Namal Senanayake


Scientific manager of Shelf-Life Solutions


Camlin Fine Sciences North America

Presentation Description:

Oxidation and its challenges: making sense of animal protein meal oxidation values for pet food –  S.P.J. Namal Senanayake, Ph.D., scientific manager for CFS North America/Camlin Fine Sciences, and B.J. Bench, Ph.D., director of food safety and quality assurance for Tyson Foods Ingredient Solutions Group, address the importance of standardizing fat extraction procedures across the pet food industry in conjunction with various methods of determining peroxide values as an indicator of primary oxidation products. Most pet food products consist of rendered animal protein meals as one of the major building blocks in pet food diets. Accurately determining shelf life of rendered animal protein meals and finished pet food products is essential when producing pet food to avoid costly product recalls and unhealthy foods for pets.


Senanayake is currently the scientific manager of shelf-life solutions at Camlin Fine Sciences North America, a subsidiary of the parent company Camlin Fine Sciences Limited in Mumbai, India. Senanayake brings over 20 years of experience in lipid chemistry, lipid oxidation and antioxidants where he held various roles in food industry and academic institutions. His responsibilities at Camlin Fine Sciences focus on managing quality control testing of antioxidant products, application testing of human food, pet food and animal feed products, developing new antioxidant products and optimizing existing product formulations. Senanayake is the author of 24 scientific publications and 16 book chapters. He has also presented 45 scientific papers, including oral and poster presentations, at various scientific conferences. Senanayake is also a co-inventor of four patent applications. He has worked on omega-3 lipids, edible oils and fats, bakery, meats, culinary and pet food applications. He holds a bachelor’s degree in agriculture from University of Peradeniya in Sri Lanka, and a master’s degree and a doctorate in food science from Memorial University of Newfoundland in Canada. He is an active member of the American Oil Chemists’ Society and Institute of Food Technologists. Senanayake serves on the editorial board of the Journal of Experimental Food Chemistry. He has served as an invited speaker in various professional association meetings including American Oil Chemists’ Society, Institute of Food Technologists and Pet Foro Mexico.