Bhesh Bhandari

Bhandari holds the position of Emeritus Professor at the University of Queensland, Australia, where his primary research focus revolves around food materials science and engineering. His expertise encompasses areas such as the microencapsulation of food ingredients, addressing glass transition-related issues in food processing, and exploring the application of 3D printing in the realm of food materials. Professor Bhandari has conducted broad research focusing on the intricate relationship between water and food, exploring its implications for food processing and quality. As a distinguished scholar, Professor Bhandari is recognized as a Fellow of the International Academy of Food Science and Technology (IAFoST), the Queensland Academy of Art and Science (QAAS), the Australian Institute of Food Science and Technology (AIFST), International Research Association for Drying Science & Technology (IRADSTM) and the Nepal Food Science and Technologist Association (NEFOST). His significant contributions to the field are evident in his extensive publication record, with over 600 papers authored, including 12 co-edited books and 50 book chapters. Acknowledged as one of the top 1% highly cited researchers according to Web of Science every year for the past five years, Professor Bhandari holds a prominent position as a lead food scientist in Australia. His outstanding contributions have been recognized through various national and international awards, including the prestigious Lifetime Achievement Award bestowed by International Association of Engineering and Food (IAEF).