Dr Shirani Gamlath





Faculty of Health


School of Exercise & Nut. Sci.


Melbourne Burwood Campus


Research interests

Innovative Food Processing Technologies:  Extrusion Technology and High Pressure Processing

Minimal Processing of Fruits and vegetables

Functional Food Product Development: Underutilised cereals and legumes

Product Evelautaion: Physical and  checmical prpertise and consumer acceptability

Teaching interests

Food Science, Functional foods, Food Processing and Product Development

Units taught

Unit Chair HSN106 Food Fundamentals

Unit Chair HSN315 Food Manufacturing and Process Inovation

Unit Chair HSN320 Trends in Product Development

Unit Chair HSN735 Trends and Innovations in Food Science

Lecturer HSN104 Science of Food
Lecturer HSN213 Current Controversies in Food and Nutrition

Supervises one PhD student


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


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Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: a randomised controlled trial

Mr Imran Khan, Dr Adel Yousif, Stuart K Johnston, Dr Shirani Gamlath

(2015), Vol. 34, pp. 415-421, Clinical nutrition, Amsterdam, The Netherlands, C1


Inulin and maltodextrin can replace fat in baked savoury legume snacks

Miss Kathryn Colla, Dr Shirani 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

Vijayalakshmi V Illupapalayam, Dr Stuart Smith, Dr Shirani Gamlath

(2014), Vol. 55, pp. 255-262, LWT - Food science and technology, London, England, C1


Effect of sorghum flour addition on in vitro starch digestibility, cooking quality and consumer acceptability of durum wheat pasta

Mr Imran Khan, Dr Adel Yousif, Stuart K Johnston, Dr Shirani Gamlath

(2014), Vol. 79, pp. 1560-1567, Journal of food science, Hoboken, NJ, C1


Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Mr Imran Khan, Dr Adel Yousif, Dr Stuart Johnson, Dr Shirani Gamlath

(2013), Vol. 54, pp. 578-586, Food research international, Amsterdam, The Netherlands, C1


Trends in high pressure processing of foods : food quality and bioactive components

Dr Shirani Gamlath, Lara Wakeling

(2011), pp. 121-149, New topics in food engineering, Hauppauge, N.Y., B1


Non-thermal food processing : impact on chemical, nutritional and bioactive components

Dr Shirani Gamlath, Lara Wakeling

(2011), New York, N.Y., A1


Colour and texture of apples high pressure processed in pineapple juice

Perera Niranjala, T. V. Gamage, Lara Wakeling, Dr Shirani Gamlath, C. Versteeg

(2010), Vol. 11, pp. 39-46, Innovative food science and emerging technologies, Amsterdam, Netherlands, C1


Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

Dr Shirani Gamlath, Ganesharanee 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

Dr Shirani Gamlath

(2008), Vol. 43, pp. 1541-1548, International journal of food science and technology, New York, N.Y., C1


Retention of essential amino acids during extrusion of protein and reducing sugars

Shivendra Singh, Lara Wakeling, Dr Shirani Gamlath

(2007), Vol. 55, pp. 8779-8786, Journal of agricultural and food chemistry, Columbus, Ohio, C1


Nutritional aspects of food extrusion: a review

Shivendra Singh, Dr Shirani Gamlath, Lara Wakeling

(2007), Vol. 42, pp. 916-929, International journal of food science and technology, Oxford, England, C1


Preservation of fresh coconut gratings by hurdle technique

Dr Shirani Gamlath, Lasanthie Dassanayaka, Priyadarshana Gunatilake

(2004), Vol. 56, pp. 140-142, Food Australia, North Sydney, N.S.W., C1-1


Properties of ectin isolated from Lawulu (Crysophylum roxbergi G Don) and development of jam and fruit leather using Lawulu and pineapple

K. G. P Malangani, Dr Shirani Gamlath

(2001), Vol. 13, pp. 51-60, Tropic agricultural research, Peradeniya, Sri Lanka, C1-1



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

  • 2012: $9,602


Principal Supervisor

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