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Navaratne Mudiyanselage Maha Gedara   Seneviratne Bandara Navaratne.

34/3,  2nd Lane, Swarna Place, Honnantara, Piliyandala  l  Phone: 0112602790  l  sbnava1234@yahoo.com  sbnava@sci.sjp.ac.lk

Personal 

Date of Birth   : 6th March 1957.                  

Age             : 60 years.

Sex             : Male.

Marital Status:- Married

Designation: Professor in Food Science and Technology

Educational Qualifications

  • B.Sc. Agriculture Specialized in Agricultural Engineering, University of Peradeniya in 1982.
  • M.Phil. in Food Science and Technology in 2003
  • PhD in Food processing Engineering, University of Ruhuna, Faculty of Agriculture in 2008

Professional Courses/ Diploma

  • Grain storage and Marketing ( Kansas State University, USA)
  • Quality Management (SLSI, Sri Lanka)
  • Standardization- Management and Techniques (Stockholm, Sweden)
  • Solar Energy Application Techniques  (Gansu Natural Energy Research Institute, China)
  • Charted Institute of Marketing part I & II (UK)

Certificate Courses

  • Packaging (National Packaging Centre, Colombo)
  • Quality Assurance in the Food Industry. (SLSI, Sri Lanka)
  • Hazard Analysis and Critical Control Points (AgEnt - USA)
  • New requirements of ISO 9001:2000 standards (SLSI, Sri Lanka)
  • 5 S’ and good Manufacturing practices (SLSI, Sri Lanka)
  • Sensory Evaluation of food products (SLSI, Sri Lanka)
  • HACCP/ISO 22000 Food Safety Management Systems(SLSI, Sri Lanka)
  • Live Fire Safety Systems (Alpex Management Company)
  • Certificate Teaching in Higher Education (CTHE)
  • Certificate of Achievement, Academy of Adventure, Belihuloya
  • ASCENT Training work shop, Faculty of Engineering, Naresuan University, Thailand.

Study tours / Workshops attended

  • Packaging & packing systems (India)
  • Packaging and packaging machineries (USA)
  • Modern grinding techniques and products diversification(Thailand)
  • Introduction to Data base management (UK) 

Employment Records in the public and private sector organizations

I was employed in the Rice Processing Research &  Development Centre (Now it is succeeded as Institute of Post Harvest Technology – Anuradhapura) of Paddy Marketing Board  from 1982 to 1992 as a Research & Training officer and Stores Superintendent  and engaged in  conducting research & training activities pertaining to the Grain, Pulses, Condiment Post Harvest Technology  including maintaining of food safety & hygienic condition of stores, handling of fumigants  &  insecticides and analyzing of chemical composition of  cereals, pulses and other food crops. The training programs were conducted for University students, Diplomats, Agricultural officers of Agriculture department and Mahawelli Authority, Agriculture teachers, Paddy millers and many other persons involved in Paddy, Rice, Condiment, Cereals, Pulses, Oil seed post harvest technology. In addition to that, I was engaged in

  1.  Developing of instant rice and puff rice at laboratory scale and later with the urther developments, I was able to get Sri Lanka patent rights to the instant  right making process (Patent No. 14951)
  2.  Designing of prototype steam kettles for paddy parboiling (This design was exhibited at Gum Udawa exhibition in Anuradhapura 1983)
  3.  Analyzing of composition of local cereals (Rice, Millet, Maize, Sorghum, Black gram, Green gram, Soya bean, Sesame, etc.) in order to make a data base for local food products development.
  4. Determination of efficacy  of  non toxic materials such as paddy husk ash, Margosa leaves, citrus leaves, Turmeric leaves in controlling of stored product pest .Outcome of this research appeared on FAO corporate documents depository and FOOD & FEED GRAIN INSTITUTE, Manhattan. Kansas USA (66506).  
  5.  Collection of Technical data pertaining to the failure analysis of paddy thresher before introducing it to the paddy farmers in 1983. After that this innovation came into light.
  6.  Examination of possibility of using paddy processing machinery particularly Compartment and Tray type paddy separators in removing of heavy impurities such as sand, stone, metal pieces, mud particles, etc; Outcome of this research study was appeared on FAO corporate documents depository. 
  7.  Establishment of a regional post harvest laboratory in southern province in Sri Lanka in 1986 to collect information on Physical properties of indigenous and hybrid paddy varieties in order to improve milling facilities of the province.
  8. Conducting a market survey to identify different scale of paddy processing facilities available in southern province of Sri Lanka in 1987.
  9. Collection of technical information in designing of rice processing machinery to meet the local requirements, especially in introducing of Rubber rollers for paddy de-husking.
  10. In addition to above activities, I actively involved in promoting post harvest technology of cereals and legumes in Galle, Matara, Hmbantota, Ratnapua and some parts of Badulla districts.
  11. Moreover, as I had under gone special training in pest management particularly in handling of fumigants for stored product pests in Kansas State university USA in 1986, I was able to provide pest control service to the Paddy Marketing Board, Sathosa, Co-operative Societies and Private sector organizations in Southern Province. 

