The Association of Food Science and Technology Advances Social Responsibility through “Athwel Pawura – 2024”

The Association of Food Science and Technology reaffirmed its commitment to social responsibility through the “Athwel Pawura – 2024” initiative. This year, the project focused on enhancing science education at Welimada Central College by repairing and restoring microscopes in the school’s advanced-level physics and biology laboratories. Additionally, whiteboards and books were donated to enrich classroom learning environments and expand library resources.
Members of the Association of Food Science and Technology, along with the Department of Food Science and Technology, actively participated by donating school textbooks, storybooks, past examination papers, and writing materials. To support the initiative financially, members organized creative fundraising activities, including the sale of bookmarks in various locations and soliciting contributions from alumni, corporate sponsors, and individual donors. These collective efforts ensured the successful execution of the project without financial constraints.
Beyond its immediate educational benefits, Athwel Pawura – 2024 provided an invaluable learning experience for the organizing members, equipping them with essential skills in project management, teamwork, and leadership. This initiative underscores the Association’s ongoing dedication to fostering educational development and empowering future generations through improved learning opportunities.

2025 Publications – Professor R.A.U.J. Marapana

S.C. Rangani, R.A.U.J. Marapana, G.S.A. Senanayake, P.R.D. Perera, M.M. Pathmalal and H.K. Amarasinghe (2025) Alkaloids and Nitrosamines in Betel Quid: A Biochemical Exploration of Carcinogenicity. Chemico-Biological Interactions 407 (2025) 111383
Available online 11 January 2025, 111383
https://doi.org/10.1016/j.cbi.2025.111383

D S Shanuke, E M R K B Edirisinghe, R A U J Marapana, S Hettiarachi (2025) Development of omega-3 fortified stirred yoghurt with enhanced sensory and oxidative qualities through the addition of fish oil nanoemulsion and fruits. International Journal of Food Science and Technology, 60(1) January 2025 vvae034
https://doi.org/10.1093/ijfood/vvae034

2024 Publications – Professor Indira Wickramasinghe

Sankha Karunarathna, Indira Wickramasinghe, Tuyen Truong, Charles Brennan, S.B. Navaratna, Jayani Chandrapala (2024). Investigating the impact of boiling and pressure cooking on resistant starch levels in food. International Journal of Food Science & Technology, John Wiley & Sons, DOI:10.1111/ijfs.17138

Sankha Karunarathna, Indira Wickramasinghe, Tuyen Truong, Charles Brennan, S.B. Navaratn, Jayani Chandrapala (2023). Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review, Food Reviews International, Taylor & Francis, DOI: 10.1080/87559129.2023.2204137.

N.G.H.I. Kavithani, I. Wickramasinghe, S.M.T.A. Maralanda (2024) Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product. Food Chemistry Advances. Elsevier, https://doi.org/10.1016/j.focha.2023.100604

Shayanthavi, S., Kapilan, R., Wickramasinghe, I. (2024). Optimization of Chemical Treatments on the Mechanical Properties of Banana Leaves. Food Chemistry Advances, 2024, 4, 100645, DOI: 10.1016/j.focha.2024.100645.

Christy E.J.S.B.A., Wickramasinghe I., Kapilan R., Wijesekara I.(2024).Enhancing Bioethanol Production from Azolla filiculoides through Optimization of Pretreatment and Culture Conditions with Saccharomyces cerevisiae. Journal of Agricultural Sciences – Sri Lanka, 19 (1), pp. 171 – 187, DOI: 10.4038/jas.v19i1.9906.

Kalina, S., Kapilan, R. Wickramasinghe, I. Navaratne, S.B. (2024). Optimization of Chemical Treatments on the Mechanical Properties of Banana Leaves. Ceylon Journal of Science, 2024, 53(3), pp. 321–331.

Kalina S., Kapilan R., Wickramasinghe I., Navaratne S.B. (2024). Potential use of plant leaves and sheath as food packaging materials in tackling plastic pollution: A Review. Ceylon Journal of Science, 53 (1), pp. 21 – 37, DOI: 10.4038/cjs.v53i1.8145