Dr. Lamsal is a Professor of Food Engineering and Bioprocessing in the Department of Food Science and Human Nutrition at Iowa State University and a certified Agricultural Engineer in state of Iowa. He has been engaged in protein research for 15 years, primarily studying proteins’ structure-functional relationship, functionalizing plant proteins for food applications, and characterizing their ingredient function. He also worked in fermentation-based modification of protein, especially for monogastric feed digestibility.
Currently, Dr. Lamsal’s protein research involves high-power sonication based improved extraction procedure for plant proteins (soy and legume proteins) and its effect on protein quality and broader range of ingredient functionality. In addition to optimizing the power sonication-assisted protein extraction process, the research will investigate the changes in molecular structure of extracted protein due to sonication and evaluate the functional, nutritional, and quality characteristics of resulting protein.
Dr. Lamsal has published more than 70 peer-reviewed journal articles, 6 book chapters, and 2 edited books. Dr. Lamsal is an active member of various national scientific societies (AOCS, IFT and AACCI).
