Principle investigator

Research interests

DR. (MRS) S. JAYATHILAKE

• Bioactive properties of whey proteins on gene expression related to inflammatory colitis.
• Effect of dairy products in alterations of commensal microflora.
• Novelty foods with specific health attributes and disease suppressive effects

PROF. (MRS) CVL JAYASINGHE

• Bioactive properties of whey proteins on gene expression related to inflammatory colitis.
• Effect of dairy products in alterations of commensal microflora.
• Novelty foods with specific health attributes and disease suppressive effects

DR. MSW DE SILVA

• Generation and reaction of singlet oxygen with food constituents
• Biosensors for rapid detection of food borne toxins
• Lipid oxidation and natural antioxidant

PROF. (MS.) ODAN PERERA

• Food Product Development
• Minimal processing
• Emerging non thermal Food processing technology
• Postharvest Technology of Fruits and Vegetables

MR. DN LIYANAGE

• Therapeutic food development from local material
• Indigenous food of Sri Lanka

MS. AMMU ADIKARI

• Food consumer behavior
• Antimicrobial activity of different plant extracts

MRS. PMHD PATHIRAGE

• Meat processing: Reducing salt and food additives in cooked and fermented meat products and the level of unsaturated fat in meat and meat products, Microbial and chemical safety and economical aspects of industrial technology
• Meat packaging: Factors affecting retail shelf-life and methods of increasing color/quality stability- forms of smart packing technologies within food packs
• Chemistry and functionality of animal proteins: Pre and post-slaughter activities, and associated procedures, on the composition and quality of muscle food products (meat, poultry and fish)

DR. KDPP GUNATHILAKE

• Evaluation of underutilized food crops available in Sri Lanka for their bioactivity
• Screening for antioxidant activity in some edible leafy vegetables popular in Sri Lanka
• Effect of some culinary leaf extracts as antioxidant in some fish/meat based products
• Development of value added functional product from underutilized agricultural commodities
• Evaluation of locally available cereals/yams as sources of starch, bioactives, wheat substitutes
• Extraction, characterization and evaluation of pectin from plant sources

MS. VPN. PRASADI

• Postharvest technology of fruits and vegetables
• New product development

DR. (MISS) HPS SENARATH

• Food Chemistry: Antioxidant activity of herbs and spices, Effect of cooking on lipid oxidation in fish
• New Product developments using Cereal
• Retort processing technology of cereal based products

DR. AN MADUSANKA

• Nanocomposites for Food & Agriculture
• Nanodielectrics for Energy Storage
• Nanotechnology for Environment Remediation

DR. WDSS PEMASINGHE

• Computational design of enzyme inhibitors
• Application of artificial intelligence techniques in food science
• Application of bioinformatics techniques in food science

MS. RAC HAILY SENEVIRATNE

• Plant derived functional molecules extraction and technologies
• Incorporation of functional molecules to foods
• New food product development
• Food processing factory designing
• Food process engineering
• Food fortification
• Nano technology based photocatalytic disinfection