Ashwini Gengatharan

Scholarly Teaching Fellow
School of Science
+603 5515 9609
Room 4-8-33


  • Doctor of Philosophy, Monash University, 2015
  • Masters of Biotechnology, Macquarie University, 2011
  • Bachelor of Science (Honours) Biotechnology (First Class Honours), AIMST University, 2009


Plant natural products, food colourants, functional foods, fermentation, microbiology, handling animal models

Research Interests

I am keen in working with natural additives / phytochemicals from plants and their potential application in food products. In addition, I’d like to investigate the therapeutic properties and activities of phytochemicals in in vitro and in vivo models which could lead to subsequent development of nutraceuticals or functional food. I’m also interested in fermentation and sensory study. I welcome multi / interdisciplinary research.


SCI1020 (Introduction to statistical reasoning)

Selected Journal Papers

Gengatharan, A., Dykes, G.A. & Choo, W.S. (2017). The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt. LWT-Food Science and Technology, 80: 437-445.

Gengatharan, A., Dykes, G.A. & Choo, W.S. (2016). Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science and Technology, 51: 427-434.

Gengatharan, A., Dykes, G.A. & Choo, W.S. (2015). Betalains: Natural plant pigments with potential application in functional foods. LWT-Food Science and Technology, 64: 645-649.

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