Research interests
Innovative Food Processing Technologies: Extrusion Technology and High Pressure Processing
Functional foods and product development: Sugar reduction in foods, Plant-based protein products
Product Evaluation: Physical and chemical propertise, consumer acceptability
Teaching interests
Food Science, Functional foods, Food Processing and Product Development
Units taught
Unit Chair HSN315 Food Manufacturing and Process Inovation
Unit Chair HSN320 Trends in Product Development
Unit Chair HSN735 Essentials of Food Science
Lecturer HSN104 Science of Food
Supervised three PhD, one Masters and 10 Honours projects
Conferences
Shabrone Vertigan, Georgie Russell, Shirani Gamlath (2019) Designing healthy and sustainable snack bars, Food Structure and Digestion Conference, Rotorua, New Zealand, 30 September-03 October.
Shirani Gamlath, Fat replacement in snack foods: Recent developments, 11th Global summit on Food and Beverages, 22-24 September Las Vegas, USA- (Invited presentation, contributed as a member in the organising committee).
Gamlath Shirani (2015) Innovations in underutilised cereals and legumes to support currect trends in the functional food industry. Food Chemistry and Technology Conference, San Francisco, USA, 16-18 November 2015.
Gamlath Shirani (2015) Trends and developments in legume based snack products, IJFST conference, Lincoln University, New Zealand, 17-19 February.
Gamlath S (2012) Trends in Food Extrusion: Opportunities for Health Promoting New Products: Physical and Sensory Properties. Ist Annual Congress of SQ Foods, BIT Shenzhen China, 1-3 November (Invited Presentation).
Liem G and Gamlath S 2012 "Show me the content” how visual content make students engage. Desire2Learn ASIA-PAC conference, September 17-18 Melbourne, Australia.
Khan I, Yousif A, Johnson S and Gamlath S (2011)
Effect of sorghum incorporation on functional components of pasta. Functional Foods Conference, Malaysia, 16-17 November.
Gamlath S (2011) A good practice: group work linking with real-world experience and winning national awards. Deakin Teaching and learning Conference, 2 November 2011
Perera, N, Gamage, T V, Gamlath, S and Versteeg, C (2008). "Effect of high pressure and pineapple juice on the browning of minimally processed apples." Proceedings of the IFT conference, Louisiana, USA
Perera, N, Gamage, T M V, Gamlath, S. Wakeling, L. and Versteeg, C. (2008) "Quality of minimally processed peaches treated with high pressure and temperature." Proceedings of the 41st Annual AIFST Convention, Sydney, Australia,
Ravindran, G and Gamlath S (2007) "Development of functional extruded snack products based on chickpea (Cicer arietinum L.) and fenugreek (Trigonella foenum-graecum) flours." Nutrition Society Meeting, Auckland, NZ
Singh, S, Gamlath, S and Wakeling, L (2006) "Effect of reducing sugars and proteins in extrusion: Nutritional and functional properties." Proceedings of the 39th AIFST convention. Adelaide.
Kelly, E., Gamage, T.V. and Gamlath, S. (2006) "Effect of high pressure processing on the polyphenol oxidase activity of three Australian grown pear varieties." Proceedings of the 3nd Innovative Foods Centre Conference, Melbourne, Australia.
Gamlath, S, Gamage, T V and Walsh, R (2005) "Innovations through Novel Technologies: High Pressure treatments to reduce chemical treatments in Fruits." Oral presentation Proceedings of the Annual Research Conference, University of Ballarat.
Gamlath, S and Balendran, S (2004) "Physical characteristics of extruded products from maize, finger millets and legumes." Oral presentation. Hawaii International Conference on Sciences, Honolulu, Hawaii.
Gamlath, S and Clarke, B (2004) "Physical, nutritional and sensory properties of extruded banana, rice and green gram mixtures." Oral Presentation, Hawaii International Conference on Sciences, Honolulu, Hawaii
Publications
Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation
D Mahato, E Magriplis, N Sharma, S Gamlath
(2024), Vol. 11, pp. 1-3, Frontiers in Nutrition, Lausanne, Switzerland, C1
D Mahato, S Pandhi, M Kamle, A Gupta, B Sharma, B Panda, S Srivastava, M Kumar, R Selvakumar, A Pandey, P Suthar, S Arora, A Kumar, S Gamlath, A Bharti, P Kumar
(2022), Vol. 208, pp. 62-77, Toxicon, Amsterdam, The Netherlands, C1
M Kamle, D Mahato, A Gupta, S Pandhi, N Sharma, B Sharma, S Mishra, S Arora, R Selvakumar, V Saurabh, J Dhakane-Lad, M Kumar, S Barua, A Kumar, S Gamlath, P Kumar
(2022), Vol. 14, pp. 1-25, Toxins, Basel, Switzerland, C1
Physicochemical properties and microbial safety of reduced-sugar chocolate-flavored milk
D Mahato, S Jadhav, A Mukurumbira, R Keast, D Liem, R Shah, S Gamlath
(2022), Vol. 46, pp. 1-12, Journal of Food Processing and Preservation, Chichester, Eng., C1
Madhu Kamle, Dipendra Mahato, Akansha Gupta, Shikha Pandhi, Bharti Sharma, Kajal Dhawan, Vasundhara, Sadhna Mishra, Manoj Kumar, Abhishek Tripathi, Prasad Rasane, Raman Selvakumar, Arvind Kumar, Shirani Gamlath, Pradeep Kumar