Publications – Abstracts

  1. Navaratne, S.B. (2000). Effect of antioxidant on prevention of autoxidation in desiccated coconut mixed Rice pittu. SLAAS abstract, 1999.
  2. Navaratne, S.B. (2003). Determination of water activity of low moisture food products and the influence of different temperature conditions on product moisture content, SLAAS abstracts, 2003.
  3. Navaratne, S.B. (2004).Prevention of quality deterioration of Gingelly rolls. SLAAS abstracts
  4. Navaratne, S.B. (2005), Development of a quantified relationship between manufacturing techniques and regulatory requirements for bread manufacture, SLAAS abstracts
  5. Navaratne, S.B. (2005), Determination of the relationship between packet contraction and quality degradation of finger millet powder during shelf life, SLASS abstract.
  6. Navaratne, S.B. (2004).Improvement of optical red brightness of chili powder. SLAAS abstracts
  7. Navaratne, S.B. (2005).Preparation of quick green gram. Sri Lanka Association for the Advancement of Science, Annual Sessions.
  8. Navaratne, S.B. (2006), Development of a bread improver for bakery industry, Sri Lanka Association for the Advancement of Science, 62nd Annual Sessions.
  9. Pathirana, C.P.S., Dayananda, R.A., Dias, P. and Nawaratne, S.B. 2006. Validation of of Taguchi Design using quality parameters of toilet soap manufactured in a local industry. Proceedings of the Fourth Science Symposium, Faculty of Science, University of Ruhuna.
  10. Navaratne, S.B. (2006), Exploring possibility of using Davulkurudu leaf extract to developed rice based noodles, Sri Lanka Association for the Advancement of Science, 62nd Annual Sessions.
  11. Navaratne, S.B. (2006), Controlling of Acid value of Sesame seeds for extraction of edible grade oil, International symposium, University of Sabaragamuwa.
  12. Navaratne, S.B. (2006), Determination of influence of humidity level on hygroscopic food products for long term storage and selection of a suitable packing material, International symposium, University of Sabaragamuwa.
  13. Navaratne, S.B. (2008), Exploring possibilities of using plant extract for bakery industry with a view to improve leavening action along with bread crumb structure. International symposium, Institute of chemistry Ceylon.
  14. Navaratne, S.B, (2008) Exploring possibility of using plant extract for bakery industry with a view to improve leavening action along with bread crumb structure. International symposium on innovations in Food Science and Technology and Health-care for Social well-being, Institute of Chemistry Ceylon
  15. Kumudu, A.G.S., Jayawardana, N., Navaratne, S.B and Wijeratne, V. (2007), Extraction and utilization of a thickening, stabilizing and filling agents from non-edible portion of fruits, Students Research Sessions, University of Ruhuna.
  16. Navaratne, S.B. (2008), Manufacture of rice bread by forced gelatinization processes, International symposium, University of Ruhuna.
  17. Navaratne, S.B. and Navaratne, C.M. (2008), Utilization of forest plant extracts for food industry, Thirteenth international forestry and environment symposium 2008, Dept; of forestry and environmental science, University of Sri Jayawardanapura, Sri Lanka.
  18. Rupasinghe, C.P., Navaratne, S.B., Darshanika, G.T.  (2009), Influence of particle size of rice flour in manufacturing rice incorporated wheat bread. Sixth Academic Sessions, University of Ruhuna, Matara.
  19. Navaratne, S.B. (2009), Development of a user friendly bread improver for Bakery industry. Second national symposium, Faculty of Agriculture, University of Ruhuna, Matara.
  20. Navaratne, S.B. (2009), Development of a Rice bread formula by Pre gelatinization, Post gelatinization and Force gelatinization techniques, SLASS Abstract.
  21. Navaratne, S.B. (2009), Development of a supplementary stabilizing agent for Xanthan gum in manufacturing of Fruit Nectar, SLASS Abstract.
  22. Darshanika, G.T, Navaratne, S.B, and Rupasinghe, C.P (2009), Relationship between particle size and quantity of rice flour to be incorporated into Rice/ Wheat bread, SLASS Abstract.
  23. Roshni, M.K.K, Navaratne, S.B, and Jayamanne, V.S (2009), Evaluation of the effect of Hal Bark (Vateria Copallifera) on controlling Yeast in sugar fermentation Second national symposium, Faculty of Agriculture, University of Ruhuna, Matara..
  24. Wanasinghe, C.N.P, Rupasinghe, C.P, Navaratne, S.B and Ariyawansha, K.T(2009), Application of Rheological properties on       Quality control of liquid food products.
  25. Senaratne, C.C, Navaratne, S.B and Wijeratne, V(2009), Exploring possibility of using Jack seed flour (Artocarpus heterophyllus) for Biscuit manufacture with an appropriate flavor booster.
  26. Navaratne, S.B (2010) Development of a supplementary Product for potato fingers from Banana by coating with edible grade plant gel from Davulkurudu Neolitsea involucrate, International symposium, University of Ruhuna.
  27. Rupasinghe, C.P., Rasika, H.P.C., Navaratne, S.B. and Boteju, W.L.G. 2010 Evaluation of Different Flexible Laminates for Preventing the Post Processing Losses of Hygroscopic Foods. Seventh Academic Sessions and Vice Chancellor’s Awards Ceremony. Facuty of Agriculture, University of Ruhuna
  28. Abeysooriya, K.H.L.T.K, Navaratne, S.B, Navaratne, C.M (2010), Modification of domestic scale string hopper extrusion device to manufacture rice Noodles at domestic scale and small scale, International symposium, university of Ruhuna.
  29. Navaratne, S.B (2012) Effect of Hal bark (Vateria Copallifera) in controlling of Yeast- Sugar fermentation process, International symposium, Institute of chemistry Ceylon.  
  30. Weerathunga, W.A.P.P., Wickramasinghe, I and Navaratne, S. B (2012), Development of soy sauce by incorporating locally available cereals from accelerated fermentation for the fast food industry. International symposium, Institute of chemistry Ceylon
  31. Navaratne, S.B (2012) Selection of an appropriate polymer based packing materials in packing of hygroscopic food products for long period of storage. International symposium on polymer science and technology 2012.
  32. Navaratne, S.B, 2012, Development of instant cooking jack seeds for the fast food industry by the double soaking and double Freezing method. Sri Lanka Association for the Advancement of Science – 2013 part 1. Sri Lanka Association for the Advancement of Science
  33.  Senaviratne, E.H.M.N.R, Navaratne, S.B, and Mahindarathne, M.G.P.P (2012) Selection of suitable packing material for hygroscopic food products. Research symposium, University of Uva Wellassa, Volume 1, ISSN 2235-9877
  34. Gunawardana, K.A, Ranaweera, K.K.D.S, Navaratne, S.B and Amarasinghe, A.P.G 2012, Development of a ready to serve creeping wood sorrel (Oxalis corniculata) based broth (Thambum hodda), Pandit G.P Wickramarachchi Memorial International Research Symposium 2012
  35. Jayaratne, G.E.D.A., Wickramasinghe, and Navaratne, S.B. Development of Jack flour incorporated extruded snack, Sri Lanka Association for the Advancement of Science – 2013 part 1. Sri Lanka Association for the Advancement of Science – 2013 part 1.
  36. Ranaweera, D.I., Navaratne, S.B. and V.S. Jayamanne. Development of quick cooking jack seeds (Artocarpus heterophyllus) for fast food industry. Sri Lanka Association for the Advancement of Science – 2013 part 1.
  37. Wijewardane, R.M.N.A., Navaratne, S.B., Wickramasinghe, I., Gunawardane. C.R. and Thilakaratne, B.M.K.S. Effect of Dehydration Methods on Chemical Properties and Antioxidants in Dehydrated Powdered Vegetables. General Sir John Kotelawala Defense University, Sri Lanka, 2015.
  38. Prasanga Liyanage, Navaratne, S.B., Wickramasinge, I. and Ranaweera, K.K.D.S. Social impact, Attitudes and Behavioral Pattern of Busy Life Styles Due to Micro-Sleepiness. 2nd International Conference on Multidisciplinary Approaches- 2015.
  39. Wijewardane, R.M.N.A., Navaratne, S.B., Wickramasinghe, I. Formulation of Instant Jelly Mix Using Natural Colorant and its Product Quality Evaluation. 2nd International Conference on Multidisciplinary Approaches- 2015.
  40. Chaminda, K.G.S., Dilhani, R.A.D.I., Pathirana, K.P.S.R., Marapana, R.A.U.J., Jayasinghe, J.M.J.M., and Navarathna, S.B. Identification of potential risk of Zink contamination in Tomatoes through Fungicide application in Hanguranketha, Sri Lanka. 71st Annual Sessions, Sri Lanka Association for the Advancement of Science – 2015.

