{"id":604,"date":"2026-10-24T02:35:29","date_gmt":"2026-10-24T08:35:29","guid":{"rendered":"https:\/\/gau.edu.bd\/fen\/?page_id=604"},"modified":"2026-10-28T01:47:04","modified_gmt":"2026-10-28T07:47:04","slug":"heat-project","status":"publish","type":"page","link":"https:\/\/gau.edu.bd\/fen\/heat-project\/","title":{"rendered":"HEAT Project"},"content":{"rendered":"
\n

<\/p>\n

\n

Development of Biodegradable Intelligent Packaging Using Plant-Based Polysaccharides and Pigments to Ensure Food Quality (PIN 13696)<\/h1>\n<\/div>\n

<\/p>\n\n\n\n
\"Gazipur<\/td>\n<\/td>\n\"University<\/td>\n\"World<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n

Sub-Project Title: <\/strong>Development of Biodegradable Intelligent Packaging Using Plant-Based Polysaccharides and Pigments to Ensure Food Quality<\/p>\n

Cluster of Broad Discipline as per section 3.3.4 of ATFOM: <\/strong>(vi) AG: Agriculture including Crops, Fisheries, Livestock, Veterinary, Poultry and Horticulture<\/p>\n

Indicative Area and Subject as per section 2.3.3(a) of ATFOM: <\/strong>STEM \u2013 Junior Researcher<\/p>\n

Entity: <\/strong>Department of Food Engineering<\/a>, Gazipur Agricultural University, Gazipur 1706, Bangladesh<\/p>\n

Implementation Period<\/strong><\/p>\n

Commencement:<\/strong> 27\/08\/2025<\/p>\n

Completion:<\/strong> 30\/06\/2028<\/p>\n

Total Cost<\/strong><\/p>\n

In Takas (BDT Lakh):<\/strong> 565.07<\/p>\n

In USD:<\/strong> 470,891.66<\/p>\n<\/div>\n

<\/p>\n

General Objective of the Sub-Project<\/h2>\n

To develop biodegradable intelligent packaging for perishable food items (fruits, meat, and fish) that utilizes plant-based polysaccharides as building blocks, natural antimicrobials as active ingredients to enhance shelf-life, and phytochemicals as colorimetric indicators to monitor and communicate the quality of perishable food products in real time, thus enhancing food security, safety, and reducing waste.<\/p>\n

<\/p>\n

Specific Objectives of the Sub-Project<\/h2>\n
    \n
  1. To formulate biodegradable intelligent packaging materials using plant-based polysaccharides and incorporating natural antimicrobials and phytochemicals (vacuolar pigments), ensuring mechanical as well as gas and moisture barrier properties suitable for perishable food (fruits, fishes, and meat) preservation and quality monitoring.<\/li>\n
  2. To assess the effectiveness of the active ingredients using micro- and nano-encapsulation in the intelligent packaging materials on shelf-life enhancement of perishables.<\/li>\n
  3. To assess the effectiveness of the colorimetric indicators derived from phytochemicals (vacuolar pigments) in providing visual indication for fruit, fish, and meat spoilage based on the production of volatile organic compounds and changes in pH.<\/li>\n
  4. To conduct performance testing under various environmental conditions and to evaluate the functionality, durability, and biodegradability of the developed packaging materials.<\/li>\n
  5. To analyze consumer perceptions related to the sustainability and effectiveness of intelligent packaging solutions in perishable food quality monitoring; continuously improve the product based on feedback from consumers and local supermarkets; and ultimately reduce food waste.<\/li>\n
  6. To disseminate the scientific knowledge gathered from project activities through training and workshops and by publishing scientific articles in Scopus-indexed Q1 journals.<\/li>\n<\/ol>\n

    <\/p>\n

    Sub-Project Management Team<\/h2>\n

    <\/p>\n\n\n\n

    \n\"Dr.<\/td>\n    		\n
    Sub-Project Manager (SPM)<\/div>\n
    Dr. Md. Nahidul Islam<\/a><\/div>\n
    Assistant Professor<\/div>\n
    Food and Process Engineer<\/div>\n
    Department of Food Engineering<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    <\/p>\n\n\n\n
    \n\n

    \n\"Dr.<\/p>\n
    Member of SPMT<\/div>\n
    Dr. Md. Robiul Karim<\/a><\/div>\n
    Associate Professor<\/div>\n
    Microbiology Specialist<\/div>\n
    Department of Medicine<\/a><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Development of Biodegradable Intelligent Packaging Using Plant-Based Polysaccharides and Pigments to Ensure Food Quality (PIN 13696) Sub-Project Title: Development of Biodegradable Intelligent Packaging Using Plant-Based Polysaccharides and Pigments to Ensure Food Quality Cluster of Broad Discipline as per section 3.3.4 of ATFOM: (vi) AG: Agriculture including Crops, Fisheries, Livestock, Veterinary, Poultry and Horticulture Indicative Area […]<\/p>\n","protected":false},"author":786042,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-604","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages\/604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/users\/786042"}],"replies":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/comments?post=604"}],"version-history":[{"count":3,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages\/604\/revisions"}],"predecessor-version":[{"id":614,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages\/604\/revisions\/614"}],"wp:attachment":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/media?parent=604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}