Associate Professor Nidhi Bansal

School Director, Teaching &Learning

School of Agriculture and Food Sciences
Faculty of Science

Affiliate (ResTeach)

School of Pharmacy
Faculty of Health and Behavioural Sciences
+61 7 336 51673



  • Phd in Food and Nutritional Sciences, University College Cork
  • Bachelor of Technology, Sardarkrushinagar Dantiwada Agricultural University


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View all Supervision



Book Chapter

  • Ho, Thao M. and Bansal, Nidhi (2022). α-Lactalbumin. Encyclopedia of Dairy Sciences. (pp. 854-859) Waltham, MA, United States: Elsevier. doi: 10.1016/b978-0-12-818766-1.00371-8

  • Xiong, Xiaoying and Bansal, Nidhi (2022). β-Lactoglobulin. Encyclopedia of Dairy Sciences. (pp. 860-869) Elsevier. doi: 10.1016/b978-0-12-818766-1.00372-x

  • Zou, Zhengzheng, Duley, John A., Cowley, David M. and Bansal, Nidhi (2021). Enzymes indigenous to milk: Xanthine Oxidoreductase. Encyclopedia of Dairy Sciences. (pp. 701-705) Amsterdam, Netherlands: Academic Press. doi: 10.1016/b978-0-12-818766-1.00258-0

  • Bansal, Nidhi, Zhang, Jie and Zou, Zhengzheng (2021). Antimicrobial enzymes in milk, and their role in human milk. Agents of change: enzymes in milk and dairy products. (pp. 101-126) edited by Alan L. Kelly and Lotte Bach Larsen. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-55482-8_5

  • Khanal, Bal Kumari Sharma and Bansal, Nidhi (2020). Dairy fat replacement in low-fat cheese (LFC): a review of successful technological interventions. Dairy fat products and functionality. (pp. 549-581) Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_23

  • Ho, Thao M., Bhandari, Bhesh and Bansal, Nidhi (2020). Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. Dairy Fat Products and Functionality. (pp. 583-606) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_24

  • Deeth, Hilton and Bansal, Nidhi (2019). Whey proteins: an overview. Whey proteins: from milk to medicine. (pp. 1-50) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-812124-5.00001-1

  • Bansal, Nidhi and Bhandari, Bhesh (2016). Functional milk proteins: production and utilization. Whey-based ingredients. Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects. (pp. 67-98) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, United States: Springer-Verlag. doi: 10.1007/978-1-4939-2800-2

  • Bhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre (2013). Preface. Handbook of food powders: processes and properties. (pp. xxvii-xxviii) Woodhead Publishing Limited: Cambridge, United Kingdom. doi: 10.1016/B978-0-85709-513-8.50030-3

  • Bansal, N. (2011). Concentrated dairy products | khoa. Encyclopedia of dairy science. (pp. 881-886) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press. doi: 10.1016/B978-0-12-374407-4.00103-5

  • Farkye, N. Y. and Bansal, N. (2011). Enzymes indigenous to milk | other enzymes. Encyclopedia of dairy science. (pp. 327-334) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press.

  • McSweeney, P. L. H. and Bansal, N. (2011). Enzymes: chymosin and other milk coagulants. Encyclopedia of biotechnology in agriculture and food. (pp. 227-232) edited by Dennis R. Heldman, Matthew B. Wheeler and Dallas G. Hoover. Boca Raton, FL, United States: CRC Press. doi: 10.1081/E-EBAF-120042291

  • Bansal, N., Piraino, P. and McSweeney, P. L. H. (2010). Determination of proteolysis in cheese. Handbook of dairy foods analysis. (pp. 405-426) edited by Leo M.L. Nollet and Fidel Toldra. Boca Raton, FL, United States: CRC Press.

Journal Article

Conference Publication

Grants (Administered at UQ)

PhD and MPhil Supervision

Current Supervision

Completed Supervision