Shafi Ahmed is working as an Assistant Professor in the Department of Agro Product Processing Technology (APPT). He is associated with the Jashore University of Science and Technology since 2017. His formal qualifications include a Bachelor of Science (Engineering) and Master of Science (Engineering) in Food Engineering from Shahjalal University of Science & Technology, Bangladesh. Shafi Ahmed has undertaken postgraduate training in Unit operation in water treatment at IHE Delft Institute for Water Education, The Netherlands (OKP fellowship). He teaches into Food Chemistry, Novel Food Processing Technology, Unit Operations in Food Engineering, and Food Safety courses. Shafi Ahmed’s major research focus in the area of Food Chemistry, Bioactive compounds and Functional Food, Preservation of foods with natural food additives, Novel non-thermal food processing methods. Currently, he is working on post-harvest processing to reduce post-harvest losses of fresh agricultural produce through novel food processing and preservation techniques. Shafi Ahmed has a special interest in exploring natural food additives to replace the synthetic chemicals because of possible toxicity of synthetic chemicals. In addition, his research area also includes food safety, especially the contamination of food with chemical and biological hazards and its possible human health risk implications.