PhD Candidate Hasitha Priyashantha Receives 'Best Presenter' Award at the IDF International Cheese Science and Technology Symposium 2021
Hasitha Priyashantha, a PhD Candidate in Food Science at the Department of Molecular Sciences, presented his work related to the use of NIR hyperspectral imaging in cheese ripening at the International Cheese Science and Technology Symposium 2021. Among the student oral presentation sessions held over three days, his presentation was awarded first place (cash price of 1000 $ CND) by the scientific evaluation committee. In every fourth year, International Dairy Federation (IDF) organizes this prestigious symposium in different countries around the world. This year, the symposium was held virtually from Quebec City, Canada with the participation of students, researchers, scientists, cheese experts, and industry representatives.
Link to the conference website: https://fil-idfcheese2020.com/en/
The presentation was based on the following research articles:
- Priyashantha, H., Höjer, A., Saedén, K. H., Lundh, Å., Johansson, M., Bernes, G., Geladi, P., & Hetta, M. (2020). Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses. Journal of Food Engineering, 264, 109687.
- Priyashantha, H., Höjer, A., Saedén, K. H., Lundh, Å., Johansson, M., Bernes, G., Geladi, P., & Hetta, M. (2021). Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study. Food Control, 108316.
Related pages (Tags):
Department of Molecular Sciences
Department of Agricultural Research for Northern Sweden
Department of Forest Biomaterials and Technology
Åse Lundh Lab - https://www.slu.se/en/departments/molecular-sciences/research-groups/the-ase-lundh-lab/