About Me
About Me
Ms. S. Kalina received B.Sc. (Special) in Food Science and Technology degree with First class honours from the University of Sri Jayewardenepura in 2017. She obtained a gold medal and an award for her performance in her undergraduate studies. She has been a Probationary lecturer at the University College of Jaffna since 2019, and before that, she served as a temporary demonstrator at the University of Sri Jayewardenepura from 2018 to 2019.
Education Qualifications
- PhD in Food Science and Technology (Reading), USJP
- B.Sc. (Special) in Food Science and Technology, USJP
Contact Details
Department of Food Technology
University College of Jaffna
Jaffna
Sri Lanka
Phone Number: +9421- 221-7791
Jaffna
Sri Lanka
Phone Number: +9421- 221-7791
Email : kalina@ucj.ac.lk/ kalina2493@gmail.com
Positions
- Coordinator for the staff capacity development program (Since January 2023)
- Coordinator for starting a certificate course in Food processing technology (Since July 2022)
- Mentor for students (Since November 2022)
- Course coordinator for Food Technology Department (November 2021 to February 2023)
- OJT coordinator for the Department of Food Technology (From September 2019 to April 2022)
- Member of the research committee University College of Jaffna (2019 – 2020)
- President of the Staff Welfare Society, University College of Jaffna (From September 2019 – September 2020)
Teaching
- Baker
- Characteristics of Food Raw Materials and Ingredients
- Fundamentals of Food Chemistry
- Food Quality and Food Safety Management Systems
- Basic statistics for Data handling
- In-factory final product improvement
Publications
Indexed Journal
- Kalina and S. B. Navaratne, “Analysis of Antioxidant Activity and Texture Profile of Tender-Young and King Coconut (Cocos nucifera) Mesocarps under Different Treatments and the Possibility to Develop a Food Product,” International Journal of Food Science, vol. 2019, Article ID 7470696, 7 pages,2019. https://doi.org/10.1155/2019/7470696.
Peer reviewed journal
- Kalina S., Navaratne S.B. (2018) Evaluation of antioxidant activity and texture profile of tender-Young and King Coconut (Cocos nucifera) mesocarp. Journal of pharmacognosy and Phytochemistry, volume 7, issue 3. Pg. 2945-2949
- Manokaran S, M A Jayasinghe MA, Senadheera AS, Gunathilaka SS, Kalina S, et al.(2018)Determination of Glycaemic Responses of Low Fat Milk Incorporated with Whey proteins and Oats Powder. Journal of Clinical Nutrition & Dietetics, 4 No.2:8
- Kalina S., Navaratne S.B. (2018) Developing an edible food product from tender coconut mesocarp and analyzing its sensory parameters. Pharma Innovation International Journal., volume 7, issue 10. Pg. 62-66
Conference proceedings
- Kalina, S., Kapilan, R., Wickramasinghe, I & Navaratne, S, B. (2022). ‘Determination of physical properties of selected plant materials for food packaging and their development’. International Conference on Food Research, Development and Applications: Strengthening innovations through sustainable food systems, University of Sri Jayewardenepura, 15 February. ISSN 2827-7252, https://www.foodscienceusjp.com/incorefreda-2022-proceedings/