QUT - Academic profiles - Dr Mohammad Joardder

Biography

Dr. Mohammad Joardder is currently working as a Postdoctorla Research Fellow in School of Mechanical, Medical & Process Engineering, Queensland University of Technology (QUT). He received his PhD degree from QUT in 2016. His research interests include bio-transport, innovative food drying, modelling of novel food processing, food microstructure, as well as Renewable energy. Moreover, his research focuses are on applying state-of-the-art computational methods to Multiphysics-multiphysics-multiscale transport phenomena, and deformation of porous biomaterials. He has authored four books with the Springer-Nature publication and CRC Press, six book chapters, and more than 47 peer-reviewed journal publications. Most of his journal articles are in highly ranked journals and have been well cited. He has a record of publishing in top ranked Journals as 41.9% of his papers are published in top the 10% of Journals in the field (as per Scopus records). His global leadership in the field of drying, microwave heating, bound water is further demonstrated by his Field Weighted Citation Impact (2.2) and citations per publication, which are significantly higher than world averages. He is a regular reviewer of several high- ranked journals of prominent publishers including Nature, Springer, Elsevier, Willey, Taylor and Francis, MDPI.

0479069909

m.joardder@qut.edu.au

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Personal details

Positions

Postdoctoral Research Fellow
Faculty of Engineering,
School of Mech., Medical & Process Engineering

Qualifications

PhD (Queensland University of Technology)
BSc (Other)

Teaching

EGB423 Heating, Ventilation and Air Conditioning

Publications

QUT ePrints

For more publications by Mohammad, explore their research in QUT ePrints (our digital repository).

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2025

Tuly, S. S., Joardder, M. U. H., Welsh, Z. G. & Karim, A. (2025). A novel mechanistic model for predicting shrinkage kinetics in plant-based foods by integrating solid matrix mobility and viscoelasticity. Journal of Food Engineering, Article 112346, 387. https://eprints.qut.edu.au/252852

2024

Joardder, M. U. H., Bosunia, M. H., Hasan, M. M., Ananno, A. A. & Karim, A. (2024). Significance of Glass Transition Temperature of Food Material in Selecting Drying Condition: An In-Depth Analysis. Food Reviews International, 40(3), 952–973. https://eprints.qut.edu.au/239825
Joardder, M. U. H., Parvej, A. M., Khalzi, M. B., Hasanuzzaman, G. K. M. & Karim, A. (2024). Application of microwave heating in food processing: Current trends, challenges and prospects. In Jacob-Lopes, E., Zepka, L. Q. & Depra, M. C. (Eds.), Smart Food Industry (pp. 262–273). CRC Press. https://eprints.qut.edu.au/244077
Weligama Thuppahige, V. T., Welsh, Z. G., Joardder, M. & Karim, A. (2024). Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying. Trends in Food Science and Technology, 143. https://eprints.qut.edu.au/245396
Hassan, A., Joardder, M. U. H. & Karim, A. (2024). Improving Velocity and Temperature Uniformity in Multi-sample Drying Using CFD Integrated Drying Model. Advances in Computational Heat and Mass Transfer, 521–531. Springer. https://eprints.qut.edu.au/252136

2023

Joardder, M. U. H., Rashid, F. & Karim, M. A. (2023). The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review. Food Reviews International, 39(9), 6272–6295. https://eprints.qut.edu.au/234325
Tuly, S. S., Joardder, M. U. H., Welsh, Z. G. & Karim, A. (2023). Mathematical Modelling of Heat and Mass Transfer during Jackfruit Drying Considering Shrinkage. Energies, Article 4461, 16(11). https://eprints.qut.edu.au/240644
Joardder, M. U. H. & Karim, A. (2023). Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation. Foods, Article 2497, 12(13). https://eprints.qut.edu.au/241933
Joardder, M. U. H. & Shahriar, M. F. (2023). Principles of infrared heating in food processing and preservation. In Jafari, S. M. (Ed.), Emerging Thermal Processes in the Food Industry (pp. 33–46). Woodhead Publishing. https://eprints.qut.edu.au/251033
Joardder, M. U. H. & Islam, M. K. (2023). Thermophysical aspects of cooking processes. In Jafari, S. M. (Ed.), High-Temperature Processing of Food Products (pp. 47–57). Woodhead Publishing. https://eprints.qut.edu.au/251169

2022

Joardder, M. U. H. & Karim, M. A. (2022). Drying kinetics and properties evolution of apple slices under convective and intermittent-MW drying. Thermal Science and Engineering Progress, Article 101279, 30. https://eprints.qut.edu.au/230527
Shahriar, M. F., Joardder, M. U. H. & Karim, A. (2022). Recent trends and future potential of microwave-assisted fish drying. Drying Technology, 40(16), 3389–3401. https://eprints.qut.edu.au/230641
Masud, M. H., Joardder, M. U. H., Ananno, A. A. & Nasif, S. (2022). Feasibility study and optimization of solar-assisted intermittent microwave-convective drying condition for potato. European Food Research and Technology, 248(5), 1335–1349. https://eprints.qut.edu.au/233904
Joardder, M. U. H., Ananno, A. A. & Hossain, M. S. (2022). Food-materials cleaning: Current trends and recent advances. In Jafari, S. (Ed.), Postharvest and Postmortem Processing of Raw Food Materials (pp. 41–52). Woodhead Publishing. https://eprints.qut.edu.au/233780
Rashid, F. & Joardder, M. U. H. (2022). Future options of electricity generation for sustainable development: Trends and prospects. Engineering Reports, 4(10). https://eprints.qut.edu.au/236833

A complete list of publications is available at: https://www.qut.edu.au/about/our-people/academic-profiles/m.joardder

Dr Mohammad Joardder