Claire Gaiani Editor

Dr. Sangeeta Prakash is a lecturer in food technology at the University of Queensland with extensive experience in processing; physical characterisation, including tribological properties; and sensory profiling of various food ingredients and products, including proteins (dairy and plant), hydrocolloids, dairy products (milk, yoghurt, custard, cream cheese and dairy beverages), rice and meat. Her research interest also extends to digestibility of food ingredients in the human gastrointestinal tract. She has authored several research articles that includes a book chapter. Dr. Prakash has commenced several projects in food 3D printing. She was also a guest editor for the Journal of Food Engineering, managing the special issue on the recent development in food 3D printing technology. Professor Bhesh Bhandari has been associated with the University of Queensland for the last 28 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods and recently 3D printing of foods. Professor Bhandari has published seven co-edited books and more than 400 book chapters and research papers. His publications have been cited nearly 22,000 times (2020), and he is recognised as one of the leading researchers in glass transition and encapsulation technologies in the food science discipline. Professor Bhandari was listed as a highly cited researcher in his discipline in 2015 by Thomson Reuters and by Clarivate in 2019. He was also listed as a leading researcher in Australia in Food Science and Technology discipline by The Australian in 2020. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. Claire Gaiani is Professor at Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble).