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 have involved in many extracurricular activities during my PhD (i.e. Organizing a study trip, a symposium and chairing the SLU's PhD council). A well-organized, strategic, result-oriented and enthusiastic team player. Confident and influential communicator with good scientific practices (i.e. Departmental social media coordinator, invited to deliver speeches & various presentations, popular articles and scientific papers; see below).
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.
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 and flurocence) 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 and headspace GC-MS).
Chairperson of SLUSS PhD Student Council 2018
Social Media Coordinator at the Department of Molecular Sciences, SLU, Aug 2018 – Present
PhD student representative in PhD school "Focus on Food & Biomaterials"
Visualization of fluorescent Lactobacillus reuteri in milk using epifluorescence microscopy; Read full thesis from SLU Library
Identification of microbial composition of Swedish hard cheese by MALDI ToF mass spectrometry; Read full thesis from SLU Library.
Shelf Stability of Ultra-High Temperature (UHT) Treated Milk Brands in Sri Lanka: A Case Study; in colloboration with University of Peradeniya, Sri Lanka (copy of the thesis is available on request).
Variation in milk composition and its correlation to rennet induced coagulation: A case study from northern Sweden. Read the full thesis from SLU library
Plasmin and Plasminogen Variation in Bovine Raw Milk
Priyashantha, H., Lundh, Å., Höjer, A., Hetta, M., Johansson, M., Langton, M., Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk. Journal of Texture Studies. 2019; 1-12 https://doi.org/10.1111/jtxs.12454
Priyashantha, H., Quintáns, A.P., Baixauli, R., Vidanarachchi, J.K., Type of starter culture influences on structural and sensorial properties of low protein fermented gels. Journal of Texture Studies, 2019; 1-11.
Sun, L., Dicksved, J., Priyashantha, H., Lundh, Å., Johansson, M. Distribution of bacteria between different milk fractions, investigated using culture-dependent methods and molecular-based and fluorescent microscopy approaches. Journal of Applied Microbiology. 2019 https://doi.org/10.1111/jam.14377
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.
Hasitha Priyashantha, Monika Johansson, Annika Höjer, Mårten Hetta, Maud Langton and Åse Lundh. Interaction between casein micelle size, calcium and citrate in renneted milk coagulation. Poster presented at: 32nd EFFoST (2018), Nantes, France.
Hasitha Priyashantha. Hyperspectral imaging for rapid prediction of cheese maturity. Poster presented at: 7th Edition of Advanced Food Analysis VLAG International PhD course at Wageningen, The Netherlands. Awarded as the runner-up of the poster session.
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).
Hasitha Priyashantha, Galia Zamaratskia, Senaka Ranadheera, Priyanga Ranasinghe, The power of Ceylon cinnamon, New Food, Issue 2: 2019.
Organized a Sri Lankan Symposium -SLU webpage 2019-06-19
Organized a study trip to Japan - SLU webpage 2018-05-21
-Article in "Livsmedel i fokus" -April issue, 2018, Page 54 (PDF available on request)
The Graduate School LiFT (Future Technologies for Food production) graduate student profile
Invited speaker at the seminar of equal opportunities at SLU
Mjölkråvaran avgörande för mejeriprodukternas hållbarhet och smak (only available in Swedish, prepared in collaboration with Maria Karlsson for Matologi - food festival in Stockholm, 2018)
Seminar on visualization and modelling the maturity of long ripening hard cheese using NIR hyperspectral imaging at the VH faculty day 2018 (Aula, Uppsala) and Umeå - in connection with first year evlaution
LiFT PhD course in Swedish Food industry in Lund.