Dr. T.V.H. Priyashantha
+94 41 229 2200

Dr. T.V.H. Priyashantha

Senior Lecturer
Department of Animal Science,
Faculty of Agriculture, University of Ruhuna,
Mapalana, Kamburupitiya,
Sri Lanka 81100
Profile QR Code
Research Interests
Milk Quality & Dairy Science Dairy Farm Management Fermented Dairy Products Livestock & Poultry Production Food Microbiology & Probiotics Animal Nutrition & Feed Science Food Chemistry & Bioactives Sustainable Food Systems
Qualifications

Biography

Dr. Hasitha Priyashantha is a Senior Lecturer in the Department of Animal Science, Faculty of Agriculture, University of Ruhuna. His teaching, research, and outreach focus on tropical livestock systems, dairy science, milk quality, sustainable livestock production, climate-smart agriculture, and animal-derived food systems. His research aims to develop resilient and sustainable livestock systems that enhance food security, environmental sustainability, and rural livelihoods in Sri Lanka and the tropics. He is actively involved in collaborative research and higher education partnerships with the Swedish University of Agricultural Sciences (SLU), Sweden; University of Copenhagen, Denmark; and Universidad de Santiago de Compostela, Spain.

Journal Publications

Total: 40
01
Priyashantha, H., Jayathissa, I. S., Vidanarachchi, J. K., & Ponnampalam, E. (2026). Phytochemicals in Ruminant Diets: Mechanistic Insights, Product Quality Enhancement, and Pathways to Sustainable Milk and Meat Production—Invited Review. Journal of Animal Science.
02
Wijekoon, W., Priyashantha, H., Gajanayake, P., & Kumarasinghe, U. (2025). Review and Prospects of Phytoremediation: Harnessing Biofuel-Producing Plants for Environmental Remediation. Environmental Research.
03
Johnson, L. B., Diddeniya, G., Vidanarachchi, J., & Priyashantha, H. (2025). Can ultrasonication improve coagulation properties of indigenous and exotic cow milk for dairy product processing? Journal of Dairy Science.
04
Madushanka, D., Vidanarachchi, J., Kodithuwakku, S. P., & Priyashantha, H. (2025). Isolation and Characterization of Probiotic Lactic Acid Bacteria from Fermented Traditional Rice for Potential Applications in Food and Livestock Production. Foods, 14.
05
Priyashantha, H., Nakandalage, R., Pelpolage, S. W., & Jayarathna, S. (2025). Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities. International Dairy Journal.
06
Priyashantha, H., Kurukulasuriya, M., Ranadheera, S., & Vidanarachchi, J. K. (2025). Biofortification as a sustainable solution to combat micronutrient malnutrition in the global south with a focus on Sri Lanka: potential, challenges, and policy implications. Food Reviews International.
07
Priyashantha, H. (2025). World dairy system sustainability: a milk quality perspective. Dairy, 6.
08
Wijesekara, A., Weerasingha, V., Jayarathna, S., & Priyashantha, H. (2025). Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits. Fermentation, 11.
09
Priyashantha, H., Jayathissa, I. S., Jayarathna, S., & Vidanarachchi, J. K. (2025). Role of A2 milk in rural transformations: Health benefits, market potential, and sustainable production pathways. Animal Nutrition and Feed Technology.
10
Ponnampalam, E., Jairath, G., Gadzama, I. U., & Priyashantha, H. (2025). Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review. Animals (MDPI), 15.
11
Priyashantha, H., Seresinhe, T., Pathirana, I., & Vidanarachchi, J. K. (2025). Livestock and poultry production in Sri Lanka: challenges and strategies for climate-resilient food security. Frontiers in Sustainable Food Systems, 9.
12
Mapiye, C., Farouk, S., Steyn, L., & Priyashantha, H. (2025). Impact of dietary phytochemicals on production and quality of ruminant meat and milk: A comprehensive systematic review. Animal Feed Science and Technology.
13
Siriwardhana, J. R., Dissanayake, D., Yapa, D., & Priyashantha, H. (2024). Enhancing Probiotic Survival and Quality of Fermented Goat Milk Beverages with Bael (Aegle marmelos) Fruit Pulp. Foods, 13.
14
Dilkushi, S., Jayarathna, S., Manipura, A., & Priyashantha, H. (2024). Development and Characterization of Biocomposite Films using Banana Pseudostem, Cassava Starch and Poly(vinyl alcohol): A Sustainable Packaging Alternative. Food Packaging and Shelf Life.
15
Priyashantha, H., & Vidanarachchi, J. K. (2024). Perspectives on value chain transformation towards resilient animal-source food systems in Sri Lanka. Frontiers in Sustainable Food Systems, 8.
16
Priyashantha, H., & Vidanarachchi, J. K. (2024). Advancements in Dairy Research: Exploring Nutritional Strategies, Enhancing Raw Milk Quality and Innovations—Unveiling the Topic 'New Insights into Milk 2.0'. Animals (MDPI), 14.
