Dr Shirani Gamlath





Faculty of Health


School of Exer & Nutr Sciences


Melbourne Burwood Campus


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


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


Filter by


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

journal article

Trichothecenes in food and feed: Occurrence, impact on human health and their detection and management strategies

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

journal article

Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies

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

journal article

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

journal article

Deoxynivalenol: An Overview on Occurrence, Chemistry, Biosynthesis, Health Effects and Its Detection, Management, and Control Strategies in Food and Feed

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

journal article

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

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

journal article

Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies

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

journal article

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, International Dairy Journal, 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

T Gondal, R Keast, R Shellie, S Jadhav, S Gamlath, M Mohebbi, D Liem

(2021), Vol. 10, Foods, Switzerland, C1

journal article

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, Foods, Switzerland, C1

journal article

Fat replacers in baked food products

K Colla, A Costanzo, S Gamlath

(2018), Vol. 7, Foods, Switzerland, C1

journal article

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

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

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

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

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

book chapter

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

journal article

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

S Gamlath, G Ravindran

(2009), Vol. 90, pp. 44-52, Journal of food engineering, London, England, C1

journal article

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

journal article

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

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, Columbus, Ohio, C1

journal article

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

journal article

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 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


Principal Supervisor

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

Associate Supervisor

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