrafil, M., Al Reza, M. S., & Zubair, M. A. · Food and Humanity, 2, 100227 · 2024 View publication →
  3. 03
    Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands Islam, M. A. I., Kabir, F. N. A. K., Khatun, A. A. K., Sathi, T. R. S., Afrin, A. A., Palleb, M. S. R. P., ... & Halim, M. A. H. · Journal of Iranian Food Science and Technology, 22(160), 242-257 View publication →

Biography

I am Adrita Afrin. I hold a B.Sc. (Hons) in Food Technology and Nutritional Science from Mawlana Bhashani Science and Technology University with CGPA 3.81/4.00 and pursued my Master of Science (MS) from Bangladesh Agricultural University in Food Technology. Alongside academics, I was actively involved in leadership roles, serving as Vice President of the MBSTU Debating Society and General Secretary of the MBSTU Nutrition Club.

Currently, I am working as a Senior Lecturer in the Department of Food Engineering at NPI University of Bangladesh (NPIUB). As an educator, I am dedicated to guiding students through engaging lectures and practical insights, while actively conducting research on food processing, preservation, bioactive components, and disease-related risk factors published in reputable international journals.