Lecturer

Miss. S. Sukirtha

Lecturer

Department of Biosystems Technology

sukirtha@tech.jfn.ac.lk

212060169

Biography

  • Miss. S. Sukirtha is currently working as Lecturer at Department of Biosystems Technology, University of Jaffna, Sri Lanka (Founder staff member). She is currently serving as the coordinator of the Department of Biosystems Technology at the Faculty of Technology. She completed her B. Sc. Food Science and Nutrition (Hons) Degree specialized in Food Science and Technology from Wayamba University of Sri Lanka in 2014 and her Professional qualification in Human Resource Management from Institute of Personnel Management, Sri Lanka in 2015. Currently she is Reading her M.Phil in Food Science and Technology at University of Peradeniya, Sri Lanka. In addition, she is one of the members of faculty board of Faculty of Technology. She is a Life Member of Sri Lanka Association of Advancement of Science (SLAAS).

Educational Qualification

  • Reading M. Phil. in Food Science and Technology
  • B. Sc. Food Science and Nutrition (Hons) Degree specialized in Food Science and Technology

Professional Qualification

  • Professional Qualification in Human Resource Management
  • Life Member of Sri Lanka Association for the Advancement of Science (SLAAS).

Publications

  • S.Sukirtha, Indigenous foods of the Jaffna Kingdom in �Indigenous Foods of Ancient Sri Lanka�(2013) Edited by ChamilaJayasinghe, Published by the Department of Food Science & Technology, Wayamba University of Sri Lanka, Sri Lanka.ISBN 978-955-4709-09-6.
  • Sukirtha S, Senarath HPS and Jayasinghe CVL (2013) Vinegar Production from Industrial Waste of Pineapple. Proceedings of the 69th Annual Sessions, Sri Lanka Association for the Advancement of Science.p 34.
  • Sukirtha S and Senarath HPS (2013) Vinegar from pineapple peel by an accelerated method, Undergraduate research symposium 2013, Faculty of Livestock, Fisheries and Nutrition,Wayamba university of Sri Lanka.
  • K.D.P.P Gunathilake, S.M. Gamage, A.W.Pupulawaththa and S.Sukirtha, Basics on the quality & safety of food while manufacturing (2014) , Published by the Department of Food Science & Technology, Wayamba University of Sri Lanka.
  • Senduran A, Sukirtha S and Jayasinghe CVL (2015) Development of condiment from pineapple peel, Undergraduate research symposium 2015, Faculty of Livestock, Fisheries and Nutrition, Wayamba university of Sri Lanka.p 48.
  • Saravanan S, Sukirtha S and Jayasinghe CVL (2016) Optimized and accelerated method for developing pineapple vinegar from peel for commercialization, Undergraduate research symposium 2013, Faculty of Livestock, Fisheries and Nutrition, Wayamba university of Sri Lanka. p 49.
  • Senduran A, Wijesekara WLI, Sukirtha S, and Jayasinghe CVL (2016) Conversion of pineapple waste into fermented condiment with spice addition, Proceedings of the Wayamba University International Conference, Sri Lanka. p 180.
  • Saravanan S, Sukirtha S and Jayasinghe CVL (2016) Optimization and acceleration of alcohol fermentation process in pineapple peel vinegar production, Proceedings of the 72nd Annual Sessions, Sri Lanka Association for the Advancement of Science. p 93.
  • Lakmali HMK, Sukirtha S and Jayasinghe CVL (2016) Extending the post-harvest shelf life of giant guava with thin edible coating, , Proceedings of the 72nd Annual Sessions, Sri Lanka Association for the Advancement of Science. p 94.

Research Interest

  • Physico chemical analysis of bioactive compounds
  • Utilization of fruit wastes and product development
  • Edible packaging
  • Food chemistry