Mrs. Nerandi Madhubhashini

M. Nerandi Madhubhashini is a Lecturer (Probationary) in Food Processing Technology at Sri Lanka Technology Campus (SLTC). She holds a Bachelor of Biosystems Technology (Honours) in Food Processing Technology from the University of Sri Jayewardenepura, graduating with First Class honours and a GPA of 3.73, and an MPhil in Industrial Technology from the same university. Her research interests focus on artificial intelligence, computer vision, electronic-nose technology, and analytical approaches for rapid, non-destructive food quality and safety assessment. Her MPhil research involved developing an AI-based application for determining fish freshness using computer vision and electronic-nose technologies. She has contributed to research publications and innovation activities in food quality assessment and emerging food technologies. At SLTC, she teaches Food Science and Technology, Post-Harvest Technology and Management, and related subjects, while supervising undergraduate research projects and student innovation activities. She also serves as the Chief Coordinator of SLTC’s participation in ProFood/ProPack Exhibition 2026.

Principal Research / Research Involvement

• AI-Based Application for Fish Freshness Determination – Development of an artificial intelligence-based application for rapid and non-destructive determination of fish freshness using computer vision and electronic-nose technology.
• Optical Imaging for Food Quality and Safety Assessment – Investigation of high-resolution optical imaging techniques for rapid assessment of fish freshness and safety.
• AI-Based Smart Device for Fish Freshness Assessment – Development of a smart device integrating sensing and artificial intelligence technologies for rapid, non-destructive fish freshness evaluation.

Few of the undergraduate Research Projects Supervised at SLTC

• Investigation of the effect of natural preservatives on the physicochemical properties, sensory quality, and shelf life of coconut water, with development of a value-added product.

Food Processing Technology
Biochemistry and Human Nutrition
Postharvest Technology and Management
Food Microbiology

• Artificial Intelligence (AI) Applications in Food Science and Technology
• Computer Vision for Food Quality and Freshness Assessment
• Electronic Nose and Sensor-Based Food Quality Evaluation
• Rapid and Non-Destructive Food Quality and Safety Assessment
• Food Processing and Product Development
• Food Preservation and Shelf-Life Extension
• Post-Harvest Technology and Quality Management
• Value-Added and Functional Food Product Development
• Sustainable Utilization of Agricultural Products and By-Products
• Food Quality, Safety and Analytical Technologies
• Smart Technologies for Food Inspection and Monitoring

Journal Publications

• Madhubhashini, M. N., Kahandawala, B. S., Sandaruwan, H. H. P. B., Silva, B. N., Wijenayake, U., & Wijesinghe, R. E. (2026). High-resolution optical imaging for sustainable fish freshness and safety assessment.Optik,350,172733. https://doi.org/10.1016/j.ijleo.2026.172733

• Madhubhashini, M. N., Liyanage, C. P., Alahakoon, A. U., & Liyanage, R. P. (2024). Current applications and future trends of artificial senses in fish freshness determination: A review. Journal of Food Science, 89, 33–50. https://doi.org/10.1111/1750-3841.16865

• Madhubhashini, M.N., Liyanage, C.P., Alahakoon, A.U. and Liyanage, R.P. (2024), Development of a comprehensive classification model for determining the storage day of frigate tuna (Auxis thazard) for freshness evaluation using a portable electronic nose. Int J Food Sci Technol, 59: 4672-4679,  https://doi.org/10.1111/ijfs.17189.

• Harnessing digitalization in a hydrogen economy for nurturing sustainable food security. In T. A. Kurniawan & M. N. V. Prasad (Eds.), Accelerating the transition to a hydrogen economy: Achieving carbon neutrality (1st ed.)Elsevier (2024)

Principal Research / Research Involvement

• AI-Based Application for Fish Freshness Determination – Development of an artificial intelligence-based application for rapid and non-destructive determination of fish freshness using computer vision and electronic-nose technology.
• Optical Imaging for Food Quality and Safety Assessment – Investigation of high-resolution optical imaging techniques for rapid assessment of fish freshness and safety.
• AI-Based Smart Device for Fish Freshness Assessment – Development of a smart device integrating sensing and artificial intelligence technologies for rapid, non-destructive fish freshness evaluation.

Few Undergraduate Research Projects Supervised at SLTC

• Investigation of the effect of natural preservatives on the physicochemical properties, sensory quality, and shelf life of coconut water, with development of a value-added product.
• Development and Optimization of Wild Syzygium cumini (L.) Skeels Concentrate for Enhanced Iron Retention and Physicochemical Quality

• Gold Medal for MPhil under the Board of Studies in Industrial Technology at the 51st General Convocation of the University of Sri Jayewardenepura, 2025

• Completed Bachelor of Biosystems Technology (Hons.) in Food Processing Technology with a First Class (GPA- 3.73) at the University of Sri Jayewardenepura, Sri Lanka

• Selected for Dean’s Honor List for 5th and 8th semester studies in Bachelor of Biosystems Technology

Food Processing and Product Development
Food Quality and Safety
Food Preservation and Shelf-Life Studies
Post-Harvest Technology and Management
Value-Added Food Product Development
Food Analysis and Physicochemical Characterization
Sensory Evaluation of Food Products
Artificial Intelligence and Computer Vision in Food Quality Assessment
Electronic-Nose and Sensor-Based Food Quality Assessment
Sustainable Food Processing and Utilization of Agricultural By-Products
Functional and Nutrient-Dense Food Product Development
Agricultural Product Processing and Quality Evaluation