Dr Shirani Gamlath

Lecturer in food processing and product development

Dr Shirani Gamlath’s research focusses on the use of functional/healthy ingredients in sustainable product design and application of novel technologies such as food extrusion and high-pressure processing to retain nutritional and bioactive components in foods. ​

Dr Gamlath’s research expertise is in Food processing and product development, in particular application of extrusion technology in designing healthy snacks .Her current research projects include fat and sugar reduction in foods and development of plant-based protein alternatives.​

Dr Gamlath completed her PhD in Cranfield University, UK. She has worked in Federation University before joining Deakin University in 2008. She has worked in collaboration project with CSIRO (High pressure processing), Werribee, Melbourne University and Massey University, New Zealand (extrusion processing).​


Publication History​

  • ​Mahato, D. K., Oliver, P., Keast, R., Liem, D. G., Russell, C. G., Mohebbi, M.,Cicerale, S., Mahmud, M. C., & Gamlath, S. Identifying ideal product composition of chocolate-flavored milk using preference mapping. J Food Sci. 2021;1–14.
  • Mahato DK, Keast R, Liem DG, Russell CG, Cicerale S, Gamlath S (2020) Sugar reduction in dairy food: An overview with flavoured milk as an example, Foods 9(10):01 ​
  • Ryan J, Hutchings SC, Fang Z, Bandara N, Gamlath S, Ajlouni S, Ranadheera CS (2020) Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks, International journal of dairy technology 73(1):182-190 ​
  • Colla K, Costanzo A, Gamlath S (2018) Fat replacers in baked food products ​Foods 7(12):1-12. ​
  • Colla Kathryn, Gamlath Shirani (2015) Inulin and maltodextrin can replace fat in baked savoury legume snacks, International Journal of Food Science & Technology, 10; 2297-2305. ​  ​
  • Khan I, Yousif A, Johnston S, Gamlath S (2014) Effect of sorghum flour addition on in vitro starch digestibility, cooking quality and consumer acceptability of durum wheat pasta ​Journal of food science 79(8):1560-1567 ​  ​
  • Perera N, Gamage TV, Wakeling L, Gamlath GGS, Versteeg C (2010) Colour and texture of apples high pressure processed in pineapple juice, Innovative Food Science and Emerging Technologies 11(1):39-46 01 ​
  • Shirani G, Ganesharanee R (2009) Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index ​Journal of Food Engineering 90(1):44-52 01 ​


Skills and Research area

Food Processing, Product design, Food analysis (physical measurements including instrumental texture profile)​