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Supun Sandaru Fernando Defends Ph.D. Dissertation

Supun Sandaru Fernando successfully defended his Cereal Science doctoral dissertation, Black Bean Milling and Flour Functionality, on May 11, 2020 at North Dakota State University. He was advised by Dr. Frank Manthey.
Supun Sandaru Fernando Defends Ph.D. Dissertation

Supun Sandaru Fernando

May 28, 2020

Supun Sandaru Fernando successfully defended his Cereal Science doctoral dissertation, Black Bean Milling and Flour Functionality, on May 11, 2020 at North Dakota State University. He was advised by Frank Manthey, professor and director of the durum and pasta quality project.

Fernando’s doctoral research explored different milling methods of black beans and ways to improve the black bean protein isolate functionality. 

Originally from Kalatur, Sri Lanka, Fernando earned his B.Sc. in Food Science and Technology at the University of Sri Jayewardenepura, Sri Lanka. He completed his Master’s degree in Cereal Science at NDSU, advised by Manthey. Fernando chose to pursue his graduate degrees at NDSU based on recommendations from students he knew who had attended NDSU and the assistantship he received. In turn, he recommends NDSU to future students because of its “top-ranked cereal science curriculum and helpful faculty.”

During his graduate studies, Fernando completed an internship in wheat research and quality at Ardent Mills in Denver, Colorado. 

He was active in student and professional organizations as a member of NDSU Gamma Sigma Delta; a volunteer in the Institute of Food Technologists Humanitarian Food Science and Technology Division; and secretary and treasurer of the Cereals and Grains Student Association. In addition, he served the American Association of Cereal Chemists International Student Association as online communicator and Product Development Competition vice chair.

Fernando also received many awards and honors during his graduate studies.

  • 2nd place, Product Development Competition, Cereals & Grains, 2019

  • Cereals & Grains travel award for Professional Development Competition finalists, 2019

  • Rahr Malting Scholarship, 2019

  • 3rd place, Oral presentation, 35th Annual Plant Science Graduate Student Symposium, 2019

  • Minnesota Institute of Food Technologists travel award, 2018, 2020

  • Minnesota Institute of Food Technologists Scholarship, 2017

  • Dakota Specialty Milling Scholarship, 2016, 2018

  • American Association of Cereal Chemists International travel award 2016, 2017

Fernando’s career plans are to work in the food industry.

His graduate committee members were Manthey, Dr. Bingcan Chen, Dr. Anuradha Vegi, and Dr. Julie Garden-Robinson.

Author: Kamie Beeson, 701-231-7123, kamie.a.beeson@ndsu.edu
Editor: Karen Hertsgaard, 701-231-5384, karen.hertsgaard@ndsu.edu

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