Dr. Sushil Dhital is an Associate Professor in the Department of Chemical and Biological Engineering at Monash University, Australia. He completed his Ph.D. at the University of Queensland (UQ), Australia, in 2011, where he elucidated the structure–property relationships of starch granules. Following his Ph.D., he held a research fellow position at UQ, examining starch–plant cell wall interactions. Sushil joined Monash University in July 2019. Currently, Sushil serves as an Editor for the journal Carbohydrate Polymers and is on the Editorial Board of Food Hydrocolloids, Food Chemistry, and Bioactive Carbohydrates and Dietary Fibre. He also serves as the President of the Australasian Grain Science Association (AGSA). Sushil's research focuses on fundamental and applied studies that elucidate the structure–property–function–health relationships of food and food ingredients. His expertise lies in linking plant molecular structures to macroscopic properties relevant to food, health, and product development. He employs cross-disciplinary approaches, drawing from physics, chemistry, biology, and engineering. He utilizes various in vitro and in vivo models to uncover the fundamental mechanisms underlying the nutritional and processing functionality of food and food ingredients. Sushil has published over 150 peer-reviewed research and review articles, along with several book chapters, non-technical papers and edited books. His work has garnered over 8000 citations, with an H-index of 60.