Dr. A.R.M.H.A Rathnayake

Lecturer (Unconfirmed)

Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka, Mihintale.

hrathnay@tec.rjt.ac.lk

+94771857332

 Professional Qualification

• 02/2022 to 03/2022 DL101-General Course on Intellectual Property (version 2), conducted by World Intellectual Property Organization (WIPO)
• 07/2018 to 08/2018 A two months course on ‘Research Methodology and Scientific Writing’ University of Sri Jayewardenepura
• 07/2018 A short course on ‘Qualitative/ Quantitative Data Analysis & Design of Experiments’ University of Sri Jayewardenepura
• 01/2016 to 04/2016 Internship Department of Quality Assurance and Research and Development, Maliban Biscuits Manufactories (Pvt) Ltd, Rathmalana, Sri Lanka
• 02/2015 to 02/2016 CIM Level 4 Certificate in Professional Marketing (Customer Experience) (HL) Completed with Distinction
• 10/2012 to 02/2013 Diploma in Information Technology with E-Commerce ESOFT Metro Campus

 Memberships of Professional Bodies/Associations

• Life member in Sri Lanka Association for the Advancement of Science, Sri Lanka(10417/E2,B)
• Registered in Science & Technology Management Information System, National Science Foundation, Sri Lanka, (registration number is NSF/STMIS/06/8802)
• Senior Treasurer – Association of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka (01/2024 to Present)
• Student Counselor – Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka (12/2023 to Present)
• Faculty Coordinator – Business Incubator Cell, Faculty of Technology, Rajarata University of Sri Lanka (10/2022 to Present)
• Newsletter Coordinator – Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka (01/2023 to Present)
• Research and Publication Committee (RPC) member – Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka (12/2022 to Present)

 Research Interests

• Prototype designing and food engineering
• Advanced food processing technologies
• Post-harvest technology
• Product development and experimental design Food chemistry and food analysis

 Teaching Courses

• FDT 2203 – Introduction to Food Industry
• FDT 3215 – Food Packaging Technology
• FDT 4302 – Food Product Development
• FDT 4204 – Quality Assurance Safety and Standards in Food Industry

Appointments

• 12/2023 to Present Lecturer (Unconfirmed)
• Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka
• 05/2022 to 12/2023 Temporary Senior Lecturer
• Department of Food Technology, Faculty of Technology, Rajarata
• University of Sri Lanka
• 09/2021 to 03/2022 Manager- University Business Linkage Cell
• Uva Wellassa University of Sri Lanka
• 08/2017 to 11/2020 Research Assistant
• Department of Food Science and Technology, Faculty of Applied
• Sciences, University of Sri Jayewardenepura
• 01/2017 to 07/2017 Temporary Demonstrator
• Department of Food Science and Technology, Faculty of Applied
• Sciences, University of Sri Jayewardenepura

 Conference/ Journal Article Reviewer

• Peer reviewer for scientific journals and conferences (Web of Science Researcher ID:
• AAB-2548-2020) (Eleven peer reviews up to date)
• International Journal of Food Science
• Current Research in Nutrition and Food Science
• Current journal of Applied Science and Technology
• Journal of Advances in Food Science and Technology
• South Asian Journal of Research in Microbiology
• Asian Food Science Journal
• Advances in Technology
• Journal of Agro-Technology and Rural Sciences
• International Journal of Environment and Climate Change