Full papers published 

  1. Navaratne, S.B. (1986).Efficacy and toxicity of seven insecticides against major insects pests of stored paddy and rice in Sri Lanka.  Tropical post harvest technologist. RPRDC, Anuradhapura, Sri Lanka.
  2. Navaratne, S.B. (1987).Paddy husk ash as a protestant of Cowpea against pulse beetle. RPRDC, Anuradhapura, Sri Lanka Technical note 11/84, 1984.
  3. Navaratne, S.B. (2006), Validation of Taguchi Design using a quality parameter of cosmetic soap manufactured in a local industry, Ruhunu Journal of science.
  4. Navaratne,S.B. (2007), Exploring possibility of using Davulkurudu leaf extract to improve leavening action and crumb structure of Wheat bread, Tropical Agricultural Research and Extension, an International journal.
  5. Navaratne, S.B. (1999). A comparative study on traditional sun drying procedure with a solardrying system for processing selected food items, Annual symposium of the department of Agriculture (ASDA), 2003.
  6. Navaratne, S.B. (2005), Package shrinking of commercially packed food product. Tropical Agricultural Research and Extension, an International journal.
  7. Navaratne, S.B (2012) Development of a supplementary Product for potato fingers from Banana by coating with edible grade plant gel from Davulkurudu Neolitsea involucrate, TARE (University of Ruhuna).
  8. Navaratne, S.B., Jayawardena S.S.A. and Ranaweera K.K.D.S (2013) Replacement of Artificial Red coloring of carbonated soft drink with natural color pigment from red layered Hibiscus. International Journal of Advance Research IJOAR .org Volume 1 Issue 9,  September 2013

8.      Navaratne1, S.B.,  Nirmani, K.M.N and Wimalasiri, K.M.S. (2013) Determination of development of acids in blanched and raw sesame seeds in extracting of edible grade sesame oil. Tropical Agriculture, THE JOURNAL OF THE FACULTY OF FOOD AND AGRICULTURE THEUNIVERSITY OF THE WEST INDIES, Trinidad

