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~ A trained sensory panelist

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

• Functional food, Dairy tech, Product development, Food analysis,
• Space Food, Food nutrition,
• Sensory analysis, Food pairing
• Food Business Management, Restaurant Management

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 16^th -17^th 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, 26^th -27^th 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. 21^st  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 50^th Annual meeting of Korean Society for Food Science and Animal Resources, BEXCO, Republic of Korea, 27^rd-29^th 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 16^th Annual meeting of Institute of Food Sciences, Van Buren, Chicago, IL, USA, 19^th 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 15^th Annual meeting of Institute of Food Sciences, Van Buren, Chicago, IL, USA, 11^th-14^th 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 15^th Annual meeting of Institute of Food Sciences, Van Buren, Chicago, IL, USA, 11^th-14^th 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 81^st Annual meeting of Korean Society of Food Science and Technology, Kimdaejung Convention Center, Gwanju, Republic of Korea, 25^th-27^th 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 81^st Annual meeting of Korean Society of Food Science and Technology, Kimdaejung Convention Center, Gwanju, Republic of Korea, 25^th-27^th 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 81^st Annual meeting of Korean Society of Food Science and Technology, Kimdaejung Convention Center, Gwanju, Republic of Korea, 25^th-27^th 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 45^th Annual meeting of Korean Society for Food Science and Animal Resources, KSTC Main Auditorium, Republic of Korea, 23^rd-24^th 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 45^th Annual meeting of Korean Society for Food Science and Animal Resources, KSTC Main Auditorium, Republic of Korea, 23^rd-24^th May, 2013
13. Jeewanthi RKC, Paik H-D, Mok B-R, Yoon YC. Analysis for soy Mozzarella cheese in different blends. The 45^th Annual meeting of Korean Society for Food Science and Animal Resources, KSTC Main Auditorium, Republic of Korea, 23^rd-24^th 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 

Local Symposia

1. K.S. Sewwandi, Jeewanthi RKC, Bandara WMSL. Revitalizing employee motivation via the implementation of green HRM practices: A compelling cause study of CBL exports Pvt. Ltd,  University-Industry Collaboration for Sustainable Development (ICSD)- 2024, Colombo, Sri Lanka,15^th -17^th March. 2024
2. S.K.G. Amarasena, Jeewanthi RKC. Challenges in Coconut Procurement Process among Small- Scale and Large -Scale Coconut Growers in Sri Lanka, A study in Kurunagala District. AgSURS–2023, FoAS, SUSL, 11^th May, 2023
3. H.A.G.K.Sathsarani, Jeewanthi RKC, U.P. Weerasinghe. Efficiency in Use of Packing Materials and Employees’ Perceptions of Failures in Grain Flour Production Line: A Case Study. AgSURS–2023, FoAS, SUSL, 11^th May, 2023
4. P.M.G.D. Thilakarathne, Jeewanthi RKC, P.A.S.C. Wickramasingh Identification of floriculture export potential with the supportive network in the Kurunegala and Kegalle districts: The case of Mike Flora (Pvt) L, AgSURS–2022, FoAS, SUSL, 4^th August, 2022
5. L.B.R. Prasadini, Jeewanthi RKC, N. Bandara. Reducing Defects in Glass Bottle Handling at a Beverage Production Line to Maintain Production Efficiency: A Case Study at Sunquick Lanka Pvt Ltd. AgSURS–2022, FoAS, SUSL, 4^th August, 2022
6. M.W.V.D. Karunathilaka, R.K.C. Jeewanthi, Importance and Major Concerns for Implementation of British Retail Consortium (BRC) Food Quality Management System in Cinnamon Production, AgSURS–2022, FoAS, SUSL, 4^th August, 2022
7. T.I.U. Mendis, and Jeewanthi RKC. Retailers’ perception towards sanitation and sustainability of fish packing materials: A study in Galle district, South and South-East Asian Conference on Small Scale Fisheries and Aquaculture 2022, 19th and 20th September 2022
8. L.B.R. Prasadini, Jeewanthi RKC. Application of the six-sigma methodology to minimize glass bottle handling defects in a beverage manufacturing plant, University of Sri Jayewardenepura, International Conference on Innovation and Emerging Technologies 2022, 26th November 2022
9. 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 16^th -17^th June, 2022
10. W.M.T.B Weddagala, D.A.M De Silva, Jeewanthi RKC, N.S.A Senarathne, W.B.C Wijayamunige. Revisiting the trends of Covid-19 pandemic to shape the export-oriented beverage sector in Sri Lanka, 26^th -27^th January, AgInsight 2022, Sabaragamuwa University of Sri Lanka, 2022
11. Jeewanthi RKC, D.A.M. De Silva, K.B.S.S.J. Ekanayaka, N.S.A. Senarathneand W.M.T.B. Weddagala. Nutritional Composition of Ceylon Cinnamon (Cinnamomum zeylanicum Blume) Leaves in Different Agro- Ecological Regions in Sri Lanka, Peradeniya University, iPURSE 2021, 11th & 12thNovember 2021
12. 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. 21^st  August, 2019.

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

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)

Internships and trainings

2024   Training on the construction and management of agricultural products modern circulation system, Changsha, China

2012  Analyst, Research Institute of Public Health and Environment - Department of microbiology, Republic of Korea.

2008  Management Trainee, Lankem Ceylon Pvt. Ltd., Pioneer group of Agrochemical Industry, Sri Lanka. Maintained the ISO 9001:2000 Quality System in R&D

Part time

2011~present       Working as a Freelancer, interpreter in Worlsys Pvt. Ltd, South Korea (Korean language translation into Sinhala or English)

2011~ present            Working as a Freelancer, MNTV media center, South Korea (Korean language translation into Sinhala or English, dubbing)

2017~2021         Working as a Freelancer, interpreter in GLC Pvt. Ltd, South Korea (Korean language translation into Sinhala or English)       

2011-2016                  Sri Lankan interpreter and counselor for Sri Lankan migrant workers  (Incheon migrant help center- Korean Ministry of Justice)

2010-2011                  News reader and translator at MNTV media center

2009-2011                  Sri Lankan interpreter and counselor for Sri Lankan migrant workers  (Korean migrant help center- Korean Ministry of Justice)