Gaurav’s research focuses on applying non-thermal technologies to upstream and downstream processing of beans. Ultrasound and pulsed electric field techniques are being investigated to enhance bean hydration, reducing processing time while improving quality. The underlying mechanisms and impacts on bean quality and safety are explored. The next phase involves valorising polyphenols from the waste streams generated during hydration, using membrane separation technologies. His research aims to develop efficient and sustainable processing methods that meet the demands of the food industry and consumers. Gaurav works under the supervision of A/Prof. Sushil Dhittal and Prof. Huanting Wang.