• Member of the Editorial Committee of the journal ‘Fisheries and Aquatic Science’ (FAS) publish by the Korean Society of fisheries and aquatic Science

• Awarded the Best Paper/Presenter Award at the 4th International Conference on Nutrition and Food Science (ICNFS – 2015), Bangkok, Thailand (2015).

• Recipient of the Brain Korea 21 Scholarship for the Doctor of Philosophy studies (2009 –2012) from the Government of Republic of Korea.

• Awarded the Best Presenter Award at the Green and Personalized Foods, International Symposium and Annual Meeting, Daegu, South Korea (2010).

• Awarded the Merit Award from the Post Graduate Institute of Science (PGIS), University of Peradeniya, Sri Lanka for the excellent achievement in Master of Science studies (2008).

BOOK CHAPTERS

1. Jayasena, D. D., Kim, H. J. and Jo, C. (2015). Dielectric barrier discharge: Effects on meat. In: Encyclopedia of Plasma Technology. (Accepted).

PEER-REVIEWED JOURNAL ARTICLES

1. Jayasena, D. D., Kim, H. J., Yong, H. I., Park, S., Kim, K., Choe, W. and Jo, C. (2015). Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat quality attributes. Food Microbiol. 46: 51-57.
http://www.sciencedirect.com/science/article/pii/S0740002014001750

2. Alahakoon, A. U., Jayasena, D. D., Ramachandra, S. and Jo, C. (2015). Alternatives to nitrite in processed meat: up to date. Trends Food Sci. Tech. 45:37-49.
http://www.sciencedirect.com/science/article/pii/S0924224415001429

3. Jayasena, D. D., Jung, S., Bae, Y. S., Park, H. B., Lee, J. H. and Jo, C. (2015). Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from broilers and indigenous chickens. J. Food Comp. Anal. 37:20-24.
http://www.sciencedirect.com/science/article/pii/S0889157514001495

4. Jayasena, D. D., Jung, S., Kim, S. H., Kim, H. J., Alahakoon, A. U., Lee, J. H. and Jo, C. (2015). Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing, and the meat cut. J. Sci. Food Agric. 95(4):771-776.
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6882/abstract;jsessionid=2E2F81DD26C3BFAAD86E30E504709480.f02t01?userIsAuthenticated=false&deniedAccessCustomisedMessage=

5. Jayasena, D. D., Nam, K. C., Kim, J. J. and Jo, C. (2015). Association of carcass weight with quality and functional properties of beef from Hanwoo steers. Anim. Prod. Sci. 55:680-690.
http://www.publish.csiro.au/paper/AN13411.htm

6. Jayasena, D. D., Jung, S., Park, H. B., Lee, J. H., Nam, K. C., Lee, K. H. and Jo, C. (2015). Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process. Poultry Sci. DOI: 10.3382/ps/pev154
http://www.ncbi.nlm.nih.gov/pubmed/26049798

7. Alahakoon, A. U., Jayasena, D. D., Jung, S., Kim, S. H., Kim, H. J. and Jo, C. (2015). Effects of electron beam irradiation and high pressure treatment combined with citrus peel extract on seasoned chicken breast meat. J. Food Process. Pres. DOI:10.1111/jfpp.12480
http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12480/abstract

8. Jayasena, D. D., Jung, S., Alahakoon, A. U., Kim, S. H., Nam, K. C., Lee, J. H. and Jo, C. (2015). Bioactive and taste-related compounds in defatted freeze-dried chicken soup made from two different chicken breeds obtained at retail. J. Poult. Sci. 52:156-165.
https://www.jstage.jst.go.jp/article/jpsa/52/2/52_0140093/_article

9. Lee, H. J., Jayasena, D. D., Kim, S. H., Kim, H. J., Heo, K. N., Song, J. E., and Jo, C. (2015). Comparison of bioactive compounds and quality traits of breast meat from Korean native ducks and commercial ducks. Korean J. Food Sci. An. 35 (1):114-120.
http://www.kosfa.co/journal/view.html?uid=1903&&vmd=Full

10. Jayasena, D. D. and Jo, C. (2014). Potential application of essential oils as natural antioxidants in meat and meat products: A review. Food Rev. Int. 30: 71-90.
http://www.tandfonline.com/doi/abs/10.1080/87559129.2013.853776#.VaR7lPmqqko

11. Jayasena, D. D., Kim, S. H., Lee, H. J., Jung, S., Lee, J. H., Park, H. B. and Jo, C. (2014). Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens. Poultry Sci. 93:3163-3170.
http://ps.oxfordjournals.org/content/93/12/3163.full

