On Nov.29, Bhesh Bhandari from University of Queensland and Sakamon Devahastin from King Mongkut’s University of Technology Thonburi Visited Jiangsu University. prof. Bhesh Bhandari and prof. Sakamon Devahastin made lectures entitled Nanobubbles in food processing application and Production of Highly Stable Natural Colorants, respectively.

Prof. Bhandari is associated with the University of Queensland since 1993. He has a major research focus on food materials science including microencapsulation of food ingredients, 3D printing, nanotechnology and glass transition related issues in food processing and product systems. Professor Bhandari is an Honorary Professor of Jiangnan University, Wuxi, China, UCSI University in Malaysia, NDRI, India, China Agricultural Academy of Science (CAAS) and Shaanxi University, Xian, China. Prof Bhandari has authored more than 350 papers including 6 co-edited books and 40 book chapters. His publications are cited more than 15,000 times with an H-index 59. Thomson Reuter has listed Professor Bhandari as Highly Cited Researcher 2015 in his subject field.Prof. Bhandari is an editor of Journal of Food Engineering, a reputed international journal in food science and engineering field.

Dr. Sakamon Devahastin is currently a professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT) in Bangkok, Thailand. His main research interests are in both thermal and non-thermal processing of foods and biomaterials, in particular the development and study of novel drying technologies for heat- and oxygen-sensitive materials, and also in material property and structural characterization as well as computational fluid dynamics and heat/mass transfer. He has so far published more than 160 papers in referred international journals and given some 100 presentations at various international conferences. He is an author/co-author of 16 book chapters, author/editor of four books and co-inventor of 4 patents. He has served as Senior Associate Editor of an archival journal Drying Technology and been on the editorial boards of various other journals in food and thermal engineering. Among the many awards bestowed upon him, Dr. Devahastin was awarded the Young Technologist Award by the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand in 2004; the TRF-CHE-Scopus® Researcher Award in Engineering and Multidisciplinary Category by the Thailand Research Fund (TRF), Commission on Higher Education (CHE) and Scopus® as well as the Taylor & Francis Award for Sustained Exemplary Service to Drying Technology and Excellence in Drying Research Contributions by Taylor & Francis, both in 2009. He is the recipient of the 2012 National Outstanding Researcher Award (Engineering and Industrial Research Category) from the National Research Council of Thailand, the 2014 Award for Excellence in Drying from the Association Française pour le Séchage dans l’Industrie et l’Agriculture (French Drying Association for Industry and Agriculture) and the 2018 Ajinomoto Award for Outstanding Food Science and Technology Researcher from the Ajinomoto Foundation and the Food Science and Technology Association of Thailand. He has been elected Associate Fellow of the Academy of Science of the Royal Society of Thailand since 2016. Dr. Devahastin received his Ph.D. in Chemical Engineering from McGill University, Montreal, Canada in 2001.

(School of Food and Biological Engineering)