 Researches and Projects

• Development of a fermentation chamber to improve porous-crumb structure of
  rice-based leavened food products prepared from composite flour.
• Production of instant green gram and fortified with organic Calcium and Iron
  extracted from Moringa olifera leaves
  (A group research study at University of Sri Jayewardenepura)
  Commercialized through Digamadulu Malka Nishpadana, Padiyathalawa
• Utilization of Moringa olifera leaves as a functional food ingredient in bakery
  industry
  (B.Sc. research project at University of Sri Jayewardenepura)
• Antioxidant profiling of Sea Cucumbers available in the coastal area of Northern
  Province: Main Supervisor (Rajarata University of Sri Lanka)
• Assessment of quality of edible coconut oils associated in the North Central
  Province of Sri Lanka: Co-supervisor (Rajarata University of Sri Lanka)
• Development of instant cappuccino mixture incorporated with Jackfruit seed
  flour: Co-supervisor (UBL funded project- Rajarata University of Sri Lanka)
• Research for the Preservation of Grains in Natural Traditional Methods as
  Insect Repellent: Co-supervisor (Science Research Projects Competition 2022/23,
  Organized by the National Science Foundation, Sri Lanka)
• Extraction and Characterization of Dietary Fibers from Fruit and Vegetable
  Wastes Generated in Economic Centers of Sri Lanka for Potential Food
  Applications: Co-supervisor (A collaborative research project between the Rajarata
  University of Sri Lanka and the University of Peradeniya. The project was funded by
  the Asian Development Bank.
• Analysis of Heavy Metal Contents of Sea Cucumbers in the Northern Province of
  Sri Lanka – Main Supervisor (Rajarata University of Sri Lanka)
• Design and Development of Prototype Pyramid Shaped Solar Dryer– Main
  Supervisor (Rajarata University of Sri Lanka)
• Extraction and Characterization of Mucilage Materials of Different Plant
  Sources – Main Supervisor (Rajarata University of Sri Lanka)
• Assessment of the Effectiveness of the Plant Mucilage in Enhancing the Keeping
  Quality of Fresh Produce – Main Supervisor (Rajarata University of Sri Lanka)
• Development of a Chocolate Incorporating Jackfruit (Artocarpus Heterophyllus)
  Seed Flour – Co-supervisor (Rajarata University of Sri Lanka)
• Assessment of Quality in Commercially Available Branded and Unbranded Chili
  Powder- Co- Supervisor (A master’s research project at Rajarata University of Sri
  Lanka)

 Publications

Full paper publications
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2022). Development of a
Biologically-leavened Composite Biscuit with Functional Properties. Journal of Culinary
Science & Technology. https://doi.org/10.1080/15428052.2022.2102560 (Emerging Sources
Citation Index journal)
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2022). Effect of Process
Variables on Rice Flour Functional Properties, and Porous Structure Properties of Rice and
Wheat-Based Leavened Food Products. Food Technology and Biotechnology. 60(1), 99-108.
https://doi.org/10.17113/ftb.60.01.22.7238 (Science Citation Index Expanded Journal;
Impact factor: 3.918)
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne. (2021). Development of Well-
porous Structured Leavened Food Product from Rice-based Composite Flour. Vidyodaya
Journal of Science 24(1), 21-30. https://doi.org/10.31357/vjs.v24i01.4962
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2019). Improving Porous Crumb
Structure of Rice Related Leavened Food Products by Fermentation and Gelatinization at
Slightly Higher Air Pressure Conditions. Journal of Texture Studies 50(6), 564-570.
https://doi.org/10.1111/jtxs.12465. (Science Citation Index Journal; Impact factor: 3.223)
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2018). Porous Crumb Structure
of Leavened Baked Products. International Journal of Food Science, vol. 2018, Article ID
8187318, 15 pages, 2018. https://doi.org/10.1155/2018/8187318. (Emerging Sources
Citation Index journal)
 A. R. M. H. A. Rathnayake, and S. B. Navarathna (2017). Determination of Dehydration
Pattern and Sensory Properties variation of Blanched and Un-blanched, Cut and Whole
Moringa olifera Leaves. International Journal of Advance Engineering Research and
Science 4(3), 110-115. https://dx.doi.org/10.22161/ijaers.4.3.16.
 A. R. M. H. A Rathnayake, and S. B. Navarathna (2017). Utilization of Moringa olifera
Leaves as a Functional Food Ingredient in Bakery Industry. International Journal of Science
and research 2(6), 339-344. DOI: 10.21275/ART2017641.

Books
 H. A. Rathnayake, S. B. Navaratne, C. M. Navaratne. (2022). Rice Flour for Gluten-free
Bread. ISBN 978-624-99032-0-3 (print).

Book chapters
 H. A. Rathnayake, S. B. Navaratne, C. M. Navaratne, and N. V. G. S. Madushika (2021).
Development of a Legume Based Disaster Resilient Emergency Food Product. In: D.
Amaratunga, R. Haigh, N. Dias (eds). Multi-Hazard Early Warning and Disaster Risks.
Springer, Cham, pp. 27-37. https://doi.org/10.1007/978-3-030-73003-1_2
 A. R. M. H. A. Rathnayake, S. B. Navaratne and T. G. G. Uthpala (2018). Moringa olifera
Plant and the Nutritional and Medicinal Properties of Moringa olifera leaves. In: D.
Chakraborty, P. K. Paul, A. Mani, A.K. Tiwary and K Prasad (eds). Trends & Prospects in
Processing of Horticultural Crops. Today and Tomorrow’s Printers and Publishers: New
Delhi, pp. 252-262.
 T. G. G. Uthpala, R. A. U. J. Marapana, A. R. M. H. A. Rathnayake and S. D. T.
Maduwanthi (2018). Cucumber Vegetable as a Brine Fermented Pickle. In: D. Chakraborty,
P. K. Paul, A. Mani, A.K. Tiwary and K Prasad (eds). Trends & Prospects in Processing of
Horticultural Crops. Today and Tomorrow’s Printers and Publishers: New Delhi, pp. 447-
462

