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Sri Lanka

USD 50 /hr

University Professor with more than 26 years of experience in teaching and research in Food Science & Technology

Profile Summary

Prof. K. D. Prasanna Gunathilake is attached to the Department of Food Science & Technology, Wayamaba University of Sri Lanka and has more than 25 years of service in the area of Food Science in academic, research and industry. He received his B Sc (Agriculture; specializing in Food Science & Technology) and M Sc. (Food Science & Technology) from the University of Peradeniya, Sri Lanka. He received a research M.Sc in functional foods from Dalhousie University, Canada and Ph.D. in Food Science & Technology from the University of Sri Jayewardenepura, Sri Lanka. He started his research and academic carrier as a Research Officer at Coconut Research Institute, Sri Lanka and served as a Graduate Research Assistant at the Dalhousie University, Canada. He has received four research grants in his capacity as principal investigator to work in the area of evaluating functional foods to combat chronic diseases. Currently, six PhD students are working under his supervision. He is the author/ co-author of more than 75 refereed journal articles and book chapters and over 100 abstracts of conference presentations. He served/serving as a member of several committees of the Faculty, University as well as National level in varying capacities. Also, he has received several academic awards such as Hiran Thilakarathna Special Award for Postgraduate Research, SLAAS GRC Award for Postgraduate Research, the President’s Awards for Scientific publications (2014,2016, 2018) and the Most Outstanding Young Research Award (2016) and Most Outstanding Senior Researcher Awards (2018 and 2019-merit award, 2020) from Wayamba University.

Subject Matter Expertise

• ☆ Food Additives
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food & Beverage Manufacturing
• ☆ Public Health
• ☆ Food Security

Services

• Research
• Product Development

Research User Research, Feasibility Study, Fact Checking

Product Development Formulation, Recipe Development, Stability/Shelf Life Testing, Product Evaluation

Work Experience

Professor

Wayamba University of Sri Lanka - Makandura Campus

October 2020 - Present

Graduate Research Assistant

Dalhousie University

September 2010 - October 2012

Research Officer

Coconut Research Institute

June 2000 - October 2008

Executive Quality Controller

Lanka Cannaries Ltd

April 2000 - June 2001

Quality Assurance Officer

Lanka Spice Ltd

December 1997 - April 2000

Education

PhD (Food Science & Technology)

University of Sri Jayewardenepura, Faculty of Graduate Studies

October 2013 - September 2018

M.Sc (Agriculture)

Dalhousie University

September 2010 - October 2012

M.Sc (Food Science & Technology)

Post Graduate Institute of Agrculture

August 1998 - November 2000

B.Sc.(Agric) (Food Science & Technology)

University of Peradeniya faculty of Agriculture

March 1993 - July 1997

Certifications

• Member of Institute of Food Science & Technology

  Institute of Food Science & Technology Sri Lanka

  January 2023 - Present

• Member of Institute of Biology, Sri Lanka

  Institute of Biology, Sri Lanka

  January 2023 - Present

• Member of Sri Lanka Association of Advancement of Science

  Sri Lanka Association of Advancement of Science

  January 2023 - Present

Publications

JOURNAL ARTICLE

Maheshika Sethunga, Kamburawala Kankanamge Don Somathilaka Ranaweera, Imalka Munaweera, Katugampalage Don Prasanna Priyantha Gunathilake (2023). Optimization of enzyme‐assisted extraction of essential oils of Cinnamomum zeylanicum , Syzygium aromaticum , and Zingiber officinale , by response surface methodology . JSFA reports.

G. Janarny, K.K.D.S. Ranaweera, K.D.P.P. Gunathilake (2022). Optimization of ethanol based extraction of phenolics from Ocimum sanctum flowers by response surface methodology . Biocatalysis and Agricultural Biotechnology.

Ganesamoorthy Janarny, Kamburawala Kankanamge Don Somathilaka Ranaweera, Katugampalage Don Prasanna Priyantha Gunathilake (2022). Modeling and optimization of polyphenol extraction from the petals of Clitorea ternatea using response surface methodology . JSFA reports.

R. M. Kasun Sanjeewa Ranaweera, K. D. Prasanna Priyantha Gunathilake(2022). Physicochemical characteristics and functional properties of Caryota urens flour and formulated gluten‐free crackers . Journal of Food Processing and Preservation. Wiley

Ganesamoorthy Janarny, Kamburawala Kankanamge Don Somathilaka Ranaweera, Katugampalage Don Prasanna Priyantha Gunathilake(2022). Digestive recovery of polyphenols, antioxidant activity, and anti‐inflammatory activity of selected edible flowers from the family Fabaceae . Journal of Food Biochemistry. 46. (2). Wiley

Ganesamoorthy Janarny, Katugampalage Don Prasanna Priyanth Gunathilake, Kamburawala Kankanamge Don Somathil Ranaweera(2021). Nutraceutical potential of dietary phytochemicals in edible flowers—A review . Journal of Food Biochemistry. Wiley

Godagama Udaha Walauwe Uththara Pub Kumari, Katugampalage Don Prasanna Priyanth Gunathilake(2020). In vitro bioaccessibility and antioxidant activity of black plum ( Syzygium caryophyllatum ) . Journal of Food Biochemistry. Wiley

M.M.R.D. Mel and K.D.P.P. Gunathilake and C.A.N. Fernando(2020). Formulation of microencapsulated rutin and evaluation of bioactivity and stability upon in vitro digestive and dialysis conditions . International Journal of Biological Macromolecules. 159. p. 316--323. Elsevier {BV}

