Rate My Professor Pramesh Dhungana

Dr. Pramesh Dhungana serves as a Lecturer in the School of Molecular and Life Sciences, Faculty of Science and Engineering at Curtin University, where he joined in 2023. With over 20 years of experience in food science across industry and academia, Dhungana earned his PhD in Food Process Engineering from the University of Queensland (UQ) in Brisbane in 2019, focusing on the relationship between fat globule size and the functionality and stability of dairy emulsions. Following his doctorate, he worked as a postdoctoral fellow at UQ, investigating gaseous nanobubble generation and its applications in dairy processing, and later as a Senior Technical Officer for one year. Earlier roles include a researcher position at UQ's School of Agriculture and Food Sciences from 2014 to 2015. His academic qualifications also encompass an M.Tech in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology (SLIET) in India and a B.Tech in Food Technology from Tribhuvan University in Nepal. Dhungana's research specializes in food process engineering, with emphasis on process and equipment design, dairy-based ingredients, product innovation, and alternative proteins.

Dhungana has made significant contributions to the field through numerous peer-reviewed publications. Key works include 'Effect of the native fat globule size on foaming properties and foam structure of milk' (Journal of Food Engineering, 2021), 'Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams' (International Dairy Journal, 2020), 'Size-based fractionation of native milk fat globules by two-stage centrifugal separation' (Innovative Food Science & Emerging Technologies, 2017), 'Development of a continuous membrane nanobubble generation method applicable in liquid food processing' (International Journal of Food Science and Technology, 2021), and 'Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method' (Food Hydrocolloids, 2024). His research has advanced understanding in dairy processing, foaming properties, and sustainable food technologies. In recognition of his teaching excellence, he received the Curtin Student Guild Research Supervisor Award in 2025. Dhungana supervises research students and contributes to food science education at Curtin.