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Hasitha Priyashantha

Hasitha Priyashantha
My current work is to understand how the texture, microstructure and flavour develop in Swedish long-ripened hard cheese, in relation to raw milk composition properties. The project is implemented in collaboration between SLU (Uppsala and Umeå) and Norrmejerier,Umeå.


I am a PhD student in Food Science at Åse Lundh Lab, Department of Molecular Sciences. My major focus area is dairy (cheese) technology. I obtained Erasmus Mundus Food of Life double masters from University of Copenhagen (MSc. in Food Science) and Swedish University of Agricultural Sciences (MSc. in Animal Science). I obtained my bachelor’s degree (first class division) in Agricultural Technology and Management from the University of Peradeniya, Sri Lanka.

Exchange Student SLU (video)

See more academic and professional qualifications from LinkedIn


Teaching in Food Chemistry and Physics (LV0105) MSc. Course - Enzymes in Food

Lab assistant/demonstrator in Animal Food Science (LV0099) MSc. Course
1.) Milk coagulation and rheology lab exercise 
2.) Meat texture and colour lab exercise 


I am applying several food structure chracterization methods such as; hyperspectral imaging, microscopic (confocal, electron, flurocence and atomic) imaging, rheological techniques and other advanced food strucutre measuring techniques to track the changes over the ripening period. Development of aroma components and sensorial properties will be analyzed both qualitatively and quantitatively (sensory pannel, e-nose, GC-MS and GC-Olfactrometry). 


The main organizer of the PhD study visit to Japan and the main applicant of the grant (162 000 SEK) from PhD School Focus on Food & Biomaterials and SLU Future Food


BSc. Students

Assistant Supervisor to Guwanth Indramal (Project title: Visualization of fluorescent Lactobacillus reuteri in milk using epifluorescence microscopy) Read full thesis from SLU Library

Assistant Supervisor to Thilini Dissanayaka (Project title: Identification of microbial composition of Swedish hard cheese by MALDI ToF mass spectrometry) Read full thesis from SLU Library.

Selected publications

Publications made within the PhD project:


Hasitha Priyashantha, Annika Höjer, Karin Hallin-Saedén, Gun Bernes, Monika Johansson, Maud Langton, Åse Lundh, Paul Geladi and Mårten Hetta. Near-infrared hyperspectral imaging for prediction of the maturity of long ripened hard cheese. Poster presented at: IDF World Dairy Summit (2017), Belfast, UK.

Also, the poster was presented at the Food Science Sweden conference in Uppsala, Sweden.

Popular Articles: 

Gun Bernes, Annika Höjer, Åse Lundh, Johan Dicksved, Monika Johansson, Hasitha Priyashantha, and  Li Sun,  Anders H Gustafsson, and  Maud Langton, and Mårten Hetta and Karin Hallin Saedén. Forskning pågår - från foder till ost. Nytt / Sveriges lantbruksuniversitet, Institutionen för norrländsk jordbruksvetenskap (12609821), Sveriges Lantbruksuniversitet, SLU. (2018).

Online version available here.



Study trip gives new insights in Japanese food research and industry
- News from SLU 2018-05-21 
- Popular article in resurs

Mjölkråvaran avgörande för mejeriprodukternas hållbarhet och smak (only available in Swedish, prepared in collaboration with Maria Karlsson for Matologi - food festival in Stockholm, 2018)

Doctoral Student at the Department of Molecular Sciences; Animaliska livsmedel
Postal address:
Institutionen för molekylära vetenskaper
Box 7015
750 07 Uppsala
Visiting address: Almas Allé 5, BioCentrum, Ultuna, Uppsala