Description:
Focusing on the latest developments in the field, this will be the first book to describe the utilisation of lipids and proteins together for the development of functional materials in food engineering, environmental and industry applications.
Brief description: Dr. Bandara is currently working as an Assistant Professor in Food Bioscience at the Department of Plant, Food and Environmental Sciences, Dalhousie University, Canada. Dr. Bandara completed his BSc. Agriculture degree in the University of Peradeniya, Sri Lanka, and both MSc and PhD in Food Science from the University of Alberta, Canada. Following his PhD, he worked as a Postdoctoral Fellow at the University of Alberta and NSERC Postdoctoral Research Fellow at the University of Guelph before joining with Dalhousie University in 2018. Dr. Bandara's current research program at Dalhousie University is focused on protein-lipid conjugate based materials for delivery and packaging applications, protein-based biomaterials, and value-added utilization of protein ingredients. He has more than 20 peer-reviewed publications and presented his research over 30 national and international scientific venues. Over his short academic career, he has received more than 40 scholarships and awards in teachings, research, and academic achievements. In addition to his current role at Dalhousie University, Dr. Bandara is serving as an editorial board member of the Food Research International journal and Associate Editor of Food Chemistry Journal (Elsevier).