معرفی
Dr. Pramesh Dhungana is a Lecturer at Curtin University's School of Molecular and Life Sciences (MLS) within the Faculty of Science and Engineering. He holds a PhD in Food Process Engineering from the University of Queensland (UQ) and has over 20 years of combined industry and academic experience. His research focuses on dairy-based ingredient innovation, food process engineering, and equipment design, including advancements in milk fat globule fractionation, nanobubble generation systems, and traditional food product mechanization (e.g., Selroti machine design).
Dr. Dhungana's educational background includes a B.Tech in Food Technology from Tribhuvan University (Nepal) and an M.Tech in Food Engineering from SLIET (India). His postdoctoral work at UQ explored nanobubble applications in dairy processing, followed by a role as Senior Technical Officer there before joining Curtin in 2023.
His research interests span food engineering innovations, emulsion stability, and sustainable food processing technologies. Notable contributions include developing a novel method for milk fat globule fractionation and designing continuous nanobubble generation equipment.
In teaching, he instructs Advanced Food Processing and Food Laboratory courses. His recent publications emphasize dairy emulsion properties, chia seed mucilage applications, and millet milk development. He actively collaborates on projects addressing food waste valorization and traditional food product standardization.
Dr. Dhungana's work bridges academic research and industrial application, focusing on scalable food processing solutions and equipment optimization for the food industry.
