![Associate Professor Nidhi Bansal](/sites/default/files/profiles/2408.jpeg)
Overview
Background
Career Summary: I obtained my B. Tech., Dairy Technology degree from SMC College of Dairy Science, Gujarat, India in 2003. I graduated with a PhD degree in dairy chemistry from the University College Cork, Ireland in 2007. After gaining experience as a postdoctoral fellow in the California Polytechnic State University for 2 years, I joined UQ as a research officer in 2010 and was appointed as a lecturer in 2011 and promoted to associate professor in 2021.
I am a milk and bioprocessing expert with significant experience in dairy processing including alternative methods, milk protein structure and functionality, milk product drying systems, and rapid quantification assays of milk biomolecules. My research spans from fundamental milk protein chemistry to physiologically important milk enzymes. I am leading a UQ-QUT alliance with the RBWH, on innovative pasteurisation of breastmilk through NHMRC Ideas and Children Hospital Foundation grants. This aims to translate my dairy research expertise into enhancing nutrition of low-birth-weight babies, as well as improving infant gut microbiota. This has expanded to related research, including alternative pasteurisation of camel milk, a high-value product used as bovine milk alternative for human nutrition. Since 2011, I have led the ‘non-thermal processing research program’ at UQ. I was one of six research theme leaders (food quality) as well as management committee member in an ARC Industry Transformation Research Hub (2014-2020) that involved 26 researchers. I am currently one of the four program leads for the Food and Beverage Accelerator Trailblazer grant ($165 M) led by UQ. I am also leading the education and training program and am part of the steering committee for a Strategic University Reform Fund (SURF) ($6.9 M) from Department of Education, Skills and Employment.
Research interests:
- Alternative processing techniques to preserve milk and milk products: I have led the ‘non-thermal processing research program’ at UQ since 2011, studying non-thermal techniques such as carbon dioxide, pulsed electric field (PEF), and high-pressure processing (HPP) for milk pasteurisation to minimise loss of heat-labile biomolecules (incl. vitamins/minerals) while ensuring microbial safety.
- Non-bovine milk systems: Since 2014, my research on preserving microbial integrity of dairy stream products for longer periods has evolved in exploring non-bovine systems such as human and camel milk. I have developed expert knowledge of their composition, enzymology, bioactive molecules and digestibility.
- Protein structure and functionality: I have led many studies analysing fundamental properties of milk proteins and their interaction with hydrocolloids. I have considerable expertise in studying protein structure, interactions and denaturation and their functional properties applicable to dairy systems such as texture, rheology, tribology, foaming, gelling and emulsifying properties and surface hydrophobicity. Most recently, I have led development of highly sensitive, high-throughput methods to analyse immunoprotective enzyme activities in human, bovine, goat and camel milk.
Publications and contribution to field of research: I have published >150 peer-reviewed research articles and book chapters, >87% in Q1 journals (JCR Journal Rankings). My h-index is 31 (Scopus) and 38 (Google Scholar) (March, 2023). My research demonstrates international reach, being cited across 103 countries (March 2023). I have been cited by authors from 25 different subject areas, which demonstrates the impact of my research beyond my own subject area of Agricultural and Biological Sciences to fields such as of Medicine, Chemical Engineering, Immunology and Microbiology, Social Science, Nursing, Materials Science and Engineering (Mar 2023). My overall Field-Weighted Citation Impact (FWCI) for all subject areas is 1.59 (Mar 2023). I have 4 highly cited papers in the academic field of Agricultural Science (Web of Science, Mar 2023) and 25 publications in the top 10% most cited publications worldwide (field-weighted) (SciVal, Mar 2023). I am ranked as a Top 1% author in the ESI category of Agricultural Sciences. My publications demonstrate impact beyond the scholarly community. Several of my publications have also been cited in patent documents and have outstanding Altmetric scores (top 5%) with numerous social media, news and blog mentions.
Research support: Since joining the UQ, I have been involved in 17 successful funding proposals and has secured significant research funding through competitive grants. I am a CI on grants worth >$183 million. I have been able to attract funding from a variety of sources such as ARC, NHMRC, DESE, Dairy Innovation Australia Limited (DIAL), UniQuest, Children Hospital Foundation, direct commercial sources and the UQ.
Mentoring: Since 2014, I have supervised 27 HDR students (12 as principal advisor) and >60 Coursework Masters/ Honours students. I have has mentored three postdoctoral fellows.
