Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences
Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences, specializes in extraction, isolation, and characterization of proteins and co-products from various plant and animal material, as well as production of protein hydrolysates and bioactive peptides for specific food and health-food applications.
She has over five years of experience working as a scientist at POS Bio-Sciences mainly involved in process development to extract proteins using various dry and wet fractionation techniques, laboratory and pilot scale testing of processes for commercial validation, and functionality assessment of various proteins and protein fractions to identify food, nutraceutical, and cosmaceutical applications.
Samaranayaka is also involved in projects extracting other bioactive and value-added compounds such as polyphenols, phospholipids, and omega3-rich oil fractions using various aqueous-based and solvent-based techniques. Her expertise also extends to the area of food flavors as well as food product formulation and sensory assessment.
She serves as a reviewer for the Journal of Functional Foods and the Food Chemistry journal. She is a member of the Canadian Institute of Food Science and Technology (CIFST), Institute of Food Technologists (IFT), American Oil Chemists’ Society (AOCS), and the American Association of Cereal Chemists International (AACCI).
Ph: (306) 978-2836
2018 Protein Trends & Technologies Seminar – Technology Program: Formulating with Proteins
Plant proteins are taking the center stage to fulfil the rising demand for protein foods and supplements and the need to find sustainable protein sources for a growing world population. While numerous plant protein sources have been introduced into the market, food formulators are trying figure out how to select and utilize these proteins to achieve the optimal product quality and flavor. Identifying target consumers and specific food applications improves the likelihood of success when these innovative ingredients are incorporated into conventional and new food formulations. Additionally, important information includes the availability, affordability, safety, regulatory status, and most importantly the functionality, taste, and color characteristics of protein sources.