  1. Navaratne, S.B. (2013) Selection of Polymer based Packing Materials in packing of hygroscopic food products for long period of storage. European International Journal of Science and Technology ISSN: 2304-9693 76'Westoe Road, South ShieldsTyne & Wear, Post code: NE334NA 40, United Kingdom
  2. Navaratne, S.B. and Anjalo, M.D.S (2013) Assessment of Dry Mass Loss of Stored Cereals

     Due to Increment of Stored Temperature in Line with Global Warming, International        Journal of Science and Research (IJSR), ISSN: 2319-7064

  1. Navaratne, S.B. (2013) Development of Rapid Cooking Jack Seeds for Fast Food Industry by Double Soaking and Double Freezing Method, International Journal of Research in Biological Sciences, Universal research publications
  2.  Navaratne, S.B  and Nawarathne, N.H.N.T (2014). Determination of suitability of Durian seed gum extract (Durio zebethinus) in replacing of Xanthan gum in fruit nectar, International Journal of Scientific Engineering and Research (IJSER), Volume 2, Issue 2, February 2014.
  3. Navaratne, S.B. and Saja Shriff Ali, M. 2014. Fabrication of a hydro cooling system to mitigate dry matter loss of stored wheat grains in silos International Journal of Scientific & Engineering Research, Volume 5, Issue 4, April-2014 572 ISSN 2229-5518 IJSER © 2014
  4. Navaratne, S.B. and Senaratne, C. Controlling of Auto Oxidation Process of Soft Dough Biscuits Using Flavonoids Extracted froGreen Tea (Camellia sinensis) International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064 Volume 3 Issue 4, April 2014
  5.  Jayawardana SAS, Nawarathna SB*, Ranaweera KKDS Tropical Agricultural Research & Extension 16(4): 2014 REPLACEMENT OF ARTIFICIAL COLOURINGS OF A CARBONATED SOFT DRINK WITH NATURAL COLOUR PIGMENTS FROM RED-LAYERED HIBISCUS. Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
  6. S.B. Navaratne and D.J.S. Subasinghe. 2014 Determination of fatty acid profile and physicochemical properties of Watermelon and Soursop seed oils. European International Journal of Applied Science and Technology Vol. 1 No. 4; June 2014
  7. S. B Navaratne, 2014. Development of Rapid Cooking Green Gram for Fast Food Industry International Journal of Science and Research (IJSR) ISSN 2319. Index Copernicus Value (2013) 6.14 | Impact Factor (2013): 4.438
  1. S.B Navaratne. International Journal of Scientific & Engineering Research, Volume 5, Issue 7, July-2014 1641 ISSN 2229-5518 Determination of changes occurrence in physical, chemical and organoleptic properties of papadam during storage.
  2. Peries,M., Wijesekara, K., and Navaratne, S.B., 2014. Screening the Effect of Gelatinization Temperature and Cold Water Soaking on Functional Properties of Selected Traditional Rice Varieties in Sri Lanka. International Conference on Multidisciplinary Approach - 2014. University of Sri Jayawardenapura, Sri Lanka.
  3. Navaratne, S.B, Chathurika Sandaruwani, 2014. Preservation of lime fruits under modified atmospheric condition created in a sand bed. INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY. 2014 IJIRT Volume 1 Issue 9 ISSN 2349-6002
  4. Shafrin Saheed and Navaratne, S.B., 2014 Stabilization of fat degradation process in wheat germ (Triticum spp) for edible purposes. INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY. 2014 IJIRT Volume 1 Issue 10 ISSN 2349-6002
  5. Gunaratne, T.M., Gunaratne, N.M., and Navaratne, S.B. 2014 Evaluation of Chemical and organoleptic properties affecting for shelf life of Rice crackers. INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY. 2014 IJIRT Volume 1 Issue 9 ISSN 2349-6002
  6. Gunaratne, T.M., Gunaratne, N.M., and Navaratne, S.B. 2014 Selection of best packing method to extend the shelf life of Rice crackers. International Journal of Scientific & Engineering Research. Volume 6, Issue 2 February 2015.
  7. Gunaratne, N.M., Gunaratne T.M. and Navaratne, S.B. 2015Fabrication of a device to measure stickiness of rice for cracker production. International Journal of Scientific & Engineering Research. Volume 6, Issue 2 February 2015.
  8. Gunaratne, N.M., Gunaratne T.M. and Navaratne, S.B. 2015 Development of rapid analytical methods to select suitable rice varieties for cracker production. INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY. 2014 IJIRT Volume 1 Issue 9 ISSN 2349-6002
  9. Liyanage, R., Navaratne, S.B., Ranaweera, K.K.D.S. and Wickramasinghe, I. 2015 Social impact Attitude and Behavioral pattern of busy life styles Due to Micro-sleepiness. International Educative Research Foundation and Publisher 2013. ISSN 2411-2933.
  10. Hashini I Abeysuria, A.P., Navaratne, S.B. and Alwis, P.L.G. 2015 Design and Development of a Low Cost Prototype Food Penetrometer to Evaluate Quality of Foods.  International Journal of Scietific & Engineering Research. Volume 6, Issue 6, 2015 ISSN 2229-5518.
