Exclusive Technology License Agreement and Prospective Intellectual Property Transfer Agreement between Uva Wellassa University and Fish Tales (Pvt.) Ltd. were signed on 27 th February 2026 at the Uva Wellassa University with the participation of Snr. Prof. Kolitha B. Wijesekara, Vice Chancellor, Snr. Prof. H.M.S.K. Herath, Dean, Faculty of Animal Science and Export Agriculture, Prof. P.I.N. Fernando, Director, University Business Linkage (UBL) Cell, Dr. N.M.N. Nambapana, Head, Department of Animal Science, and some representatives from Fish Tales (Pvt.) Ltd.

The agreement grants Fish Tales (Pvt.) Ltd. an exclusive five-year license to collaborate with the University on the development and future commercialization of value-added fish products using fresh marine fish, based on the technology developed by Prof. E.D.N.S. Abeyrathne, Professor in Animal Science, Department of Animal Science, Faculty of Animal Science and Export Agriculture. The collaboration and agreement process were coordinated through UBL Cell of Uva Wellassa University which facilitates industry–university partnerships and technology transfer initiatives.

The Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, successfully hosted Flamma Fire Night 2025 on November 19, 2025, at the A-Block Car Park from 6.30 PM onwards. The event was organized with the aim of raising funds for EAG Bash Volleyball Tournament 2025 and the Student Support Society of the Department.

The evening was officially inaugurated by Prof. Saman K. Herath, Dean, Faculty of Animal Science and Export Agriculture, who lit the ceremonial fire. The event was also graced by Dr. Lalith Amarathunga, Head, Department of Export Agriculture, Prof. Janaka Wijesinghe, Head, Department of Food Science and Technology, Prof. Wasantha Senevirathne, Senior Student Counsellor along with other academic staff members in the Faculty.

Flamma Fire Night 2025 brought together undergraduates and academic staff for a vibrant and energetic evening filled with community spirit and entertainment. Guided by the academic adviser, Dr. Nuwan Weerawansha, Senior Lecturer (Gr. II) in the Department of Export Agriculture, the organizing committee worked collaboratively to create an engaging and memorable experience for all participants.

A key highlight of the night was the impressive variety of food and beverage stalls managed by the undergraduates of the Export Agriculture Degree Program. The menu featured a delightful mix of BBQ, burgers, tacos, hot dogs, corn, spicy poori, kottu, potato pops, chai tea, coffee, and more, adding a festive touch while significantly supporting the fundraising efforts.

A dedicated game zone attracted enthusiastic crowds, offering engaging activities and friendly competition throughout the evening.

Live musical performances by talented undergraduates further enhanced the ambiance, creating a lively and entertaining atmosphere that vibrated with the audience.

Flamma Fire Night 2025 truly showcased the unity, creativity, and enthusiasm of the Export Agriculture student community. The event not only delivered an enjoyable evening but also made a meaningful contribution to the success of upcoming ‘EAG Bash Volleyball Tournament 2025’ and ongoing student welfare initiatives.

The Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University successfully hosted the High Tea Event titled ‘A Journey Through Global Tea Cultures’ on 17th July 2025, as part of the 20th Anniversary celebrations of Uva Wellassa University. The event was proudly funded by the Go-Study Global Education China program and beautifully showcased the cultural richness of tea traditions across the world.

The event created an atmosphere similar to a tea ceremony that featured four uniquely designed tea corners – the Sri Lankan Corner, Indian Corner, British Corner, and Japanese-Chinese Corner. Each corner offered guests the opportunity to enjoy authentic teas paired with traditional snacks, while also experiencing the distinct serving techniques, utensils, and cultural practices associated with each region. The corners were adorned with thematic decorations, creating an immersive atmosphere that reflected the heritage of each tea culture.

A highlight of the event was the innovative “Tea Passport”, provided at the registration desk. Guests collected stamps in their passports by visiting each corner and sampling the teas and delicacies, adding a sense of exploration and interaction to the evening.

The cultural vibrancy of the ceremony was further enriched by performances that blended music, dance, and tea-serving rituals, offering the audience a lively celebration of diversity and unity through tea.

The event was graced by the presence of Senior. Prof. Kolitha Wijesekara, Vice Chancellor of Uva Wellassa University, Prof. Saman K Herath, the Dean, Faculty of Animal Science and Export Agriculture, Dr. Lalith Amarathunga, Head, Department of Export Agriculture, Prof. Janaka Wijesinghe, Head, Department of Food Science and Technology, academic staff, and distinguished professionals from Sri Lanka’s tea industry.

