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Dr Conrad Oswald Perera

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

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Honorary Academic

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)

  • Alzahrani, M. A. J., & Perera, C. O. (2020). Ultrasound-Assisted Extraction of Bioactive Compounds from Microalgae. In G. A. Ravishankar, A. R. Rao (Eds.) (pp. 81-88). CRC PRESS-TAYLOR & FRANCIS GROUP.
  • Alzahrani, M. A. J., Perera, C. O., Sabaragamuwa, R., & Hemar, Y. (2019). Assessment of Bioactive Potential of Aqueous Protein Extracts from Diatoms Nitzschia laevis, Spirulina platensis, and Chlorella vulgaris. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 28 (2), 177-193. 10.1080/10498850.2019.1571551
  • Perera, C. O., & Perera, A. D. (2019). Technology of processing of horticultural crops. In M. Kutz (Ed.) Handbook of Farm, Dairy and Food Machinery Engineering (pp. 299-351). USA: Elsevier. 10.1016/B978-0-12-814803-7.00013-0
  • Fullerton, C. G., Hallett, I. C., Schaffer, R. J., Perera, C., & Schröder R (2018). Cell-wall and structural changes during softening in two Actinidia chinensis var. Chinensis genotypes with contrasting softening rates. Acta Horticulturae. 10.17660/ActaHortic.2018.1218.24
    Other University of Auckland co-authors: Robert Schaffer
  • 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
    Other University of Auckland co-authors: Sudip Ray


Contact details

Alternative contact

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

Primary office location

SCIENCE CENTRE 302 - Bldg 302
Level 8, Room 837
New Zealand

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