Professor Bhesh Bhandari

Professor

School of Agriculture and Food Sciences
Faculty of Science
b.bhandari@uq.edu.au
+61 7 334 69192

Overview

Prof. Bhandari is associated with the University of Queensland for the last 20 years. 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, China and France. Professor Bhandari is an Honorary Professor of Jiangnan University, Wuxi, China.

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), Commercialization Australia and UNIQUEST. He has received more than $4M grant over the years.

Awards:

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 has also been awarded several “Research Excellence” awards by the School at the University of Queensland.

Publications:

Prof Bhandari has authored more than 200 papers including 25 book chapters. His co-edited book “Food Materials Science and Engineering” has been published in 2012 and another co-edited book on “Handbook of Food Powders: Processes and Properties” is due to be published in 2013.

His publications are cited nearly 5000 times and in 2012 only his publications were cited more than 1000 times.

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 Science and Human Wellness and a guest editor of Drying Technology.

Research Impacts

Professor Bhandari has earned an international reputation on his materials science based research works, in particular the glass transition related processing and quality issues of food materials. His research works on stickiness problem related to glass transition during spray drying is widely cited. His methodolgy to reduce the stickiness of product has been adapted by spray drying industries. He provides consulting services to the industries. He has also been a reputed researcher on developing new encapsulation technologies. One of his novel encapsulation technologies is to produce ethylene powder that can be safely used to ripen fruits. Commecialisation of this technology is underway.

Professor Bhandari has also been active at the international scientific arena. He has been in the organizing committee of several international conferences, including International Drying Symposium, Spray drying Symposium etc. He has addressed several international conferences as a keynote and invited speaker.

Qualifications

  • Doctor of Philosophy, École Nationale Supérieure des Industries Agricoles et Alimentaires
  • Master of Science, Asian.IT
  • Bachelor of of Dairy Technology, Gui.Ag

Publications

View all Publications

Publications

Book

Book Chapter

  • Fang, Zhongxiang and Bhandari, Bhesh (2012). Encapsulation techniques for food ingredient systems. In Bhesh Bhandari and Yrjo H. Roos (Ed.), Food materials science and engineering (pp. 320-344) West Sussex, United Kingdom: Wiley - Blackwell.

  • Bhandari, Bhesh and Roos, Yrjo H. (2012). Food materials science and engineering: an overview. In Bhesh Bhandari and Yrjo H. Roos (Ed.), Food materials science and engineering (pp. 1-25) West Sussex, United Kingdom: Wiley - Blackwell.

  • Krasaekoopt, W. and Bhandari, B. (2012). Properties and applications of different probiotic delivery systems. In Nissim Garti and D. J. McClements (Ed.), Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (pp. 541-594) Oxford: WP Woodhead Publishing.

  • Fang, Z. and Bhandari, B. (2012). Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. In Nissim Garti and D. J. McClements (Ed.), Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (pp. 73-109) Oxford: WP Woodhead Publishing.

  • Krasaekoopt, W. and Bhandari, B. (2011). Fresh-cut vegetables. In Nirmal K. Sinha and Y. H. Hui (Ed.), Handbook of vegetables and vegetable processing (pp. 221-242) Ames, Iowa, United States: Wiley-Blackwell.

  • Yuliani, Sri and Bhandari, Bhesh (2011). Vegetable parts, herbs, and essential oils. In Nirmal K. Sinha (Ed.), Handbook of vegetables and vegetable processing (pp. 369-386) Ames, Iowa, United States: Wiley-Blackwell.

  • Bhandari, B. R. (2010). Beyond water: Waterlike functions of other biological compounds in a waterless system. In David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein (Ed.), Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10 (pp. 157-164) Ames, Iowa, U.S.A.: Wiley-Blackwell.

  • Intipunya, P. and Bhandari, B. R. (2010). Chemical deterioration and physical instability of food powders. In Leif H. Skibsted, Jens Risbo and Mogens L. Anderson (Ed.), Chemical deterioration and physical instability of food and beverages (pp. 663-700) Cambridge, U.K.: Woodhead Publishing; CRC Press LLC.

  • Liu, Y., Intipunya, P., Truong, T.T., Zhou, W. and Bhandari, B. R. (2010). Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT). In David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein (Ed.), Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10 (pp. 429-436) Ames, Iowa, U.S.A.: Wiley-Blackwell.

