Academic Building (B3)-Room 222
Department of Biosystems Technology
Faculty of Technology
University of Sri Jayewardenepura
Mahenwatte, Pitipana North
Homagama 10200
Sri Lanka

Email: rumeshliyanage@sjp.ac.lk

Dr. Rumesh Liyanage obtained a BSc special degree in Food Science and Technology in 2014 and completed his PhD, USJ, Sri Lanka. in the same field in 2018. Dr. Liyanage has been an integral part of the Faculty of Technology at the University of Sri Jayewardenepura since 2019, currently serving as a Senior Lecturer (grade II) in the Department of Biosystems Technology, Faculty of Technology, USJ.

Throughout his academic and professional journey, Dr. Liyanage has actively engaged in various national and international projects and programs. One of Dr. Liyanage’s significant contributions is his successful supervision of Ph.D. and M.Phil. research programs both Sri Lanka and with the global institutions. Beyond academia, he remains actively involved in industrial activities, fostering a strong connection between academic research and practical applications in the food processing sector.

Dr. Liyanage is passionate about exploring emerging food processing technologies and engaging in multidisciplinary research. His commitment to conducting collaborations, both in terms of research and projects, underscores his dedication to advancing the field. This passion aligns with his interest in staying at the forefront of technological advancements in the food industry.

In addition to his academic and research roles, Dr. Liyanage serves as a resource person in curriculum development and revisions in several institutions and extends the expertise for school program developments, industrial workshops, and Small and Medium-sized Enterprise (SME) training within the sector. Through these activities, he actively contributes to the growth and development of education and industry in the field of Food Processing Technology.

Research Keywords: Food Quality Assurance, Food Sensory Analysis, Extrusion Technology, New Food Product Designing, Emerging Technologies

Other Activities: Traveling, science communication-based activities

PhD Supervision (Principal Investigator) 

• Determination of impact of background noise strength and optical chromo-luminosity on gustatory sensitivity of a human modal for sugar sensitivity
• Investigation of Solid and Liquid State Milk Protein-Carbohydrate Interactions in Tea Blends: Collaboration with RMIT University, Australia.
• Influence of protein interactions on high-moisture meat analogue extrusion process: Collaboration with RMIT University, Australia.
• Development of commercially viable drying techniques for avocado seed by comparing its nutritional quality and physiological activities against different drying techniques such as spray drying, freeze drying and hot oven drying’. Collaboration with MUNCHI De COCO Pvt. Ltd, Sri Lanka

PhD Supervision (Co-Investigator) 

• Research topic-Determination of invitro bioaccessibility of micronutrients content and development of value-added products from underutilized plants available in Sri Lanka

MPhil Supervision (Principal Investigator)

• Formulation of low-caloric food products with functional properties using water-soluble and insoluble fiber rich selected plant products.

MPhil Supervision (Co-Investigator)

• Determination of Effect of Cooking Techniques on Nutritional characteristics and Sensorial qualities of Commonly Used Food Commodities in Sri Lanka.
• Development of a multi modal system for Fish Freshness determination
• Cured and uncured sous vide processed chicken sausages incorporated with flowers of Hibiscus rosa-sinensis.
• Potential application of selected herbs/spices to improve the functionality of pasteurized liquid milk and yoghurts.

International Projects

• Manager2020-2023) and Financial Coordinator (2023), USJ, Sri Lanka for the BRITAE, European Union Funded Project under the Erasmus+ Grant Category, Project Name: Building Resilience in Tropical Agro ecosystems (BRITAE), Grant Agreement Number: 2019 – 2060 / 001 – 001.

• Consultant for the TOT workshop organized to train the technical trainers at the Food technology department of Sri Lanka Germen Technology Institute-Kilinochchi, Sri Lanka funded by Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) -Sri Lanka.
• Value addition for sustainably produced agricultural products of Back of Beyond using indigenous knowledge and modern food processing technologies: granted by Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) -Sri Lanka.