  11. Wijewardana,R.M.N.A., Nawarathne,S.B. and Wikramasinghe, I. 2015 Evaluation of Physicochemical and Antioxidant Property of Dehydrated Hibiscus (Hibiscus rosa-sinensis) Flower Petals and Its Stability in Product Preparation. INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY. IJIRT | Volume 2 Issue 2 | ISSN: 2349-6002
  1. Nadeesahni,V.P.A. and Nawarathna, S.B. 2015 Developments of Supplementary Wrapper from    Coconut By-Product for Fast Food Industry.  INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY.IJIRT  August 2015 | Volume 2 Issue 3 | ISSN: 2349-6002.
  1. Edirisinghe, E.A.H.E, Navaratne, S.B., Marapana, R.A.U.J. and Jayasinghe, J. 2015 Extraction, Crystallization, Preservation, Pelletizing and Quantification of Hydroxy Citric Acid from Garcinia Cambogia INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY.IJIRT  September 2015 | Volume 2 Issue 4 | ISSN: 2349-6002.
  1. Thilakarathna,G.C., Navarathne, S.B. and  Wickramasinghe, I. DETERMINATION OF IMPORTANT PHYSICAL PROPERTIES AND WATER ABSORPTION CAPACITY OF SHORT TYPE IMPROVED PADDY VARIETIES OF SRI LANKA.  INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY. October 2015 | IJIRT | Volume 2 Issue 5 | ISSN: 2349-6002.
  1. Thilakarathna,G.C., Navarathne, S.B. and  Wickramasinghe, I.  Determination of Important Physical Properties and Water Absorption Capacity of Medium Type Improved Paddy Varieties of Sri Lanka. European Journal of Academic Essays 2(10): 15-20, 2015. ISSN: 2183-1904. ISSN (print): 2183-3818.
  1. Wijewardana,R.M.N.A., Nawarathne,S.B. and Wikramasinghe,I. Comparison of antioxidant properties of dehydrated fruits and vegetables with different drying techniques.  International Journal of Research in Biological Sciences 2015; 5(4): 40-44
  1. Sharaniya,S. and Navaratne, S.B. DETERMINATION OF REMOVAL OF BITTER COMPOUND IN UNBOILED PALMYRAH TUBER FLOUR. Global Journal of Advanced Engineering Technologies and Sciences. 2(11): November, 2015ISSN 2349-0292. 28 – 30.
  1.  Chandana, P.G.P and Navaratne, S.B.  Development of Soft Dough Biscuits with High Unsaturated Fatty Acids.  Journal of Multidisciplinary Engineering Science Studies (JMESS) ISSN: 2912-1309 Vol. 1 Issue 1, November – 2015
  1. Sharaniya,S., Navaratne, S.B. and Sangheetha, S.. Development of High Fibre Biscuit from Un-Boiled Palmyra Tuber Flour. Journal of Multidisciplinary Engineering Science Studies (JMESS) ISSN: 2912-1309 Vol. 1 Issue 1, November – 2015.
  1. Dilhani, R.A.D., Katukurunda, K.G.S.C., Pathirana, K.P.S.R., Marapana, R.A.U.J., Jayasinghe, J.M.J.M., and Navarathna, S.B. Pesticide contaminated crop residues and water usage for dairy cattle rearing in Walapane DS division, Sri Lanka. INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY. November 2015 | IJIRT | Volume 2 Issue 6 | ISSN: 2349-6002.
  1. Navaratne, S.B. Determination of the Effectiveness of Hal Bark (Vateria copallifera) as a Natural Preservative for Food Security of Confectionery Industry. Journal of Tropical Forestry and Environment.University of Sri Jayewardenepura Vol. 5. No 02 (2015) 60-66
  1.  Gunnepana, I.U.K and Nawaratne, S.B. Determination of Changes occurring in chemical properties of Fat repeatedly used for food frying.  Journal of Multidisciplinary Engineering Science and Technology (JMEST) ISSN: 3159-0040 Vol. 2 Issue 12, December – 2015.
  1. Weerasekera, O.P. and Navaratne, S.B. Coating of Foods with Plant Based Gum to Reduce Oil Absorption during Frying. International Journal of Scientific & Engineering Research, Volume 6, Issue11, November- 2015.
  1. Wijewardana,R.M.N.A., Nawarathne,S.B. and Wikramasinghe,I. Development and Quality Evaluation of Ready to Bake Vegetarian Cake Mix. The Journal of Agricultural Sciences Vol. 11, No. 1, January 2016. Pp 53 – 61
  1. Thilakarathna,G.C., Navarathne, S.B. and  Wickramasinghe, I.  Determination of Important Physical Properties and Water Absorption Capacities of Three Traditional Paddy Varieties of Sri Lanka. International Journal of Science and Engineering Investigations. Vol. 5, Issue 51, April 2016, ISSN: 2251-8843.
  1. Thilakarathna,G.C., Navarathne, S.B. and  Wickramasinghe, I.  Determination of Important Physical Properties and Water Absorption Capacity of four Traditional Paddy Varieties of Sri Lanka. International Journal of Innovation Sciences and Research Vol.5, No, 05, pp. 743-746, May- 2016
  1. Wijewardena, R.M.N.A., Navaratne, S.B., Wickramasinghe, I., Gunawardane, C.R and Thilakarathna, B.M.K.S. 2015. Retention of physicochemical and Antioxident properties of Dehydrated Bael (Aegle marmelos) and Palmyra (Borassus flabellifer) fruit powders. Science Direct, ELSEVIER, Procedia Food Science 6 (2016) 170-175.
  2. Rumesh Liyanage, S. B. Nawaratne, K. K. D. S. Ranaweera, Indira Wickramasinghe, I. Assessment of Behavioral Pattern of Food Intakes on Micro-sleepiness, with Busy Lifestyles. Science Direct, ELSEVIER, Procedia Food Science 6 (2016) 199-203.
