Professor Conrad Oswald Perera

BSc (Cey), MSc (Mysore), PhD (Oregon St); FNZIFST

Research | Current

  • Chemistry and Technology of processing of food products, with special emphasis on functional foods
  • Transfer of technology to industry by way of national and international consultancies. Minimal processing of fruit and vegetable products
  • Functional foods such as soy isoflavones and vitamin D and changes during processing. Development of novel methods of processing including energy efficient methods of drying

Current projects

  • Dehydration
    Mathematical modelling of mass transfer during osmotic drying of fruit tissues coated with edible coatings (with Prof Zhao Weibiao of National University of Singapore).
  • Postharvest Technology
    Study of the effect of 1-Methylcyclopropene on the quality of fresh-cut fruits and vegetables.
  • Functional Foods
    Effect of processing on soy isoflavones, and vitamin D2 from mushrooms and its bioavailability, protein functionality.

Selected publications and creative works (Research Outputs)

  • Sabaragamuwa, R., Perera, C. O., & Fedrizzi, B. (2018). Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 79, 88-97. 10.1016/j.tifs.2018.07.024
    Other University of Auckland co-authors: Bruno Fedrizzi
  • Mahmoodani, F., Perera, C. O., Abernethy, G., Fedrizzi, B., & Chen, H. (2018). Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage. Food chemistry, 261, 149-156. 10.1016/j.foodchem.2018.04.043
    Other University of Auckland co-authors: Bruno Fedrizzi
  • Mahmoodani, F., Perera, C. O., Abernethy, G., Fedrizzi, B., Greenwood, D., & Chen, H. (2018). Identification of Vitamin D3 Oxidation Products Using High-Resolution and Tandem Mass Spectrometry. Journal of the American Society for Mass Spectrometry, 29 (7), 1442-1455. 10.1007/s13361-018-1926-x
    Other University of Auckland co-authors: Bruno Fedrizzi
  • Neo, Y. P., Ray, S., & Perera, C. O. (2018). Fabrication of Functional Electrospun Nanostructures for Food Applications. Role of Materials Science in Food Bioengineering (pp. 109-146). 10.1016/B978-0-12-811448-3.00004-8
  • Alzahrani, M. A. J., Conrad O. Perera, & Yacine Hemar (2018). Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris. International journal of food science & technology, 53 (3), 676-682. 10.1111/ijfs.13642
  • Mahmoodani, F., Perera, C. O., Fedrizzi, B., Abernethy, G., & Chen, H. (2017). Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization. Food Chemistry, 219, 373-381. 10.1016/j.foodchem.2016.09.146
    Other University of Auckland co-authors: Bruno Fedrizzi
  • Perera, C. O. (2016). Advances in Heat Pump-Assisted Agro-food Drying Technologies. In V. Minea (Ed.) Advances in Heat Pump-Assisted Drying Technology (pp. 129-148). Boca Raton, FL. USA: CRC Press / Taylor & Francis. Related URL.
  • Duong, T., Balaban, M., & Perera, C. (2015). Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase. Journal of food science, 80 (11), E2486-E2494. 10.1111/1750-3841.13091


Contact details

Alternative contact

Correct Location:
Level 8, Room 867
Auckland 1010
New Zealand

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