K. D. P. P. Gunathilake and K. K. D. S. Ranaweera and H. P. V. Rupasinghe(2020). Optimization of Polyphenols and Carotenoids Extraction from Leaves of Cassia auriculata for Natural Health Products . Asian Plant Research Journal. p. 14--25. Sciencedomain International

H. D. K. C. Wijesinghe and K. D. P. P. Gunathilake(2020). Characterization and Comparison of Alkali Extracted Starches from Selected Cereals and Tubers . Asian Plant Research Journal. p. 1--12. Sciencedomain International

G. Janarny and K.D.P.P. Gunathilake(2020). Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae . Biocatalysis and Agricultural Biotechnology. 23. p. 101510. Elsevier {BV}

K. D. P. P. Gunathilake, K. K. D. S. Ranaweera, H. P. V. Rupasinghe(2019). Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol‐based solvent system . Food Science & Nutrition. 7. (2). p. 528--536. Wiley

K.D. Prasanna P. Gunathilake, K. K. D. S. Ranaweera, H.P. Vasantha Rupasinghe (2018). In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables . Biomedicines.

K. D. P. P. Gunathilake, K. K. D. S. Ranaweera, H. P. V. Rupasinghe(2018). Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species . Journal of Food Biochemistry. 42. (5). Wiley

K. Gunathilake and K. Ranaweera and H. Rupasinghe(2018). Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves . Antioxidants. 7. (9). p. 117. {MDPI} {AG}

K.D.P.P. Gunathilake(2018). Response Surface Optimization for Extraction of Phenolics from Coconut Testa (Pairings) . CORD. 34. (2). p. 10. International Coconut Community

K.D.P.P. Gunathilake and K.K.D.S. Ranaweera and H.P.V. Rupasinghe(2018). Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves . Food Chemistry. 245. p. 371--379. Elsevier {BV}

K. Gunathilake and K. Ranaweera and H. Rupasinghe(2018). Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities . Plants. 7. (1). p. 22. {MDPI} {AG}

K Gunathilake and K Ranaweera and H Rupasinghe(2017). Optimization of Phenolics and Carotenoids Extraction from Leaves of Passiflora edulis Using Response Surface Methods . Asian Journal of Biotechnology and Bioresource Technology. 1. (1). p. 1--11. Sciencedomain International

K.D.P.P. Gunathilake and K.K.D.S. Ranaweera(2016). Antioxidative properties of 34 green leafy vegetables . Journal of Functional Foods. 26. p. 176--186. Elsevier {BV}

K.D.P.P. Gunathilake(2016). Shelf Life and Quality Evaluation of Deep Frozen Coconut Cream, Coconut Scrapings and Coconut Slices . CORD. 32. (1). p. 7. International Coconut Community

K.D.P.P. Gunathilake(2015). Evaluation of Properties of Dikiri Pulp in the Formulation of Jam . CORD. 31. (2). p. 7. International Coconut Community

Vasantha Rupasinghe and KDPP Gunathilake(2015). Recent perspectives on the medicinal potential of ginger . Botanics: Targets and Therapy. p. 55. Informa {UK} Limited

K.D.P.P. Gunathilake and Li Juan Yu and H.P. Vasantha Rupasinghe(2014). Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages . Food Chemistry. 148. p. 335--341. Elsevier {BV}

K.D. Prasanna P. Gunathilake and H.P. Vasantha Rupasinghe(2014). Inhibition of Human Low-Density Lipoprotein Oxidation In Vitro by Ginger Extracts . Journal of Medicinal Food. 17. (4). p. 424--431. Mary Ann Liebert Inc

K. Gunathilake(2014). Optimization of Water Based-extraction Methods for the Preparation of Bioactive-rich Ginger Extract Using Response Surface Methodology . European Journal of Medicinal Plants. 4. (8). p. 893--906. Sciencedomain International

K. Gunathilake(2014). Optimization of Water Based-extraction Methods for the Preparation of Bioactive-rich Ginger Extract Using Response Surface Methodology . European Journal of Medicinal Plants. 4. (8). p. 893--906. Sciencedomain International

K.D.P.P. Gunathilake and Y. Wang and H.P. Vasantha Rupasinghe(2013). Hypocholesterolemic and hypotensive effects of a fruit-based functional beverage in spontaneously hypertensive rats fed with cholesterol-rich diet . Journal of Functional Foods. 5. (3). p. 1392--1401. Elsevier {BV}

K.D.P.P. Gunathilake and H.P. Vasantha Rupasinghe and Nancy L. Pitts(2013). Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection . Food Research International. 52. (2). p. 535--541. Elsevier {BV}

K.D.P.P. Gunathilake(2012). Optimum Physico-Chemical and Processing Parameters for the Preservation of King Coconut Water . CORD. 28. (1). p. 8. International Coconut Community

K.D.P.P. Gunathilake(2011). Development of Low Cost Coconut Water Vinegar Making Process and Evaluation of “Generator Process” to Accelerate the Acetification . CORD. 27. (1). p. 6. International Coconut Community

K.D.P.P. Gunathilake(2010). Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities . CORD. 26. (2). p. 6. International Coconut Community

K.D.P.P. Gunathilake(2009). Nutritional Composition of Dikiri Coconut . CORD. 25. (2). p. 7. International Coconut Community

K.D.P.P. GUNATHILAKE and Y.M.R.K. ABEYRATHNE(2008). INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS . Journal of Food Processing and Preservation. 32. (1). p. 133--142. Wiley