Professional activities: I am a member of Clinical Advisory Board, Australian Red Cross Lifeblood Milk since 2020. I am the Director of Teaching and Learning for UQ’s School of Agriculture and Food Sciences since 2021. I am an editorial board member of Scientific Reports, Foods, and Journal of Dairy Research.
Availability
- Associate Professor Nidhi Bansal is:
- Available for supervision
Fields of research
Qualifications
- Doctor of Philosophy, University College Cork
Works
Search Professor Nidhi Bansal’s works on UQ eSpace
2013
Book
Handbook of food powders: processes and properties
Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck eds. (2013). Handbook of food powders: processes and properties. Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672
2013
Journal Article
Physico-chemical properties of different forms of bovine lactoferrin
Bokkhim, Huma, Bansal, Nidhi, Grndahl, Lisbeth and Bhandari, Bhesh (2013). Physico-chemical properties of different forms of bovine lactoferrin. Food Chemistry, 141 (3), 3007-3013. doi: 10.1016/j.foodchem.2013.05.139
2012
Journal Article
Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening
Hayaloglu, A. A., Bansal, N. and McSweeney, P. L. H. (2012). Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening. Dairy Science and Technology, 92 (6), 671-689. doi: 10.1007/s13594-012-0083-4
2011
Book Chapter
Concentrated dairy products | khoa
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
2011
Book Chapter
Enzymes: chymosin and other milk coagulants
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
2011
Book Chapter
Enzymes indigenous to milk | other enzymes
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.
2010
Journal Article
Inhibition of rennet activity in cheese using equine blood serum
Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennet activity in cheese using equine blood serum. Dairy Science and Technology, 90 (6), 673-685. doi: 10.1051/dst/2010029
2010
Journal Article
Inhibition of rennets by blood serum
Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennets by blood serum. International Journal of Dairy Technology, 63 (3), 381-386. doi: 10.1111/j.1471-0307.2010.00593.x
2010
Book Chapter
Determination of proteolysis in cheese
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. doi: 10.1201/9781420046328-25
2009
Journal Article
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
Bansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F. and McSweeney, P. L. H. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19 (9), 510-517. doi: 10.1016/j.idairyj.2009.03.010
2009
Journal Article
Comparison of the level of residual coagulant in different cheese varieties
Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2009). Comparison of the level of residual coagulant in different cheese varieties. Journal of Dairy Research, 76 (3), 290-293. doi: 10.1017/S0022029909004075
2008
Journal Article
Factors that affect the aggregation of rennet-altered casein micelles at low temperatures
Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2008). Factors that affect the aggregation of rennet-altered casein micelles at low temperatures. International Journal of Dairy Technology, 61 (1), 56-61. doi: 10.1111/j.1471-0307.2008.00366.x
2007
Journal Article
Factors affecting the retention of rennet in cheese curd
Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Factors affecting the retention of rennet in cheese curd. Journal of Agricultural and Food Chemistry, 55 (22), 9219-9225. doi: 10.1021/jf071105p
2007
Journal Article
Aggregation of rennet-altered casein micelles at low temperatures
Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Aggregation of rennet-altered casein micelles at low temperatures. Journal of Agricultural and Food Chemistry, 55 (8), 3120-3126. doi: 10.1021/jf0631427
2006
Journal Article
Perspectives on cheese ripening
McSweeney, P. L. H., Hayaloglu, A. A., O’Mahony, J. A. and Bansal, N. (2006). Perspectives on cheese ripening. Australian Journal of Dairy Technology, 61 (2), 69-77.
2006
Conference Publication
Factors affecting retention of coagulants in cheese curd
Bansal, N., Fox, P. F. and McSweeney, P. L. H. (2006). Factors affecting retention of coagulants in cheese curd. 7th Dairy Science World Series Conference (DSWS), Sydney Australia, Jul 24-25, 2006. NORTH MELBOURNE: DAIRY INDUSTRY ASSOC AUSTRALIA.
