Room No. 3456, Kobi Jibanananda Das academic building, Khulna University, Khulna-9208




    Personal Webpage:
    click here

Muhammad Shamim Al Mamun
Assistant Professor

PhD (on study leave), Tohoku University, Sendai, Japan


MS, Nanomaterials, Department of Chemistry, Kookmin University, Seoul, South Korea


MS, Organic Chemistry, Department of Chemistry, University of Dhaka, Dhaka, Bangladesh


BSc, Department of Chemistry, University of Dhaka, Bangladesh

Nanomaterials, Synthesis, Device Fabrication

Project Title: Determination of Fatty acid composition of Liza Parsia by Gas Chromatography-Flame Ionization Detector and Quantification of residual amount of organochlorine pesticides (OCPs) on this fish fillet by Gas Chromatography- Electron Capture Detector.

Duration: February, 2016 - July, 2016

Funding Source: Research Cell, Khulna University, Khulna

Contribution: Assistant Investigator


-Project Title: Antibacterial and Anti-diabetic activity of fruit extract of Calamus tenuis

Duration: February, 2018 - July, 2018

Funding Source: Research Cell, Khulna University, Khulna

Contribution: Principle Investigator


Md. Abu Rayhan Khan, H. Ara and Muhammad Shamim Al Mamun. Fatty Acid Composition and Chemical Parameters of Liza parsia. Journal of Basic and Applied Chemistry. J. Basic. Appl. Chem., 8(3)1-8, 2018.



Hema Sarkar, Tasfia Sharin and Muhammad Shamim Al Mamun. Assessment of Calamus tenuis fruits extract on blood glucose level elevation and its antibacterial potency. Journal of Applied Pharmaceutical Research, 6(3): 1-6, 2018.



Muhammad Shamim Al Mamun, Rokeya Khatun and Tasfia Sharin. Investigation on Calamus tenuis Roxb. leaves: Quantitative phytochemical, antioxidant and antibacterial activity. Academia Journal of Medicinal Plants, 6(7): 133-138, 2018.



Mohammad Shoeb, Muhammad Shamim Al Mamun, Radwan Ebna Noor, Md. Nashir Uddin AL Mahmud, M. I. R. Mamun and Nilufar Nahar., 2017. Residual DDTs and Fatty Acid Compositions in Popular Two Sea Fish Samples. Dhaka Univ. J. Sci. 65(1) 77-80, 2017.