University of Manitoba
Winnipeg, Manitoba, Canada
Hello everyone, My name is Ruchira Nandasiri a Ph.D. student affiliated with the Department of Food and Human Nutritional Sciences at the University of Manitoba and currently in my final year of study. I completed my bachelor's degree from the Wayamba University of Sri Lanka in 2009 and migrated to Canada to pursue my master's degree in Food Chemistry and Nutrition. I worked under the supervision of Dr. Vasantha Rupasinghe for my research on Functional Fruit Vinegar Beverages which was mainly focused on fruit phenolics. I completed my master's degree in 2012 and then joined the University of Manitoba to pursue my Ph.D. program under the Department of Food and Human Nutritional Sciences in 2016. I was really lucky to work under the supervision of both Dr. Usha Thiyam-Hollander and Dr. Michael Eskin throughout my research program. My research was mainly focused on Canola by-products (meal) to understand the structure-function relationship of phenolic compounds affected by processing conditions including high pressure and high temperature. My initial findings were presented last year at the AOCS annual conference in St. Louis and I was lucky to be awarded the student travel grant from the Lipid Oxidation and Quality division. I have already published my initial results in the Journal of Food Science and another interesting part of my research is pending a publication in LWT. I was again nominated by the AOCS processing division for the student award for the year 2020 for my novel application of RapidOxy 100.