2006
Journal Article
Factors affecting retention of coagulants in cheese curd
Bansal, N., Fox, P. F. and McSweeney, P. L H (2006). Factors affecting retention of coagulants in cheese curd. Australian Journal of Dairy Technology, 61 (2)
Funding
Current funding
Supervision
Availability
- Associate Professor Nidhi Bansal is:
- Available for supervision
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Supervision history
Current supervision
-
Doctor Philosophy
Foaming properties of camel milk
Principal Advisor
Other advisors: Dr Vassilis Kontogiorgos
-
Doctor Philosophy
Bioactive breastmilk pasteurised by nanosecond pulsed electric field
Principal Advisor
Other advisors: Professor Nick Shaw, Professor Firuz Zare, Dr Negareh Ghasemi
-
Doctor Philosophy
Lactose-free camel dairy products
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Developing functional powders from camel milk
Principal Advisor
Other advisors: Professor Nick Shaw, Dr Alberto Baldelli
-
Doctor Philosophy
Developing Advanced Non-Thermal Processing Technique for Sustainable Food Production
Principal Advisor
Other advisors: Professor Firuz Zare, Dr Negareh Ghasemi
-
Doctor Philosophy
Effect of concentration and dehydration processes on the physicochemical characteristics and protein profiles of camel milk-based infant formula
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Low temperature plasma for sterilisation and wound healing
Associate Advisor
Other advisors: Dr Abbas Shafiee, Dr Negareh Ghasemi, Dr Carolyn Jacobs
Completed supervision
-
2022
Doctor Philosophy
Alternative pasteurisation of donor human milk
Principal Advisor
Other advisors: Professor Nick Shaw
-
2022
Master Philosophy
Characterisation of a synbiotic product and its impact on human gastrointestinal microbiota
Principal Advisor
Other advisors: Dr Deirdre Mikkelsen, Professor Mark Turner
-
2022
Doctor Philosophy
A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Vassilis Kontogiorgos
-
2021
Doctor Philosophy
Physico-chemical, Biological and Nutritional Properties of Australian Camel Milk and Its Powder
Principal Advisor
Other advisors: Professor Nick Shaw
-
2020
Doctor Philosophy
Lactobacillus plantarum as a biopreservative for cheese
Principal Advisor
Other advisors: Professor Mark Turner
-
2020
Doctor Philosophy
Improving Ultra High Temperature Processability of High Protein Beverages
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Sangeeta Prakash
-
2018
Doctor Philosophy
Manipulation of Textural Properties of Low fat Cheddar cheese
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Sangeeta Prakash
-
2014
Doctor Philosophy
Role of gelatin in low fat stirred yogurt and its possible replacement
Principal Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2014
Doctor Philosophy
The effects of casein-to-whey protein ratio on the texture, rheology and flavour release of stirred yoghurt
Principal Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2020
Doctor Philosophy
Effects of cyclic-di-AMP regulation in Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2020
Doctor Philosophy
Influence of Emulsion Size and Fat Crystallization on the Functional Properties of Milk Fat Systems
Associate Advisor
Other advisors: Associate Professor Sangeeta Prakash, Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Molecular mechanisms of cyclic di-AMP pool regulation in Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2019
Doctor Philosophy
Effect of fat globule size on functionality and stability of dairy emulsions
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Effect of Gas Bubbles on Crystallisation of Dairy Systems
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Dynamic oral processing and characterization of functional ingredient enriched low-fat cream cheese
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Sangeeta Prakash
-
2017
Doctor Philosophy
Regulation of c-di-AMP in Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2017
Doctor Philosophy
Genomic analysis of prophage activation and bacteriophage resistance in industrial Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2015
Doctor Philosophy
Encapsulation of Lactoferrin in Alginate Micro-gel Particles to Improve Stability and Release Properties
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Lisbeth Grondahl
-
2015
Doctor Philosophy
Alginate microgel particles: Stability, rheology and application as bioactive carrier
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2015
Doctor Philosophy
EFFECT OF MANIPULATION OF CASEIN MICELLES ON THE FUNCTIONAL PROPERTIES OF MILK
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2014
Doctor Philosophy
The effects of carbon dioxide on the physico-chemical and microbiological properties of skim milk and whey protein concentrates
Associate Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2014
Doctor Philosophy
Reducing aggregation of whey proteins during heating
Associate Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2014
Doctor Philosophy
Size fractionation of casein micelles and characterization of their fundamental and functional properties
Associate Advisor
Other advisors: Emeritus Professor Hilton Deeth, Professor Bhesh Bhandari
-
2014
Doctor Philosophy
Physical Properties of Milk Fat in Nanoemulsions
Associate Advisor
Other advisors: Professor Bhesh Bhandari
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