Studying Food Technology and Dairy Science modules as major. Followed liquid and solid milk products, food fermentation and enzyme technology, starters of Lactic Acid Bacteria and probiotics for dairy module.For food technology- potential novel methods in Food Technology, food structures and extrusion.Currently following a program in European Institute of Innovation and Technology (EIT), in food product innovation and entrepreneurship.

Implementation of "13 Years Guaranteed School Education System" in Sri Lankan educationcurriculum.Provide instruction, career guidance focusing industry placements after school education.Giving hands on experience for the students regarding Food technology by conducting practicalsessions.

Monitor production of flavors and food grade colors according to formulas. Ensure accurate amountis produced at the right quality and provides administrative support to production staff.Extensive experience preparing and executing production schedulesDocumentation, Verification & maintenance of GMP (Good Manufacturing Practices) activities as aGMP Certified company.Coordinate and support on-site audit conducted by external parties.Handling of network system regarding production.Maintaining raw material and packing material stock levels.Working as the acting person for Assistant Manager- Quality Assurance performing quality inspectionof raw materials, packing materials and finished products to ensure set standard.

 Conduct lab sessions for undergraduates in Food Science and Technology Food product developments chemical and microbiological analysis of food materials Guide undergraduates on analysis of food materials

Hands on training in, Quality assurance of raw materials and processed dairy products. Manufacturing process of yoghurt, ice cream, butter, pasteurized and sterilized milk products. Chemical and microbiological laboratory analysis. Factory sanitation, personal hygiene and CIP systems.As a researcher, Development of low fat ice cream formula for the company Carry out proximate analysis (total fat, protein, total solid, moisture and solid non fat) for the final product Microbiological and sensory analysis to evaluate shelf life of developed product

Hands on training about manufacturing cereal products.Quality assurance of raw materials, finished products and packaging materials