12. Jayasena, D. D., Jung, S., Bae, Y. S., Kim, S. H., Lee, S. K., Lee, J. H. and Jo, C. (2014). Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking. Poultry Sci. 93: 1842-1849.
http://ps.oxfordjournals.org/content/93/7/1842.full

13. Jayasena, D. D., Jung, S., Kim, H. J., Alahakoon, A. U. and Jo, C. (2014). Effect of sex on flavor-related and functional compounds in freeze-dried broth made from Korean native chicken. Korean J. Food Sci. An. 34(4): 448-456.
http://www.kosfa.co/journal/view.html?uid=1838&&vmd=Full

14. Alahakoon, A. U., Jayasena, D. D., Jung, S., Kim, H. J., Kim, S. H. and Jo, C. (2014). Antimicrobial effect of calcium chloride alone and combined with lactic acid injected into chicken breast meat. Korean J. Food Sci. An. 34(2): 221-229.
http://www.kosfa.co/journal/view.html?uid=1781&&vmd=Full

15. Alahakoon, A. U., Jayasena, D. D., Yong, H. I., Bae, Y. S., Lee, S. K., Kang, H. J. and Jo, C. (2014). Effects of different natural antimicrobial agents on marinated chicken breast during storage at different temperatures. Korean J. Food Nutr. 27(2):164-174.
https://www.researchgate.net/publication/261951428_Effects_of_Different_Natural_Antimicrobial_Agents_on_Marinated_Chicken_Breast_during_Storage_at_Different_Temperatures

16. Kim, S. H., Jayasena, D. D., Kim, H. J., Jo, C. and Jung, S. (2014). Effect of adding Lactobacillus-fermented solution on characteristics of chicken breast meat. Korean J. Poultry Sci. 41(2):127-133.
https://www.researchgate.net/publication/263847512_Effect_of_Adding_Lactobacillus-Fermented_Solution_on_Characteristics_of_Chicken_Breast_Meat

17. Alwis, U. S., Mudannayake, D. C., Jayasena, D. D. and Ubeyarathna, K. J. H. (2014). Evaluation of Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka. CNU J. Agric. Sci. 41(1): 35-40.
https://www.researchgate.net/publication/261700142_Evaluation_of_Salmonella_cross_contamination_at_retail_chicken_meat_outlets_in_Kandy_Sri_Lanka

18. Jayasena, D. D. and Jo, C. (2013). Essential oils as potential antimicrobial agents in meats and meat products: A review. Trends Food Sci. Tech. 34(2): 96-108.
http://www.sciencedirect.com/science/article/pii/S0924224413002033

19. Jayasena, D. D., Ahn, D. U., Nam, K. C. and Jo, C. (2013). Factors affecting cooked chicken meat flavour: A review. World’s Poultry Sci. J. 69(3): 515-526.
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=9000485&fileId=S0043933913000548

20. Jung, S., Bae, Y. S., Kim, H. J., Jayasena, D. D., Lee, J. H., Park, H. B., Heo, K. N. and Jo, C. (2013). Carnosine, anserine, creatine, and inosine 5′-monophosphate content in breast and thigh meats from five lines of Korean native chicken. Poultry Sci. 92: 3275-3282.
http://ps.oxfordjournals.org/content/92/12/3275.full

21. Jayasena, D. D., Jung, S., Kim, H. J., Bae, Y. S., Yong, H. I., Lee, J. H., Kim, J. G. and Jo, C. (2013). Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines. Asian-Australas. J. Anim. Sci. 26(7): 1038-1046.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093503/

22. Jayasena, D. D., Ahn, D. U., Nam, K. C. and Jo, C. (2013). Flavour chemistry of chicken meat: A review. Asian-Australas. J. Anim. Sci. 26(5): 732-742.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093335/

23. Yong, H. I., Kim, H. J., Jung, S., Jayasena, D. D., Bae, Y. S., Lee, S. K. and Jo, C. (2013). Effect of dietary supplementation of wild grape on the antioxidative potential of the breast and leg meat of broilers. Korean J. Food Sci. An. 33 (1): 83-88.
http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=CSSPBQ_2013_v33n1_83

24. Jo, C., Jayasena, D. D., Lim, D. G., Lee, K. H., Kim, J. J., Cha, J. S. and Nam, K. C. (2013). Effect of intramuscular fat content on the meat quality and antioxidative dipeptides of Hanwoo beef. Korean J. Food Nutr. 26(1): 117-124.
https://www.researchgate.net/profile/Dinesh_Jayasena/publication/237349608_Effect_of_Intramuscular_Fat_Content_on_the_Meat_Quality_and_Antioxidative_Dipeptides_of_Hanwoo_Beef/links/02e7e51bb304b3a758000000.pdf

