Lavaraj Devkota

Dr. Lavaraj Devkota is a Lecturer at the Deakin Centre for Advanced Food Sciences (DeCAF) within Deakin University. With nearly a decade of experience operating at the interface of academia and industry, Dr. Devkota specializes in integrating fundamental food engineering and chemistry with applied product innovation, with a primary focus on the transformation of plant-based systems.

Research Focus and Expertise

Dr. Devkota’s research centres on the complex structure–function–nutrition–health relationships of food macromolecules. His work spans multiple levels of structural hierarchy, from whole grain matrices and seed microstructures to the molecular behaviour of starch, fibre, proteins, and polyphenols.

A core component of his research involves investigating how advanced processing technologies, such as high-moisture extrusion, pulsed electric field (PEF) processing, and ultrasound, can be used to modulate microstructure and ingredient functionality. His goal is to provide a mechanistic understanding of how processing-induced structural changes translate into improved digestibility, nutritional performance, and sensory quality for consumers.

Academic and Industry Impact

Dr. Devkota has a significant scholarly record, with nearly 40 peer-reviewed journal articles and an h-index of 18, having garnered over 1,000 citations. His career is marked by high-impact collaborations, including ARC Linkage and direct industry-funded projects focused on legume processing, protein extraction, and the texturization of plant proteins. His current work at Deakin University aims to drive the development of sustainable food products, particularly next-generation meat and dairy alternatives.

Professional History

• 2026–Current: Lecturer, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia.
• 2021–2025: Research Fellow, Department of Chemical and Biological Engineering, Monash University. (Managed direct industry funding from ADM and ARC Linkage projects with Kraft Heinz ANZ).
• 2017–2021: PhD in Chemical Engineering (Food Processing), Monash University, Australia.

Selected Recent Publications

• Devkota, L., Kumar, G., Zhang, P., Raghuwanshi, V. S., & Dhital, S. (2025). Legume protein composition influences texturization during high temperature protein-starch complexation. Food Hydrocolloids, 164, 111213.
• Jia, B., Devkota, L., Sissons, M., Attenborough, E., Ni, D., & Dhital, S. (2025). Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pasta. Food Chemistry, 492, 145293.
• Devkota, L., Kyriakopoulou, K., Bergia, R., & Dhital, S. (2023). Structural and thermal characterization of protein isolates from Australian lupin varieties as affected by processing conditions. Foods, 12(5), 908.
• Xiong, W., Devkota, L., Flanagan, B. M., Gu, Z., Zhang, B., & Dhital, S. (2023). Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation. Carbohydrate Polymers, 316, 121074.
• Devkota, L., He, L., Bittencourt, C., Midgley, J., & Haritos, V. S. (2022). Thermal and pulsed electric field (PEF) assisted hydration of common beans. Lwt, 158, 113163.