Karim Naymul, born at Southern part of Chittagong in Bangladesh, PhD in Food Science and Nutrition, Zhejiang University, P. R. China (2017-2021). His PhD research entitled “Preparation of pectin-chitosan modified nanoliposome for improving the stability and biological activity of flavonoids” under the supervision of Prof. Dr. Chen Wei, Director, Institute of Food Bioscience and Technology, Zhejiang University. Until now, he published 20+ SCI papers in the field of 'Food Science and Nutrition'. His major publications are - Trends in Food Science & Technology (IF5- 12.563), International Journal of Biological Macromolecules (IF5- 6.953), Food Hydrocolloids (IF5- 9.147), Food Chemistry (IF5- 7.514), Food Reviews International (IF5- 6.478), Journal of Functional Foods (IF5- 4.451), Journal of the Science of Food and Agriculture (IF5- 3.638), and Journal of Food Science (IF5- 3.167). He won Zhejiang University Scholarship for PhD study at Zhejiang University, P. R. China, and InterGrad Scholarship for MSc study (Biomedical Sciences) at Walailak University, Thailand (2015-2017).