25. Jayawickrama, D. R., Weerasinghe, P. B., Jayasena, D. D. and Mudannayake, D. C. (2013). Effects of supplementation of Urea Molasses Multinutrient Block (UMMB) on the performance of dairy cows fed with good quality forage based diets with rice straw as night feeding. CNU J. Agric. Sci. 40(2): 123-129.
http://www.dbpia.co.kr/Journal/ArticleDetail/3372330

26. Alahakoon, A. U., Bae, Y. S., Kim, H. J., Jung, S., Jayasena, D. D., Yong, H. I., Kim, S. H. and Jo, C. (2013). The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat. CNU J. Agric. Sci. 40(2): 131-137.
http://www.dbpia.co.kr/Journal/ArticleDetail/3372333

27. Kang, M., Kim, H. J., Jayasena, D. D., Bae, Y. S., Yong, H. I., Lee, M. and Jo, C. (2012). Effects of combined treatments of electron-beam irradiation and addition of leek (Allium tuberosum) extract on reduction of pathogens in pork jerky. Foodborne Pathogens and Diseases. 9(12):1083-1087.
http://online.liebertpub.com/doi/abs/10.1089/fpd.2012.1249

28. Liu, X. D., Jayasena, D. D., Jung, Y., Jung, S., Kang, B. S., Heo, K. N., Lee, J. H. and Jo, C. (2012). Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers. Asian-Aust. J. Anim. Sci. 25(6). 895–902.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093099/

29. Jayasena, D. D., Cyril, H. W. and Jo, C. (2012). Evaluation of egg quality traits in the wholesale market in Sri Lanka during the storage period. J. Anim. Sci. Technol. 54(3). 209-217.
http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=DMJGDA_2012_v54n3_209

OTHER SCIENTIFIC COMMUNICATIONS

1. Jung, S., Jayasena, D.D., Kim, S. H., Yong, H. I., Park, H. B., Lee, J. H. and Jo, C. (2014). Reducing sugar, nucleotide and umami taste-related free amino acid contents of Korean native chicken meat: Effect of meat cut and thermal processing. Abstract. Proceedings of 16th AAAP Animal Science Congress.

2. Jayasena, D.D., Jung, S., Kim, H. J., Alahakoon, A. U., Lee, J. H. and Jo, C. (2014). Influence of meat cut and cooking on taste-related fatty acid composition and cysteine content of Korean native chicken meat. Abstract. Proceedings of 16th AAAP Animal Science Congress.

3. Jayasena, D.D., Kim, S. H., Jung, S., Heo, K. N., Park, H. B., Lee, J. H. and Jo, C. (2014). Polyunsaturated fatty acid, inosine-5′-monophosphate, and functional compound contents in freeze-dried soup made from Korean native chickens and commercial broilers. Abstract. Proceedings of 16th AAAP Animal Science Congress.

4. Alahakoon, A. U., Jayasena, D.D., Jung, S., Lee, H. J., Nam, K. C. and Jo, C. (2014). Antimicrobial and sensorial effects of electron beam irradiation and high pressure treatment in combination with citrus peel extract of seasoned chicken breast meat. Abstract. Proceedings of 16th AAAP Animal Science Congress.

5. Jayasena, D. D., Alahakoon, A. U., Jung, S., Park, H. B., Lee, J. H. and Jo, C. (2014). Age-related changes in the bioactive compound contents of raw and cooked meat from Korean native chicken. Abstract. Asia Pacific Poultry Conference-2014.

6. Jin, S., Seo, D., Choi, N., Cahyadi, M., Jung, S., Jayasena, D., Heo, K. N., Jo, C., Lee, J. H. and Park, H. B. (2014).QTL analysis of bioactive and flavor compounds contents in breast and thigh meats in Korean native chicken. Abstract. Asia Pacific Poultry Conference-2014.

7. Jayasena, D. D., Jung, S., Lee, H. J., Park, S. H., Heo, K. N. and Jo, C. (2014). Comparison of polyunsaturated fatty acid, nucleotide and bioactive compound contents of freeze-dried soup made from male and female Korean native chicken. Abstract. Proceedings of Annual Congress of Korean Society of Animal Science and Technology (KSAST)-2014. pp. 211.

