Md Asaduzzaman
Md Asaduzzaman, PhD
Dairy Food Scientist · Utah State University

I am a Postdoctoral Researcher in the Department of Nutrition, Dietetics & Food Science at Utah State University, with over a decade of international experience spanning academic research, dairy processing, R&D, product innovation, teaching, and student mentoring across Europe, Oceania, and North America.

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Publications
Shekin J.J., Asaduzzaman M., Sharma P. et al. "Understanding the mechanism of cold gel formation in reconstituted micellar casein dispersions."
Food Hydrocolloids (2026)
Choudhary P., Asaduzzaman M., Sharma P. et al. "Factors influencing high-speed cheese slicing operation: compositional, processing, and material science aspects."
Trends in Food Science & Technology (2026)
Stuart A., Asaduzzaman M., Sharma P. et al. "Comparison of HPLC-UV-VIS, LC-MS, and enzymatic assays for lactose, glucose, and galactose in acid whey."
Journal of Food Composition and Analysis (2026)
Crumpley A., Asaduzzaman M., Sharma P. et al. "Development of a method for determining cheese-to-cheese stickiness in commercial cheese slice samples."
JDS Communications (2025)
Celine B., Asaduzzaman M. et al. "Casein microparticles filled with cellulase to enzymatically degrade nanocellulose for cell growth."
Biomaterials Science, 13: 2435–2443 (2025)
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