Optimization of Seed Bean Processing; Application of Emerging Technologies in Bean Processing and By-product Utilization
Lavaraj is final year PhD student working in areas of novel food processing, functional food and by-product utilization. Lavaraj completed his Bachelor of Technology (Dairy) degree from Purbanchal University, Nepal in 2012 and Master of Science (Food Engineering and Bioprocess Technology) degree from Asian Institute of Technology (AIT), Thailand in 2016. At Monash, Lavaraj is a part of specially designed ‘graduate research industry partnership (GRIP) PhD’ program where students, apart from working on their industry sponsored project, are trained on various aspect of entrepreneurship, communication, leadership, innovation, product development and project management skills. Lavaraj works with Simplot Australia on their legume products.
Optimization of Seed Bean Processing; Application of Emerging Technologies in Bean Processing and By-product Utilization
Lavaraj is final year PhD student working in areas of novel food processing, functional food and by-product utilization. Lavaraj completed his Bachelor of Technology (Dairy) degree from Purbanchal University, Nepal in 2012 and Master of Science (Food Engineering and Bioprocess Technology) degree from Asian Institute of Technology (AIT), Thailand in 2016. At Monash, Lavaraj is a part of specially designed ‘graduate research industry partnership (GRIP) PhD’ program where students, apart from working on their industry sponsored project, are trained on various aspect of entrepreneurship, communication, leadership, innovation, product development and project management skills. Lavaraj works with Simplot Australia on their legume products.
Grape-derived Antioxidants
Rachel moved to Australia in 2014, after received her B.S. in Nutrition and Food Science from the University of Alberta, Canada. She obtained GradDip. in Food Science and M.Sc in Agricultural Science from the University of Melbourne in 2015 and 2016, while performing research on chemical and sensory analysis of Australian red wine. After graduation, she spent a year working in an Australian grain company, and then began her Ph.D. in Chemical Engineering at Monash University in 2018. Rachel joined Victoria’s group and her current project explores opportunities presented by naturally occurring antioxidants from grapes and wine in collaboration with an industry-leading global wine company.
Outside the lab, she loves travelling, and spends her spare time being a foodie.
Metabolic engineering of yeast for production of cyclopropane fatty acids and growth on novel carbon feedstocks
Wei got her Bachelors of Bioscience from Capital Normal University, China in 2013 and Master of Bioengineering from the University of Chinese Academy of Sciences, China in 2016. She joined Prof. Victoria Haritos' group in 2018. Now she focuses on studying the mechanism of a high-value unusual fatty acid, cyclopropane fatty acid, in yeast S.cerevisiae and improving the production yield. She is also interested in engineering the oleaginous yeast Y. lipolytica to grow on novel carbon feedstocks. In her spare time, she likes cooking and enjoying delicious food with her friends.
“Lazy” yeast and cell-to-cell variation in microbial recombinant protein production
Kevin completed his BBiomedSc and BEng in Chem (Hons) at Monash University, Australia. Through his undergraduate study, Kevin developed a strong interest in biotechnological R&D as well as a passion of integrating the knowledge he learnt from both the fields of engineering and biomedical science to improve the performance and sustainability of industrial bio-production systems.
In his current PhD project, Kevin is trying to study microbial cell culture phenotypic heterogeneity amongst isogenic populations through the lens of recombinant protein production, metabolic burden, cellular stress responses and cell-to-cell communication at both single-cell and population levels. Kevin hopes that the knowledge obtained from this project would translate into a microbial bioprocess optimisation strategy to make bioprocess performance more predictable, controllable and consistent.
Engineering yeast Lipid Droplets for Biotechnological applications
Ankita is a microbiologist from India. She completed her Bachelors of Science (Hons.) Microbiology and Masters of Science (Microbiology) from University of Delhi, India.
During her Bachelor’s she gained an interest in recombinant protein production in microorganisms and her Master’s degree further piqued her curiosity in understanding and improving protein production.
Ankita moved to Australia to pursue her passion for research through a PhD at Monash university. Ankita’s PhD project is focussed on developing a novel lipid body-based protein secretory pathway in yeast for improving therapeutic protein production. Her research project will aid in producing therapeutic proteins in a cost-efficient manner, making them more accessible to the world’s population.
Development of Escherichia Coli for the Electrosynthesis of Sustainable Fuels and Chemicals
Brian is a student from Melbourne who has called Monash home for the entirety of his academic career. At Monash, Brian has completed his B Sc in Chemistry, B Eng in Chemical Engineering and a M Adv Eng in Renewable and Sustainable Energy. Through his undergraduate degree, Brian gained a keen interest into the development of renewable energy, which was cultivated and refined through his Master’s degree. To further nurture his interest in the development of renewable energy, it was an inevitable choice for Brian to pursue research in this area through a PhD. As a result, Brian’s PhD project will look at the development of microbial electrosynthesis with Escherichia coli to produce biofuel products through sustainable means. Essentially the research project will allow for the incorporation of the future abundant supply of renewable electricity with microorganisms to produce true carbon neutral biofuels, that will help to mitigate the reliance of petroleum based transportation fuels.
Outside of research Brian has a strong passion for food and eating. This is encouraged by Melbourne’s vibrant food culture, but as a result he spends far too much money and daily calories in the pursuit of good meals.
mitra's details here
Research topic determination
Vicky has completed her Master of Science (Distinction Honour) at Imperial College London, UK, and Bachelor of Engineering at Xiamen University, China. She has been working on synthetic biology for three years and was dedicated to constructing multi-logic genetic devices. She has participated in the 2017 iGEM competition (Undergraduate Gold Medal) as a project core member. To pursue higher academic performance in SynBio area, she came to Monash. In her new Ph.D. project, she is managing to apply SynBio to fine-tuned bacteria morphologies, with potential applications in the protein industry and bacterial physiology.
Beyond research, she is keen to travel. Once she was an exchange student at Lund University, Sweden, during which she traveled to almost all European countries.