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Dr Shirani Gamlath is a Lecturer in the area of Food Processing and Product Development in the School of Exercise and Nutrition Sciences. She also teaches Trends and Innovations in Food Science at postgraduate level and supervises postgraduate students.
Unit Chair HSN205 Food Fundamentals
Unit Chair HSN306 Food Processing and Product Development
Unit Chair HSN735 Trends and Innovations in Food Science
Unit Chair HSN750 Nutrition Research Project (Part A)
Lecturer HSN102 Introduction to Food Science & Nutrition
Lecturer HSN303 Functional Foods
Lecturer HSN304 Food Biotechnology
Supervises one PhD student
Dr Gamlath has specialised in Food Processing Technologies, mainly Extrusion Technology and Product Development. Her research interests are novel product development using functional ingredients and innovative Food Processing Technologies such as Extrusion Processing and High Pressure Processing inline with current consumer demand. Dr. Gamlath has been conducting research in collaboration with Massey University, NZ in developing low Glyceamic products by extrusion technology and also in collaboration with Food Science Australia, Werribee on Minimal Processing of Fruits by High Pressure Processing. Dr. Gamlath has supervised 3 Masters students and a number of Honours students. At present she supervises a PhD student.
Professional member of the Australian Institute of Food Science Techonology (AIFST)
Member of the Faculty Equity and Diversity Committee
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