Sangeeta PrakashDr. Sangeeta Prakash is a lecturer in food technology at the University of Queensland with extensive experience in processing; physical characterisation, including tribological properties; and sensory profiling of various food ingredients and product, including proteins (dairy and plant), hydrocolloids, dairy products (milk, yoghurt, custard, cream cheese and dairy beverages), rice and meat. Her research interest also extends to digestibility of food ingredients in the human gastrointestinal tract. She has authored several research articles that includes a book chapter. Dr. Prakash has commenced several projects in food 3D printing. She was also a guest editor for the Journal of Food Engineering, managing the special issue on the recent development in food 3D printing technology. Read More Read Less