- Research Interests
- Teaching Interests
- Publications
- Achievements
- Cereal Science
- Food Processing & Preservation
- Sensory science
- Rice processing, Preservation and processing quality of the grain, fruits, and vegetables.
- Sensory Evaluation of Food
- Fermentation Technology
- Food Preservation Technology
- Meat and Meat Products Technology
Journals
- Kemashalini, K., Prasantha, B.D.R. and Chandrasiri, K.A.K.L. (2018). Physico-chemical properties of high and low amylose rice flour. Journal of Advances in Food Science and Engineering, 2(4), pp.115-124.
Conference Proceedings
- Kemashalini, K and Prasantha, B.D.R. (2018). Quality of String-hopper prepared from high and low amylose rice flour. Proceedings of the International Research Symposium on Postharvest Technology, National Institute of the Post Harvest Management, Sri Lanka. pp.49-56.
- Kemashalini, K and Prasantha, B.D.R. (2018). Rheological behaviour of high amylose and low amylose rice flour. Proceedings Wayamba International Conference, Wayamba university, Sri lanka. pp.273.
- Kemashalini, K., Prasantha, B.D.R. and Chandrasiri, K.A.K.L. (2018). Physico-chemical characteristics of high amylose and low amylose rice flour and its suitability for the string-hopper preparation. Proceedings of the Faculty of Agriculture Undergraduate Research Symposium, University of Peradeniya, Peradeniya, Sri Lanka. pp.62.
- Kemashalini, K. (2018). Is that rice flour under-utilized in Sri Lanka? Publication of undergraduate research to non-scientific audience, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka.
- Received first place in Oratory at the English Day Competition at Faculty of Agriculture, University of Peradeniya - 2014
- Awarded Merit pass in the Inter-School Chemistry Essay Competition of Sri Lanka held by Royal Society of Chemistry - 2011
- Distinction awarded for Australian National Chemistry Quiz conducted by Royal Australian Chemical Institute - 2009