(2022), Vol. 13, pp. 292-314, MICROBIOLOGY RESEARCH, C1
P Kumar, D Mahato, A Gupta, S Pandey, V Paul, V Saurabh, A Pandey, R Selvakumar, S Barua, M Kapri, M Kumar, C Kaur, A Tripathi, S Gamlath, M Kamle, T Varzakas, S Agriopoulou
(2022), Vol. 14, Toxins, Switzerland, C1
P Kumar, A Gupta, D Mahato, S Pandhi, A Pandey, R Kargwal, S Mishra, R Suhag, N Sharma, V Saurabh, V Paul, M Kumar, R Selvakumar, S Gamlath, M Kamle, H Enshasy, J Mokhtar, S Harakeh
(2022), Vol. 14, pp. 1-26, Toxins, Basel, Switzerland, C1
D Mahato, R Keast, D Liem, C Russell, S Cicerale, S Gamlath
(2021), Vol. 115, International Dairy Journal, C1
Identifying ideal product composition of chocolate‐flavored milk using preference mapping
Dipendra Mahato, Penelope Oliver, Russell Keast, Djin Liem, Catherine Russell, Mohammadreza Mohebbi, Sara Cicerale, M Mahmud, Shirani Gamlath
(2021), Vol. 86, pp. 3205-3218, Journal of food science, Chichester, Eng., C1
Consumer acceptance of brown and white rice varieties
T Gondal, R Keast, R Shellie, S Jadhav, S Gamlath, M Mohebbi, D Liem
(2021), Vol. 10, Foods, Switzerland, C1
J Ryan, S Hutchings, Z Fang, N Bandara, S Gamlath, S Ajlouni, C Ranadheera
(2020), Vol. 73, pp. 182-190, International journal of dairy technology, Chichester, Eng., C1
Sugar reduction in dairy food: An overview with flavoured milk as an example
D Mahato, R Keast, D Liem, C Russell, S Cicerale, S Gamlath
(2020), Vol. 9, Foods, Switzerland, C1
Fat replacers in baked food products
K Colla, A Costanzo, S Gamlath
(2018), Vol. 7, Foods, Switzerland, C1
I Khan, A Yousif, S Johnson, S Gamlath
(2015), Vol. 34, pp. 415-421, Clinical nutrition, Amsterdam, The Netherlands, C1
Inulin and maltodextrin can replace fat in baked savoury legume snacks
K Colla, S Gamlath
(2015), Vol. 50, pp. 2297-2305, International journal of food science and technology, Chichester, Eng., C1
Consumer acceptability and antioxidant potential of probiotic-yogurt with spices
V Illupapalayam, S Smith, S Gamlath
(2014), Vol. 55, pp. 255-262, LWT - Food science and technology, London, England, C1
I Khan, A Yousif, S Johnston, S Gamlath
(2014), Vol. 79, pp. 1560-1567, Journal of food science, Hoboken, NJ, C1
I Khan, A Yousif, S Johnson, S Gamlath
(2013), Vol. 54, pp. 578-586, Food research international, Amsterdam, The Netherlands, C1
Non-thermal food processing : impact on chemical, nutritional and bioactive components
S Gamlath, L Wakeling
(2011), New York, N.Y., A1
Trends in high pressure processing of foods : food quality and bioactive components
S Gamlath, L Wakeling
(2011), pp. 121-149, New topics in food engineering, Hauppauge, N.Y., B1
Colour and texture of apples high pressure processed in pineapple juice
N Perera, T Gamage, L Wakeling, G Gamlath, C Versteeg
(2010), Vol. 11, pp. 39-46, Innovative food science and emerging technologies, Amsterdam, Netherlands, C1
S Gamlath, G Ravindran
(2009), Vol. 90, pp. 44-52, Journal of food engineering, London, England, C1
Impact of ripening stages of banana flour on the quality of extruded products
S Gamlath
(2008), Vol. 43, pp. 1541-1548, International journal of food science and technology, New York, N.Y., C1
Nutritional aspects of food extrusion: a review
S Singh, S Gamlath, L Wakeling
(2007), Vol. 42, pp. 916-929, International journal of food science and technology, Oxford, England, C1
Retention of essential amino acids during extrusion of protein and reducing sugars
S Singh, L Wakeling, S Gamlath
(2007), Vol. 55, pp. 8779-8786, Journal of agricultural and food chemistry, Columbus, Ohio, C1
Preservation of fresh coconut gratings by hurdle technique
S Gamlath, L Dassanayaka, P Gunatilake
(2004), Vol. 56, pp. 140-142, Food Australia, North Sydney, N.S.W., C1-1
K Malangani, S Gamlath
(2001), Vol. 13, pp. 51-60, Tropic agricultural research, Peradeniya, Sri Lanka, C1-1
Funded Projects at Deakin
Other Public Sector Funding
Using AI to develop the next generation of plant-based milk.
Prof Russell Keast, Dr Shirani Gamlath, Ms Anesu Avril Magwere
CSIRO Scholarship - Commonwealth Scientific and Industrial Research Organisation
- 2024: $10,000
- 2023: $10,000
Other Funding Sources
Increasing the health potential of traditional grain foods using high antioxidant/high resistant starch sorghum: post-prandial human study on sorghum pasta
Dr Shirani Gamlath, Mr Imran Khan
Curtin University of Technology
- 2012: $9,602
Supervisions
Dipendra Kumar Mahato
Thesis entitled: Understanding consumer behaviour and shelf-life of reduced-sugar chocolate flavoured milk
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
Imran Khan
Thesis entitled: Health potential of sorghum-enriched pasta: In vitro and clinical studies
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
Tanweer Aslam Gondal
Thesis entitled: Consumer Acceptance of Australian Brown and White Rice
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences