Dr Dilini Perera is a food scientist and grain researcher with expertise in plant biochemistry, analytical chemistry and post-harvest grain quality.
Dilini holds a BSc (Hons) in Food Science and Technology from the University of Sri Jayewardenepura, Sri Lanka, and a PhD in Chemical and Biological Engineering from Monash University, Australia. Her doctoral research advanced understanding of storage-induced quality deterioration in Australian legumes, focusing on how starch–protein–lipid interactions and structural changes influence processing stability and nutritional outcomes.
Dilini is highly skilled in advanced analytical techniques such as LC-MS/MS, HPLC, SEM, rheology and spectrophotometry, and has experience teaching university-level food engineering. She has contributed to collaborative projects with industry and government stakeholders, including the Grains Research & Development Corporation (GRDC) and Agriculture Victoria, delivering outcomes that bridge fundamental science with practical applications.
Her professional interests include plant-based and functional food formulation, analytical pipeline development for nutritional quality assessment, and translating research into sustainable food innovations.
Key capabilities
Grain research & post-harvest quality
Plant biochemistry
Storage-induced quality deterioration
Rheology & starch–protein–lipid interactions
Food product development & formulation