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Bhesh Bhandari 教授学术报告

发布时间:2018-06-29

Subject:  Nanobubbles

Speaker:  Prof. Bhesh Bhandari      
 The University of Queensland, Australia 
 E-mail: b.bhandari@uq.edu.au    
 Time:  10:00 A.M., 2 July, 2018
Place:    No. 412 Lecture Hall
National Engineering Research Center for Seafood
Biography

Prof. Bhandari is associated with the University of Queensland since 1993. He obtained his PhD from ENSIA (France) in Food Process Engineering in 1992. His primary approach to research is applying fundamental science and engineering principles on developing a relationship between process, structure, property and performance of food materials systems. Professor Bhandari has extensively investigated various micro and nano-encapsulation processes such as spray drying, molecular encapsulation, co-crystallisation, precipitation and gel entrapment. He has developed a patented continuous method to produce microgel particles that can be used to encapsulate various functional ingredients and pharmaceutical drugs. Prof Bhandari has done a number of pioneering works on stickiness issues of food powders encountered during drying and handling. Recently Professor Bhandari has developed patented technique (filed) to produce ethylene powder which can be used for fruit ripening and other plant physiological control. Professor Bhandari has also developed stickiness testing device that enables to measure the stickiness and glass transition temperature of food material by just using texture measuring instruments.

Professor Bhandari has been in the editorial board of Journal of Food Engineering, International Journal of Food Engineering, International Journal of Food Properties, Food Biophysics, Food Science and Human Wellness and a guest editor of Drying Technology. He has more than 300 peer-reviewed papers/book chapters, and his publications have been cited more than 14,000 times (Google Scholar H-index 59).

International collaborations:

Professor Bhandari has developed strong national and international research collaborations. Professor Bhandari successfully completed a collaborative research project with Nong Lam University, in Vietnam on control of rice cracking in Mekong Delta. Professor Bhandari also completed a joint research project with National University of Singapore on glass transition mechanism in starch. In addition, Professor Bhandari has also been collaborating his research activities in USA, Ireland, Vietnam, India, China and France. Professor Bhandari is an Honorary Professor of Jiangnan University, Wuxi, China and Shaanxi University, Xian, China. Recently Prof Bhandari has been awarded Australia-India Council Research grant by the Department of Foreign Affairs and Trade (Australia) to develop research collaboration with National Dairy Research Institute, Karnal, India. Professor Bhandari is also a Visiting Professor of UCSI University, Malaysia.


Welcome to attend the lecture!

 School of Food Science & Technology
National Engineering Research Center of Seafood
29 June, 2018