SUSL Staff Directory

Dr. R. K. C. Jeewanthi

Position: Senior Lecturer

chatu03@agri.sab.ac.lk

Office: +94-0774314067

Fax: +94-0452280015

Qualifications

2015-2016 Postdoctoral Fellow, Food Science & Biotechnology of Animal Resources, Konkuk University, Korea.

2011-2015 PhD. Food Science & Biotechnology of Animal Resources, Konkuk University, Korea.

2009-2011 MSc. Food Science & Biotechnology of Animal Resources, Konkuk University, Korea.

2004-2008 BSc. Spl. (Agribusiness Management), Agricultural Sciences, Second Class, Sabaragamuwa University of Sri Lanka, Sri Lanka.


Profile

2019.03 ~ present Senior Lecturer at Sabaragamuwa University of Sri Lanka, Sri Lanka

2016.03 ~ 2018.03 Assistant professor at Konkuk University, Seoul, Korea

2015.01 ~ present Invited reviewer of the Journal of Food Processing and Preservation (SCI)


Research Interests

Functional food, Dairy tech, Product development, Food

analysis, Food nutrition


Recent Publications

SCI & SCI(E) Journal publications  

  1. De Silva DAM, Jeewanthi RKC, Hirotsu N, Munasinghe MAJP, Weddagala WMTB. 2021. Clean Vs dirty labels: Transparency and authenticity of the labels of Ceylon Cinnamon. PLOS ONE 16:
  2. Menaka KMG, Jeewanthi RKC, Lee N-K, Paik H-D. 2019. Characterization of cottage cheese using Weissella cibaria D30: physicochemical, antioxidant, and antilisterial properties. Journal of Dairy Science 102: 3887–3893  
  3. Jeewanthi RKC, Paik H-D. 2018. Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes; A review. Journal of Food Science and Technology 11: 4384–4394  
  4. Jeewanthi RKC, Lee N-K, Kim M-H, Yoon YC, Paik H-D. 2017. Peptide analysis and the bioactivity of whey protein hydrolysates from cheese whey with several enzymes. Korean Journal for Food Science and Animal Resources 30:62-70
  5. Jeon EB, Son S-H, Jeewanthi RKC, Lee N-K, Paik H-D. 2016. Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese. Food Science and Biotechnology 25:1129-1133
  6. Jeewanthi RKC, Lee N-K, Yoon YC, Paik H-D. 2016. Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations. Journal of Food Science and Technology 53:3566-3573
  7. Jung J-E, Paik H-D, Yoon H-J, Jang H-J, Jeewanthi RKC, Jee H-S, Li X, Lee N-K, Lee S-K. 2016. Physicochemical characteristics and antioxidant capacity in yoghurt fortified with red ginseng extract. Korean Journal for Food Science and Animal Resources 36:1-9
  8. Lee N-K, Jeewanthi RKC, Park E-H, Paik H-D. 2016. Physicochemical and antioxidant properties of cheddar-type cheese fortified with Inula britannica. Journal of Dairy Science 99: 83-88
  9. Lee N-K, Mok B-R, Jeewanthi RKC, Yoon YC, Paik H-D. 2015. Physicochemical and microbiological properties of yogurt cheese manufactured cow’s milk and soy milk blends. Korean Journal for Food Science and Animal Resources, 35:205-210
  10. Jeewanthi RKC, Lee N-K, Yoon YC, Paik H-D. 2015. Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages. Food Science and Biotechnology 24:1335-1340
  11. Jeewanthi RKC, Lee N-K, Paik H-D. 2015. A review, Improved functional characteristics of whey protein hydrolysates in food industry. Korean Journal for Food Science and Animal Resources 35:350-359
  12. Jeewanthi RKC, Lee N-K, Lee K-A, Yoon YC, Paik H-D. 2015. Comparative analysis of improved soy-mozzarella cheese made of ultrafiltrated and partly skimmed soy blends with other Mozzarella types. Journal of Food Science and Technology 52:5172-5179
  13. Jeewanthi RKC, Paik H-D, Lee N-K, Kim M-H, Kim S-Y, Yoon YC. 2014. Characteristics of whey protein hydrolysates from cheese whey favors on various food applications. Chemical Industry & Chemical Engineering Quarterly 20:503-509
  14. Jeewanthi RKC, Paik H-D. 2022. Cheese types incorporated with extracts of traditional medicinal plants and functionality of newly developed functional cheese; A review. Food Review International under review