Importantly, the Tea Ceremony was led by the second- and third-year undergraduates of the Tea Technology and Value Addition Degree Program, who took the initiative in planning, designing, and managing the event. The event was coordinated by Dr. Nuwan Weerawansha and Ms. Prathibha Kahandage, with the invaluable support of Dr. G. Abhiram, Ms. Wasana Jeewanthi, Ms. Lakmini Lochana, Mr. Isuru Priyadarashana, and Ms. Pamodya Kumarasinghe whose contribution was instrumental in delivering a memorable cultural experience.

The UWU Tea Ceremony 2025 not only celebrated tea as a universal beverage but also highlighted its power in bridging communities and cultures across the globe, making it a truly meaningful and festive occasion.

Ground Realities to Policy Changes for a Sustainable Future in UVA Agriculture

The team “Ayu-Ayurvedhic Medical Village” emerged as the second runners-up at the Tourism Innovation Proposal Competition (Team Category) in the inaugural Sri Lanka MICE Tourism Conclave 2025.

The awarding ceremony was held on 24th May 2025 in parallel to the Sancharaka Udawa 2025 exhibition, and Hon. Deputy Minister in Tourism, Prof. Ruwan Ranasinghe, graced the event as the Chief Guest.

The student team comprised Ms. Rasodya Wijekooon, Mr. Samitha Kuruppu, Ms. Maleesha Pathiraja and Ms. Hesha Rathnayake and Ms. Shashika Pattiyagedara as the team’s academic mentor.

The Faculty of Animal Science and Export Agriculture, Uva Wellassa University organized its second National Symposium on Agriculture and Life Sciences (NSALS ‘25) to provide undergraduates with a platform to present their research findings and gain experience as they prepare to become intellectuals. NSALS ‘25 was not limited to Uva Wellassa University; it also offered opportunities for undergraduates from other universities to participate. The symposium encompassed eight tracks: Crop Production Technology, Food Science and Technology, Animal Production and Technology, Aquatic Sciences, Agricultural Economics, Agribusiness Management, Extension and Entrepreneurship, Agricultural Engineering and Process Technology, Agricultural Microbiology and Biotechnology, and Environmental Science and Climate Change. The theme of NSALS ’25 was “Empowering Sustainability Through Innovations.”.

NSALS ’25 was held on January 23, 2025, providing an opportunity for over 175 enthusiastic undergraduates from Sri Lankan universities to share their innovations and final-year research projects. Prof. Saman Seneweera, Chairman of the National Science Foundation (NSF) of Sri Lanka and Chair Professor of Agricultural Engineering and Environmental Technology at the Faculty of Agriculture, University of Ruhuna, delivered the keynote address. The event was graced by the presence of Senior Professor Kolitha B. Wijesekara, Vice Chancellor of Uva Wellassa University, as the Chief Guest, along with other distinguished invitees. In parallel with NSALS ’25, the ‘Three Minute Thesis (3MT) Competition,’ conducted following internationally accepted rules and regulations, was held for fresh graduates of the Faculty of Animal Science and Export Agriculture. This event was successfully conducted for the fourth consecutive time at the Uva Wellassa University premises.

This time the NSALS ’25 was financially supported by several sponsors, including the International Water Management Institute (IWMI), Yara Foods (Pvt.) Ltd., Analytical Instruments (Pvt.) Ltd., Switz Lanka (Pvt.) Ltd. (Happy Hen Eggs), Crysbro Group of Companies, Hemsons International (Pvt.) Ltd., Avon Pharmo Chem (Pvt.) Ltd., Lipton Teas and Infusions Ceylon (Pvt.) Ltd., Lankem Ceylon PLC, CIC Holdings PLC, Farhills Ceylon, and some other well-wishers.

The Faculty of Animal Science and Export Agriculture (FASEA), Uva Wellassa University, proudly hosted the 4th Annual Three Minute Thesis (3MT) Competition on January 23, 2025 at the Technology Lecture Theater, Uva Wellassa University. This signature event provided a platform for final-year undergraduates from the 2019/2020 batch across all five-degree programmes of FASEA to showcase their research findings in a concise and engaging format.

From an impressive pool of 63 initial applicants, six outstanding finalists emerged through two rounds of rigorous selection. These finalists captivated the audience with their dynamic three-minute presentations, each highlighting the essence, significance, and potential impact of their research.

