معرفی
Dr. Jayani Chandrapala is an Associate Professor and Head of Department in Food Technology & Nutrition at RMIT University's School of Science. She holds editorial roles in journals like Food Chemistry Advances and Frontiers in Nutrition, and has led roles such as HDR Manager and Program Coordinator. Her research focuses on physical chemistry of food systems, dairy science, membrane processing, and functional foods. She has supervised over 25 research projects on topics like functional ingredient development, dairy product innovation, and bioactive compounds. Key interests include protein-carbohydrate interactions, non-thermal technologies, and food waste valorization.
Education: BSc (Hons) in Chemistry (Sri Lanka), MSc and PhD in Food Chemistry (Monash University). Leadership roles include Assistant Associate Dean (2024) and Program Manager for the Bachelor of Food Technology & Nutrition (2020-2023). Teaches Food Chemistry and Food Manufacturing courses at undergraduate and postgraduate levels.
Research outputs include over 135 publications, with recent work on milk-tea blends, buffalo milk processing, and functional food development. Active in industry collaborations and innovation projects, including space food perception studies and plant-based meat analogues.