National Projects

• Chairmen of the Technical Committee for Fruit and vegetable value addition project conducted and funded by ministry of agriculture- provincial council (western province), Sri Lanka: 2020-2021
• Chairmen of the Technical Committee for fish canning and value addition project conducted and funded by Ministry of Agriculture- provincial council (western province), Sri Lanka: 2020-2021
• Project Consultant for value addition to the fresh fish harvested from small marine boats (Inboard Single-day Boats) in the south coastal, conducted by ministry of fisheries and aquatic resource development, Sri Lanka: ongoing project.

A.P.K. Thathsarani, Amali U. Alahakoon, Rumesh Liyanage, Current status and future trends of sous vide processing in meat industry; A review, Trends in Food Science & Technology, Volume 129, 2022, Pages 353-363, ISSN 0924-2244, https://doi.org/10.1016/j.tifs.2022.10.009.

M. Nerandi Madhubhashini, Chamara P. Liyanage, Amali U. Alahakoon, Rumesh Prasanga Liyanage,Current applications and future trends of artificial senses in fish freshness determination: A review, Journal of Food Science, 88(11)Pages 1-18, ISSN0022-1147, DOI: 10.1111/1750-3841.16865

Rumesh Liyanage, Navaratne S.B, Indira Wickramasinghe, Ranaweera K.K.D.S, (2016) ‘Assessment of Behavioral Patterns of Food Intakes on Micro-Sleepiness, with Busy Lifestyles’, Procedia Food Science, 6, pp. 199–203. doi: 10.1016/j.profoo.2016.02.048.

Rumesh Liyanage, Navaratne S.B, Indira Wickramasinghe, Ranaweera K.K.D.S, (2016) ‘Development of a plant-based confectionary to combat micro-sleepiness due to fatigue in hectic life-styles and cerebral relaxation’, Pakistan Journal of Nutrition, 15(12), pp. 1017–1025. DOI: 10.3923/pjn.2016.1017.1025.

PS Peduruhewa, KGLR Jayathunge, 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), pp . 106-111

PS Peduruhewa, KGLR Jayathunge, R Liyanage, (2021) ‘Potential of Underutilized Wild Edible Plants as the Food for the Future–A Review’, Journal of FoodSecurity, 9(4), pp . 136-147

Rumesh Liyanage, Navaratne S.B, Indira Wickramasinghe, Ranaweera K.K.D.S, (2018) Identification of Major Causes and Strategies Adapted by Chauffeurs to Combat Micro- Sleepiness, International Journal of Food Engineering, pp 83-87

Rumesh liyanage, navaratne S.B, Indira Wickramasinghe, Ranaweera. K. K. D..(2015) ‘Social impact, Attitudes and Behavioural pattern of busy life styles Due to Micro-sleepiness’, International Journal for Innovation Education and Research, 3(4), pp. 106–113.

Hwamalage T.K, Rumesh Liyanage, I. W. (2016) ‘Development of a Food Colorant Using Refused Tea Generated by Ceylon Black Tea Industry as a Substitute for Caramel Black (E, INS 150)’, IOSR Journal of Environmental Science, Toxicology and Food Technology, 10(10), pp. 29–36. doi: 10.9790/2402-1010032936.

Liyanage, R.  ; Nawaratne, S.  ; Ranaweera, K.  ; Wickramasinghe, (2016)Liyanage, R.  ; Nawaratne, S.  ; Ranaweera, K.  ; Wickramasinghe, I. (2016) ‘Effects of Food Habits on Road Accidents Due to Micro- Sleepiness and Analysis of Attitudes to Develop a Food Product as a Preventive Measure’, International journal of Nutrition and Food Sciences, 2(9), pp. 626–630.

Mihiri Munasinghe, Jayawardena J. A. E. C, Rumesh Liyanage, and Katukurunda K. G. S. C, (2015) ‘Assessment of Consumption Pattern and Awareness of Fast / Instant Foods among University Students in Sri Lanka Assessment of Consumption Pattern and Awareness of Fast / Instant Foods among University Students in Sri Lanka’, (October).

Amarasiri, T., Liyanage, R. and Wickramasinghe, I. (2016) ‘Development of Ready to Serve Iced Tea Drink from Tea Wastage Generated During the Black Tea Manufacturing Process in Sri Lanka’, European Journal of Academic Essays ISSN European Journal of Academic Essays, 3(34), pp. 147–150.