The Grand Finale was held in the esteemed presence of Senior Professor Kolitha B. Wijesekara, Vice Chancellor of Uva Wellassa University as the Chief Guest. Other distinguished attendees included Professor Saman K. Herath, Dean of the Faculty of Animal Science and Export Agriculture, Deans of the other faculties, academic staff members, and over 100 final-year undergraduates representing FASEA.

An eminent panel of judges – Prof. K.G.C. Senarathna, Prof. A.P. Henagamage, Mr. Jagath Kulathilaka, Ms. Jayani Kalinga, and Mr. Lasantha De Silva – evaluated the finalists, bringing their extensive expertise and prior 3MT experience at both national and international levels. The Winner was selected based on the judges’ evaluations whereas the People’s Choice Award was determined through audience’s votes.

Winners

Ms. Tharushi Rodrigo achieved an exceptional milestone by securing both prestigious titles at the Grand Finale:

• Winner of the 3MT Competition 2025
• People’s Choice Award Winner

She earned these honors for her outstanding research study titled:
“Development of sea cucumber (Holothuria scabra) incorporated nutritious cracker by enhancing the textural properties of sea cucumber incorporation.”

In addition, following two were recognized as the runners-up:

• Ms. S.H.S.K. Gunarathna as the First Runner-Up
• Ms. T. Ramachandran as the Second Runner-Up

Pelwatte Dairy Industries (Pvt.) Ltd. sponsored the cash prizes awarded to the winners.

Preparation and Training

To support the competitors in delivering impactful presentations, the faculty organized a series of preparatory events: An Introductory Webinar conducted by Dr. Devmini Halwathura, Ms. Jayani Kalinga, Mr. N. Fransis, and M. P. Kumaradasa as resource persons. Specialized training sessions:

• Public Speaking by Professor Saman K. Herath
• Presentation Skills Development and 3MT Slide Preparation by Mr. Jagath Kulathilake, held on 10th January 2025.

Screening Rounds

The journey to the Grand Finale involved two screening rounds:

• First Screening: From 63 applicants to 30 semifinalists as judged by Dr. G.G.N. Thushari, Mr. D.B.O. Malaweera, Ms. K.P.M. Kahandage, Dr. T.S.R. Fernando, Dr. G.A.A.R. Perera, Mr. E.P.D.N. Thilakarathna, Dr. Apekshika Premathilake, Dr. G. Abhiram, and Ms. Vidarshani Ellepola.
• Second Screening: Selection of the final six out of 30 semifinalists, evaluated by Dr. Sampath Dharmadasa, Dr. Chandima Ranawana, Dr. Ranjith Perera, Dr. R.M.H. Tharangani, and Dr. Duminda Senevirathna‬.‬‬

Organization

The 3MT Competition 2025 was organized under the leadership of Dr. Niluni M. Wijesundara, Coordinator of the 3MT Competition, together with team leaders Dr. A.M.N.L. Abesinghe, Dr. Achala Alakolanga, and Ms. Piyumi Guruge, and a dedicated organizing committee.‬‬

The Faculty of Animal Science and Export Agriculture warmly congratulates all the finalists and participants for their hard work, enthusiasm, and brilliant presentations, making the 4th Annual 3MT Competition an outstanding success.

UWU Shines at Profood Propack & Agbiz 2024: A Record-Breaking Triumph in Innovation & Excellence!

The Profood Propack & Agbiz Exhibition is the largest and most anticipated annual event that brings together professionals, entrepreneurs, and academics in the processed food, packaging, and agribusiness industries in Sri Lanka. Organized by the Sri Lanka Food Processors Association (SLFPA) and Lanka Exhibition and Conference Services Ltd. (LECS) at the BMICH Exhibition Centre, Colombo, the exhibition is supported by key institutions, including the Ministry of Industries, the National Agribusiness Council, and the Institute of Food Science and Technology Sri Lanka.

The Department of Food Science and Technology in the Faculty of Animal Science and Export Agriculture (FASEA), Uva Wellassa University of Sri Lanka (UWU), in its unwavering commitment to fostering innovation and industry collaboration, once again made a remarkable impact at Profood Propack & Agbiz 2024 held from August 23 to 25, 2024 at the Sirimavo Bandaranaike Exhibition and Convention Centre, BMICH, Colombo.

UWU’s Outstanding Achievements

The students of FASEA showcased their exceptional talent by winning prestigious awards in the Institutions Category, reaffirming the university’s commitment to research-driven innovation and entrepreneurship, while achieving extraordinary success in only their second appearance at the event after debuting last year.

