Professional Biography

Natasha Kundu is an educator and Nutrition & Food Technology professional with a strong academic, research, and communication background.

Her academic and research experience spans nutrition, functional food development, food processing and safety, nutritional evaluation, and public health. She has worked as a Graduate Research Assistant in the Food Product Development Lab and previously as an Undergraduate Research Assistant in the Laboratory of Food Processing and Safety at JUST. Her research experience includes the development and nutritional evaluation of functional food products as well as public-health research. She is also a published researcher in Discover Public Health.

Alongside her scientific background, Natasha has experience in content writing, survey research, nutrition counselling, data analysis, report preparation, and community health promotion. These experiences have strengthened her communication, presentation, and interpersonal skills, which she applies to creating engaging and student-friendly learning experiences.

As an educator, she is particularly interested in making science, nutrition, food, and health education simple, practical, and enjoyable for young learners. She aims to combine her scientific knowledge with creative teaching approaches to help students develop curiosity, healthy habits, critical thinking, and a lifelong interest in learning.

Educational Qualifications

• Bachelor of Science (B.Sc.) in Nutrition and Food Technology, JUST.
• Master of Science (M.Sc.) in Nutrition and Food Technology, JUST.

Specialized Courses & Certifications

• IELTS Certified.(International English Language Testing System)

Experience

• 4.10 years.

Areas of Expertise

• Teaching & Student Mentoring
• Nutrition and Food Technology
• Content Writing
• Presentation & Public Speaking
• Data Analysis
• Microsoft Office (Word, Excel & PowerPoint)
• Scientific Communication
• Research & Literature Review
• Functional Food Development
• Food Safety & Quality
• Nutrition Counseling

Awards & Achievements

• 2nd Prize Winner — 2025 at the "1st National Conference on Emerging Nutritional Trends and Their Impacts on Health, Department of Nutrition and Food Technology, Jashore University of Science and Technology, Bangladesh".
• Best Poster Presentation Award — ICBER 2022, for the presentation titled “Promotion of fermented pineapple, lemon digestive enzyme, teacher, guava juice, and vinaigrette.”

Research & Publications

• Kundu, N., Mou, F. A., Samia, F. N., Urmi, C. Y., Hossain, M. S., & Ahmad, T. (2025). Knowledge-level, attitudinal-trend and preventive-practices on urinary tract infections among reproductive-aged female university students. Discover Public Health, 22(1), 587.
• Formulation and Nutritional Evaluation of Low-Glycemic Index, Heart-Healthy Functional Cookies Enriched with Chia (Salvia hispanica) and Flaxseed (Linum usitatissimum) for Individuals with Type 2 Diabetes and Hypertension (under review)
• Physicochemical, Nutritional, and Sensory Properties of Soymilk Cheese Fortified with Sesame and Pumpkin Seed Powder (under review)
• Knowledge, Attitude and Practice Regarding Heat Wave among the Adult Population in Jashore District, Bangladesh
• Exploring Knowledge Regarding Nipa Virus among Rural Population in Jashore District, Bangladesh: A Cross-Sectional Study