معرفی
Sushil Dhital is an Associate Professor in the Department of Chemical Engineering at Monash University, where he has been since July 2019. His research focuses on the structure-property-function-health relationships of food and food ingredients, particularly leveraging interdisciplinary approaches from physics, chemistry, biology, and engineering. He is actively involved in editorial roles, serving as Editor for Carbohydrate Polymers and on the Editorial Boards of Food Hydrocolloids, Food Chemistry, and Bioactive Carbohydrates and Dietary Fibre. Additionally, he chairs the Australasian Grain Science Association (AGSA), which promotes collaboration among grain scientists, students, and industry professionals.
Dr. Dhital holds a PhD in Food Technology from The University of Queensland (2011), an M.Tech in Food Technology from Tribhuvan University (2007), and an MBA from Tribhuvan University (2000). His academic journey includes a research fellowship at UQ, where he studied starch-plant cell wall interactions, before transitioning to Monash.
His research interests are centered on plant molecular structures and their macroscopic implications for food, health, and product development. He employs in vitro digestion and fermentation models to investigate nutritional and processing functionalities. Key areas include starch granule structure, enzyme interactions, legume processing, and high-value ingredient extraction from by-products. His work contributes to UN Sustainable Development Goals related to sustainable food systems and improved health outcomes.
Dr. Dhital leads multiple research projects as Primary Chief Investigator (PCI), such as the "Digital Twin of Plant Protein Extruder" (2024–2028) and "Walnut processing & by-product utilisation" (2024–present). He also collaborates globally on topics like legume and cereal processing, aiming to bridge nutritional gaps and enhance food sustainability.
