Dr. Jayani Chandrapala
Assistant Associate Dean, Biosciences & Food Technology
Details
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College: School of Science
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Department: School of Science
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Campus: Bundoora West Australia
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jayani.chandrapala@rmit.edu.au
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ORCID: 0000-0003-1464-0378
Open to
- Masters Research or PhD student supervision
About
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.
Professional interests:
- Editorial board member of: Food Chemistry Advances; International Dairy Journal; Journal of Dairy Research
- Associate Editor Nutrition & Food Science Technology in "Frontiers in Nutrition"
- Section Editor of "Foods-Dairy"
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.
Professional interests:
- Editorial board member of: Food Chemistry Advances; International Dairy Journal; Journal of Dairy Research
- Associate Editor Nutrition & Food Science Technology in "Frontiers in Nutrition"
- Section Editor of "Foods-Dairy"
Academic positions
- Associate Professor of Food Science
- RMIT University
- Melbourne, Australia
- 2023 – Present
- Senior lecturer of Food Science
- RMIT University
- Melbourne, Australia
- 2018 – 2022
- Lecturer of Food Science
- RMIT University
- Melbourne, Australia
- 2016 – 2018
- Lecturer/Research Fellow in Food Science
- Victoria University
- Melbourne, Australia
- 2013 – 2016
- Research Fellow
- University of Melbourne
- Melbourne, Australia
- 2010 – 2013
- Research Fellow
- University of Queensland
- Brisbane, Australia
- 2009 – 2010
Supervisor projects
- Development and Consumer Evaluation of Functional Foods with Potential Cholesterol Lowering Effects
- 11 Nov 2024
- Development and characterisation of (dairy-plant) hybrid milks using Australian protein-rich crops
- 15 Aug 2024
- Comparative study of low temperature spray drying of plant and dairy proteins and their hybrids
- 23 Jul 2024
- Bioactive potentials of black rice milling fractions and their applications (AcSIR-RMIT Joint PhD)
- 19 Dec 2023
- Bioactive compounds in Vietnamese native mushrooms and their health benefits
- 5 Dec 2023
- Call-based dairy fat alternatives: the metabolic engineering of oleaginous organisms
- 8 Aug 2023
- Sensorial perception appetite reward affective responses and mood among astronauts
- 19 Apr 2023
- The behavior of lactose in dairy products
- 12 Dec 2022
- Micronized Sugar Beet Pulp Particles As Pickering Emulsifiers: Mechanism and Applications
- 9 Aug 2022
- Extraction, Investigation, and Potential Application of Baijiu Jiuzao Glutelin
- 3 Aug 2022
- Effects of In-Situ Produced Exopolysaccharides on Techno-Functional Properties of Fermented Lupin Flour
- 7 Jun 2022
- Understanding and control of heat induced gelation of camel milk through application of ultrasound and gelling agents
- 3 May 2022
- Identification of resistant starch-rich sources from selected plants and development of low-calorie food products with functional properties
- 11 Apr 2022
- Development of malted milk powder enriched with bioactive compounds by incorporating selected germinated cereals and pulses.
- 11 Apr 2022
- Effect of the functionality of flour and protein isolate-based ingredients on the protein interactions and structural properties of meat analogue patties
- 11 Apr 2022
- INVESTIGATION OF SOLID AND LIQUID STATE MILK PROTEIN - CARBOHYDRATE INTERACTIONS IN TEA BLENDS
- 10 Apr 2022
- Developing multicomponent oleogels as functional food ingredients
- 10 Mar 2021
- Effect of High Temperature Treatments on Buffalo Milk and Buffalo:Bovine Milk Blends
- 15 Apr 2020
- Casein Micelles as a Delivery System for Aloe-vera Extracted Anthraquinones
- 10 Jan 2020
- Role of macronutrients and lactose crystallisation on the physicochemical stability of infant formulations
- 13 Mar 2019
- Infant milk formula powders: Effects of composition, processing and storage variables on physicochemical properties
- 11 May 2018
- Characterisation of Volatile Compounds in Model Milk Systems Containing Different Ratios of Caseins, Whey Proteins and Fat as Affected by Low Frequency Sonication
- 1 May 2018
- Changes in Physiochemical and Surface Characteristics of Milk and Infant Formula Powders During Storage and Digestion
- 18 Apr 2018
- Primary and Double Emulsification Properties of Sonicated Milk Systems with Different Casein to Whey Protein Ratios
- 1 Mar 2017
Teaching interests
Supervisor interests:
Food Chemistry, Food Processing Technologies (Thermal and Non-Thermal), Membrane Technologies, Encapsulation, Functional Foods, Emulsions, Dairy Science and Technology, Plant Proteins
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
Food Chemistry, Food Processing Technologies (Thermal and Non-Thermal), Membrane Technologies, Encapsulation, Functional Foods, Emulsions, Dairy Science and Technology, Plant Proteins
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
Research interests
Food Sciences, Physical Chemistry (incl. Structural), Materials Engineering, Chemical Engineering, Biochemistry and Cell Biology, Other Chemical Sciences
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
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
