Projects per year
Personal profile
Biography
Lavaraj completed his PhD from the department of Chemical engineering at Monash University in 2021 under the Food and Dairy graduate research industry partnership (GRIP) PhD program. During his PhD years he worked alongside his industry partner (Simplot Australia Pty. Ltd.) in investigating the legume hydration and evaluating nutraceutical by-products during industrial legume processing.
Lavaraj also has a Masters degree in Food Engineering and Bioprocess Technology from the Asian Institute of Technology, Thailand and a Bachelor of Dairy Technology degree from Purbanchal university, Nepal. Lavaraj brings his two years of dairy industry experience along with several years of multidisciplinary research expertise in electrochemical sensor development, food waste utilization, novel food processing technologies and functional foods.
Lavaraj likes to work at the interface between academia and industry and bring innovative ideas to life. At his current role, he works alongside Archer-Daniels-Midland (ADM) company in investigating plant protein from underutlized Australian legumes.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
Education/Academic qualification
Chemical Engineering, PhD, MONASH UNIVERSITY
… → 2021
Food Engineering and Bioprocess Technology, M.Sc., Asian Institute of Technology
… → 2016
Food and Dairy Technology, B.Tech., Purbanchal University
… → 2012
Research area keywords
- Plant Proteins
- Food Engineering
- Legume Processing
- Food Waste Utilization
- Bioprocessing
- Novel Food Processing Technologies
Network
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Projects
- 1 Active
-
Bioactive nutrient retention during thermal-assisted hydration of Lupins
Perera, D., Kumar, G., Devkota, L. & Dhital, S., 3 Feb 2023, In: Foods. 12, 4, 20 p., 709.Research output: Contribution to journal › Article › Research › peer-review
Open Access -
Hard-to-cook phenomenon in common legumes: chemistry, mechanisms and utilisation
Perera, D., Devkota, L., Garnier, G., Panozzo, J. & Dhital, S., 30 Jul 2023, In: Food Chemistry. 415, 15 p., 135743.Research output: Contribution to journal › Review Article › Research › peer-review
Open Access -
Structural and thermal characterization of protein isolates from Australian lupin varieties as affected by processing conditions
Devkota, L., Kyriakopoulou, K., Bergia, R. & Dhital, S., 21 Feb 2023, In: Foods. 12, 5, 18 p., 908.Research output: Contribution to journal › Article › Research › peer-review
Open Access1 Citation (Scopus) -
Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (Phaseolus vulgaris L.) varieties
Devkota, L., He, L., Midgley, J. & Haritos, V. S., Feb 2022, In: Journal of Food Science. 87, 2, p. 528-542 15 p.Research output: Contribution to journal › Article › Research › peer-review
2 Citations (Scopus) -
Intact cells: “Nutritional capsules” in plant foods
Xiong, W., Devkota, L., Zhang, B., Muir, J. & Dhital, S., Mar 2022, In: Comprehensive Reviews in Food Science and Food Safety. 21, 2, p. 1198-1217 20 p.Research output: Contribution to journal › Review Article › Other › peer-review
11 Citations (Scopus)