Professor Jayani Chandrapala
Details
Department: School of Science
Campus: Bundoora West Australia
jayani.chandrapala@rmit.edu.au
ORCID: 0000-0003-1464-0378
Open to
- Masters Research or PhD student supervision
About
Dr Jayani Chandrapala is a Professor in Food Science. She contributes to teaching, research and leadership activities within the Food Technology and Nutrition disciplines in the School of Science.
Prof 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 specialising on functional property characterizations, protein conformational changes, interactions of components (Proteins, Fat and Sugars), advanced membrane processing for waste valorization and components separation, dairy science and technology, 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
- Professor of Food Science
- RMIT University
- Food Technology & Nutrition
- Australia
- 2026 – Present
- Associate Professor of Food Science
- RMIT University
- Melbourne, Australia
- 2023 – 2025
- 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
- Lactoperoxidase and lactoferrin conjugates and their peptides from bovine milk for antimicrobial and immunomodulatory therapies/applications
- 5 Feb 2026
- Production of novel functional ingredients from low-value food processing waste stream
- 8 Apr 2025
- Interactions Between Iron (Fe) and Dairy-Based Maillard Reaction Products and Their Impact on the Physical Functionality of Dairy Systems
- 3 Feb 2025
- Development and Consumer Evaluation of Functional Foods with Potential Cholesterol Lowering Effects
- 11 Nov 2024
- Processing of Black Rice Anthocyanin-rich Extract by Technological Interventions on Quality Characteristics
- 21 Aug 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 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
- Olfactory Perception of Food and Affective Response in Digitally Simulated Isolation and Confinement for Spaceflight Applications
- 19 Apr 2023
- Interactions Between Lactose-protein-mineral and Their Implication on the Production of 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
- Physicochemical, structural and gelation properties of camel–soy and other mammalian milks as affected by processing and compositional variations
- 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 Bioactive Compounds Enriched Malted Milk Powder 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:
Protein Chemistry, Food Processing Technologies (Thermal and Non-Thermal), Membrane Technologies, Encapsulation, Functional Foods, Emulsions, Functional Ingredients, Dairy Science and Technology
Leadership roles:
Associate Dean & Head of Department of Food Technology & Nutrition - 2025 - to Present
Assistant Associate Dean - 2024-2024
Higher Degree Research (HDR) Manager (Food Technology) – 2023 to 2024
Program Manager BP199 (Bachelor of Food Technology & Nutrition) – 2020 to 2023
Teaching responsibilities:
Undergraduate
- Food Chemistry – Course coordinator & Lecturer
Postgraduate
- Food Chemistry - Course coordinator & Lecturer
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
