Pramesh Dhungana

Dr Pramesh Dhungana has been associated with food science for more than 20 years. He has experience working in both food industries and academia. Dr Pramesh has a research background in food process engineering with a special interest in process and equipment design. His current research focus at Curtin is dairy-based ingredients and product innovation.

Dr Pramesh Dhungana completed his PhD in Food Process Engineering from the University of Queensland (UQ), Brisbane in 2019. During his PhD, he studied the relationship between fat globule size, and functionality and stability of dairy emulsions. Later, he worked as a postdoctoral fellow at UQ, studying the gaseous nanobubble generation and its application in dairy processing. Before joining Curtin in 2023, he also served UQ as a Senior Technical Officer for one year. Dr Pramesh did his M. Tech (Food Engineering and Technology) from SLIET, India and B.Tech ( Food Technology) from Tribhuvan University, Nepal.