  3. Peries, C.M., Wijesekara, K.B. and Navaratne, S.B. Effect of Freezing and Hot Water Soaking on the Functional Properties of Rice Flour Derived from Four Sri Lankan Traditional Rice Varieties. Science Direct, ELSEVIER, Procedia Food Science 6 (2016) 68-72.
  4. Rumesh Liyanage, Navaratne, S.B., Indira Wickramasinghe and Ranaweera, K.K.D.S. Development of a Plant Based Confectionary to Combat Micro-sleepiness due to Fatigue in Hectic Life-styles and Cerebral Relaxation. Pakistan Journal of Nutrition. ISSN 1680-5194 DOI: 10.3923/pjn.2016.
  5. A.A.A.H.E. Perera, S.B. Navaratne Application of Pareto principle and Fishbone diagram for Waste Management in a Powder Filling Process. International Journal of Scientific & Engineering Research, Volume 7, Issue 11, November-2016 181 ISSN 2229-5518 IJSER © 2016 http://www.ijser.org
  1. PKGMP Aberathne,SB Navaratne, and I Wickramasinghe, DEVELOPMENT OF READY TO BAKE PLANT BASED CAKE MIXTURE FOR VEGETARIANS AND EGG ALLERGENS. Tropical Agricultural Research & Extension 18 (4): 2015. Accepted: 31st August 2016.
  1. IGG Kasunmala, SB Navarathne, I Wickramasinghe Extraction and characterization of mucilaginous material from Dawul Kurundu Leaves (Neolitsea involucrate) and Godapara Fruits (Dillenia retusa). International Journal of Food Science and Nutrition. ISSN: 2455-4898, Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 2; Issue 2; March 2017; Page No. 16-19.
  1. Rathnayake A.R.M.H.A, Navarathna S.B. Determination of Dehydration Pattern and Sensory Properties variation of Blanched and Un-blanched, Cut and Whole Moringa olifera  Leaves 2017. International Journal Of Advanced Engineering Research and Science (IJAERS) [Vol-4, Issue-3, Mar- 2017]  ISSN: 2349-6495(P) | 2456-1908(O)
  2. H.W.U.N. Senarathna, S.B. Navaratne Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis. International Journal of Advanced Engineering Research and Science (IJAERS) [Vol-4, Issue-1, Jan- 2017] ISSN: 2349-6495(P) | 2456-1908(O).
  1. H.W.U.N. Senarathna, S.B. Navaratne Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis International Journal of Advanced Engineering Research and Science (IJAERS) [Vol-4, Issue-1, Jan- 2017] ISSN: 2349-6495(P) | 2456-1908(0).
  1. Achala Abeysundara, Seneviratne Navaratne, Indira Wickramasinghe, Dinindu Ekanayake. Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage. International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064 Volume 6 Issue 1, January 2017.
  2. Rathnayake, A.R.M.H.A, Navarathna, S.B. Utilization of Moringa olifera Leaves as a Functional Food Ingredient in Bakery Industry International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064 Index Copernicus Value (2015): 78.96 | Impact Factor (2015): 6.391 Volume 6 Issue 2, February 2017.
  3. Achala T. Abeysundara*, S. B. Navaratne, Indira Wickramasinghe, Dinindu Ekanayake. Determination of Changes Occurrence in Important Physical Properties of Paddy during Early Storage European Journal of Academic Essays 4(4): 123-128, 2017 ISSN (online): 2183-1904 ISSN (print): 2183-3818. European Journal of Academic Essays 4(4): 123-128, 2017.
  1. Maheshika Peries, Kolitha Wijesekara, Seneveratne Navaratne Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour. International Journal of Advanced Engineering Research and Science (IJAERS) [Vol-4, Issue-2, Feb- 2017] https://dx.doi.org/10.22161/ijaers ISSN: 2349-6495(P) | 2456-1908(O).
  2. Shamika Thushara1, Seneviratne Navaratne Statistical Evaluation of Process Variability on Vanilla and Chocolate Ice Cream Manufacturing Process. International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064 Index Copernicus Value (2015): 78.96 | Impact Factor (2015): 6.391 Volume 6 Issue 3, March 2017.
  3. A. M. Suweesha H. Amarakoon1, Senevirathne Navaratne Evaluation of the Effectiveness of Silica Gel Desiccant in Improving the Keeping Quality of Rice Crackers. International Journal of Science and Research (IJSR) ISSN (Online): 2319-7064 Index Copernicus Value (2015): 78.96 | Impact Factor (2015): 6.391. Volume 6 Issue 1, January 2017.
  1. TC Manawadu, KGT Gunathilake, SB Navaratne. Food Safety knowledge and practices of Sri Lankan individual households. International Journal of Food Science and Nutrition. ISSN: 2455-4898, Impact Factor: RJIF 5.14  www.foodsciencejournal.com Volume 2; Issue 3; May 2017; Page No. 72-7.
  1. A. M. Suweesha H. Amarakoon1, Senevirathne Navaratne. Effect of silica gel desiccant on the sensory quality of rice crackers. International Journal of Food Science and Nutrition ISSN: 2455-4898. Impact Factor: RJIF 5.14 .www.foodsciencejournal.com Volume 2; Issue 6; November 2017; Page No. 45-48
  1. G.C. Thilakarathnaa*, S.B. Navarathneb, I. Wickramasinghe. Identification of Important Physical Properties and Amylose Content in Commercially Available Improved and Traditional Rice Varieties in Sri Lanka. International Journal of Advanced Engineering Research and Science (IJAERS) [Vol-4, Issue-12, Dec- 2017] https://dx.doi.org/10.22161/ijaers.4.12.27 ISSN: 2349-6495(P) | 2456-1908(O) 

