Natural Toxins in Food

Author: U.G Chandrika / Dr. Ureshani Karunarathna

Publisher: Fast Publishes

First Edition 2022

ISBN 978-624-204-059-2

88 Pages

Professor Udumalagala Gamage Chandrika has a B. Sc (Hons) (Chemistry), M.Phil (Biochemistry), and Ph.D. (Biochemistry). She is a Senior Professor in Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, and a Charted Chemist, a Fellow of the Institute of Chemistry, Ceylon. Her research findings have led to more than 15 Science citation indexed Journal articles in high-impact factor journals, five book chapters, and more than 60 research communications and posters at local and international conferences.

She has been awarded several awards for her research, including the University of Sri Jayewardenepura Vice Chancellor’s award for the research year 2017, the Kandiah memorial award for a best doctoral thesis in Chemistry, and several Sri Lankan presidential research awards for her research publications

Dr. Ureshani Karunarathna graduated with a Bachelor of Science in Zoology (special) and has completed her Master of Philosophy (M.Phil.) in Nutrition and Physiology and Doctorate in Biomedical science related to natural products development from the University of Sri Jayewardenepura, Sri Lanka.

She has published her findings in international and national level journals and scientific proceedings. She has contributed to developing the guideline for to use of laboratory animals in Sri Lanka. Also, she has written and translated lessons for B.Sc undergraduate course materials of the Department of Zoology, the Open University of Sri Lanka.

#NaturalToxinsInFood #UGChandrika&DrUreshaniKarunarathna #EnglishBooks #OnlineBooks