Viraj Weerasingha

Project title: Optimising the migration of salt within cheese matrices focused on increasing the sustainability of industrial scale cheese manufacture

Overview: Viraj is currently conducting a research project focused on optimising salt migration in cheese matrices, with a strong emphasis on promoting sustainable cheese production. His project tackles the challenges of effectively utilizing cheese by-product, particularly in the context of Cheddar cheese manufacture in the Irish sector.
The primary objectives of Viraj’s research, which align with sustainability goals, are: (1) the development of model cheese systems to identify the key factors influencing salt migration, specifically in low-moisture model cheese systems under controlled conditions that closely replicate real-world cheese production; (2) the use of the use of computational modelling to analyse salt migration through the cheese matrix using advanced engineering software; and (3) the innovative application of salty whey—a by-product of Cheddar cheese production—as a sustainable resource for cheese salting process, by employing state-of-the-art approaches.
With over seven years of experience in university teaching and a robust background in research related to the technological properties of dairy products, product development, and quality assessment, Viraj brings a wealth of expertise to his work. Originally from Sri Lanka, Viraj holds dual Master’s degree in Food Science and Technology and Dairy Science. Outside of his academic and research endeavours, he enjoys playing cricket and watching documentaries.

Programme area: Food Chemistry

Supervisors: Dr. Ali Alehosseini, Prof. Diarmuid Sheehan, Prof. Alan Kelly

Location: Food Research Centre, Moorepark

Funding source:  Research Ireland (SFI)