17
Priyashantha, H., Hansson, L., Forsman, P., & Hetta, M. (2024). Computed Tomography (CT) Scanning to Visualize Eye Formation and Internal Structure in Grevé Cheese. Foods, 13.
18
Ponnampalam, E., Priyashantha, H., Vidanarachchi, J. K., & Holman, B. W. B. (2024). Effects of Nutritional Factors on Fat Content, Fatty Acid Composition and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview. Foods, 13(5).
19
Yapa, D., Dissanayake, D., Weerathilake, W. A. D. V., & Priyashantha, H. (2023). Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp. Journal of Dairy Science.
20
Wijekoon, W., Kumarasinghe, U., Alahakoon, A., & Priyashantha, H. (2023). Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant-based stabilizer in set yoghurt production? International Journal of Dairy Technology.
21
Wijesekara, A., Weerasingha, V., Jayarathna, S., & Priyashantha, H. (2022). Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage. Foods, 11(9).
22
Weerasingha, V., Priyashantha, H., Ranadheera, S., & Vidanarachchi, J. K. (2022). Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle. International Journal of Dairy Technology.
23
Weerasingha, V., Priyashantha, H., Ranadheera, S., & Johansson, M. (2022). Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka. Foods, 11.
24
Udayakumar, S., Dissanayake, D., Priyashantha, H., & Ranadheera, S. (2022). Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages. Fermentation, 8(11).
25
Priyashantha, H., Lundh, A. S., Hetta, M., & Johansson, M. (2021). Composition and properties of bovine milk: A case study from dairy farms in northern Sweden; Part I. Effect of dairy farming system. Journal of Dairy Science, 104(5).
26
Priyashantha, H., Lundh, A. S., Hetta, M., & Johansson, M. (2021). Composition and properties of bovine milk: A case study from dairy farms in Northern Sweden; Part II. Effect of monthly variation. Journal of Dairy Science, 104(5).
27
Priyashantha, H., Johansson, M., Langton, M., Hetta, M., & Lundh, A. S. (2021). Variation in Dairy Milk Composition and Properties has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese. Journal of Dairy Science, 104(6).
28
Priyashantha, H., Saedén, K. H., Hetta, M., & Lundh, A. S. (2021). Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study. Food Control, 125, 107971.
29
Priyashantha, H., & Lundh, A. S. (2021). Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking. Foods, 10(9), 2104.
30
Priyashantha, H., Ranadheera, S., Dissanayake, D., & Vidanarachchi, J. K. (2021). Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics. Journal of Ethnic Foods, 8(1), 37.
31
Adikari, A. M. M. U., Priyashantha, H., Disanayaka, J. N. K., & Vidanarachchi, J. K. (2021). Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka. Journal of Ethnic Foods, 8(1), 32.
32
Priyashantha, H., Buldo, P., Berg, T., & Ipsen, R. H. (2021). Understanding the fermentation factors affecting the separability of fermented milk: A model system study. International Dairy Journal, 122, 105141.
33
Nakandalage, R., Vidanarachchi, J. K., Prasanna, P. H. P., & Priyashantha, H. (2021). Use of Natural Plant Extracts as a Novel Microbiological Quality Indicator in Raw Milk: An Alternative for Resazurin Dye Reduction Method. LWT - Food Science and Technology.
34
Weragama, D., Weerasingha, V., Jayasumana, L., & Priyashantha, H. (2021). The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder. Foods, 10(8).
35
Abesinghe, N., Priyashantha, H., Prasanna, P. H. P., & Vidanarachchi, J. K. (2020). Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. Fermentation, 6(4), 121.
36
Jayarathna, S., Priyashantha, H., Johansson, M., & Liyanage, R. (2020). Probiotic enriched fermented soy-gel as a vegan substitute for dairy yoghurt. LWT - Food Science and Technology.
37
Priyashantha, H., Saedén, K. H., Hetta, M., Johansson, M., & Lundh, A. S. (2019). Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses. Journal of Food Engineering, 111103.
38
Priyashantha, H., & Lundh, A. S. (2019). Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk. Journal of Texture Studies, 50(6).
39
Priyashantha, H., Quintáns, A. P., Baixauli, R., & Vidanarachchi, J. K. (2019). Type of starter culture influences on structural and sensorial properties of low protein fermented gels. Dairy Science & Technology.
40
Sun, L., Dicksved, J., Priyashantha, H., Johansson, M., & Lundh, A. S. (2019). Distribution of bacteria between different milk fractions, investigated using culture-dependent methods and molecular-based and fluorescent microscopy approaches. International Dairy Journal.

