Nidhi Bansal Author & Editor

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. Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects. Professor Min Zhang works at the School of Food Science and Technology, Jiangnan University, China. Dr Pierre Schuck is a researcher at INRA, France.