Mrs. G Sumali Nivanthi Fernando

BSc, MSc

Lecturer
Dept of Food Science & Technology
Faculty of Agriculture, University of Ruhuna, Sri Lanka

Phone

:

+94 41 229 2200

E-mail

:

askgsn@gmail.com

gsnfernando@fst.ruh.ac.lk

FULL NAME

G. Sumali Nivanthi Fernando

 

HIGHER EDUCATION

  • Master of Food Science & Technology at University of Ruhuna

  • BSc Agriculture graduate, specialized in Food Science & Technology

 

DESIGNATION

  • Lecturer (Probationary) in Dept of Food Science & Technology.

 

RESEARCH PUBLICATIONS

 

Fernando G.S.N., Herath H.T.M. and Wijerathne V. (2009). Evaluation of functional properties of some traditional and improved rice varieties with special reference to Glycemic Index. Second National Symposium 2009, Facullty of Agriculture. University of Ruhuna.

 

Fernando G. S. N. and Jayamanne V.S. (2010). Development of herbal drinking yoghurt incorporated with curry leaves (Murraya koenigi), Hathawariya( Asparasgus racemosus) and polpala (Aerva lantana), International Symposium 2010, Faculty of Agriculture, University of Ruhuna.

 

Udage P.M., Arsekularatne M., Jayamanne V.S. and Fernando G.S.N. (2010). Development of frozen jelly incorporated with vanilla ice cream and determination of its quality parameters. International Symposium 2010, Faculty of Agriculture, University of Ruhuna.

 

Warnakulasuriya D.P., Fonseka S., Jayamanne V.S. and Fernando G.S.N. (2010). Bottling and improvement of the shelf-life of king Coconut (Cocos nucifera L.) water as an organic soft drink. International Symposium 2010, Faculty of Agriculture, University of Ruhuna.

 

Dissanayake S.A.J., Wadasinghe A., Jayamanne V.S., Fernando, G.S.N. (2010). Evaluation of the pungency of chillie using the Scoville Index and comparison of the sensory evaluation method and the spectrophotometric method in determining the pungency level. Eighth Academic Sessions, Faculty of Science, University of Ruhuna.

 

Gunarathna N.H.P.H, Fernando G.S.N. and Fernando J (2012). Evaluation of the effect of anti-fungal and antioxidative properties of cinnamon bark oil (Cinnamomum verum L.) on the storage stability of butter, International symposium 2012, Faculty of Agriculture, University of Ruhuna.

 

Jayamanne V.S., Zhuo, C., Fernando, G.S.N., Subodinee, A.A.M., Kumari, W.G.U., Senanayaka, S.G.J.N. and Rathnasekara, W.A.D.P.R. (2014). Baseline study on the nutritional status of rural population in Amagahakanda village adjacent to the Sinharaja Forest, Eleventh Academic sessions, Faculty of Finance and management, University of Ruhuna.

 

Jayamanne, V.S., Kumudumali, P.G., Jayarathna, M.P.K. and Fernando, G.S.N. (2014). Development of vitamin enriched pasteurized milk incorporated with Carrot (Daucus carota L.) and determination of its Quality parameters, International Conference on Food Security and Nutrition, IPCBEE, IACSIT Press, Singapore. Vol: 67.

 

Jayasinghe, O., Fernando, S., Jayamanne, V. and Hettiarachchi, D. (2015). Production of a novel fruit-yoghurt using dragon fruit (Hylocereus undatus L.), European Scientific Journal, Vol: 11 (3). Pp 208 – 215

 

Food and Nutrition / Sensory evaluation of food products.