Priyanthi Chandravarnan
- Lecturer
- Ph.D. (Reading) (Otago, NZ), M.Sc. in Food and Nutrition(Peradeniya, SL), B.Sc. in Food Science & Tech. (Peradeniya, SL)
- priyanthy@tech.jfn.ac.lk priyanthi@univ.jfn.ac.lk
- Life time member of Nutrition Society of Sri Lanka , Associate Member Institute of Food Science & Technology Sri Lanka (IFSTSL)
- Food Science
- Food and nutrition
- Food analysis
- Antioxidants
- Grain science,
- Food Preservation
- Food microbiology
- Food processing
- Food and Nutrition
- Food Analysis
- Food Preservation
- Fish and egg product technology
- Food microbiology
- Food chemistry
- Meat and meat product technology
- Food packaging and labelling
Journal
- Priyanthi C., R Sivakanesan R.(2021). The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent. International Journal of Food Science 2021
Conference Proceedings
- Mendis. B.E.P., Priyanthi. C. (2016). Variation of yeast, mould and moisture content in black
tea (Camellia sinensis) in time of storage at ware house, Proceedings of Second Annual Research Session of the IFSTSL, Sri Lanka. - Priyanthi. C., Sivakanthan. S.(2020). Development of set yoghurt incorporated with black plum ( Syzygium cumini) fruit extract, Proceedings of Jaffna Science Association, vol 27 (1).
- Accelerating Higher Education Expansion and Development Program (AHEAD)
- Upali Samarajeewa Gold Medal for the Best Performance in the B.Sc. Food Science & Technology Degree’
- Academic Staff Prize for Excellence in Food Science and Technology in the BSc Food Science and Technology Degree Program
- SriLanKoRDAA (SriLanka Korea Rural Development Administration Alumni Association)
- Scholarship for the academic year 2011/2012