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PEOPLE@HES-SO – Annuaire et Répertoire des compétences
PEOPLE@HES-SO – Annuaire et Répertoire des compétences

PEOPLE@HES-SO
Annuaire et Répertoire des compétences

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Mishra Kim

Mishra Kim

Professeur-e HES Associé-e

Compétences principales

Rheology

Food physics

Food Fermentation

Food Biotechnology

Food process engineering

Transfert de chaleur

  • Contact

  • Enseignement

  • Publications

  • Conférences

  • Portfolio

Contrat principal

Professeur-e HES Associé-e

Bureau: ENP.19.N315

HES-SO Valais-Wallis - Haute Ecole d'Ingénierie
Rue de l'Industrie 23, 1950 Sion, CH
HEI - VS
Domaine
Chimie et sciences de la vie
Filière principale
Ingénierie des Sciences du vivant
BSc HES-SO en Ingénierie des sciences du vivant - HES-SO Valais-Wallis - Haute Ecole d'Ingénierie

2025

Unrefined plant raw materials are key to nutritious food
Article scientifique

Mishra Kim

Nature Food, 2025

Lien vers la publication

2024

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
Article scientifique

Mishra Kim

Nature Food, 2024

Lien vers la publication

2023

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods
Article scientifique

Mishra Kim

npj Science of Food, 2023

Lien vers la publication

Controlling lipid crystallization across multiple length scales by directed shear flow
Article scientifique

Mishra Kim

Journal of Colloid and Interface Science, 2023

Lien vers la publication

2020

Crystallization-induced network formation of tri-and monopalmitin at the middle-chain triglyceride oil/air interface
Article scientifique

Mishra Kim

Langmuir, 2020

Lien vers la publication

2019

Yield stress dependent foaming of edible crystal-melt suspensions
Article scientifique

Mishra Kim

Crystal Growth & Design, 2019

Lien vers la publication

2026

The Rise of Ultra-Processed Foods – Innovation or Threat?
Conférence

Mishra Kim

What's on your plate?, 12.03.2026 - 12.03.2026, Instituto Svizzero, Rome

Lien vers la conférence

2025

Food in between tradition and technology - should we eat like our grandparents?
Conférence

Mishra Kim

4th International Pan American Light Sources for Agriculture (PALSA 2025), 20.08.2025 - 22.08.2025, Saskatoon, Saskatchewan

Lien vers la conférence

2024

How food processing can unleash the potential of plant genetic diversity
Conférence

Mishra Kim

FAO symposium preceding the 10th meeting of the international treaty on plant genetic resources for food and agriculture governing body, 19.11.2024 - 22.11.2024, FAO Rome

Lien vers la conférence

Réalisations

Sans date

Ubertone Student Award

 2026 ; Auszeichnung

Collaborateurs: Mishra Kim

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First of all, we want to thank all participants for their presentations. It was really interesting to discover all the projects. Since 2012, Ubertone has been committed to promoting innovative research by students and PhD candidates through the Ubertone Student Award delivered at each ISUD edition (International Symposium on Ultrasonic Doppler Methods for Fluid Mechanics and Fluid Engineering).

We think that it is very important to highlight the determination and investigation of students, especially in this period.

As Ubertone designs and manufactures ultrasonic measurement devices, we really want to show our support and appreciation to such innovative work. And especially for the project that got the attention of the scientific committee : Yield stress determination in thixotropic crystal-melt suspensions by MISHRA Kim, who did his work with Ubertone’s UB-Lab X2 at ETH Zürich.

His presentation showed his ambition and motivation.

We are happy to award Mr Mishra the Ubertone student award with the attached price. We have also decided to loan him our new device "UB-Lab P" for 3 months to give him our support in his projects.

SGLWT Preis

 2026 ; Auszeichnung

Collaborateurs: Mishra Kim

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Herr Kim Mishra, MSc ETH Lm, für seine herausragende Master-Arbeit. Titel der Arbeit: "Foamability of confectionery related fat systems – the impact of fat crystal network", Leitung: Prof. Erich Windhab, Labor für Lebensmittelverfahrenstechnik, und Dr. Heiko Spitzbarth, Mibelle AG.

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