8. Kim, S. H., Lee, H. J., Jayasena, D. D., Park, S. H., Heo, K. N. and Jo, C. (2014). Comparison of bioactive and taste compounds of breast meat from commercial Korean native ducks and commercial ducks. Abstract. Proceedings of Annual Congress of Korean Society of Animal Science and Technology (KSAST)-2014. pp. 55.

9. Jayasena, D.D., Kim,·S. H., Alahakoon, A. U., Jung, S., Lee, J. H., Heo, K. N. and Jo, C. (2014). Cookery changes in the contents of endogenous bioactive compounds in chicken meat from two different breeds. Abstract. Proceedings of 46th Conference of Korean Society for Food Science of Animal Resources. pp. 244-245.

10. Lee, H. J., Kim,·S. H., Jayasena, D.D., Alahakoon, A. U., Jung, S. and Jo, C. (2014). Changes in nucleotide contents of electron beam irradiated beef during aging. Abstract. Proceedings of 46th Conference of Korean Society for Food Science of Animal Resources. pp. 271.

11. Kim, S. H., Jung, S., Jayasena, D.D., Alahakoon, A. U., Heo, K. N. and Jo, C. (2014). The effect of lactic acid bacteria-fermented solution on microbial and quality traits of injected chicken breast. Abstract. Proceedings of 46th Conference of Korean Society for Food Science of Animal Resources. pp. 302.

12. Kim, H. J., Yong, H. I., Jung, S., Jayasena, D. D., Alahakoon, A. U., Kim, S. H. and Jo, C. (2013). Effect of electron beam irradiation on the quality and functional property of whole egg powder during ambient storage. Abstract. Handbook of International meeting on radiation processing. pp. 183.

13. Kim, H. J., Bae, Y. S., Jung, S., Alahakoon, A. U., Jayasena, D. D. and Jo, C. (2013). Electron beam irradiation and high pressure treatment with citrus peel extracts on the microbiological and sensory quality of marinated chicken breast meat. Abstract. Handbook of International meeting on radiation processing. pp. 181.

14. Bae, Y. S., Alahakoon, A. U., Jayasena, D. D., Kim, S. H., Yong, H. I., and Jo, C. (2013). Effects of different additives in pickling solution on the quality and shelf-life extension of chicken breast. The 6th Korea-China-Japan Graduate Student Forum. Abstract. Proceedings of the 6th Korea-China-Japan Graduate Student Forum. pp. 95

15. Jayasena, D. D., Nam, K. C., Lee, K. H., Kim, S. H., Yong, H. I. and Jo, C. (2013). Relationship between carcass weight and meat quality and antioxidative dipeptides of Hanwoo (Korean native cattle) beef. Abstract. Proceedings of 59th International Congress of Meat Science and Technology (ICoMST). pp. 57.

16. Bae, Y. S., Jung, S., Jayasena, D. D., Lee, J. H., Park, H. B., Heo, K. N. and Jo, C. (2013). Breast meat quality characteristics of 5 different Korean native chicken lines. Abstract. Proceedings of 59th International Congress of Meat Science and Technology (ICoMST). pp. 67.

17. Jayasena, D. D., Jung, S., Nam, K. C., Lee, K. H., Kim, S. H. and Jo, C. (2013). Meat quality and sensory attributes of Hanwoo beef as affected by carcass weight. Abstract. Proceedings of Annual Congress of Korean Society of Animal Science and Technology (KSAST)-2013. pp.53.

18. Jung, S., Bae, Y. S., Jayasena, D. D., Kim, H. J., Lee, J. H., Park, H. and Jo, C. (2013). Creatine and inosine-5’-monophosphate content in breast and thigh meats from 5 lines of Korean native chicken. Abstract. Proceedings of Annual Congress of Korean Society of Animal Science and Technology (KSAST)-2013. pp. 225.

19. Bae, Y. S., Lee, J. C., Jung, S., Jayasena, D. D., Yong, H. I. and Jo, C. (2013). Differentiation of chicken thigh meat from different deboning practices. Abstract. Proceedings of Annual Congress of Korean Society of Animal Science and Technology (KSAST)-2013. pp. 53.

20. Jayasena, D. D., Jung, S., Yong, H. I., Alahakoon, A. U., Lee, J. H., Heo, K. N. and Jo, C. (2013). Effect of age at slaughter and sex on quality traits and taste related components of Korean native chicken. Abstract. Proceedings of 45th Conference of Korean Society for Food Science of Animal Resources. pp. 217-219.

