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Professor K. G. L. R. Jayathunge


Specialization Area: Food Processing Technology
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Contact

Academic Building (B3)-Room 233
Department of Biosystems Technology
Faculty of Technology
University of Sri Jayewardenepura
Mahenwatte, Pitipana North
Homagama 10200
Sri Lanka

Email: lasanthi@sjp.ac.lk

Education

2012-2016
Ph.D., Queens University, Belfast, UK

1999-2002
M.Phil., Postgraduate Institute of Agriculture, University of Peradeniya, Sri Lanka

1994-1998
B.Sc. (Hons)(Agriculture), University of Peradeniya, Sri Lanka

Personal Profile

Prof.  Lasanthi Jayathunge obtained her Bachelor’s degree from the Faculty of Agriculture, University of Peradeniya in 1998, specializing in the field of Food Science and Technology. She completed her M.Phil degree in 2002 from the same University. After completing the master’s degree she joined the Institute of Post-Harvest Technology, Anuradhapura in the year 2001 as a Research Officer and did several very important research projects and engaged in the development and training activities in the field of post-harvest technology of agricultural commodities including fruits, vegetables, roots, tubers and spice crops during her service at the Institute. In 2004, Prof. Jayathunge participated in a training programme on food processing technology at the Hiroshima Prefectural Food Technology Research Center, Japan where she had an opportunity to work on international research projects with worldwide scientists. She obtained her doctoral degree the from Queens University, Belfast in the UK in 2016 and worked on emerging food processing technologies. After obtaining her PhD degree, Prof. Jayathunge joined the University of Sri Jayewardenepura in 2017, as a Senior Lecturer contributing her expertise both at undergraduate and postgraduate levels in the fields of post-harvest technology and food processing technologies and in 2021 she was promoted as a Professor in Food Processing Technology in the department of Biosystems Technology.

 

Research Keywords: 

  • Thermal and non-thermal processing of fruits and vegetables
  • Bioaccessibility of nutrients
  • Process kinetics and mathematical modeling
  • Food analysis
  • Modified atmosphere packaging and minimal processing of fruits and vegetables
  • Product development, grain processing and rice-based products

Positions Held

  • Since 2023Member of the Examination Offenses Committee, University of Sri Jayewardenepura
  • 2021Professor in Food Processing Technology, Department of Biosystems Technology
  • Since 2020 Chairperson, Faculty Research Committee, Faculty of Technology, University of Sri Jayewardenepura
  • 20219-2020Coordinator (Food Processing Technology (FPT) Specialization Area), Department of Biosystems Technology, Faculty of Technology
  • 2017-2021 Senior Lecturer (Grade II), Faculty of Technology, Unversity of Sri Jayewardenepura
  • 2020-2021Coordinator (Industrial Biosystems Technology (IBST) Focus Area), Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura
  • 2001-2017 Research Officer, National Institute of Post Harvest Management, Anuradhapura
  • 1999-2001 Research Assistant, Faculty of Agriculture, University of Peradeniya

Ongoing Research and Projects

  • 2021-2023In vitro bioaccessibility assessment and encapsulation of micronutrients and antioxidants in selected underutilized plants available in Sri Lanka.
  • 2021-2023Reduction of postharvest losses of selected agricultural commodities through application of natural edible and value adding techniques.
  • 2021-2023Development of biodegradable films as alternative food packaging materials using selected underutilized root and tuber crops in Sri Lanka
  • 2021-2023Determination of impact of background noise strength and optical chromo-luminosity on gustatory sensitivity of a human model for sugar sensitivity
  • 2021-2023Potential application of selected herbs/spices to improve the functionality of pasteurized liquid milk and yoghurts .
  • 2021-2023Formulation of low-calorie food products with functional properties using water-soluble and insoluble fiber rich selected plants products.
  • 2021-2023Determination of the effect of Emblica officinalis seed and Annona muricata L. fruit peel and seed extract in increasing the shelf life of food products

