Overview
Background
I am an Associate Professor at the University of Queensland with over a decade of experience in research focused on food processing and complex food systems' oral and gastrointestinal dynamics. My experimental approaches include using advanced processing devices such as 3D food printers, ultra-high-temperature processing plants, and homogenisers; mechanical measurements like tribology and rheology; imaging techniques such as confocal laser scanning microscopy and electron microscopy; and electrophoresis. I also employ an in vitro oral-gastrointestinal model, extending to in vivo human trials (sensory), to understand changes during food processing from the nano-scale to the human scale.
Availability
- Associate Professor Sangeeta Prakash is:
- Available for supervision
- Media expert
Qualifications
- Bachelor of Technology, Orissa University of Agriculture and Technology
- Masters (Coursework) of Science, Indian Agricultural Research Institute
- Doctor of Philosophy, The University of Queensland
Works
Search Professor Sangeeta Prakash’s works on UQ eSpace
2015
Journal Article
Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc
Abdulghani, Atallah H., Prakash, Sangeeta, Ali, Mahmood Y. and Deeth, Hilton C. (2015). Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Dairy Science and Technology, 95 (1), 33-46. doi: 10.1007/s13594-014-0188-z
2014
Journal Article
Lubrication studies of fluid food using a simple experimental set up
Chen, Jianshe, Liu, Zhenyu and Prakash, Sangeeta (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42 (1), 100-105. doi: 10.1016/j.foodhyd.2014.01.003
2014
Journal Article
Rheological behaviour of selected commercially available baby formulas in simulated human digestive system
Prakash, Sangeeta, Ma, Qian and Bhandari, Bhesh (2014). Rheological behaviour of selected commercially available baby formulas in simulated human digestive system. Food Research International, 64, 889-895. doi: 10.1016/j.foodres.2014.08.028
2013
Journal Article
Applications of tribology in studying food oral processing and texture perception
Prakash, Sangeeta, Tan, Daniel Dan Yi and Chen, Jianshe (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54 (2), 1627-1635. doi: 10.1016/j.foodres.2013.10.010
2010
Journal Article
Ultra-high-temperature processing of chocolate flavoured milk
Prakash, Sangeeta, Huppertz, Thom, Karvchuk, Olena and Deeth, Hilton (2010). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.jfoodeng.2009.07.008
2009
Journal Article
Ultra-high-temperature processing of chocolate flavoured milk
Prakash, S., Huppertz, T., Kravchuk, O. and Deeth, H. (2009). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.foodeng.2009.07.008
2007
Other Outputs
Burn-on in ultra-high-temperature processing of milk
Prakash, Sangeeta (2007). Burn-on in ultra-high-temperature processing of milk. PhD Thesis, School of Land, Crop and Food Sciences, The University of Queensland. doi: 10.14264/135578
2007
Journal Article
Reducing fouling during UHT treatment of goat's milk
Prakash, S., Datta, N., Lewis, M. J. and Deeth, H. C. (2007). Reducing fouling during UHT treatment of goat's milk. Milchwissenschaft-milk Science International, 62 (1), 16-19.
