Dr Sangeeta Prakash

Lecturer in Food Technology

School of Agriculture and Food Sciences
Faculty of Science
s.prakash@uq.edu.au
+61 7 334 69187

Overview

Qualifications

  • Doctor of Philosophy, The University of Queensland
  • Master of Science, Indian Agricultural Research Institute
  • Bachelor of Technology, Orissa University of Agriculture and Technology

Publications

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Grants

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Supervision

View all Supervision

Publications

Book

Book Chapter

  • Ningtyas, Dian Widya and Prakash, Sangeeta (2020). Fat-Reduced cream cheeses. Dairy Fat Products and Functionality. (pp. 533-547) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash.Cham, Switzerland: Springer International Publishing. doi:10.1007/978-3-030-41661-4_22

  • Nguyen, Phuong, Zhu, Yang and Prakash, Sangeeta (2020). Tribological properties of liquid milks and dairy fat structured products. Dairy Fat Products and Functionality. (pp. 277-292) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash.Cham, Switzerland: Springer International Publishing. doi:10.1007/978-3-030-41661-4_11

  • Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). An introduction to the principles of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 1-18) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang.London, United Kingdom: Academic Press. doi:10.1016/B978-0-12-814564-7.00001-8

  • Prakash, Sangeeta, Bhandari, Bhesh R., Godoi, Fernanda C. and Zhang, Min (2019). Future outlook of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 373-381) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang.London, United Kingdom: Academic Press. doi:10.1016/B978-0-12-814564-7.00013-4

  • Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). Preface. Fundamentals of 3D food printing and applications. (pp. xiii-xiv) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang.London, United Kingdom: Academic Press. doi:10.1016/B978-0-12-814564-7.05001-X

  • Prakash, S. (2017). From rheology to tribology: applications of tribology in studying food oral processing and texture perception. Advances in food rheology and its applications. (pp. 65-86) edited by Jasim Ahmed, Pawel Ptaszek and Santanu Basu.Cambridge, MA United States: Woodhead Publishing. doi:10.1016/B978-0-08-100431-9.00004-8

Journal Article

Other Outputs

Grants (Administered at UQ)

PhD and MPhil Supervision

Current Supervision

  • Doctor Philosophy — Principal Advisor

    Other advisors:

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Principal Advisor

    Other advisors:

  • Doctor Philosophy — Associate Advisor

    Other advisors:

  • Doctor Philosophy — Associate Advisor

    Other advisors:

  • Doctor Philosophy — Associate Advisor

Completed Supervision