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Last Updated on Wednesday, 06 November 2019 14:16



Research Scientist
Food Technology Section


BSc - Microbiology (University of Bangalore)

MSc - Food & Nutrition (University of Peradeniya )


Tel: 94 011 2379800 Ext.445 ; Email: This email address is being protected from spambots. You need JavaScript enabled to view it.  This email address is being protected from spambots. You need JavaScript enabled to view it.

Specialized Fields

 Community Nutrition and Functional food product development

ISO 9001: 2008, ISO 17025:2005, ISO 22000:2005 Quality Management Systems, Total Quality Management (TQM), Hazard Analysis of Critical Control Points (HACCP), Food Safety & Food Quality, internal auditing of Quality Management Systems.

Interest Areas       

 Functional dairy food product development with special focus on probiotics and prebiotics.

Implementation of Quality Management Systems and laboratory accreditation.

Major Projects Undertaken

  1. Consultancy service for the accreditation (ISO 17025:2005) of Fertilizer Testing Laboratory of Ceylon Fertilizer Company (Ltd.), Hunupitiya, Wattala.
  2. Technology transfer on “Modified methods for pectin precipitation in commercial production of pectin from yellow passion fruit peel (Passiflora Indica)”.
  3. Co-investigator in the NSF funded project titled “Polysaccharides of coconut kernel as a functional food and its blood cholesterol and blood glucose lowering effects on human subjects”.

Last Updated on Tuesday, 29 July 2014 08:56

This project aims to develop food products by encapsulation of probiotics. The project activities included the processing the grains, isolation and characterization of probiotics (Morphological and Biochemical characterization), Molecular identification of the isolates, Lyophilisation of the promising cultures and finally the product development using selected strains. This is a collaborative project ITI & International Crops Research Institute for the Semi-Arid Tropics (ICRISAT)

Last Updated on Thursday, 12 December 2013 15:31

Objective of the proposed project is to optimize a process of the production of glucose syrup and high protein concentrates using locally available raw materials such as rice flour, maize and manioc. In this project the concentration of enzymes, raw materials, time and temperature conditions will be optimized. Once the processing conditions of production of glucose syrup and high protein concentrates are optimized at laboratory scale it will be scaled up to pilot plant scale. 

Last Updated on Thursday, 12 December 2013 16:45

Juices are an excellent source of bio available antioxidant phytochemicals and associated with reduced risk of heart and many cancer types. Juice processing is a sunrise sector of the Sri Lankan economy in view of its vast untapped potential. The export potential of fruit juice is not being fully realized because of lack in natural qualities due to oxidative degradation. High heat, in the processing kills the living component of the juice and so many of the vitamins and destroying a lot of the benefits gets from “freshly squeezed”. Modern non thermal technologies such like Pulsed Electric Field (PEF) and Hyperbaric Pressure are stands in the interest of as a new juice preservation process. The objective of this study proposal is to investigate into establishing optimum non thermal fruit juice processing technology with the synergy of existing technologies for the quality improvement of blended fruits and vegetable juice products for the export market.  

Last Updated on Tuesday, 10 December 2013 16:08

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