Associate Professor Sangeeta Prakash

Associate Professor

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

Overview

A Senior Lecturer at the University of Queensland with over a decade of experience focused on research related to food processing and the oral and gastrointestinal dynamics of complex food systems. My experimental approaches span from the use of processing devices (3D food printers, ultra-high-temperature processing plants, homogenisers), mechanical measurements (tribology, rheology), imaging (confocal laser scanning microscopy, electron microscopy), electrophoresis, in vitro oral-gastrointestinal model with extension to in vivo human trials (sensory) to understand the changes during food processing from a nano-to-human scale.

Qualifications

  • Doctor of Philosophy, The University of Queensland
  • Masters (Coursework) 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

  • (2023) Doctor Philosophy

  • Doctor Philosophy

  • (2023) Doctor Philosophy

View all Supervision

Publications

Book

Book Chapter

  • Solanki, Divyang, Kumari, Reena, Prakash, Sangeeta, Rai, Amit Kumar and Hati, Subrota (2023). Microbial proteases for production of bioactive peptides. Microbial enzymes in production of functional foods and nutraceuticals. (pp. 109-130) edited by Rai, Amit Kumar, Sirohi, Ranjna, Binod, Parameswaran and Poro de Souza Vandenberghe, Luciana. Boca Raton: CRC Press. doi: 10.1201/9781003311164-9

  • Godoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4

  • Prakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1

  • Bareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7

  • Muhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur and Prakash, Sangeeta (2022). Improving the functionality of chocolate by incorporating vegetal extracts. Trends in sustainable chocolate production. (pp. 113-152) edited by Charis M. Galanakis. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-90169-1_4

  • Ningtyas, Dian Widya and Prakash, Sangeeta (2020). Fat-reduced cream cheeses. Dairy Fat Products and Functionality: Fundamental Science and Technology. (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: Fundamental Science and Technology. (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 — Principal Advisor

  • 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

    Other advisors:

  • Doctor Philosophy — Associate Advisor

Completed Supervision