Academic Building (B3)-Room 202
Department of Biosystems Technology
Faculty of Technology
University of Sri Jayewardenepura
Mahenwatte, Pitipana North
Homagama 10200
Sri Lanka

Email: amalialahakoon@sjp.ac.lk

 

Dr. Amali Alahakoon received her Bachelor of Science (BSc) degree in Agricultural Technology and Management (2010) from the University of Peradeniya, Sri Lanka, her Master of Agricultural Science (Major in Animal Science) (2014) at Chingnam National University, South Korea under the supervision of Professor Cheorun Jo, and PhD in Food Science (2018) at University of Otago, New Zealand under the supervision of Professor Phil Bremer. During her PhD study, she has been working as a part of FIET (Food Industry Enabling Technologies) project with New Zealand leading research institutes and meat industry. In 2019, Dr. Amali Alahakoon returned to Sri Lanka and joined the Department of Biosystems Technology in the Faculty of technology at the University of Sri Jayewardenepura where she is currently working as a Senior Lecturer.

Research Keywords: Animal Product processing, Meat Processing and Technology, Non-thermal Food Processing Technologies, Functional Foods 

 

My research focus within food science and technology revolves around pioneering methods to optimize the processing of animal-derived products. I am deeply committed to harnessing technological advancements to elevate the safety, quality, and sustainability of meat, dairy, and aquatic products. A primary aspect of my research and development involves creating and assessing new techniques for processing and preserving meat, dairy, and egg products, thus prolonging their shelf life while preserving or enhancing their nutritional value. This encompasses exploring non-thermal technologies like pulsed electric fields, high-pressure processing, irradiation, and other minimal processing methods to uphold the quality and safety standards of animal products. Another research emphasis is on fortifying animal-derived products with functional components to augment their nutritional content and introduce health-promoting benefits. The objective is to craft food products that not only cater to consumer taste preferences but also deliver improved health attributes. Aligning food processing methodologies with consumer preferences is important in my work, integrating sensory features, nutritional considerations, and cultural factors into the development of these products. I am dedicated to employing multidisciplinary approaches and fostering collaborations to advance the technologies involved in animal product processing.

Madhubhashini, M.N., Liyanage, C.P., Alahakoon, A.U., Liyanage, R.P. (2023). Current applications and future trends of artificial senses in fish freshness determination: A review. Journal of Food Science. https://doi.org/10.1111/1750-3841.16865.
Wijekoon, W., Kumarasinghe, U., Alahakoon, A.U., Jayarathna, S. and Priyashantha, H. (2023). Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant-based stabilizer in set yoghurt production? Food Science and Nutrition, https://doi.org/10.1002/fsn3.3859.

Thathsarani, A.P.K., Alahakoon, A.U., Liyanage, R. (2022). Current status and future trends of sous vide processing in meat industry; A review, Trends in Food Science & Technology, 129, pp 353-363.

Rupasinghe, R.A., Alahakoon, A.U., Alakolanga, A.W., Jayasena, D.D. and Jo. C. (2022). Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage. Korean Society for Food Science of Animal Resources, 42 (1), pp 61-72.

Jinjin Pei, Zhe Liu, Yigang Huang, Jingzhang Geng, Xinsheng Li, Ramachandra, S., Alahakoon, A.U., Brennan, C. and Yanduo Tao. (2022). Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2022.912504.

Alahakoon, A.U., Oey, I., Silcock, P. and Bremer, P. (2017). Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Research International, 100, pp 261-267.

Alahakoon, A.U., Oey, I., Bremer, P., and Silcock, P. (2018). Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets. Food and Bioprocess Technology, DOI: 10.1007/s11947-018-2155-9

Alahakoon, A.U., Oey, I., Bremer, P., and Silcock, P. (2018). Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets. International Journal of Food Science & Technology, 54 (3), pp 823-834.

Alahakoon, A.U., Oey, I., Bremer, P., and Silcock, P. (2018). Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain. Food and Bioprocess Technology, 12 (5), pp 852-864.

