معرفی
Dr Lokesh Kumar serves as a Senior Lecturer in Food Structure and Processing at Lincoln University's Department of Wine Food & Molecular Biosciences within the Faculty of Agriculture and Life Sciences. He also holds the position of Program Coordinator and Academic Advisor for the Master of Science in Food Innovation program and participates in the Faculty Learning and Teaching Committee. Dr Kumar specializes in food biophysics with extensive expertise in macromolecular interactions within complex food systems.
Dr Kumar's research focuses on understanding how the molecular organization of proteins, starches, hydrocolloids, fibres, fats, and polyphenols influences food texture, digestibility, and functionality. His work examines tertiary and quaternary macromolecular relationships that determine food behavior across scales in cereal, dairy, and functional food systems. He employs biophysical and structural characterization methods including rheology, texture and tribology analysis, thermal analysis, and microstructural techniques to link molecular interactions with material properties.
His recent publications (2024-2025) demonstrate expertise across multiple food science domains including starch-protein interactions, plant-based dairy alternatives, polyphenol-carbohydrate interactions, millet processing, and probiotic delivery systems. These works appear in high-impact journals such as Food Hydrocolloids, Food Chemistry, and International Journal of Dairy Technology.
- Post Doctoral Fellow in Wine Chemistry
- Honorary Associate Editor – International Journal of Dairy Technology
- National Delegate and Executive Committee Member, International Association for Cereal Science and Technology
As an educator, Dr Kumar teaches Advanced Food Processing, Food Engineering, Food Processing and Quality, and Food Product Innovation courses. He has supervised postgraduate research on topics including hemp protein hydrolysates' effects on starch properties and consumer responses to novel food products. Dr Kumar actively collaborates with academic and industry partners to translate fundamental research into practical outcomes supporting healthier diets and more resilient food systems, aligning with UN Sustainable Development Goals including Zero Hunger and Good Health and Well-being.