Awards, Distinctions, and Memberships

  • 2019Research Awards -2019 in University of Sri Jayewardenepura – for full paper publication in indexed journal
  • 2019Invention and Innovation Awards – 2019 - Under Food and Agriculture category at the Innovation and Invention exhibition organized by the University of Sri Jayewardenepura
  • 2018Research awards – 2018 in University of Sri Jayewardenepura - for the highest citation impact of the Faculty of Technology
  • 2017Research awards – 2017 in University of Sri Jayewardenepura - for highest citations, highest H index and highest citation impact of the Faculty of Technology
  • 2016Best presentation award – 2016- In the session of Food Technology, at the annual congress of Postgraduate Institute of Agriculture, University of Peradeniya
  • 2014Merit awards for research publications- 2014- Awarded by the National Research Council, Sri Lanka
  • 2012Commonwealth doctoral scholarship – 2012- To study for the PhD in the UK university
  • 2006Presidential research award – 2006 – Awarded by His Excellency President of Sri Lanka
  • 2001Best presentation award – 2001- In the session of Food Science and Technology, at the annual congress of Postgraduate Institute of Agriculture, University of Peradeniya
  • 2019Postgraduate scholarship from PGIA, University of Peradeniya-2000- To study M.Phil. at PGIA, University of Peradeniya

Research Interests

Prof. Lasanthi Jayathunge’s long-time research interest has been processing and value addition of fruits and vegetables, their composition and bioactive properties and bioavailability. Prof. Lasanthi also worked on different researches to minimize postharvest losses of agricultural commodities including modified atmosphere and vacuum packaging technologies as well. Further, she worked on the development of value-added products using durable commodities; interestingly she has developed several rice-based new food products.

Her research has expanded to novel preservation technologies (such as high-pressure processing, ultrasound, and pulse electric field) and their impact on food quality and nutritional properties. Apart from that, her main focus is on exploring the nutritional potential and developing value-added products using underutilized agricultural commodities available in Sri Lanka using immerging technologies including nano-encapsulation. She is currently working on the development of natural edible coatings to minimize postharvest losses of commercially important fruits and vegetables.

Currently, Prof. Jayathunge is working as a principal supervisor and co-supervisor of  03 PhD and 04 M.Phil. research projects carried out in the Department of Biosystems Technology with various disciplines in Food Processing Technology and Post-Harvest Technology. Her future research focuses on enhancing nutritional bioaccessibility and bioavailability of food products while developing new food products using underutilized agricultural commodities and waste and bi-products produced from agro-industries.