2005
Journal Article
Methods of detecting fouling caused by heating of milk
Prakash, Sangeeta, Datta, Nivedita and Deeth, Hilton C. (2005). Methods of detecting fouling caused by heating of milk. Food Reviews International, 21 (3), 267-293. doi: 10.1080/FRI-200061609
2004
Journal Article
Performance evaluation of blanched carrots dried by three different driers
Prakash, S., Jha, S. K. and Datta, N. (2004). Performance evaluation of blanched carrots dried by three different driers. Journal of Food Engineering, 62 (3), 305-313. doi: 10.1016/S0260-8774(03)00244-9
Funding
Current funding
Supervision
Availability
- Associate Professor Sangeeta Prakash is:
- Available for supervision
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Supervision history
Current supervision
-
Doctor Philosophy
Upcycling the rice bran waste
Principal Advisor
Other advisors: Associate Professor Jaquie Mitchell, Professor Bhesh Bhandari
-
Doctor Philosophy
The Impact of plant-based proteins on the textural and oral perception of high protein yoghurt
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Structural and functional properties of plant-based cream emulsions
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
Doctor Philosophy
In situ biosynthesis of bioactive peptides in acidified gels
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Investigating plant proteins and plant-dairy protein blends in functional beverages and gels
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Plant-based Pickering emulsions
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
Doctor Philosophy
Multicomponent designed food for dysphagia
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Plant-based Pickering emulsions
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
Doctor Philosophy
Sustainable plant-based meat alternatives
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
Doctor Philosophy
Microencapsulation of Bioactive Compounds by Composite Alginate Gels
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Encapsulation of Bioactive Compounds
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
The utility of bushfood ingredients for new products
Associate Advisor
Other advisors: Dr Dara Daygon
-
Doctor Philosophy
The Utility of Traditional Foods for Use as Naturally Sourced Food Additives
Associate Advisor
Other advisors: Dr Dara Daygon
-
Doctor Philosophy
The Utility of Traditional Foods for Use as Naturally Sourced Food Additives
Associate Advisor
Other advisors: Dr Dara Daygon
-
Doctor Philosophy
Controlled morphing in Food
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Tailoring starter cultures for plant based dairy alternatives
Associate Advisor
Other advisors: Professor Mark Turner, Dr Yosephine Gumulya
Completed supervision
-
2023
Doctor Philosophy
3D Printing of dairy sweetmeats
Principal Advisor
-
2023
Doctor Philosophy
Plant-based gels: almond-based gels
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
2022
Doctor Philosophy
3D printing of meat
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Hydrocolloid composites - their contribution to physical and oral perception of dairy products
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Dynamic oral processing and characterization of functional ingredient enriched low-fat cream cheese
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Professor Nidhi Bansal
-
2017
Doctor Philosophy
Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Julie Cichero
-
2025
Doctor Philosophy
The Utility of Traditional Foods for Use as Naturally Sourced Food Additives
Associate Advisor
Other advisors: Dr Dara Daygon
-
2023
Doctor Philosophy
The role of starch molecular structure in rice chalkiness and palatability
Associate Advisor
Other advisors: Professor Bob Gilbert
-
2022
Doctor Philosophy
Improved Texture of Brown Rice with Variety Selection, Early Harvesting and Grain Germination
Associate Advisor
Other advisors: Associate Professor Jaquie Mitchell, Professor Bhesh Bhandari, Emeritus Professor Shu Fukai
-
2021
Doctor Philosophy
Physical and mechanical properties of alginate composite gels
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2020
Doctor Philosophy
Improving Ultra High Temperature Processability of High Protein Beverages
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Nidhi Bansal
-
2020
Doctor Philosophy
Influence of Emulsion Size and Fat Crystallization on the Functional Properties of Milk Fat Systems
Associate Advisor
Other advisors: Professor Nidhi Bansal, Professor Bhesh Bhandari
-
2019
Doctor Philosophy
3D food printing: Assessing the printability of dark chocolate
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2018
Doctor Philosophy
Manipulation of Textural Properties of Low fat Cheddar cheese
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Nidhi Bansal
-
2018
Doctor Philosophy
Processing and quality of glutinous rice
Associate Advisor
Other advisors: Emeritus Professor Shu Fukai, Professor Bhesh Bhandari
-
2017
Doctor Philosophy
Understanding the texture of cooked rice from the molecular, instrumental and sensory levels
Associate Advisor
Other advisors: Professor Bob Gilbert
-
-
2014
Doctor Philosophy
CONTRIBUTION OF ANHYDROUS MILK FAT TO ORAL PROCESSING AND SENSORY PERCEPTION OF LIQUID MILKS
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Jason Stokes
Media
Enquiries
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