Dr Shirani Gamlath

STAFF PROFILE

Position

Lecturer

Faculty

Faculty of Health

Department

School of Exercise & Nut. Sci.

Campus

Melbourne Burwood Campus

Contact

Research interests

Innovative Food Processing Technologies:  Extrusion Technology and High Pressure Processing

Fnctonal foods and product developemnt: Sugar reduction in foods, Plant-based protein products

Product Evelautaion: Physical and  checmical prpertise and 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
Lecturer HSN106 Food Fundamentals




Supervised two 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

Filter by

2021

Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes

D Mahato, R Keast, D Liem, C Russell, S Cicerale, S Gamlath

(2021), Vol. 115, pp. 1-11, International dairy journal, Amsterdam, The Netherlands, C1

journal article

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

journal article

Consumer Acceptance of Brown and White Rice Varieties

Tanweer Gondal, Russell Keast, Robert Shellie, Snehal Jadhav, Shirani Gamlath, Mohammadreza Mohebbi, Djin Liem

(2021), Vol. 10, pp. 1-19, Foods, Basel, Switzerland, C1

journal article
2020

Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks

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

journal article

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, pp. 1-39, Foods, Basel, Switzerland, C1

journal article
2018

Fat replacers in baked food products

Kathryn Colla, Andrew Costanzo, Shirani Gamlath

(2018), Vol. 7, pp. 1-12, Foods, Basel, Switzerland, C1

journal article
2015

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

I Khan, A Yousif, S Johnson, S Gamlath

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

journal article

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

journal article
2014

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, C1

journal article

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

I Khan, A Yousif, S Johnston, S Gamlath

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

journal article
2013

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

I Khan, A Yousif, S Johnson, S Gamlath

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

journal article
2011

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

S Gamlath, L Wakeling

(2011), pp. 1-91, Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components, A1

book

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

S Gamlath, L Wakeling

(2011), pp. 109-138, New Topics in Food Engineering, B1

book chapter
2010

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, C1

journal article
2009

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

G Shirani, R Ganesharanee

(2009), Vol. 90, pp. 44-52, Journal of Food Engineering, C1

journal article
2008

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, C1

journal article
2007

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, C1

journal article

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, C1

journal article
2004

Preservation of fresh coconut gratings by hurdle technique

G Gamlath, L Dassanayaka, K Gunatilake

(2004), Vol. 56, pp. 140-142, Food Australia, C1-1

journal article
2001

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

K Malangani, S Gamlath

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

journal article

Funded Projects at Deakin

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

Supervisions

Principal Supervisor
2014

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