Publications

Research Articles

  • S Peduruhewa., K. G. L. R. Jayathunge and R. Liyanage (2023). Total Phenolic Content, Antioxidant Activity and in vitro Bioaccessibility in “Gasnivithi” (Talinum triangulare) and “Keren koku” (Acrostichum aureum). Tropical Agricultural Research. Vol. 34 (2):136-147.
  • P.S Peduruhewa., K. G. L. R. Jayathunge and R. Liyanage (2022). Phytochemical screening and antioxidants in vitro bioaccessibility of Coccinia grandis: an underutilized wild edible plant in Sri Lanka. EREE-IOP Conf. Series: Earth and Environmental Science. pp. 1-5. (DOI:10.1088/1755-1315/1094/1/012007.
  • S Peduruhewa., K. G. L. R. Jayathunge and R. Liyanage. (2021). Nutritional Evaluation and Phytochemical Screening of Commelina diffusa: An Underutilized Wild Edible Plant of Sri Lanka. American Journal of Food and Nutrition, 9(3): 106-111.
  • S Peduruhewa., K. G. L. R. Jayathunge and R. Liyanage (2021). Potential of Underutilized Wild Edible Plants as the Food for the Future – A Review. Journal of Food Security, 9(4): 136-147.
  • Marasinghe, S.M.A.C.U. Senarathne, C. Gunawardane, L. Jayathunge. (2021). Development of Natural Food Colorant from Pumpkin (Cucurbita maxima) Varieties Available in Sri Lanka. Annals of Sri Lanka Department of Agriculture 2021. 23: 48-57.
  • M.T.P. Herath, U.M.A. Kumara, K.G.L.R. Jayathunge and N. Thiruchchevan (2020). Development of mango pulp and the acceptability and storability of the product. International Journal of Horticulture and Floriculture. 8(9): 001-009.
  • G.L.R. Jayathunge, A. Stratakos, G. Delgado-Pando and A. Koidis (2019). Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. Journal of Food Processing and Preservation. 43(3): 1-15. (DOI: https://doi.org/10.1111/jfpp.13901).
  • G.L.R. Jayathunge, Alexandros Stratakos, Oliver Cregenzán-Alberti, Irene R. Grant, James Lyng and Anastasios Koidis. (2017). Enhancing the lycopene in vitro bioaccessibility of tomato juice using combined effect of thermal and non-thermal processing technologies. Food Chemistry. 221: 698-705. (DOI: 10.1016/j.foodchem.2016.11.117).
  • G.L.R. Jayathunge, I.R. Grant and A. Koidis. (2017). Integration of design of experiment, surface response methodology and multi-layer validation to predict the effect of blanching on colour of tomato juice. Journal of Food Processing and Preservation. (DOI: 10.1111/jfpp.13258).
  • K.G.L.R. Jayathunge, Alexandros Stratakos, Oliver Cregenzán-Albertia, Irene R. Grant, James Lyng and Anastasios Koidis. (2016). Impact of moderate intensity pulsed electric field (MIPEF) treatment on lycopene content and lycopene in vitrobioaccessibility of whole tomato. Tropical Agricultural Research. Vol. 28(4):447-456.
  • U.G. Chandrajith, K.G.L.R. Jayathunge, R.M.N.A. Wijewardane and B.M.K.S. Thilakarathne. (2015). Preparation and quality evaluation of rice based cookies fortified with different herbs. Proceedings of International Symposium. University of Rajarata, Sri Lanka.
  • K.G.L.R. Jayathunge, I.R. Grant, M. Linton, M.F. Patterson and A. Koidis. (2015). Impact of long-termstorage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice. Innovative Food Science and Immerging Technologies. 32:1-8.
  • G.L.R. Jayathunge, D.K.S.N.Gunawardhana, D.C.K. Illeperuma, U.G. Chandrajith, B.M.K.S. Thilakarathne, M.D. Fernando and K.B. Palipane (2014). Physico-chemical and sensory quality of fresh cut papaya (Carica papaya) packaged in micro-perforated polyvinyl chloride containers. Journal of Food Science and Technology. 51:3918-3925. (DOI: 10.1007/s13197-013-0952-8).
  • K.G.L.R. Jayathunge, M.F. RishanaFazy, D.C.K. Illeperuma, B.M.K.S. Thilakarathne, M.D. Fernandoand K.B. Palipane. (2012). Suitability of micro-perforated PVC containers for modified atmosphere packaging of minimally processed fruit salad containing pineapple, papaya and mango. Asian Journal of Food and Agro-industry. 5(6):554-566.
  • K.G.L.R. Jayathunge, R.A.N.S. Kapilarathne, B.M.K.S. Thilakarathne, M.D.Fernando, K.B. Palipane and P.H.P. Prasanna (2012). Development of a methodology for production of dehydrated tomato powder and study the acceptability of the product Journal of Agricultural Technology. Vol. 8(2): 1460-1467.
  • K.G.L.R. Jayathunge, H.U.K.C. Prasad, M.D. Fernando and K.B. Palipane (2011). Prolonging the postharvest life of fresh papaya using modified atmosphere packaging. Journal of Agricultural Technology. Vol. 7(2): 507-518.
  • K.G.L.R. Jayathunge, M.D. Fernando and K.B. Palipane (2010). Development of a methodology for production of rice flour cake and study the acceptability of the product. Sri Lankan Journal of Agricultural Sciences. Vol. 47:74-80.
  • K.G.L.R. Jayathunge, N.K.A.C. Kodiweera, D.C.K. Illeperuma, M.D. Fernando and K.B. Palipane (2009). Prolonging the shelflife of freshrice noodles using chemical preservatives under ambient temperature.). Sri Lankan Journal of Agricultural Sciences. Vol. 46:94-104.
  • Lasanthi Jayathunge and Chamara Illeperuma (2006). Extension of postharvest life of oyster mushroom using modified atmosphere packaging technique. Journal of Food Science. Vol. 70(9):E573-578.
  • M.A.S. Upul Kumara, H.S. Jayawardane, K.G.L.R. Jayathunge, D.P. Senanayake and K.B. Palipane (2006). Development and performance evaluation of a dual heat dryer; a renewable energy technology for sustainable processing of agro produce. The Engineer Journal, Institution of Engineers Sri Lanka. Vol 39: 19-26.
  • L.N.M.S.R. Nishshanka, D.A.N. Dharmasena, R.W.M.R.K. Wickramasinghe, J.P. Sumanarathna and K.G.L.R. Jayathunge (2005). Fruit characterization and establishment of maturity indices for spine gourd (Momordicadioica). pp.1-9. Innovative approaches in postharvest Engineering and Technology, Agricultural Engineering Society of Sri Lanka, Department of Agricultural Engineering, Faculty of Agriculture, University of Peradeniya, Sri Lanka.
  • C.K. Illeperuma and K.G.L.R. Jayathunge (2004). Prolonged storage of oyster mushrooms by modified atmosphere packaging and low temperature storage. Journal of National Science Foundation Sri Lanka. 32(1&2):39-47.
  • G.L.R. Jayathunge and C.K. Illeperuma (2001). Extension of postharvest life of oyster mushroom under ambient conditions. Tropical Agricultural Research. Vol. 13: 78-89.
  • K.G.L.R. Jayathunge and C.K. Illeperuma (2001). Dehydration of oyster mushroom and studies on acceptability and storability of the product. Tropical Agricultural Research. Vol. 13: 69-77.
  • C.K. Illeperuma and K.G.L.R. Jayathunge (2001).Osmo-air dehydration of overripe ‘Kolikuttu’ banana. Journal of National Science Foundation Sri Lanka. 29(1&2):51-57.

