• 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

1. 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

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   

1. Received first place in Oratory at the English Day Competition at Faculty of Agriculture, University of Peradeniya - 2014
   
2. Awarded Merit pass in the Inter-School Chemistry Essay Competition of Sri Lanka held by Royal Society of Chemistry - 2011
   
3. Distinction awarded for Australian National Chemistry Quiz conducted by Royal Australian Chemical Institute - 2009