Bhesh Bhandari

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. He has a major research focus on food materials science including microencapsulation of food ingredients and glass transition related issues in food processing and product systems. Professor Bhandari's current research area also includes relating the nanostructure of food system to its bulk properties. His past and current researches involve dairy, meat, rice, honey, probiotics, oils, fat etc. Professor Bhandari's research is not commodity focused only. 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. Prof. Bhandari 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.

Research Interest

Food sciences and technology