Conference Papers 

  1. 1.      Navaratne, S.B. (1999), Efficacy of solar drying in drying of food products, Gansu Natural Energy Research Institute, China.
  2. 2.      Navaratne, S.B. (2009), Manufacturing of herbal extracts incorporated Yoghurts as Functional food product, Agriculture and Food Engineering Department, Indian Institute of Technology, Kharapur WB721 302 India
  1. Navaratne, S.B, (2008) Development of ready to cook String hoppers using Neolitsea involucrate leaf extract, Sixth international conference on culinary arts and science, Clarion hotel, Stavanger. Norway.
  2. Navaratne, S.B (2012)   Controlling of development of acids in sesame seed in extracting of edible grade oil throughout the year, International symposium, Bogor, Indonesia ( Due non avaialabilty of funds for international travelling, unable to present the paper – NSF failed to released fund for the air ticket and registration)
  3. Chandrani, R., Pieris, C.M., Wijesekara, K.B. and Navaratne S.B. 2015, Effect of heat moisture treatment on functional properties of rice flour of selected traditional rice varieties in Sri Lanka. Proceeding of the Research Symposium of Uva Wellassa University, January 29-30, 2015.
  4.  Bentharage, R. and Navaratne S.B., Preservation of Coconut Toddy Sediments as a Leavening Agent for Bakery Products. World Academy of Science, Engineering and Technology Transactions on Nutrition and Food Science Vol: 3, No:6 2015.
  5. Wijewardena, R.M.N.A., Navaratne, S.B., Wickramasinghe, I., Gunawardane, C.R and Thilakarathna, B.M.K.S. 2015. Retention of physicochemical and Antioxident properties of Dehydrated Bael (Aegle marmelos) and Palmyra (Borassus flabellifer) fruit powder. 5th International Conference of Sabaragamuwa University of Sri Lanka, ICSUL 2015.
  6. Wijewardena, R.M.N.A., Navaratne, S.B., Wickramasinghe, I., Gunawardane, C.R and Thilakarathna, B.M.K.S. 2015 Effect of dehydration methods on chemical properties and antioxidants in dehydrated powdered vegetables. Kotelawala Defense University, IRC 8
  7. Rumesh Liyanage, S. B. Nawaratne, K. K. D. S. Ranaweera, Indira Wickramasinghe, K. G. S. C. Katukurunda Effects of Food Habits on Road Accidents Due to Micro-Sleepiness and Analysis of Attitudes to Develop a Food Product as a Preventive Measure World Academy of Science, Engineering and Technology. 2015
  8. Rumesh Liyanage, S. B. Nawaratne, K. K. D. S. Ranaweera, Indira Wickramasinghe, I. Assessment of Behavioral Pattern of Food Intakes on Micro-sleepiness, with Busy Lifestyles. 5th International Conference of Sabaragamuwa University of Sri Lanka, ICSUL 2015.
  9. Peries, C.M., Wijesekara, K.B. and Navaratne, S.B. Effect of Freezing and Hot Water Soaking on the Functional Properties of Rice Flour Derived from Four Sri Lankan Traditional Rice Varieties. 5th International Conference of Sabaragamuwa University of Sri Lanka, ICSUL 2015.
  10. Dilhani, R.A.D., Katukurunda, K.G.S.C., Pathirana, K.P.S.R., Marapana, R.A.U.J., Jayasinghe, J.M.J.M., and Navarathna, S.B. Assessment of pesticide usage for vegetable cultivation in Nuwara Eliya District. International Research Conference on Humanities and Social Sciences, At Faculty of Humanities and Social Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka. December 2015, DOI: 10.13140/RG.2.1.2586.7603
  1. Pathirana, K.P.S.R., Chaminda, K.G.S., Dilhani, R.A.D.I., Marapana, R.A.U.J., Jayasinghe, J.M.J.M., and Navarathna, S.B. Risk of using crop residues and water that are contaminated with pesticides for feeding cattle’s in Nuwara Eliya DS division. International Conference on Business Management, ICBM 2015.
  1. Rumesh Liyanage, S. B. Nawaratne, Indira Wickramasinghe, I. Identification of major causes and strategies adapted by chauffeurs to combat Micro-Sleepiness. 2017 ICCFE Conference Osaka, Japan.
  1. S.B. Navaratne, Enhancement of Food Security through appropriate Packaging to Build up Resilience for Disasters. 7th International Conference on Building Resilience; Using scientific knowledge to inform policy and practice in disaster risk reduction, ICBR2017, 27 – 29 November 2017, Bangkok, Thailand

