Senior Lecturer
Applied Sciences
Email : somawathiekm@appsc.sab.ac.lk
M.Sc. (Food and Nutrition), University of Kelaniya
B. Sc. (Agriculture), University of Peradeniya
Member of the Sri Lanka Association for the Advancement of Science (SLAAS).
Member of the Nutrition Society of Sri Lanka (NSSL)
Functional properties of food sources
Human nutrition
Antioxidant activity and induced DNA damage inhibition potential of cooked vegetables after in-vitro digestion. (Grant No: SUSL/RG/2016/19)
Nazrim Marikkar J.M., R. Nagarajah, Somawathie K.M., Hewapathirana H.P.T.D, Yalegama C., Littardi P. and Chiavaro E. Effect of coconut testa flour on cookie characteristics. Ital.J. Food Sci., vol 32, 2020-209
Somawathie K.M., Rizliya V., Wickramasinghe H.A.M. and Madhujith W.M.T. A comparative study on antioxidant and DNA protective activity of different skin coloured brinjal (Solanum melongena). Procedia Food Science.2016,/b117-122
Somawathie K.M., Rizliya V., Madhujith W.M.T. and Wijesinghe D.G.N.G. Antioxidant activity and total phenolic content of different skin coloured brinjal (Solanum melongena) Tropical Agricultural Research, Vol26 (1), 2014, p. 152-161
Involve in teaching in courses related to pre-harvest & postharvest handling of food sources and human nutrition. Undergraduate supervision on food product development and integrated projects and research projects in Food Science and Technology
Short - term training on Food & Nutrition Programme Planning & Management, University of Los Banos, Phillipines
Jayarathne R.S.S.T., Somawathie K.M., Abeysiriwardena D.S.D.Z., Gunasekara D.C., Madushanka V., Shafras M. and Chandrasekara A. Correlation between in-vitro starch digestibility and in-vivo glycaemic index of selected rice varieties. Young Scientists’ Conference on Multidisciplinary Research (YSCMR)-2021, National Institute of Fundamental Studies, Sri Lanka
Somawathie K.M., Dalukdeniya D.C.K., Nipuni Wijithasena and Rathnayake R.M.K.T.. Effect of cooking on total phenolic content of different skin coloured long bean, Vigna unguiculata. South Asia Conference on Multidisciplinary Research, 2018
Withana H. P., Somawathie K.M., Chandrasekara A.and Gunasekara D.C.S. Trans fat formation and changes in fatty acid profile of soy and coconut oil blends with repeated frying. International Conference on Food Quality , Safety and Security (FOOD QualSS ) 2017
Somawathie K.M., Rizliya V., Wickramasinghe H.A.M. and Madhujith W.M.T. In-vitro antioxidant activity and inhibition of radical induced DNA damage by different skin coloured brinjal (Solanum melongena). Abstracts of Asean Food Conference, Philippines 2015, FFO 027, pg 212