  • Bhandari, B. R. and Hartel, R. W. (2010). Kinetics of enthalpy relaxation in corn syrup–sucrose mixtures. In David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein (Ed.), Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10 (pp. 419-428) Ames, Iowa, U.S.A.: Wiley-Blackwell.

  • Bhandari, B. and Adhikari, B. (2009). Glass-transition based approach in drying of foods. In Ratti,C. (Ed.), Advances in Food Dehydration (pp. 38-62) United States: Taylor & Francis Group.

  • Adhikari, B.P. and Bhandari, B.R. (2009). Sticky and collapse temperature: Measurements, data, and predictions. In M. Shafiur Rahman (Ed.), Food Properties Handbook 2nd ed. (pp. 347-379) United States: Taylor and Francis Group.

  • Bhandari, Bhesh R., Patel, Kamlseh. C. and Chen, Xiao Dong (2008). Spray drying of food materials - process and product characteristics. In Chen, Xiao Dong and Mujumdar, Arun. S. (Ed.), Drying Technologies in Food Processing (pp. 113-157) West Sussex, United Kingdom: Blackwell Publishing Ltd.

  • Bhandari, Bhesh R. and Adhikari, Benu P. (2008). Water activity in food processing and preservation. In Chen, Xiao Dong and Mumumdar, Arun, S (Ed.), Drying Technologies in Food Processing (pp. 55-89) West Sussex, United Kingdom: Blackwell Publishing Ltd.

  • Bhandari, Bhesh (2007). Spray drying and powder properties. In Y. H. Hui, C. Clary, M. M. Farid, O. O. Fasina, A. Noohorm and J. Welti-Chanes (Ed.), Food Drying Science and Technology (pp. 215-248) USA: DEStech Publications, Inc.

  • Bhandari, Bhesh (2007). Stickiness and caking in food preservation. In M. Shafiur Rahman (Ed.), Handbook of Food Preservation 2 ed. (pp. 387-402) USA: Taylor and Francis.

  • Torley, P. and Bhandari, B. R. (2007). Ultrasound in food processing and preservation. In M. Shafiur Rahman (Ed.), Handbook of Food Preservation 2 ed. (pp. 713-740) USA: Taylor and Francis.

  • Bhandari, B. R. and Hartel, R.W. (2005). Phase transitions during food powder production and powder stability. In Charles Onwulata (Ed.), Encapsulated and Powdered Foods (pp. 261-292) New York: Taylor & Francis.

  • Bhandari, B. R. (2004). Spray drying: an encapsulation technique for food flavors. In A.S. Mujumdar (Ed.), Dehydration of Products of Biological Origin 1st ed. (pp. 513-533) Enfield, USA: Science Publishers.

  • Sopade, P. A., Bhandari, B. R., D'Arcy, B. R., Halley, P. J. and Caffin, N. A. (2002). A study of vitrification of Australian honeys at different moisture contents. In Harry Levine (Ed.), Amorphous Food and Pharmacentical Systems 1st ed. (pp. 168-183) UK: Royal Society of Chemistry.

  • Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. P. (2002). Analytical model for the prediction of glass transition temperature of food systems. In Harry Levine (Ed.), Amorphous Food and Pharmaceutical Systems (pp. 30-47) United Kingdom: Royal Society of Chemistry.

  • Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2000). Physical property changes of fruits and vegetables during hot air drying. In Arun S. Mujumdar (Ed.), Drying technology in agriculture and food sciences 1st ed. (pp. 149-162) Enfield (NH), USA: Science Publishers, Inc..

Journal Article

Conference Publication

Edited Outputs

Other Outputs

Grants

PhD and MPhil Supervision

Current Supervision

  • Doctor Philosophy — Associate Advisor

    Other advisors:

  • Doctor Philosophy — Principal Advisor

    Other advisors:

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Principal Advisor

    Other advisors:

  • Doctor Philosophy — Associate Advisor

  • Doctor Philosophy — Principal Advisor

    Other advisors:

  • Doctor Philosophy — Associate Advisor

  • Doctor Philosophy — Principal Advisor

  • Doctor Philosophy — Associate Advisor

    Other advisors:

Completed Supervision