About the Author
Dr. Fernanda Condi de Godoi graduated from the State University of Maringa (Brazil) with a degree in chemical engineering. Since she was awarded her PhD in 2013 at the State University of Campinas (Brazil), her research interests lie in the role of biopolymers in a variety of processes, such as metal ion recovery from aqueous systems, and the development of lithium sulphur batteries. Before moving to Belgium, Dr. Godoi held a postdoc position within the School of Agriculture and Food Sciences at The University of Queensland (Australia). Currently, Dr. Godoi works at the Tessenderlo Innovation Center as an R & D expert. Her current research focuses on the functionality of biopolymers applied in food multicomponent systems, including microencapsulation of food ingredients and design of new textures with tailored nutritional content by means of 3D food printing technology. Professor Bhesh Bhandari has been associated with the University of Queensland for the last 25 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods and recently 3D printing of foods. Professor Bhandari has published five co-edited books and more than 350 book chapters and research papers. His publications have been cited nearly 14,000 times (2018), and he is recognised as one of the leading researchers in glass transition and encapsulation technologies in the food science discipline. Professor Bhandari was listed as a highly cited researcher in his discipline in 2015 by Thomson Reuters. He has recently patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. Dr. 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 products, 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. Professor Min Zhang has been associated with the School of Food Science and Technology, Jiangnan University, China, for the last 25 years. Professor Zhang is one of the highly cited researchers in China in the food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies, including some recent publications in reputed journals. Professor Zhang is a well-known professor in food science and engineering research in China.