The Food Science couple from Sri Lanka celebrates completing their PhDs together

When the strength of dedication and partnership stands strong, success and excellence await. Dr Chamodini Nisansala Thilakarathna and Dr Malinda Prabhath Madhusankha Garusinghe Devage, both from Sri Lanka, celebrated completing their PhDs together at the university’s April 2025 Graduation Ceremony. Originally meeting during their undergraduate studies in Food Science at the University of Sri Jayewardenepura, Chamodini and Malinda chose Monash University Malaysia for its high global rankings and cutting-edge research facilities.

Their doctoral journey was marked by exceptional teamwork, particularly during the disruptions caused by the COVID-19 pandemic. They also found tremendous encouragement from their supervisors, Dr Thoo Yin Yin, Dr Lee, and Associate Professor Siow Lee Fong. Despite facing significant challenges, including health setbacks and temporary research interruptions, the duo turned obstacles into opportunities. Chamodini’s innovative research explored using sustainable seed oil as an alternative to cocoa butter in dark chocolate, while Malinda developed a unique encapsulated spice blend to enhance culinary experiences.

Their impressive achievements include international recognition, publications in prestigious journals, and accolades such as the ITEX Gold Medal and AAOCS Best Oral Presenter award. Chamodini and Malinda emphasised the strength derived from studying alongside each other: “Your life partner becoming your research partner is a blessing,” Malinda shared. Outside academia, Chamodini and Malinda share a passion for travelling, using breaks from research to explore Malaysia and neighbouring countries such as Singapore, Thailand, Vietnam, and Australia. They also enjoy hiking, swimming, discovering new cultures, cuisines, and watching movies, often alongside friends. Congratulations to Chamodini and Malinda for their remarkable academic accomplishment!