Book Chapters

  • S. Peduruhewa, K.G.L.R. Jayathunge, R Liyanage, DC Manatunga (2023). Creating Opportunities for Rural Economic Development and Food Security in Sri Lanka by Contributing Underutilized Plants to the Global Food System In Multisectoral Approaches to Accelerate Economic Transformation in the Face of Crisis in Sri Lanka. National Science and Technology Commision, Sri Lanka. ISBN:978-955-8630-25-9. p.50-67.
  • Dinusha L. Peramune, Sandali Ranaweera, Wasana M. Marasinghe, Danushika C. Manathinge, G.L.R. Jayathunge and Rohan S. Dassanayake (2022). Polysaccharides –Based Food Packaging Films: An Overview. In Food Packaging: Safety, Management and Quality. pp. 3-40. ISBN: 979-8-88697-249-8. DOI: https://doi.org/10.52305/SEPV4757. NovaScience Publishers Inc., USA.
  • G. Lasanthi R. Jayathunge. (2021). Postharvest Technology for Perishable and Durable Agricultural Commodities. ISBN: 978-955-7688-35-0, Nine Publishing, Bandarawatte, Gampaha.
  • G. Lasanthi R. Jayathunge. (2021). Principles of Food Processing Technology. ISBN: 978-955-7688-37-4. Nine Publishing, Bandarawatte, Gampaha.
  • M.N.A. Wijewardene, W.A.H. Champa, K.G.L.R. Jayathunge and R.M.R.N.K. Ratnayake. (2012). Postharvest Handling of Fresh Fruits and Vegetables. Institute of Postharvest Technology, Jayanthi Mawatha, Anuradhapura, Sri Lanka: ISBN 978-955-0865-01-7.

 

Teaching

Professor Jayathunge teaches the following course modules:

BTF 2012
Principles of Food Process Technology

BTF 2052
Post-Harvest Management Technology

BTF 2122
Agro-Product Technology
BTA 2122
Post-Harvest Technology

BTF 3302
Food Quality and Sensory Analysis

BTF 4372
Novel Applications in Food Technology

BTF 4366
Industrial Training/Internship

BTF 4996
Research and Design Project