Priyanthi Chandravarnan is a PhD candidate within the SJWRI and the Centre for Bioengineering and Nanomedicine, University of Otago. Her research, supervised by Associate Professor Azam Ali of the Department of Oral Rehabilitation and Dr Dominic Agyei of the Department of Food Science, focuses on 'Decontamination of fungi and mycotoxins in rice by sustainable decontamination technology'. She studies the effect of microwave and cold plasma technology on decontamination of fungi and some mycotoxins in rice, and how these treatments affect the quality of rice.
Priyanthi is from Sri Lanka, where she obtained her Master of Science in Food and nutrition and Bachelor of Science in Food Science and Technology with Honours from the University of Peradeniya, Sri Lanka. She is passionate about research in food and nutrition, green technology in food processing, food preservation, bioactive compounds and food safety, which led her to apply to carry out a PhD. She loves the architectural grandeur and accompanying gardens of the University of Otago. Apart from her studies she likes to travel to new places and meet people, and enjoys cooking, particularly trying different recipes.
Professional memberships
• Life-time member of Nutrition Society of Sri Lanka and participated in Annual Nutrition Symposium of Nutrition Society of Sri Lanka at Taj Samudra, Colombo
• Associate Member Institute of Food Science & Technology Sri Lanka (IFSTSL)
• Full-time member-Young Scientists Forum, National Science and Technology Commission, Sri Lanka (Y/ P/ 67)
Publications
Priyanthi, C., Sivakanesan, R. (2021). The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent. International Journal of Food Science, 2021, 1-6.
Chandravarnan, P., Agyei, D., & Ali, A. (2022). Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review. Trends in Food Science & Technology, 124, 278-295. https://doi.org/10.1016/j.tifs.2022.04.020
