Mohammad Shafiur Rahman, Professor at the Sultan Qaboos University, Oman, and the author or co-author of more than 500 technical articles, including 181 refereed journal papers, 170 conference papers, 119 book chapters, 39 reports, 21 popular articles, and 17 books. He is the author of the internationally acclaimed and award-winning Food Properties Handbook, published by CRC Press, Boca Raton, Florida, which was one of the bestsellers from CRC Press in 2002. The second edition is now released with his editorship. The editor of the popular book Handbook of Food Preservation published by CRC Press, Boca Raton, Florida. The first edition received one of the bestsellers from CRC Press in 2003, and the third edition is now in the market (2019). The first edition was translated into Spanish.

Professor Rahman has initiated the International Journal of Food Properties (Taylor and Francis, New York) and served as the founding editor-in-chief (more than 25 years). In addition, he served on the editorial boards of more than 10 international journals. He is a member of the Food Engineering Series Editorial Board of Springer Science, New York. He is serving as editor-in-chief for the Journal of Agriculture and Marine Sciences published by Sultan Qaboos University. In 1998, he was invited and served as a Food Science Adviser to the International Foundation for Science (IFS) in Sweden (1998-2020).

Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology (NZ) and the Institute of Food Technologists (USA) and Member of Executive Committee for the International Society of Food Engineering, (ISFE). He was involved in many professional activities, such as organizing international conferences, and training workshops and short courses. In 2014, he initiated and served as the Founding Chair of the International Conference on Food Properties (iCFP) series and initiated the ICFP mentoring program for young scientists and academics.  He has been invited as keynote/plenary speakers at 30 international conferences in the food science and engineering sectors. He received the B. Sc. Eng. (Chemical) (1983) and M. Sc. Eng. (Chemical) (1984) degrees from Bangladesh University of Engineering and Technology, Dhaka, Bangladesh, the M. Sc. degree (1985) in food engineering from Leeds University, England, and the Ph. D. degree (1992) in food engineering from the University of New South Wales, Sydney, Australia.

Professor Rahman is an eminent scientist and academic in the area of Food Processing and Preservation. He is recognized for his significant contribution to the basic and applied knowledge of food properties related to food structure, health functionality, engineering properties and food stability. His total SCOPUS and Google Scholar citations are 5,626 (h-index: 43) and 17,545 (h-index: 67) (23 October 2024), which portrays the high impact of his research in the international scientific community.

Professor Rahman has received numerous awards and fellowships in recognition of research/teaching achievements, including the British Council Fellowship (1984-1985), Bilateral Research Activities Program (BRAP) Award (1996), HortResearch Chairman’s Award (1998), CAMS Outstanding Researcher Award (2003), SQU Distinction in Research Award (2008), SQU Recognition for Scientific and Research Excellence (2018) and Oman National Award (2020). In 2008, Professor Rahman ranked among the top five leading scientists and engineers of 57 OIC Member States in the AgroSciences Discipline. In 2020, he was recognized among World Top 2% influential scholars around the World (ranked 107 among 48,454 food science researchers who constitute top 2% influential food scientists), published by Stanford University, USA.

More than 40 years’ experience in developing scientific and research base in the area of food processing and preservation. I am author or co-author of more than 500 technical articles, including 166 refereed journal papers, 151 conference papers, 117 book chapters, 38 reports, 19 popular articles, and 16 books. I have initiated the International Journal of Food Properties (Taylor and Francis, New York) and serving as the founding editor-in-chief for more than 20 years. In 1998, I was invited, and continued to serve as a Food Science Adviser to the International Foundation for Science (IFS) in Sweden. In 2008, I was ranked among the top five leading scientists and engineers of 57 OIC Member States in the AgroSciences Discipline. In 2020, I was recognized among World Top 2% influential scholars around the World (ranked 107 among 48,454 food science researchers who constitute top 2% influential food scientists), published by Stanford University, USA. Considering my expertise in the filed of food processing and preservation, I would like to involve more on the consultancy services in this area.