Teaching and Development

  • Food Process Engineering
  • Advanced Food Science and Engineering
  • Food Science and Technology program adviser, course curriculum development and external examiner

Researcher 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.

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.

Grants:

Professor Bhandari has been awarded with several ARC-Discovery, ARC-Linkage over the years and ARC-Industrial Transformation Research Hub grant recently. He also won grants from Horticulture Australia, Rural Industries Research and Development Corporation, Dairy Australia, Cooperation for Agriculture and Research Development (CARD funded by AusAID) Program, National Meat Industry Training Advisory Council Limited (MINTRAC), Meat and Livestock Australia (MLA), Commercialization Australia and UNIQUEST. He has received more than $10M grant over the years.

Awards:

Professor Bhandari received "Bolaike Outstanding Drying Research Award 2017" which is a top award in recognition of his drying research in Asia-Pacific. This was awarded during The 9th Asia-Pacific Drying Conference (Sept 24-26), Wuxi, China. Thomson Reuter has listed Professor Bhandari as Highly Cited Researcher 2015 in his subject field. According to Thomson Reuter "Highly Cited Researchers 2015" represents some of world's most influential scientific minds. Professor Bhandari received Bruce Chandler Book Award 2015 from Australian Institute of Food Science and Technology (AIFST). Professor Bhandari is the recipient of international award on "Excellence on Drying- Applying Fundamentals to Practice" in 2012. Professor Bhandari also won "Top 25 Q-index" award among more than 2500 researchers at the University of Queensland. He was also awarded Vice Chancellor's commendation award for internationalisation of UQ. In 2015, Professor Bhandari was honored with an award by PEOPLE'S COMMITTEE OF HO CHI MINH CITY, Vietnam for his contribution to the promotion of collaborative research and education in Nong Lam University, Vietnam. He has also been awarded several "Research Excellence" awards by the School at the University of Queensland.

Publications:

Prof Bhandari has authored more than 300 papers including 4 co-edited books and 35 book chapters. His co-edited book "Food Materials Science and Engineering" was published in 2012 and another co-edited book on "Handbook of Food Powders: Processes and Properties" was published in 2013. The another co-edited book "Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications" was publsihed in Nov 2016. The new co-edited book "Handbook of Drying of Vegetables and Vegetable Products" has just been published in 2017.

His publications are cited more than 12,000 times and in 2016 only his publications are cited more than 1500 times (Google Scholar H-index 55).

Editorial responsibility:

Prof. Bhandari is an editor of Journal of Food Engineering, a reputed international journal in food science and engineering field. Professor Bhandari has also been in the editorial board of International Journal of Food Engineering, International Journal of Food Properties, Food Biophysics, Food Science and Human Wellness and a guest editor of Drying Technology.

Areas of research