Thathsarani APK, Alahakoon AU and Liyanage R. (2023). Physicochemical, microbiological, and sensory properties of chicken sausages incorporated with Hibiscus rosa-sinensis flower powder. IRCUWU2023, 7th International Research Conference.

Madubhashini, N., Liyanage. C., Alahakoon, A.U., Liyanage, R. (2023). Assessing Model Effectiveness in Fish Freshness Classification without Segmentation: A Comparative Study of Eye Color-Based Approaches. 9th International Conference of Sabaragamuwa University of Sri Lanka (ICSUSL 2023).

Lankanayaka, A., Senanayake, C.M. and Liyanage, R. (2023). Application of Advanced Hyperspectral Imaging (HSI) Technology in improving the efficiency of the vegetable supply chain in Sri Lanka, Research Day BRITAE Project, University of Central Lancashire, United Kingdom

Senanayake, C. M., Bandara, P. C., Liyanage, R., Lankanayaka, A., Jayethissa, P. and Navarathne, S. B. (2023). Importance of Sustainable Utilization Practices and Emerging Technologies towards Food Security, International Symposium on Tackling Climate Change as an Underlying Disaster Risk Driver, University of Huddersfield, United Kingdom

Liyanage, R., Senanayake, C.M., Jayathunge, K. G. L. R., Rukunayaka, S. D., Jayatissa, B.A.V.P.N. and Navarathne, S. B. (2023). Unveiling the Green Trail: Harnessing RFID Technology for Sustainable Vegetable Traceability, International Symposium on Tackling Climate Change as an Underlying Disaster Risk Driver, University of Huddersfield, United Kingdom

Thathsarani APK, Alahakoon AU and Liyanage R. (2022). Potential Applications of Sous Vide Processing in the Meat Industry- A Review. The 4th International Conference on Food, Nutrition, Health and Lifestyle 2022.

Thathsarani APK, Alahakoon AU and Liyanage R. (2022). Influence of the Addition of Hibiscus rosa-sinensis Flowers on the Sensory Properties of Sous-vide Processed Uncured Chicken Sausages. ICIET/Food Security, Nutrition, and Processing Technology/2022.

Rumesh Liyanage, Navaratne S.B., Wickramasinghe I., Ranaweera K.K.D.S, Navaratne C.M (2019), Application of food technology to build up resilience by energizing vigor of grieving people during disasters, ASCENT Conference, Sri Lanka.

B. A. V. P. N. Jayatissa, Isuru Wijesekara, R. M. G. B. Rajanayake and Rumesh Liyanage, (2019). Application of plant based unutilized, domestic and industrial waste material for water purification. Asian Symposium on Medicinal Plants, Species and Other Natural Products XVI.

Rumesh Liyanage, Navaratne S.B, Indira Wickramasinghe, (2017) Rumesh Liyanage, Navaratne S.B, Indira Wickramasinghe, Ranaweera. K. K. D.S. (2017) ‘Identification of Major Causes and Strategies Adapted by Chauffeurs to Combat Micro-Sleepiness’, in the International Conference on Chemical and Food Engineering (ICCFE 2017). Osaka, Japan: International Journal of Food Engineering.

Rumesh Liyanage, Nawaratne S.B, Ranaweera K. K. D. S., I. W. (2015) ‘Effects of Food Habits on Road Accidents Due to Micro-Sleepiness and Analysis of Attitudes to Develop a Food Product as a Preventive Measure’, in ICFTAE 2015 : 17th International Conference on Food Technology and Agricultural Engineering. Singapore, SG: International Journal of Nutrition and Food Engineering, p. 1307.

Liyanage R, Nawaratne S.B, Ranaweera K.K.D.S, W. (2015) ‘Attitude survey on micro sleepiness in Sri Lanka, with a view to develop a food product to combat’, in International Conference on Multidisciplinary Approaches. Colombo: University of Sri Jayewardenepura.

PhD research outcomes were tabled in Sri Lanka Parliament on 12th December 2018.