U. G. Chandrajith



Email : chandrajith@dste.cmb.ac.lk



♦  B.Sc. sp. (Hons) in Botany, First Class, University of Ruhuna. (2006)

♦  M.Sc. in Food Science & Technology, University of Peradeniya.(2009)

♦  Post Graduate Diploma in Education (Full Time), University of Colombo (Reading)

Areas of Teaching

General Methodology of Teaching, Special Methodology of Teaching in Biology

Areas of Research Interests

Science Education, Biological Science Education

Full Papers and Extended Abstracts

♦  Chandrajith, U.G., Jayathunge K. G. L. R., Wijewardane, R.M.N.A.  and Tilakarathne, B. M. K. S. (2016). Preparation and quality evaluation of rice cookies fortified with different herbs. 3rd International research symposium of Rajarata University of Sri Lanka. 26th -27th  January 2016. Mihintale, Sri Lanka.

♦  Chandrajith, U.G., Wijewardane, R.M.N.A., Gunawardhana, C.R. and Tilakarathne, B. M. K. S. (2016). Development of jam using Bilin fruit (Averrhoa Bilimbi L.) and evaluate its sensory and physico – chemical properties. The international symposium on agriculture and environment 2016. University of Ruhuna, Sri Lanka. 13th January 2016. Mapalana, Sri Lanka.

♦  Chandrajith, U.G., Bandara, D.M.S.P., Jayathunge K. G. L. R. and Thilakarathne, B. M. K. S. (2014). Development and quality evaluation of instant rice noodles (cup noodle). Proceedings of the international research symposium on postharvest technology. 19th June 2014.pp.05-08.Institute of Post Harvest Technology, Sri Lanka.

♦ Jayathunge , K. G. L. R., Gunawardhana , D. K. S. N., Illeperuma , D. C. K., Chandrajith, U. G., Thilakarathne , B. M. K. S., Fernando, M. D. and Palipane, K. B.(2013). Physico-chemical and sensory quality of fresh cut papaya (Carica papaya) packaged in micro-perforated polyvinyl chloride containers. J. Food Sci. Technol.

Conference Abstract

♦  Chandrajith, U.G., Ratnayake, R.M.R.N.K., Jayathunge K. G. L. R. and Thilakarathne, B. M. K. S. (2015). Effect on three different packaging materials on colour and moisture content of dehydrated garlic powder during storage. p. 137.Proceedings of the Peradeniya University International Research Sessions, Sri Lanka. Vol.19. 5th & 6th November 2015. University of Peradeniya, Peradeniya, Sri Lanka.

♦  Chandrajith, U.G., Wijewardane, R.M.N.A., Wasala, W.M.C.B., Dissanayake, C.A.K., Jayawardene, H.S. and Swarnasiri, D.P.C. (2015). Combine effect of citric acid and ascorbic acid as chemical pre-treatments to prevent enzymatic browning in fresh cut Ambul banana (Musa spp.).p185. 8th international research conference. 27th & 28th August 2015. General Sir John Kotelawala Defence University, Sri Lanka.

♦  Chandrajith, U.G., Bandara, D.M.S.P., Jayathunge, K. G. L. R. and Thilakarathne, B. M. K. S. (2013).Process development of Goraka (Garcinia gummi-gutta) powder. Proceedings of the young scientist’s forum symposium 2012. 18th January 2013.p 59.Colombo, Sri Lanka.

Other responsibilities