My specialization lies in dairy and poultry science, probiotic biotechnology, functional fermented foods, food safety, climate-smart livestock production, and sustainable animal nutrition. My research connects laboratory-based microbiology with practical animal production challenges, particularly in the context of Bangladesh.
A major focus of my work is the exploration of indigenous fermented dairy products, such as traditional dahi and buffalo milk curd, as natural sources of beneficial microorganisms. I am particularly interested in isolating and characterizing probiotic lactic acid bacteria, bifidobacteria, and GABA-producing bacteria for developing bio-functional fermented milk and probiotic-based starter cultures. This area links dairy microbiology, functional food development, and consumer health.
My research also focuses on milk and dairy product quality and safety, including raw milk quality assessment, trace-element analysis, adulteration detection, microbiological safety, and quality improvement of traditional dairy products. Through this work, I aim to support safer dairy production, better quality control, and value addition in the dairy sector.
Another important area of my specialization is climate-smart livestock and poultry production. I work on the effects of heat stress on dairy cattle and poultry, with emphasis on temperature-humidity index, animal performance, physiological responses, production losses, and adaptation strategies under changing climatic conditions. I am especially interested in developing practical approaches to reduce heat stress and improve animal welfare and productivity in tropical production systems.
In poultry science, my research interest includes the use of probiotics, beneficial microbes, and locally available agricultural by-products or wastes to improve gut health, feed efficiency, stress tolerance, and safe poultry production. I am interested in how probiotic organisms and functional feed resources can help birds cope with environmental stress, reduce dependency on antibiotics, improve productivity, and support sustainable poultry farming.
I also work on sustainable feed-resource development, particularly the microbial improvement of low-quality roughages and agricultural residues. This includes the use of lignocellulose-degrading bacteria, microbial consortia, probiotic-treated rice straw, and unconventional feed resources to improve nutrient utilization, reduce waste, and support low-emission livestock production.
Overall, my specialization integrates dairy microbiology, poultry health and productivity, probiotic biotechnology, fermented food innovation, milk safety, heat-stress mitigation, agricultural waste utilization, methane-emission research, and sustainable animal production. My goal is to develop locally relevant, science-based solutions for safer food, healthier animals, and climate-resilient livestock and poultry systems.