A/Prof. Sushil Dhital recently represented Monash University at two major international conferences — the 4th Food Chemistry Conference in Glasgow, UK, and the 8th International Food Legume Research Conference & 5th Australian Pulse Conference in Perth.

In Glasgow, he presented his team’s latest research on the structure–function relationships of protein isolates and concentrates, and their applications in plant-based yoghurt and meat analogues. The event, attended by over 350 participants, provided valuable opportunities to reconnect with European colleagues and explore new research collaborations.

In Perth, A/Prof. Dhital spoke to a global audience of breeders and food scientists about the post-harvest quality of beans, emphasizing how protein, starch, lipids, and fiber structures influence end-product performance. He highlighted the importance of going beyond yield to develop tailored breeding approaches that enhance starch–protein functionality and storage quality in legumes.