savidya1

 

Savidya Liyanage

Assistant Research Technologist

Food Technology Section

Qualifications

BSc Biotechnology (University of Bangalore-2015)

MSc Food science and Technology (University of Sri Jayawardenapura- Reading)

 

Contacts

Tel: 0112379800(6158)       Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Specialized Fields

Food analysis and Biochemistry

Interest Areas  

Instrumentation food analysis ,Bioactivity of foods and natural products

Functional food product development

Publications

Publications :

  1. M.D.W. Samaranayake, W.K.S.M. Abeysekera, S.L. Liyanage, G.A.S. Premakumara, W.P.K.M. Abeysekera, W.D. Ratnasooriya, D Sumith de Z Abeysiriwardena (2018). Physicochemical and nutritional properties of selected pigmented and white long grain rice varieties of Sri Lanka at different polishing rates. Research Journal of Chemical Sciences,Vol. 8(5), 29-35.

Communications:

  1. M.D.W. Samaranayake, W. K. S. M. Abeysekera, S.L. Liyanage, G.A.S. Premakumara, W.P.K.M. Abeysekera and D.S. de Z. Abeysiriwardena (2017). Physicochemical and nutritional properties of selected pigmented and white long grain rice varieties of Sri Lanka at different polishing rate. Proceedings of 37th Annual Sessions, Institute of Biology, Sri Lanka.
  2. M.D.W. Samaranayake, W.K.S.M. Abeysekera, S.L. Liyanage, G.A.S. Premakumara, W.P.K.M. Abeysekera and D.S. de Z. Abeysiriwardena (2017). Physico-chemical, Nutritional and Antioxidant Properties of Selected Black and Red Whole Long Grain Rice Varieties Development and Commercialized in Sri Lanka. 3rd Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.
  3. M.D.W. Samaranayake, W. K. S. M. Abeysekera, S.L. Liyanage, G.A.S. Premakumara, W.P.K.M. Abeysekera and D.S. de Z. Abeysiriwardena (2017). Antioxidant properties of selected pigmented whole long grain rice varieties of Sri Lanka. Proceedings of the 73rdAnnual Sessions, Sri Lanka Association for the Advancement of Science, Sri Lanka.
  4. Lokuge L.L.P.S., Hearth H.M.T., Samaranayake M.D.W., Ratnayake R.H.M.K., Liyanage S.L. and Abeysekera W.K.S.M. (2018). Determination of Antioxidant Potential and Polyphenol Content of Selected Pulses in Sri Lanka. Proceedings of 17th Agricultural Research Symposium, Wayamba University, Sri Lanka.
  5. Gunawardhana K.V.T., Jayamanne J.M.N.T., Nilukshi D.A.V., Priyangani A.W.D., Samaranayake M.D.W. and Liyanage S.L. (2019). Development of Olu seed (Nymphaeapubescens Wild) incorporated food products and evaluation of nutritional, functional and sensory properties, Proceedings of 4th Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.
  6. Abeykoon A.M.C.N., Gunasekara M.A., Herath H.M.T., Liyanage S.L., Jayasinghe M.A. (2019). Effect of pressure cooking on trypsin inhibitor activity of locally grown legume varieties in Sri Lanka, Proceedings of 4th Biennial Research Symposium, Industrial Technology Institute, Sri Lanka.

Poster presentations: 

  1. S.R.H. Kandamby, W. K. S. M. Abeysekera, I.G. Hewajulige, U.K. Jayasundara, S.L. Liyanage. (2018). Physicichemical and nutritional properties of selected traditional foods of Sri Lanka, Proceedings of the 74thAnnual Sessions, Sri Lanka Association for the Advancement of Science, Sri Lanka.
  2. S.R.H. Kandamby, W. K. S. M. Abeysekera, I. G. N Hewajulige, S. L. Liyanage, W. P. K. M. Abeysekera. (2019). Antioxidant Potential of Selected Traditional Foods of Sri Lanka, Proceedings of the 75thAnnual Sessions, Sri Lanka Association for the Advancement of Science, Sri Lanka.

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