Mirza Hasanuzzaman

Sher-e-Bangla Agricultural University

Dr. Mirza Hasanuzzaman is a professor of agronomy at Sher-eBangla Agricultural University, Dhaka, Bangladesh. He received his Ph.D. from Ehime University, Japan, and completed his postdoctoral research at the University of the Ryukyus, Japan. He also received an Australian Government Endeavour Research Fellowship for postdoctoral research as an adjunct senior researcher at the University of Tasmania. Dr. Hasanuzzaman has published over 250 articles in peer-reviewed journals, edited ten books, and written over 40 book chapters on important aspects of plant physiology, plant stress tolerance, and crop production. According to Scopus®, Dr. Hasanuzzaman’s publications have received over 16,000 citations with an h-index of 66, and he has been named a Highly Cited Researcher by Clarivate. He is an editor and reviewer for more than 50 peer-reviewed international journals and was a recipient of the Publons Peer Review Award in 2017, 2018, and 2019. He received the World Academy of Science (TWAS) Young Scientist Award 2014, the University Grants Commission (UGC) Gold Medal 2018, the Global Network of Bangladeshi Biotechnologists (GNOBB) Award 2021, and Society for Plant Research Young Scientist Award (Agriculture) 2023. He is a fellow of the Bangladesh Academy of Sciences (BAS), the Royal Society of Biology, and the International Society of Environmental Botanists.

Mirza Hasanuzzaman

5books edited

6chapters authored

Latest work with IntechOpen by Mirza Hasanuzzaman

This book contains nine comprehensive chapters addressing various aspects of legume crop biology, production, and utilization. The contributions summarize recent findings on legume crop prospects and problems, and their responses to the environment. Management of legume crops under a changing climate, as well as their food value, are also discussed. This book will be useful for undergraduate and graduate students, teachers, and researchers, particularly in the fields of agronomy, crop science, and food science.

Go to the book