Conference Presentations

  1. Jeewanthi RKC, De Silva DAM, KBSSJ Ekanayaka, NSA Senarathna, Weddagala WMTB, Sensory acceptability of cinnamon flavoured beverages developed with Cinnamon leaf extract, University of Ruhuna, ISAE 2022 16th -17th June, 2022
  2. W.M.T.B Weddagala, D.A.M De Silva, R.K.C Jeewanthi, N.S.A Senarathne, W.B.CWijayamunige, Revisiting the trends of Covid-19 pandemic to shape the export-oriented beverage sector in Sri Lanka, 26th -27th January, AgInsight 2022, Sabaragamuwa University of Sri Lanka, 2022
  3. Weddagala WMTB, De Silva DAM, Jeewanthi RKC, Rajapaksha RHN. Investigate the product harms in crisis in Ceylon cinnamon. International conference on Agriculture, Food Security and Safety. 21st  August, 2019.
  4. Gamage MKM, Jeewanthi RKC, Lee N-K, Paik H-D. antilisterial effect and probiotic chararcteristics of Weissella cibaria D30: isolated Korean Kimchi on cottage cheese. The 50th Annual meeting of Korean Society for Food Science and Animal Resources, BEXCO, Republic of Korea, 27rd-29th June , 2018
  5. Jeon EB, Son S-H, Jeewanthi RKC, Lee N-K, Paik H-D. Effect of Probiotic Lactobacillus Plantarum Lb41 Isolated From Kimchi on Cottage Cheese. The 16th Annual meeting of Institute of Food Sciences, Van Buren, Chicago, IL, USA, 19th July, 2016
  6. Jeewanthi RKC, Lee N-K, Jang H-J, Yu H-S, Paik H-D. Effect of Inula britannica extract on the compositional and antioxidant activities of cheddar cheese. The 15th Annual meeting of Institute of Food Sciences, Van Buren, Chicago, IL, USA, 11th-14th July, 2015
  7. Jeewanthi RKC, Lee N-K, Mok B-R, Yoon YC, Paik H-D. Functional and rheological characteristics in Mozzarella with whey protein hydrolysates with diverse hydrolysis time and concentrations. The 15th Annual meeting of Institute of Food Sciences, Van Buren, Chicago, IL, USA, 11th-14th July, 2015
  8. Jang H-J, Jung J-E, Jeewanthi RKC, Yu H-S, Paik H-D. Physicochemical analysis and antioxidant activity of milk added ginseng extract powder. The 81st Annual meeting of Korean Society of Food Science and Technology, Kimdaejung Convention Center, Gwanju, Republic of Korea, 25th-27th August, 2014
  9. Jeewanthi RKC, Lee N-K, Yoon YC, Paik H-D. Optimization of whey protein hydrolysates production for angiotensin converting enzyme inhibitory activity. The 81st Annual meeting of Korean Society of Food Science and Technology, Kimdaejung Convention Center, Gwanju, Republic of Korea, 25th-27th August, 2014
  10. Jeewanthi RKC, Kim M-H, Lee N-K, Yoon YC, Paik H-D. Compositional changes in Mozzarella cheese after incorporated with enzymatically modified whey protein concentrates. The 81st Annual meeting of Korean Society of Food Science and Technology, Kimdaejung Convention Center, Gwanju, Republic of Korea, 25th-27th August, 2014
  11. Jeewanthi RKC, Kim M-H, Paik H-D, Lee N-K, Kim S-Y, Yoon YC. Whey protein hydrolysates analysis favors on various food applications (The best presentation award). The 45th Annual meeting of Korean Society for Food Science and Animal Resources, KSTC Main Auditorium, Republic of Korea, 23rd-24th May, 2013
  12. Jung J-E, Yoon H-J, Jang H-J, Jeewanthi RKC, Paik H-D. Physicochemical properties of functional yogurt added with red ginseng. The 45th Annual meeting of Korean Society for Food Science and Animal Resources, KSTC Main Auditorium, Republic of Korea, 23rd-24th May, 2013
  13. Jeewanthi RKC, Paik H-D, Mok B-R, Yoon YC. Analysis for soy Mozzarella cheese in different blends. The 45th Annual meeting of Korean Society for Food Science and Animal Resources, KSTC Main Auditorium, Republic of Korea, 23rd-24th May, 2013

Patents

National

1. LK/20906, National Intellectual property Office in Sri Lanka, A healthy cinnamon latte with Cinnamomum Zeylanicum. Inventor

2. LK/P/20905, National Intellectual property Office in Sri Lanka, Cinnamon tea pods with Cinnamomum zeylanicum. Inventor

3. A Cinnamon Beer and Cider with Cinnamomum zeylanicum: application number: LK/P/22155) Inventor

4. A Cinnamon carbonated beverage: application number LK/P/22181. Inventor

5. A Cinnamon Elixir with Cinnamomum zeylanicum LK/P/ 22127 Inventor

6. A Cinnamon and passion fruit aid – patent application on process (Inventor)

7. A cinnamon wine– patent application on process (Inventor)

 

International

1. WO2021/124240 A1, A process for manufacturing a tea pod from Cinnamomum zeylanicum. Inventors: Prof. DAM De Silva, Dr. R.K.C. Jeewanthi, Mr. WMTB Weddagala 


Chapters and Books of Scholarly Work

Cinnamon: Botany, Agronomy, Chemistry and Industrial Applications, Editors: Senaratne, Ranjith, Pathirana, Ranjith (Eds.), Chapter 15: Value Creation and Food Products of Cinnamon, Pages 363-376, Springer, Jeewanthi, RKC (et al.), 2020


Editor-in-Chief of Journals/Editorial Board Member/Program Chair/Reviewer

  1. Journal of Food Processing and Preservation (SCI, IF:1.288)
  2. Journal of Nutrition, Food Research & Technology (Ology press, USA)
  3. Madridge Journal of Food Technology (Madridge Publishers, USA)
  4. International Journal of Food Technology and Nutrition (MACEDONIA)
  5. ARC Journal of Nutritional and Growth (ARC Publications, LLC,USA)
  6. Food Science and Technology (Horizon Research Publishing, USA)
  7. International Journal of Agro Nutrifood Practices (IJANP, India)