Rate My Professor W. M. T. Madhujith

Professor W. M. T. Madhujith, also known as Terrance Madhujith, is the 23rd Vice-Chancellor of the University of Peradeniya, appointed effective August 1, 2024. He holds a B.Sc. (Agric.) from the University of Peradeniya, M.Sc. and Ph.D. in Food Science from Canada, and M.I.Biol. from Sri Lanka. A prominent figure in the Faculty of Agriculture, he serves as Professor and Chair of the Department of Food Science and Technology. Previously, he was Deputy Vice-Chancellor and has been involved in university administration, including appointments to the Board of Study in Science at the Center for Distance and Continuing Education. His areas of expertise include Food Safety and Lipid Chemistry.

Prof. Madhujith's research focuses on the nutritional profiling, safety, and processing of Sri Lankan foods. He has published extensively in peer-reviewed journals. Key publications include: Nadeeshani et al. (2021), 'Comparative analysis of the nutritional profiles of selected Solanum species, grown in Sri Lanka,' Journal of Food Composition and Analysis; Wasana et al. (2021), 'Trans fat content of selected prepared foods available for sale in Colombo district, Sri Lanka,' Tropical Agricultural Research; Nadeeshani et al. (2021), 'Proximate Composition, Fatty Acid Profile and Vitamin Content of Selected Banana Varieties Grown in Sri Lanka,' Journal of Food Composition and Analysis; Sivakanthan et al. (2020), 'Antioxidant and antimicrobial applications of biopolymers: A review,' Food Research International; Sivakanthan and Madhujith (2020), 'Current trends and applications of enzymatic interesterification of fats and oils: A review,' LWT Food Science and Technology; Pathirana et al. (2020), 'Assessment of the elite accessions of bael in Sri Lanka,' PLOS ONE; Sivakanthan et al. (2019), 'Optimization of the production of structured lipid by enzymatic interesterification from coconut and sesame oils,' LWT Food Science and Technology. He has led projects such as the WHO-funded study on trans fat content in Sri Lankan foods, contributing to public health and food quality assurance.