Ms. H.P.S. Senarath


Ms. HPS Senarath
Lecturer
Department of Food Science & Technology,
Wayamba University of Sri Lanka,
Makandura, Gonawila (60170),
Sri Lanka.
 
 
 

Education
  • B. Sc. in Food Science and Nutrition (Specialization: Food Science and Technology) (Wayamba, Sri Lanka)
  • MPhil (Peradeniya, Sri Lanka)
  • Diploma in Quality Management (SLSI, Sri Lanka)

Extension of Knowledge
  • Food Chemistry

  • Laboratory course in Chemistry

  • Food Engineering

  • Microbiology

  • Food Analysis and Quality Assurance

  • Food Packaging

  • Research Project in Food Science & Technology

  • In-plant Training


Research Interests
  • Food Chemistry: Antioxidant activity of herbs and spices, Effect of cooking on lipid oxidation in fish
  • New Product developments using Cereal
  • Retort processing technology of cereal based products

 Ongoing Projects
  • Designing a quality assurance laboratory for a food processing factory at Katunayaka, Sri Lanka.
  • Investigating the hydroxymethyl furfural content of commercially available kithul treacle samples in Sri Lanka

Research Publications
  1. Senarath H.P.S. (2012). Antioxidant capacity of spices in retarding oxidation of lipids during storage of cooked fish. M.Phil thesis, Post graduate institute of Science, University of Peradeniya, Sri Lanka
  2. Chamila Jayasinghe, Lakshmi Ranganma, Buddini Jayakala, Disna karunasekara, Ruchira Nandasiri, Chanika Jayasekara, Harisuthan Pakyanathan, Samanthika Senerath (2012) Characterization and authentication of Sri Lanka bee honey, Proceedings of the International Conference on Chemical Sciences held in Colombo, Sri Lanka 20-22 June, Institute of Chemistry, 59 p.
  3. Senarath, H.P.S., Edirisinghe, E.M.R.K.B. and De Silva, M.S.W. (2012). The effect of cooking process and incorporation of spices on the total lipid content and n-3 LC PUFA contents of herring. International conference on chemical sciences, Colombo Sri Lanka. p. 64. 20-22nd June
  4. 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.
  5. 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 (Clupea harengus).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.
  6. 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 (Clupea harengus). Chemistry in Sri Lanka, The Tri – annual publication of the institute of Chemistry Ceylon, Vol 27 No. 2, p. 13.
  7. MKCP Jayasekara , CVL Jayasinghe, HPS Senarath. (2009). Physico-Chemical characterization of Sri Lankan bee honey. Proceedings of the 65th Annual Scientific Sessions of the Sri Lanka Association for Advancement of Science (SLAAS), Colombo Sri Lanka. p.228. 7-11th December
  8. Nandasiri, H.M.A.R., Jayasekara M.K.C.P, Senarath, H.P.S., and Jayasinghe, C.V.L. (2009). Physico-chemical characterization and determination of 5-Hydroxymethylfurfural in Sri Lankan bee honey with respect to local and global standards. Proceeding of the 6th Food and Nutrition symposium. p 16.
  9. Senarath, H.P.S., Edirisinghe, E.M.R.K.B. and De Silva, M.S.W. (2009). Retardation of lipid oxidation in cooked Herring (Clupea harengus) using selected spices.  Proceedings of the 15th Annual Scientific Sessions of the Sri Lanka Association for the Fisheries and Aquatic Resources (SLAFAR), p 28. Colombo Sri Lanka. 19th  June.
  10. Senarath, H.P.S. and Jayathilake, S. (2006).Development of crunchy snack based on Soybeans. Proceeding of the 4th Food and Nutrition symposium, p 16.