Alahakoon, A.U., Jayasena, D.D. and Jo, C. (2016). An Overview of Meat Industry in Sri Lanka:A Comprehensive Review. Korean Journal of Food Science of Animal Resources, 36(2), pp. 137-144.

Kim, H.J., Alahakoon, A.U., Jayasena, D.D., Khan, M.I., Nam, K.C., Jo, C. and Jung, S., and (2015). Effects of Electron Beam Irradiation and High-Pressure Treatment with Citrus Peel Extract on the Microbiological, Chemical and Sensory Qualities of Marinated Chicken Breast Meat. Korean Journal of Poultry Science, 42 (3), pp. 215-221.

Kim, H.J., Jayasena, D.D., Yong, H.I., Alahakoon, A.U., Park, S., Park, J., Choe, W. and Jo, C. (2015). Effect of atmospheric pressure plasma jet on the foodborne pathogens attached to commercial food containers. Journal of Food Science and Technology, 52(12), pp. 8410-8415.

Alahakoon, A.U., Jayasena, D. D., Jung, S., Kim, H.J., Kim, S.H. and Jo, C. (2015). Electron beam irradiation and high pressure treatment in combination with citrus peel extract on seasoned chicken breast meat. Journal of Food Processing and Preservation, 39, pp. 2332-2339.

Alahakoon, A.U., Jayasena, D.D., Ramachandra, S. and Jo, C. (2015). Alternatives to nitrite in processed meat: Up to date. Trends in Food Science and Technology, 45 (1), pp. 37-49.

Yong, H.I., Kim, H.J., Park, S., Alahakoon, A.U., Kim, K., Choe, W. and Jo, C. (2014). Evaluation of pathogen inactivation on sliced chees induced by encapsulated atmospheric pressure dielectric barrier discharge plasma. Food Microbiology, 46, 46-50.

Alahakoon, A.U., Jayasena, D.D., Jung, S., Kim, H.J., Kim, S.H. and Jo, C. (2014). Antimicrobial effect of calcium chloride alone and combined with lactic acid injected into chicken breast meat. Korean Journal of Food Science and Animal Resources, 34(2), 221-229.

Alahakoon, A.U., Jayasena, D.D., Yong, H.I., Bae, Y.S., Kang, H.J., Moon, S.S., Lee, K.H. and
Jo, C. (2014). Effects of different natural antimicrobial agents on marinated chicken breast during storage at different temperatures. Korean Journal of Food and Nutrition, 27(2), 164-174.

Jayasena, D. D., Jung, S., Kim, H. J., Alahakoon, A. U. and Jo, C. (2014). Effect of sex on flavor-related and functional compounds in freeze-dried soup made from Korean native chicken. Korean Journal of Food Science and Animal Resources, 34 (4), pp. 448-456.

Jayasena, D. D., Jung, S., Kim, S. H., Kim, H. J., Alahakoon, A. U., Lee, J. H., and Jo, C. (2014). Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing, and the meat cut. Journal of the Science of Food and Agriculture, 95, pp. 771-775.

Jayasena, D. D., Jung, S., Alahakoon, A. U., Kim, S. H., Nam, K. C., Lee, J. H. and Jo, C. (2014). Bioactive and taste-related compounds in freeze-dried chicken soup made from two different chicken breeds. Journal of Poultry Science, 52, pp. 156-165.

Alahakoon, A.U., Bae, Y.S., Kim, H.J., Jung, S., Jayasena, D.D., Yong, H.I., Kim, S.H. and Jo, C. (2013). The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat. CNU Journal of Agricultural Science, 40 (2), pp. 131-137.

 

 

Alahakoon, A.U., Fardnia, F., Bremer, P., Silcock, P. and Oey, I. (2016). Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality. In book: Handbook of Electroporation, Springer International Publishing, Switzerland.

Smetana, S., Terjung, N., Aganovic, K., Alahakoon, A.U., Oey, I. and Heinz, V. (2019. Emerging technologies of meat processing. Sustainable meat production and processing, 181-205.