Journal Publications

Wijayasekara. K.N and Wansapala. J (2017). Uses, effects and properties of monosodium glutamate (MSG) on food & nutrition, International Journal of Food Science and Nutrition ISSN: 2455-4898, Volume 2; Issue 3; May 2017; Page No. 132-143

Review article is published in International Journal of Food Science and Nutrition. Reference number (Food-2-3-24) International Journal of Food Science and Nutrition, ISSN: 2455-4898, Impact Factor: RJIF 5.14. www.foodsciencejournal.com. Volume 2; Issue 3; May 2017. Page No. 132-143

Monosodium Glutamate as a Flavor Enhancer-Book chapter, Trends and Prospects of Food Technology, Processing and preservation

Formulation of a natural flavor enhancer based on glutamic acid and study of sensory properties Conference Proceedings, Full paper International Conference on Food Quality, Safety and Security(FOOD QualSS 2017)

Ranathunga Nethma Samadhi, Wijayasekara Kaushalya Nadeeshani, Abeyrathne Edirisinghe Dewage Nalaka Sandun. Application of bio-preservation to enhance food safety: A review. Korean J. Food Preserv. 2023;30(2):179-189. https://doi.org/10.11002/kjfp.2023.30.2.179.

Dinesh D. Jayasena, Taemin Kang , Kaushalya N. Wijesekara and Cheorun Jo. 2023. Innovative application of cold plasma technology in meat and its products. Review Article. Journal of The Food Science of Animal Resources (Food Sci. Anim. Resour.). Accepted and to be published.

Conference Proceedings

K.N. Wijayasekara, A.M.N.L. Abesinghe and S.C. Samarasekara (2012) Assessing the effect of incorporating Kithul (Caryota urens) flour on stabilizing ability and sensory properties of set-type yoghurt, Proceedings of the annual symposium of the Uwa Wellassa University.

K.N. Wijayasekara, A.M.N.L. Abesinghe and S. C. Samarasekara ( 2013 ). Effect of incorporating kithul (caryota urens) flour on stabilizing ability and sensory properties of set-type yoghurt, Proceedings of the Annual Symposium of Minor Export Crops (ASMEC),September 12-13, 2013,Plant Genetic Resources Center, Gannoruwa, Peradeniya

K.N. Wijayasekara, A.M.N.L. Abesinghe and S. C. Samarasekara ( 2013 ). Effect of incorporating kithul (caryota urens) flour on stabilizing ability and sensory properties of set-type yoghurt, Proceedings of the Annual Symposium of Minor Export Crops (ASMEC),September 12-13, 2013,Plant Genetic Resources Center, Gannoruwa, Peradeniya

Wijayasekara. K.N and Wansapala. J (2017). Formulation of a cookie using composite flour mixture, International Conference on Multidisciplinary Approaches iCMA 2017 "Sustainable Development through Multi-Disciplinary Research"

Formulation of a natural flavor enhancer based on glutamic acid and study of sensory properties 2nd International Research Symposium "Emerging Technologies for an Innovative Green Economy" IRSUWU 2018

Formulation of a natural flavor enhancer using locally available ingredients with having umami taste as a replacement for mono sodium glutamate (MSG)- 5 th International Conference on Multidisciplinary Approaches – 2018

Wijayasekara. K.N and Wansapala. J (2018). Sensory properties of a cookie formulated from a composite flour mixture as a meal replacement. Proceedings of the International Research Symposium on Postharvest Technology 2018. Page 39-43.

Wijayasekara. K.N and Wansapala. J (2020). Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono sodium Glutamate. International Journal of Gastronomy and Food Science 2020.

Ranathunga NS, Wijayasekara KN and Kannangara DN (2023). Identification of the relationship among the keeping quality, alcohol test results, and total colony count in raw milk used for dairy processing. Proceedings of the International Symposium on Agriculture and Environment. 2023.

Award for excellent paper presentation at the annual symposium on minor export crops (ASMEC ) 2013

Vice Chancellors Award for the best poster presentation at the Research Symposium of Uva Wellassa University in 22nd & 23rd November 2012

Best Presenter at the Annual Symposium of Minor Export Crops (ASMEC), September 12-2014

Semi-finalist of 3MT – Thesis competition, organized by Sri Lanka Academy of Young Scientists and NSF 2018.

Food Hygiene

Food Safety and Quality Management

Food Science and Technology