Mrs P.Thanuja

About Me

• B.Sc (Hons) in Agriculture (specialized in Food science)

Contact Details

Email :  thanuja@ucj.ac.lk

• Lecturer (Prob)- ( 2021- 03-15  – to date)
• Visiting lecturer-  ( 2021- 03-04  –   2021-05-14)
• Temporary Demonstrator-  ( 2020- 01-20  –   2020-08-31)
• Temporary assistant lecturer – ( 2018- 01-03  –   2019-07-03)
• Temporary Demonstrator – ( 2017- 08-16  –   2018-01-02)

• Food raw materials preparation
• Food microbiology
• Food Packaging
• Food manufacturing process control
• Resource planning in food processing
• Transportation and distribution of finished products

1. Abstracts were presented in National/ International Conferences and published in proceedings
2. Thanuja,S., S and Vasantharuba.S. (2017). Effect of different cooking methods on the antioxidant properties of Tomato (Lycopersicon esculentum) and bitter gourd (Mormodica charantia) cultivated in Jaffna district, Proceedings of Peradeniya university international research sessions (iPURSE 2017), Volume 21, University of Peradeniya, Sri Lanka, 24^th November 2017, p.117-118
3. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2017). The effect of boiling, stir-frying and microwave cooking methods on the antioxidant potential of local brinjal variety (Solanum melongena) available in the Jaffna district, The international conference on food quality, safety and security (Food qualiSS-2017), The international institute of knowledge management, Sri Lanka, 24^th-25^th October 2017, p.04.
4. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2017). Influence of different cooking methods on the antioxidant activity of local pumpkin variety (Cucurbita maxima) cultivated in the Jaffna district, Sri Lanka, Proceedings of 3^rd International Conference on Dry zone Agriculture -2017 (ICDA 2017), UOJ, Sri Lanka, 1st – 2nd November 2017, p.68.
5. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2018). Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District. Proceedings of 4^th International Conference on Dry zone Agriculture -2018 (ICDA 2018), UOJ, Sri Lanka, 1st – 2nd November 2018, p.125.
6. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2018). Comparison of antioxidant properties of some selected vegetables cultivated in Jaffna district. Proceedings of Asian Symposium on Medicinal Plants, Spices and Other Natural Products XVI(ASOMPS),2018, Colombo, Sri Lanka.12^th-14^th December 2018, p. 160.

Abstract was  presented in International Conference

1. The influence of various cooking methods on the antioxidant compounds of local carrot variety (Daucus carota) cultivated in Jaffna district-4^thJaffna University International Research Conference (JUICe), 27^th and 28^th September 2018

Publication of full papers

1. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2018). The influence of various cooking methods on the antioxidant compounds of local carrot variety (Daucus carota) cultivated in Jaffna district. Proceedings of 4^thJaffna University International Research Conference(JUICe), p 37- 39.
2. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2018). Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna District. Journal of Dry Zone Agriculture (JDZA). 4(1): 21-29, ISSN 2012- 8673.
3. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2018). The effects of boiling, stir-frying and microwave cooking methods on the antioxidant potential of local brinjal variety (Solanum melongena) available in Jaffna district. Proceedings of the International conference on food quality, safety and security.1: 48-54.  https://doi.org/10.17501/foodqualss.2018.2107

4. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2019). Effect of Different Cooking Methods on the Antioxidant properties of Tomato (Lycopersicon esculentum) available in Jaffna District. Ceylon journal of science. 48(1): 85-90. http://doi.org/10.4038/cjs.v48i1.7592

Publication of full papers in Indexed journal – Scopus

1. Thanuja,S., Sivakanthan.S and Vasantharuba.S. (2019).Effect of Different Cooking Methods on the Antioxidant properties of Bitter gourd (Mormodica charantia) Cultivated in Jaffna District. The Journal of agricultural sciences- Sri Lanka. 14(2): 111-119. http://dx.doi.org/10.4038/jas.v14i2.8513