Dr. M. S. W. de Silva


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Ph.D. in Chemistry (Illinois Tech., USA), B.Sc. Hons in Chemistry (Peradeniya, Sri Lanka)
Dean/ Faculty of Livestock Fisheries & Nutrition
Senior Lecturer/ Department of Food Science & Technology,
Wayamba University of Sri Lanka,
Makandura, Gonawila (60170),
Sri Lanka.
 

Education
  • Ph.D. in Chemistry (Illinois Tech., USA)
  • B.Sc. Hons in Chemistry (Peradeniya, Sri Lanka)

Extension of Knowledge
  • Chemistry I
  • Laboratory Course in Chemistry
  • Chemistry II
  • Food Analysis & Quality Assurance
  • Rapid Chemical Sensing Methods
  • Spectroscopic Methods for Structure Determination
  • Research Project in Food Science & Technology
  • In-plant training

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

Out Reach/Extension Work
  • Providing technical advice on food analysis

Publications

A). International peer reviewed

  1. De Silva, M.S.W., Stetter, J.R, Impedance based sensing of the specific binding reaction between staphylococcus enterotoxin B and its antibody on an ultra-thin platinum film, Biosensors & Bioelectronics, 1995, 10, 675-682.

  2. Jayasinghe, J.M.P.K, De Silva M.S.W., Brackish water aquaculture in acid sulphate soils of Sri Lanka, Asian Fisheries science, 1993, 6, 341-345.

  3. Eisenberg, W.C., De Silva, M.S.W., Atmospheric gas phase generation of singlet oxygen by homogeneous photosensitization, 1990, 31, 5857-5800.

B). National peer reviewed

  1. Jinadasa, B.K.K.K., Subasinghe,M.M., Thayalan, K., Wickramasinghe, I. and De Silva, M.S.W. (2013). Trace metal contents in muscle tissues of inland fish species in the north central province of Sri Lanka, Ceylon Journal of Science (Bio. Sci) 42 (2): 79-86.

  2. Senarath, H.P.S., Edirisinghe, E.M.R.K.B. and De Silva, M.S.W. (2010). Effect of spices on oxidative stability and fatty acid composition in cooked Herring (Clupeaharengus). Chemistry in Sri Lanka, The Tri – annual publication of the institute of Chemistry Ceylon, Vol 27 No. 2, p. 13.

C). International conference/proceedings

  1. Senarath, H.P.S., Edirisinghe, E.M.B.R.K. and De Silva, M.S.W. (2012), The effect of cooking process and incorporation of spices on the total lipid and n-3 LC-PUFA contents of herrings (Amblygastersirm), Proceedings of the International Conference on Chemical Sciences by Institute of Chemistry Ceylon.

  2. Menaka, J. and De Silva, M.S.W. (2010). Identification of Vibrio parahaemoyiticus in Shrimp (Penaeusmonodon) using Polymerase Chain Reaction. 3rd International Annual Symposium InSym-SUSL at Sabaragamuwa University of Sri Lanka.

  3. Alwis, S.S, S Somasiri, M.S.W. De Silva, Determination of organic acids and free sugar content in Sri Lankan under-utilized fruits by high performance liquid chromatography, Proceedings of the Second International Symposium of Sabaragamuwa University, 08-12 July, 2008, Belihuloya, Sri Lanka.

  4. Kalubowila, K.A.D.T.N.K, J.A.G Jayasinghe,  M.S.W De Silva, Determination of fatty acid composition of bakery fats & fast food with special attention to trans fatty acids by gas chromatography, Proceedings of the Second International Symposium of Sabaragamuwa University, 08-12 July, 2008, Belihuloya, Sri Lanka.

D). National conference/proceedings

  1. Bopitiya, D., Sarananda, K.H., De Silva, M.S.W. and Jayasinghe C.V.L. (2011). Development and Nutritional Profile Assessment of Ready to Eat Rice Based Fruit Pudding, Proceedings of the 67th annual sessions of Sri Lanka Association for the Advancement of Science (SLAAS), 213/B, part I abstracts, December.

  2. Bopitiya, D., Edirisignhe, E.M.R.K.B., and De Silva, M.S.W. (2010). Effect on light oxidative stability of lipids from Thunnusalbacares, Proceedings of the 66th Annual Scientific Sessions of the Sri Lanka Association for Advancement of Science (SLAAS), 605/E2, Abstract, Colombo, Sri Lanka. 8th December.

  3. Senarath, H.P.S., Edirisinghe, E.M.R.K.B. and De Silva, M.S.W. (2010). Total Phenolic content and Antioxidant activity of spices used in Sri Lanka. Proceedings of the 66th Annual Scientific Sessions of the Sri Lanka Association for Advancement of Science (SLAAS), Colombo Sri Lanka. 8th December.

  4. Senarath, H.P.S., Edirisinghe, E.M.R.K.B. and De Silva, M.S.W. (2010). Effect of cooking method on oxidative stability and fatty acid composition in cooked Herring (Clupeaharengus). Proceedings of the 16th Annual Scientific Sessions of the Sri Lanka Association for the Fisheries and Aquatic Resources (SLAFAR), p 24.Colombo Sri Lanka. 12th July.

E). Non peer reviewed

  1. Rupasinghe, K.M.D.T., Herath, H.M.T. and De Silva, M.S.W. (2015), Formulation of dietary fiber enhanced cracker for adults using selected locally available cereal and legume flours, Proceedings of the Undergraduate Research Symposium 2015, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka. pp 44.

  2. Balasooriya, B.P.R.N., De Silva, M.S.W., Mewan, K.M. and Jayawardhane, S.A.D.P.S. (2014), Analysis of characteristics of commercially available green teain Sri Lanka, Proceedings of the Undergraduate Research Symposium 2014, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka. Pp 42.

  3. Amarasinghe, R.S., De Silva, M.S.W., Muttusamy, M. and De Silva, U. (2013), Assessment of yeast and mold levels of carbonated soft drink in Sri Lanka, Proceedings of the Undergraduate Research Symposium 2013, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka. pp36.

  4. Hettiarachchi, K.J.M., De Silva, M.S.W. and Korala, M. (2013), Evaluation of the quality of selected black tea products available in local market, Proceedings of the Undergraduate Research Symposium 2013, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka. pp 40.

F). Books and Chapters:

  1. Agricultural Chemistry, MSW De Silva, Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka. ISBN# 978-955-8746-13-4.