{"id":786,"date":"2025-10-16T11:33:37","date_gmt":"2025-10-16T00:33:37","guid":{"rendered":"https:\/\/wp.csiro.au\/extrusion-symposium\/?page_id=786"},"modified":"2025-10-16T11:35:15","modified_gmt":"2025-10-16T00:35:15","slug":"september-2025-2","status":"publish","type":"page","link":"https:\/\/wp.csiro.au\/extrusion-symposium\/community-of-practice\/september-2025-2\/","title":{"rendered":"September 2025"},"content":{"rendered":"\n

Extrusion CoP #14 \u2013 Legume Protein Composition Dictates Texturization in Hydro-Thermal Protein-Starch Interaction<\/h3>\n\n\n\n

Welcome to all new members\u00a0of\u00a0the\u00a0Food & Feed\u00a0Extrusion\u00a0Community\u00a0of\u00a0Practice\u00a0<\/strong>and hello again to our returning members! To keep up the momentum from the highly successful\u00a0Extrusion\u00a0Symposium that we hosted at CSIRO last month, we continued our\u00a0Community\u00a0of\u00a0Practice\u00a0sessions this month.<\/p>\n\n\n\n

For our\u00a0September\u00a0session, we were joined by\u00a0Dr Lavaraj Devkota<\/a><\/strong>\u00a0who gave a technical presentation on: \u201cLegume Protein Composition Dictates Texturization in Hydro-Thermal Protein-Starch Interaction\u201d<\/strong>. Lavaraj has been a Food Science Research Fellow at Monash University since 2021, where he specialised in plant proteins and the development\u00a0of\u00a0plant-based meat and dairy analogues products. Please see below for more details about this session.<\/p>\n\n\n\n

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\ud83c\udf99\ufe0f\u00a0Presentation Title:<\/strong>\u00a0Legume Protein Composition Dictates Texturization in Hydro-Thermal Protein-Starch Interaction<\/em><\/p>\n\n\n\n

\ud83d\udc64 Presenter: <\/strong>Dr Lavaraj Devkota<\/em><\/p>\n\n\n\n

\ud83d\udcc5\u00a0Date & Time:<\/strong>12 Sept 2025\u00a0\u2013 9:30am (Melbourne time)<\/em><\/p>\n\n\n\n

\ud83d\udccd\u00a0Location:<\/strong> <\/em>Online (MS Teams)<\/em><\/p>\n\n\n

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Presenter Bio:<\/strong><\/p>\n\n\n\n

Lavaraj Devkota is a food scientist and process engineer with nearly a decade\u00a0of\u00a0experience spanning academia and industry. He specialises in plant proteins and the development\u00a0of\u00a0plant-based meat and dairy analogues, with particular expertise in twin-screw\u00a0extrusion\u00a0and high-moisture\u00a0extrusion\u00a0(HME) product formulation. His work focuses on understanding structure\u2013function relationships\u00a0of\u00a0food macromolecules and applying this knowledge to design innovative and commercially viable food products.<\/em><\/p>\n\n\n\n

He obtained his PhD in Chemical Engineering (Food Process Engineering) from Monash University in 2021 through a flagship Graduate Research Industry Partnership (GRIP) program. Since then, he has led industry-collaborative projects with companies such as Simplot Australia, Kraft Heinz ANZ, and Archer Daniels Midland (ADM, USA) as a research\u00a0fellow at Monash University. His research also includes non-thermal technologies such as pulsed electric field (PEF) and ultrasound for mass transfer application and recently for protein and starch modification.<\/em><\/p>\n\n\n\n

An active member\u00a0of\u00a0the Australian Institute\u00a0of\u00a0Food Science and Technology and the Australian Food Engineering Association, Dr. Devkota is passionate about bridging research and industry to advance sustainable food innovation.<\/em><\/p>\n\n\n\n

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