Conference papers
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2019). Emergency Foods from
Rice Related Composite Flour with Functional Ingredients for Disaster Resilience.
International Conference for Research and Innovation in Disaster Resilience (ascent
festival, 2019). pp, 128-137

Abstract publications
 H. A. Rathnayake, S. B. Navaratne, C. M. Navaratne, and N. V. G. S. Madushika (2020).
Development of a Legume Based Disaster Resilient Emergency Food Product. International
Symposium on Multi-Hazard Early Warning and Disaster Risk Reduction, Colombo, Sri
Lanka, 14 th -16 th December, 2020
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2020). Assessment of the
Keeping Quality of Disaster Resilient Food Product Formulated from Rice Based Composite Flour.

7 th International Conference on Multidisciplinary Approaches (iCMA – 2020),
Colombo, Sri Lanka, 8 th -9 th December, 2020
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2019). Porous Crumb Structure
Properties of Leavened Food Products Prepared from Selected Popular Rice Verities in Sri
Lanka. International Conference of Agriculture, Food Security and Safety (AgroFood 2019),
Colombo Sri Lanka, 07 th -08 th November, 2019
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2019). Emergency Foods from
Rice Related Composite Flour with Functional Ingredients for Disaster Resilience.
International Conference for Research and Innovation in Disaster Resilience (ascent
festival, 2019), Colombo, Sri Lanka, 14 th -18 th January, 2019
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2018). Effect of Air Pressure in
Developing Porous-crumb Structure of Dough during Fermentation and Gelatinization. 5 th
International Conference on Multidisciplinary Approaches (iCMA – 2018), Kaluthara, Sri
Lanka, 31 st August to 2 nd September, 2018
 H. A. Rathnayake, S. B. Navaratne, and C. M. Navaratne (2018). Evaluation of the Quality
of Porous Crumb Structure of Leavened Products from Composite Flour of Cassava, Rice
and Wheat. 4 th AFSA International Conference on Food Safety and Food Security, Siem
Reap, Cambodia, 10 th – 12 th August, 2018
Websites and Newsletters
 An innovative fermenter to break barriers in rice flour based bakery industry, Vidya
newsletter (The newsletter of the National Science Foundation) volume 22, No. 03
September 2020, p. 4 (ISSN 1391-4367)
 Innovative fermenter for rice flour was developed by Department of Food Science of USJ,
https://www.sjp.ac.lk/news/innovative-fermenter-for-rice-flour-was-developed-by-
department-of-food-science-of-usj/
 Invention for Rice-based Bakery Products,
http://www.graduate.sjp.ac.lk/news/2021/invention-for-rice-based-bakery-products/
Knowledge disseminations
 Participated for a knowledge dissemination workshop on “Development of rice-based bakery
products at a slightly higher air pressure condition using a fermentation chamber” at Cathy
Rich Memorial Food Processing Training Center, Embilipitiya (03 rd December 2021)
 Participated as an exhibitor on “Development of rice-based bakery products at a slightly
higher air pressure condition using a fermentation chamber” at INNOTECH 2020 exhibition
(NSF stall, at NSBM green university, Homagama). 11 th -14 th March, 2020

 Organized and conducted demonstrations and knowledge disseminations on “Development
of rice-based bakery products at a slightly higher air pressure condition using a fermentation
chamber” at Vidatha Resource Centre, Kadawatha (17 th January, 2020)
 Organized and conducted demonstrations and knowledge disseminations on “Development
of rice-based bakery products at a slightly higher air pressure condition using a fermentation
chamber” at Vidatha Resource Centre, Kesbewa (25 th July, 2019)

PATENT
 A method for improving porous-crumb structure of rice related leavened food products, Sri
Lanka patent number: 20177 (Received. Gazette date: 13/05/2021)
 A nutritious and bio-active compounds enriched leavened baked product using composite
flour and Madan bark decoction, Sri Lanka patent application number: 22539