• Food Chemistry and Biochemistry in relation to the dietary bioactive compounds
  
• Functional foods and Nutraceuticals
  
• Lipid oxidation and Antioxidants
  
• Role of bioactive in disease prevention and health promotion

• Food Chemistry
  
• Food Packaging
  
• Food Safety and Sanitation
  
• Palm Products Technology
  
• Link tech entrepreneurship/ Consumer driven cultural foods technology

International Conference Proceedings

1. Sarusha S. and Rajapakse R.P.N.P. (2019). Effect of Repeated Deep Frying on the Oxidative Stability and Quality of Coconut Oil. The 1st International Conference on Agriculture, Food Security and Safety (AgroFood 2019), Colombo, Sri Lanka. pp. 18.
   
2. Sarusha S. and Rajapakse R.P.N.P. (2019). Comparison of Oxidative Stability and Quality of Bulk Coconut Oil Following Repeated Deep Frying. Proceedings of the Peradeniya University International Research Sessions (iPURSE 2019), Peradeniya, Sri Lanka. Vol. 22, pp. 127.

1. Upali Samarajeewa Gold Medal for the Outstanding Performance in the B.Sc. Food Science and Technology Degree Program – 2019.
   
2. University Prize for Academic Excellence in Food Science and Technology in the Final Examination – 2019.
   
3. Winner of the Research Brief Competition at the Faculty of Agriculture Undergraduate Research Symposium, FAuRS, University of Peradeniya, Sri Lanka – 2019.
   
4. Chinese Ambassador’s Scholarship for Academic Excellence in the Final year of B.Sc. (Hons) Food Science and Technology Degree Program – 2019.
   
5. Academic Staff Prize for Excellence in Food Science and Technology in the Second Examination – 2016.
   
6. Chinese Ambassador’s Scholarship for Academic Excellence in the Second year of B.Sc. (Hons) Food Science and Technology Degree Program – 2016.
   
7. University Scholarship for Best Performance on the Results of the First Examination in Food Science and Technology Degree – 2015.