Experience
Research Fellow
Aug 2022-Aug 2025 (3 year fixed term)
Research Areas : High value functional ingredients from legume processing waste
An ARC Linkage Project between Kraft and Heinz Company, Australia-Newzealand aiming at improving traditional legume processing and recovery of functional ingredients from industrial legume processing by-products.
Research Fellow
Jan 2021-Aug 2022
Research Areas : Plant Protein: Extraction, Characterization and Product Development
A collaborative project between Dr. Sushil Dhital at Monash University and Archer-Daniels-Midland Company (ADM) on utilization of Australian Sweet Lupin as source for alternative plant protein for human consumption.
Food and Dairy GRIP Ph.D. Researcher/ Teaching Associate
June 2017- Feb 2021
Research Areas : Food Processing, Novel Foods, Legume Processing, Phenolics and Dietary Fiber, Food Waste Utilization, Food Nutrition, Sustainable Food Processing, Membrane Separation
Collaborative research project on legume process optimization with Simplot Australia Pty. Ltd.
Teaching and Demonstrations: CHE2162- Materials and Energy Balance (UG), CHE2164- Thermodynamics(UG) ,CHE 5882- Biomass and Bio-refineries (PG), CHE 5889- Food Engineering (PG)
Research Associate
June 2016- Mar 2017 (10 mos)
Responsibilities:
Develop and execute research plan for publication into high impact journals
Lead and manage key projects in the department of food agriculture and bio-resources technology for Prof. Anil K. Anal and A/P. Loc T. Nguyen
Search and look for funding opportunities and grants in the region to bring in projects
Key Accomplishments:
Helped manage and successfully complete 1 million Baht collaborative project between AIT and FAO on food waste reduction
Led an awareness campaign against food waste in university canteens by organizing a student conference, student contests, mini-marathon and workshops.
Wrote and presented a report to the FAO on food waste reduction in university canteens.
Demonstrated ability to develop and execute research plans through publication of high impact journal articles: 1 article on electrochemical sensor development, 2 articles on food waste utilization, 1 book chapter on food waste utilization (regulatory challenges)
Quality Assurance In-charge (Head of Quality)
May 2012- Mar 2014 ( 1 yr 11 mos)
Responsibilities:
Ensure quality at all stages of raw material procurement, production and dispatch of products
Routine calibration of instruments, product testing from external labs, method validation and verification
Authorize, record and maintain all quality assurance records and documents.
Provide final verdict of acceptance or rejection of raw materials, products based on analysis
Key Accomplishments:
Establish brand new QA laboratory with wider range of analytical instruments. Developed analytical protocols, SOP for new instrument and including training of lab assistants.
Involved in successful development of a new mozzarella cheese product
Successfully led through 4 HACCP biannual audits
Liaised and work with the production team and senior management to increase milk handling capacity by 10k liters per day
Improved raw milk quality demonstrated by decrease in rejection rate and increased product satisfaction by reducing recall and increased market demand
In addition I also,
Spent some time teaching an undergraduate course at College of Applied Food and Dairy Technology and various times during my academic life teaching Science, English as a voluntary teacher to fulfill my passion for teaching.
Tried establishing my own business in partnership with a friend but could not continue that longer as I had to leave Nepal for higher studies