This year, we proudly secured a record-breaking six awards, marking the highest number of awards won at once for a university stall. Notably, for the first time, we earned a prestigious award for our stall, recognizing our outstanding efforts in decoration, technical integration, engaging exhibitors, product presentation, and insightful explanations, setting a new benchmark for excellence.

INSTITUTIONS CATEGORY: WINNERS

• Most Innovative Product Winner: Inulin incorporated chicken nuggets (Ms. W.K.M.H.S. Pemarathna, Prof. D.K.D.D. Jayasena & Dr. D.C. Mudannayake)
• Most Commercially Viable Process Winner: Effect of Extraction Method on the yield and quality of Carrageenan from Kappaphycus alvarezii (Ms. M. Yesna, Dr. D.C. Mudannayake, and Dr. B.V.A.S.M. Bambaranda)

INSTITUTIONS CATEGORY: FIRST RUNNER-UP

• Most Commercially Viable Product – 1st Runner-up: Chicken chips (Mr. M. Layanga and Prof. D.K.D.D. Jayasena)
• Best Innovation that Promotes Food Safety – 1st Runner-up: Microwave assisted Infrared drying (Mr. J.P.B.D. Sumanaweera, Prof. Janaka Wijesinghe, and Dr. G. Abhiram)
• Most Innovative Process – 1st Runner-up: Microencapsulated Probiotic (Ms. K.D.B.B.H. Balasooriya, Dr. D.C. Mudannayake, and Dr. A.M.N.L. Abesinghe)

INSTITUTIONS CATEGORY: SECOND RUNNER-UP

• Best Stall – 2nd Runner-up

These remarkable achievements reflect the dedication, expertise, and research capabilities of the students of FASEA.

Gratitude and Appreciation

The Department of Food Science and Technology, led by Prof. W.A.J.P. Wijesinghe, along with Co-Coordinators Dr. W.M. Niluni M. Wijesundara and Dr. M.P.M. Arachchige, extends heartfelt appreciation to all participated Food Science and Technology students-EAG, for stall preparation, all the exhibitors, Food Science and Technology Department staff members, supervisors of each product/process development, industry partners and all the faculty members, especially Heads of other sister Departments: Prof. D.K.D.D. Jayasena and Dr. M.K.S.L.D. Amarathunga and the Dean, FASEA: Prof. H. M. Saman K. Herath, thank you for your unwavering support in making this an award-winning achievement.

A special thank you to the Sri Lanka Food Processors Association (SLFPA) for granting Uva Wellassa University the opportunity to showcase its innovations on this esteemed platform.

Together, let us continue to push the boundaries of food production, food science, technology, and entrepreneurship!

The event of “Agropreneurs’ Corner” was organized by the students who follow the course Agriculture Marketing and Price Analysis (EAG 323-2) attached to the Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University. The inauguration took place on December 17, 2024, and it was contributed by all students of the three-degree programmes: BScHons (Export Agriculture), BScHons (Tea Technology and Value Addition) and BScHons (Palm & Latex Technology and Value Addition) that are offered by the Faculty of Animal Science and Export Agriculture. Senior Professor Kolitha B. Wijesekara, Vice Chancellor, Uva Wellassa University, Prof. Saman K. Herath, Dean, Faculty of Animal Science and Export Agriculture, Dr. Lalith Amarathunga, Head, Department of Export Agriculture and other staff members of the faculty graced in the occasion. The “Agropreneurs’ Corner” focused on the importance of promotional strategies. Students employed creative techniques such as social media campaigns, posters, and word-of-mouth marketing to attract attendees. Additionally, the event provided a platform for students to experiment with different pricing strategies, helping them identify methods that balanced affordability with profitability. Through this experience, the students gained valuable insights into marketing and entrepreneurship while developing essential skills for their future careers. Also, the event allowed students to apply their theoretical knowledge to real-world situations, enhancing their creativity and entrepreneurial abilities. They worked in ten groups, each preparing a variety of products that showcased their unique marketing strategies and promotional techniques. The products included items such as omelette buns, chai tea, cassava spicy chickpeas, garlic bread, assorted sweet cones, soup, hot dogs with polo sausages, tea-flavored and coconut-flavored cookies, handmade cactus items, popcorn, ice cream, coconut-based key tags, banana fritters, magic fries, pickles, mojitos, and more. Academic staff members evaluated the students’ performances and provided valuable feedback on their efforts. The event served not only as a practical learning experience but also encouraged teamwork, innovation, and an entrepreneurial spirit.