STAFF PROFILE
Dr Jayani Chandrapala
Position:
Associate Professor
College / Portfolio:
STEM College
School / Department:
STEM|School of Science
Phone:
+61399252130
Campus:
Bundoora West
Contact me about:
Research supervision
Dr Jayani Chandrapala is an Associate Professor in Food Science. She contributes to teaching, research and leadership activities within the Bioscience and Food Technology discipline in the School of Science
Dr Jayani Chandrapala obtained a BSc (Honours) in Chemistry from College of Chemical Sciences in Sri-Lanka, a MSc (Prelim) and a PhD in Food Chemistry both from Monash University. After obtaining her PhD, she has worked at CSIRO, University of Queensland, University of Melbourne and Victoria University as a postdoctoral researcher/lecturer. Her areas of expertise lies mainly on the physical chemistry aspects of food systems specializing on functional property characterizations, protein conformational changes, interactions of components (Proteins, Fat and Sugars), advanced membrane processing for waste valorization and components separation, emerging non-thermal technologies and encapsulation.
Her recent publications can be found in Google Scholar and Research Gate.
Research interests
Physical Chemistry Aspects of Dairy Foods
- Food Property Characterisation – Protein Conformations
- Interactions of Food Components – Protein-Protein/Protein-Sugar/Protein-Minerals
Dairy Science and Technology
- Advanced Membrane Processing for Waste Valorisation and Component Separation
- Emerging Non-thermal and Thermal Technologies
- Value Added Product Development
- Functional Properties of Milk & Dairy Products
- Fermented Dairy Products – Cheese, Yoghurt
- Functional Foods - Emulsions & Microencapsulation
Researcher profiles
Leadership roles
- Higher Degree Research (HDR) Manager (Food Technology) – 2023 to Present
- Program Manager BP199 (Bachelor of Food Technology & Nutrition) – 2020 to 2023
Teaching responsibilities
Undergraduate
- Food Manufacturing: Plant Products – Course coordinator & Lecturer
- Food Chemistry – Course coordinator & Lecturer
Postgraduate
- Food Manufacturing: Plant Products – Course coordinator & Lecturer
- Food Chemistry - Course coordinator & Lecturer
Editorial Roles
- EBM of Food Chemistry Advances
- EBM of International Dairy Journal
- EBM of Journal of Dairy Research
- Associate Editor Nutrition & Food Science Technology in "Frontiers in Nutrition"
- Section Editor of "Foods-Dairy"
Qualifications
- PhD in Food Chemistry, Monash University, Australia
- MSc(Prelim) in Food Chemistry, Monash University, Australia
- BSc (Hons) in Chemistry, College of Chemical Sciences, Sri Lanka
Awards
- 2021 RMIT University Awards for Research Excellence (Enterprise)
- 2021 RMIT School of Science Best HDR Supervision
- 2021 RMIT School of Science Teaching Excellence
- 2018 Best Early Career Researcher (School of Science) RMIT University
- 2012 Faculty of Science University of Melbourne Travel Award - Future Leadership Workshop by Australian Science Academy
- 2011 Faculty of Science University of Melbourne Award- Creative Innovation 2011
- Deans Postgraduate Research Scholarship Monash University
- 2023- Present Associate Professor of Food Science, RMIT University, Australia
- 2018 to 2022 – Senior lecturer of Food Science, RMIT University, Australia
- 2016–2018 - Lecturer of Food Science, RMIT University, Australia
- 2013–2016 - Lecturer/Research Fellow in Food Science, Victoria University, Australia
- 2010–2013 - Research Fellow, University of Melbourne, Australia
- 2009–2010 – Research Fellow, University of Queensland, Australia
- Sadiq, U.,Gill, H.,Chandrapala, J.,Shahid, F. (2023). Influence of Spray Drying on Encapsulation Efficiencies and Structure of Casein Micelles Loaded with Anthraquinones Extracted from Aloe vera Plant In: Applied Sciences, 13, 1 - 17
- Lin, J.,Tang, Z.,Brennan, C.,Chandrapala, J.,Gao, W.,Han, Z.,Zeng, X. (2023). Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles In: Food Research International, 165, 1 - 12
- Mejares, C.,Huppertz, T.,Chandrapala, J. (2023). Heat-induced changes in blends of skimmed buffalo and bovine milk In: International Dairy Journal, 141, 1 - 6
- Kurukulasooriya Senanayakage, D.,Torley, P.,Chandrapala, J.,Terefe, N. (2023). Microbial fermentation for improving the sensory, nutritional and functional attributes of legumes In: Fermentation, 9, 1 - 25
- Mejares, C.,Chandrapala, J.,Huppertz, T. (2023). Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk In: Foods, 12, 1 - 10
- Jiang, Y.,Zang, K.,Sun, J.,Chandrapala, J.,Brennan, C.,Majzoobi, M.,Zeng, X. (2023). Characterization and stability investigation of rhein encapsulated microcapsules using different enteric biopolymers with pullulan and Jiuzao glutelin conjugates via Maillard reaction In: Food Research International, 172, 1 - 13
- Xu, K.,Silva, G.,Chandrapala, J. (2023). Sonication as a pre-processing step to alter acid whey generation during Greek yoghurt manufacture In: Journal of Dairy Research, 90, 1 - 4
- Karunarathna, S.,Truong, T.,Brennan, C.,Chandrapala, J. (2023). Development of Low-Calorie Food Products with Resistant Starch-Rich Sources.–a Review In: Food Reviews International, , 1 - 18
- Sadiq, U.,Shahid, F.,Gill, H.,Chandrapala, J. (2023). The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion In: Foods, 12, 1 - 19
- Wang, Z.,Chandrapala, J.,Truong, T.,Farahnaky, A. (2023). Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes In: Foods, 12, 1 - 1
Food Chemistry, Food Processing Technologies (Thermal and Non-Thermal), Membrane Technologies, Encapsulation, Functional Foods, Emulsions, Dairy Science and Technology, Plant Proteins
13 PhD Current Supervisions and 2 Masters by Research Current Supervisions5 PhD Completions
- Production of salt reduced camel milk powder through membrane filtration and spray drying (administered by Nutrition Care Pharmaceuticals Pty Ltd). Funded by: Innovation Connections grant - Cat 1 from (2021 to 2022)
- Development of salted chocolate sauce. Funded by: Christie Centre Inc from (2018 to 2019)