21. Alahakoon, A. U., Bae, Y. S., Jayasena, D. D., Yong, H. I., Kim, S. H., Lee, E. S. and Jo, C. (2013). Microbial quality of seasoned chicken breast by addition of citrus and onion peel extracts, calcium lactate, and phosvitin. Abstract. Proceedings of 45th Conference of Korean Society for Food Science of Animal Resources. pp. 242.

22. Bae, Y. S., Jung, S., Jayasena, D. D., Sung, S. H., Lee, J.C. and Jo, C. (2012). Breast meat quality of ducks with different processing and storage conditions. Abstract. Proceedings of 15th AAAP Animal Science Congress. pp. 848.

23. Kim, H. J., Kruk, Z. A., Lee, H. J., Jayasena, D. D., Ham, J. S. and Jo, C. (2012). Effect of soy sauce and olive oil on the quality of chicken breast treated by high pressure. Abstract. Proceedings of 15th AAAP Animal Science Congress. pp. 844.

24. Kang, M., Kim, H. J., Young, H. I., Bae, Y. S., Jayasena, D. D. and Jo, C. (2012). Combination of electron beam irradiation and addition of leek extract on reduction of pathogens in pork jerky. Abstract. Proceedings of 15th AAAP Animal Science Congress. pp. 481.

25. Jung, S., Kim, D. H., Nam, K. C., Son, J. H., Jayasena, D. D. and Jo, C. (2012). Effect of egg yolk phosvitin on melanin synthesis inhibition. Abstract. Proceedings of 33rd Annual Meeting and Conference of Korea Society of Food Preservation. pp 299.

26. Kim, H. J., Young, H. I., Bae, Y. S., Jayasena, D. D., Lee, K. H. and Jo, C. (2012). Comparison of the effects of UV-C and electron beam irradiation on the quality of rice wine (Makgeolli). Abstract. Proceedings of 33rd Annual Meeting and Conference of Korea Society of Food Preservation. pp 192.

27. Lee, H. J., Young, H. I., Jayasena, D. D., Jung, S., Ham, J. S. and Jo, C. (2012). Automated dielectric barrier discharge for wider area and evaluation on inactivation effect and quality changes of pork loin. Abstract. Proceedings of 2012 Annual Congress of Korean Society of Animal Science and Technology (KSAST). pp 52.

28. Kim, H. J., Jayasena, D. D., Jung, S., Kang, M., Lee, H. J. and Jo, C. (2012). Comparison of taste and flavor compounds of commercial broiler and Korean native chicken breast meat. Abstract. Proceedings of 2012 Annual Congress of Korean Society of Animal Science and Technology (KSAST). pp 186.

29. Kang, M., Kim, H. J., Jayasena, D. D., Jung, S., Lee, J. H. and Jo, C. (2012). Effects of electron beam irradiation on the microbial growth and quality of egg powder. Abstract. Proceedings of 44th Conference of Korean Society for Food Science of Animal Resources. pp 71-73.

30. Jung, S., Nam, K., Ahn, D. U., Jayasena, D. D., Kang M. and Jo, C. (2012). Addition of phosvitin on oxidation stability of ground beef treated by high hydrostatic pressure. Abstract. Proceedings of 44th Conference of Korean Society for Food Science of Animal Resources. pp 63-65.

31. Jung, S., Jayasena, D. D., Nam, K., Ahn, D. U. and Jo, C. (2011). Effect of high hydrostatic pressure (HHP) on shelf life, and adding phosvitin on oxidation stability of chicken leg meat. Abstract. Proceedings of 32nd Annual Meeting and Conference of Korea Society of Food Preservation. pp 283-284.

• Research Assistant, Animal Origin Food Laboratory, Seoul Natioanl University, Seoul, Korea (September 2013 to July 2014)

• Research Assistant, Meat Science Laboratory, Chungnam National University, Daejeon, Korea (September 2011 to May 2013)

• Lecturer, Dept. of Animal Science, Uva Wellassa University, Sri Lanka (May 2007 to August 2014)

• Demonstrator, Dept. of Animal Science, Uva Wellassa University, Sri Lanka (February 2007 to April 2007)

• Demonstrator, Dept. of Livestock & Avian Sciences, Wayamba University of Sri Lanka (August 2006 to January 2007)

• Research Assistant, Dept. of Economics, University of Peradeniya (November 2005 to April 2006)

• Visiting lecturer/Examiner, Sri Lanka Institute of Advanced Technological Education (SLIATE), Naiwala, Sri Lanka (February 2006 – January 2007)

• Temporary Lecturer, Dept. of Animal Science, University of Peradeniya (May 2005 to October 2005)