Technical bulletins

  1. Performance of Rice processing machinery for cleaning sesame, Technical note RPRDC 12/84, 1984.

News Paper articles published

  1. Banana fingers – Sarubima, Sarubima, Krushi Athirakaya, Divayina 2nd June 2009
  2. Making Rice bread from raw rice Divayina 20th April 2008
  3. Whey protein is not a devil, Vidusara, 25th September 2013
  4. Eating rice without perceiving bread, Desathiya Magazine, September 2013

Patent rights awarded by intellectual property rights of Sri Lanka 

  1. i.                    Development of rice bread by free, force and post gelatinization techniques (2010) Patent No. 14951.
  2. ii.                  Development of rapid cooking rice by force shearing process with a higher temperature gradient  (2011) Patent No. 16018
  3. iii.    Development of a supplementary product for potato fingers from Banana by edible coating with the slim of Neolitsea involucrate (Davulkurudu) (2012). Patent No. 16130
  4. iv.    Development of an instant Millet hopper mixture with natural hopper  locally improver (Patent No. 16240)  
  5. v.      Exploring possibility of using jack seed flour for biscuit manufacture with an appropriate flavor booster (Patent No: 15477). This is the final year research project of Mr Charith Chinthaka Senaratne and which was supervised by Prof. Vinitha Wijeratne and myself (Dr SB Navaratne)
  6. Development of extruded snack by incorporation of Jack flour.2012, Patent No. 16780
  7. vii.  Fabrication of a counter current sesame seed decorticator for removal of seed coat of Sesame seeds.
    1. viii.   Development of soy sauce by incorporating locally available cereals from accelerated fermentation for the fast food industry.

Applied for patent rights and outcome is pending.

  1. Development of an appetite restraining food product to suppress hunger of obeys using locally available food grade raw materials.
    1.  Development of ready to cook rice Rotti mixture using pre-gelatinized rice flour.
    2. Fabrication of a device to measure stickiness of rice for cracker production. 

Publication of books 

1

RICE BREAD MAKING TECHNOLOGY: ISBN978-955-42152-0-7

I have obtained Sri Lankan patent rights for the methodology described in this book and want to promote this technique among the students and other stake holders who are showing interest in rice bread technology. 

 

 

2

PLANT PIGMENTS FOR FOOD COLORING: ISBN978-955-42152-1-4

Since, artificial colorings are menace and course for many types of chronic illness, incorporation of natural color pigments into food products is timely requirement particularly for consumers, consciousness on health food products. Moreover, as Sri Lanka is inherited with variety of edible grade pigment sources (From fruits & vegetables, leaves, stem, seeds, outer coat of fruits, etc;) in her natural habitat, exploitation of these invaluable sources for edible purpose is very important. Therefore, this book describes techniques that can be used to extract, preserve and incorporate plant based pigments into food products along with the identification of the sources.

    

 

 

 

3

PASTA PRODUCT TECHNOLOGY: ISBN978-955-42152-2-1

As still there is no text book for papadam manufacturing as well as for noodles making processes, I was compelled to write a text book in this regard. I hope this book will be beneficial for Food science students, manufacturers and also for regulatory bodies

 

 

 

4

BAKERY SCIENCE AND TECHNOLOGY: ISBN978-955-42152-3-8

Since I have carried out considerable amount of research and development activities pertaining to the bakery science and technology along with the students of different universities in Sri Lanka in science stream, I would like to share this knowledge with the interest parties through a text book for the betterment of bakery industry.   

 

 

 

5

GRAIN DRYING: ISBN978-955-42152-4-5

As Sri Lanka is tropical country, considerable amount of grains being lost due to interaction between moisture and environmental factors. Hence, grain drying process is very important for food security and planting material for next crop. While taking into account of those factors, this book has been written.

 

 

 

6

GRAIN MILLING TECHNOLOGY: ISBN978-955-42152-5-2

This book also addresses the technology behind size reduction process, because this technology is very important for product diversification process particularly for rice processing industry as well this book imparts to improve the knowledge of students in grain milling technology.

 

 

 

7

 

GRAIN SCIENCE AND TECHNOLOGY: ISBN978-955-42152-6-9

This book is comprehensive and specially written for students engaged in cereal science and technology. And also it explains post harvest technology of cereal grains and important practices to be followed for the well being of the grains especially for food security.  Moreover, most of the chapters in this book are in line with the course content of the FST degree program of USJP.      

 

 

 

8          IMPORTANCE OF QUALITY CONTROL FOR HIGH QUALITY FOOD              PRODUCTION: ISBN978-955-52199-0-7

This book merely describes verities of techniques that can be applicable for controlling of quality of food products including some statistical process control too. This book has been written in Sinhala language with easily understandable manner. Hence this book is important for persons engaged in quality control as well as students who are perusing in higher education pertaining to the quality management process of food products. 

         I do hereby certify that the above particulars are true and correct.

        09. 01. 2018