Books / Book Chapters

Total: 2
01
Priyashantha, H., Ranadheera, S., Senadheera, T., & Vidanarachchi, J. K. (2023). Use of Proteolytic Activity of Ficus carica in Milk Coagulation. In: Plant-Derived Proteases in Food Science. Springer (or similar).
02
Jayarathna, S., Vidanarachchi, J. K., Marambe, B., & Priyashantha, H. (2025). Integrating Climate Change Adaptation into Organic Micro-Farming: Enhancing Community Resilience in Urban Food Production in Sri Lanka. In: Sustainable Micro-Farming and Urban Food Security. Springer.

Conference Publications

Total: 17
01
Priyashantha, H., Lundh, A. S., & Johansson, M. (2021). Impact of farm type and sampling month on the composition and properties of bovine milk in northern Sweden. Proceedings of the International Dairy Federation World Dairy Summit 2021.
02
Priyashantha, H. (2019). Impact of raw milk composition and properties on coagulation and properties of resulting cheese. Baltic University Programme (BUP) VII PhD Students Training, Book of Abstracts, 2019.
03
Priyashantha, H., Saedén, K. H., & Hetta, M. (2019). Applicability of near-infrared hyperspectral imaging to forecast and visualize the variation in cheese ripening. [Conference Paper].
04
Priyashantha, H., Saedén, K. H., Hetta, M., & Lundh, A. S. (2019). Hyperspectral imaging for rapid prediction of cheese maturity. [Poster presentation; runner-up poster award].
05
Priyashantha, H. (2019). Nir-hyperspectral imaging in cheese ripening. Oral Presentation at the Chemical Side of SLU IV Conference.
06
Priyashantha, H., Langton, M., & Lundh, A. S. (2018). Effect of casein micelle size, calcium and citrate in renneted milk coagulation. [Poster presentation].
07
Priyashantha, H., Lundh, A. S., & Hetta, M. (2018). Overview of the 'NIR hyperspectral imaging in cheese ripening' work package. [Poster presentation].
08
Priyashantha, H., Saedén, K. H., & Hetta, M. (2017). Modelling the cheese maturity by hyperspectral imaging. [Poster presentation].
09
Priyashantha, H., Alexander, T. H., Buldo, P., & Ipsen, R. H. (2016). Influence of fermentation conditions on separability of fermented milk. EMFOL Alumni Conference 2016, Copenhagen, Denmark (pp. 25–26).
10
Priyashantha, H. (2016). Separability of Fermented Milk during Concentrated Yogurt Production. [Oral Presentation, Section: Producing Healthful and Safe Food].
11
Priyashantha, H., Quintáns, A. P., Baixauli, R., & Vidanarachchi, J. K. (2015). Can non-fat yogurt gives creamy sensation? [Poster presentation, International Food Technology Conference].
12
Priyashantha, H., Vidanarachchi, J. K., Quintáns, A. P., & Baixauli, R. (2015). Effect of starter culture on structural and sensorial properties of fermented gel. [Poster presentation].
13
Wijekoona, W. D., Kumarasinghe, U., Priyashantha, H., & Alahakoon, A. (2021). 'Dawul Kurundu' (Neolitsea involucrate) leaf extract as a natural stabilizer in set-yoghurt: Effect on physicochemical and sensory qualities. [Conference Paper].
14
Priyashantha, H., Brown, T., Rogulla, M., & Rishdi, A. (2024). Enhancing Intergenerational Learning Skills among Intergenerational Groups in Vocational Education and Training through Hackathons. [Conference Paper, Oral Presentation].
15
Nimsara, M., Epa Arachchi, P. A., Jayasinghe, W., & Vidanarachchi, J. K. (2024). A participatory community approach for sustainable beekeeping practices among marginalised school students in Sri Lanka. [Conference Paper].
16
Jayathissa, I. S., Vidanarachchi, J., Gunathilake Bandaranayake, P., & Jayarathna, S. (2025). Development and Characterization of Active Bioplastic Film from Carrageenan, Chitosan, and Modified Starch: A Sustainable Alternative for Petroleum-Based Plastics Packaging. [Conference Paper].
17
Ponnampalam, E., Jairath, G., Alves, S., & Holman, B. W. B. (2025). Shaping livestock production towards sustainability for enhanced animal productivity, muscle gain, and meat quality. [Conference Paper].

Dissertations

01
Priyashantha, H. (2021). Variation in raw milk quality: impact on milk coagulation and cheese ripening. [PhD Thesis, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden]. Available: https://pub.epsilon.slu.se/24896/