Dr. H. M. Theja Herath is a highly accomplished professional in the field of Food Science and Technology, with expertise in Food Chemistry, Food Processing, and Nutrition. With a Ph.D. in Food Chemistry from the University of Kelaniya, Sri Lanka, Dr. Herath has dedicated her career to conducting research, developing innovative food products, and contributing to the advancement of knowledge in the field. As a Principal Research Scientist at the Industrial Technology Institute in Sri Lanka, she has led numerous research projects, collaborated with industry partners, and played a key role in technology transfer and commercialization efforts.
Author Metrics
Google Scholar Profile
Dr. Herath’s contributions to the scientific community are reflected in her author metrics, including the number of publications, citations, and impact factors of the journals in which she has published. Her research outputs have garnered international recognition and have been cited by peers and researchers worldwide, indicating the significance and relevance of her work in the field of food science and technology.
Citations: From the overall data, it appears that Dr. Herath has accumulated a total of 330 citations. Since 2019, there have been 208 citations attributed to her work. This indicates a significant level of recognition and impact within the scientific community.
h-index: The h-index is a measure of both the productivity and impact of a researcher’s publications. It represents the number of papers (h) that have been cited at least h times. Dr. Herath’s h-index is 9, suggesting that she has at least 9 papers that have been cited 9 times or more. Since 2019, her h-index has remained stable at 8, indicating consistent impact and productivity in her research output during this period.
i10-index: The i10-index is another measure of a researcher’s productivity and impact, specifically focusing on the number of publications (i) that have received at least 10 citations. Dr. Herath’s i10-index is 9, indicating that she has at least 9 publications with 10 or more citations. Since 2019, her i10-index has slightly decreased to 7, which could be attributed to a lower number of highly cited publications during this period compared to earlier years.
Education
Dr. Herath holds a Doctor of Philosophy (Ph.D.) degree in Food Chemistry from the University of Kelaniya, Sri Lanka. Prior to her Ph.D., she earned a Master of Philosophy (M.Phil) degree from the University of Sri Jayewardenepura, focusing on pectic polysaccharides in food formulations, and a Bachelor of Science (B.Sc.) Special Degree in Chemistry from the University of Peradeniya, Sri Lanka.
Research Focus
Dr. Herath’s research focuses on various aspects of Food Science and Technology, including food processing, nutritional analysis, biochemistry, and enzyme technology. She specializes in the development of functional food formulations, analysis of bioactive food components, and grain processing. Her work aims to enhance the nutritional quality and safety of food products, addressing key challenges in the food industry.
Professional Journey
Throughout her career, Dr. Herath has held progressively senior positions at the Industrial Technology Institute (ITI), Sri Lanka, starting as a Research Officer and advancing to Senior Research Scientist and Principal Research Scientist. In these roles, she has been responsible for leading research teams, managing projects, providing consultancy services, and ensuring compliance with quality standards. She has also actively contributed to professional associations and played a significant role in capacity building and training initiatives in the field of food science.
Honors & Awards
Dr. Herath has received several prestigious honors and awards in recognition of her contributions to the field of food science and technology. These include the International Women Research Award, NRC Merit Awards for scientific publications, Best Commercialized Product Awards, and Silver and Bronze Medals for inventions in food technology. Her achievements highlight her excellence in research, innovation, and technology transfer.
Publications Noted & Contributions
Dr. Herath has made significant contributions to the scientific literature through her research publications, communications, and book chapters. She has authored numerous peer-reviewed journal articles, both internationally and locally, covering a wide range of topics in food science and technology. Additionally, she has contributed to book publications and served as a reviewer for scientific journals and conferences, further demonstrating her expertise and leadership in the field.
Total phosphorus, phytate phosphorus contents and the correlation of phytates with amylose in selected edible beans in Sri Lanka.
- Authors: K. Sivakumaran, J. Wansapala, T. Herath
- Journal: Potravinarstvo
- Volume: 12
- Issue: 1
- Pages: 3
- Year: 2018
Zinc content and prediction of bio-availability of zinc in some locally grown rice (Oryza sativa L.) varieties in Sri Lanka
- Authors: H. Herath, D. Rajapakse, S. Wimalasena, M.K.B. Weerasooriya
- Source: National Science Foundation of Sri Lanka
- Year: 2016
Determination of Functional Properties of Sri Lankan Ambarella (Spondias dulcis Forst. syn. Spondias cytherea Sonn.) Fruit and Development of Vacuum Dried Ambarella Fruit …
- Authors: N. Navoda, M.D.W. Samaranayake, S.L. Liyanage, H.M.T. Herath
- Journal: Asian Food Science Journal
- Volume: 20
- Issue: 11
- Pages: 113-122
- Year: 2021
Horse Gram: an incredible food grain as a potential source of functional and nutritional food ingredient
- Authors: H.T. Herath, M.D.W. Samaranayake, S. Liyanage, W. Abeysekera
- Journal: International Journal of Food Science and Nutrition
- Volume: 5
- Pages: 93-101
- Year: 2020
FIRMS’ REALIZATION ON THE INTENDED BENEFITS OF ADOPTION OF FOOD QUALITY METASYSTEMS: CASE OF ADOPTION OF HACCP IN THE AGRI-FOOD PROCESSING SECTOR IN SRI LANKA
- Authors: U.K. Jayasinghe-Mudalige, S.M. Ikram, J.M. Udugama, J.C. Edirisinghe, …
- Source: Sabaragamuwa University of Sri Lanka
- Year: 2014
These publications cover a range of topics in the field of food science and nutrition, including the analysis of nutrient contents in beans and rice, determination of functional properties of fruits, and the adoption of food quality metasystems in the agri-food processing sector.
Research Timeline
Dr. Herath’s research timeline outlines the progression of her academic and professional journey, from her undergraduate studies to her current role as a Principal Research Scientist. It highlights key milestones such as obtaining advanced degrees, receiving training and scholarships, securing research grants, and achieving honors and awards. This timeline provides a comprehensive overview of Dr. Herath’s accomplishments and contributions to the field of food science and technology over the years.
