Mohomed Atheeq

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Postgraduate Diploma in Monitoring & Evaluation Offered through the Faculty of Medical Sciences New Admissions for 2022 An opportunity for you to enter a lucrative and internationally growing profession while contributing significantly to the country’s development process.An opportunity for M&E practitioners to advance their competencies to the next level University of Sri Jayewardenepura is pleased...
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MSc in Food Science and Technology Offered through the Department of Food Science and Technology, USJ New Admissions for 2021/2023 For whom: The University of Sri Jayewardenepura is proud to be one of the leading academic establishments to produce Food Scientists and Food Technologist for the local and international food industry. The MSc degree programme...
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PhD Program in Management Offered through the Faculty of Management Studies & Commerce New Admissions for Academic Year 2022 Duration : 03 Years Application Closing Date : 30th November 2021 Course fees : LKR 300, 000 per annum Eligibility for Registration Applicants must satisfy any of the following admission requirements: MPhil in Management / Management...
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Offered through the Department of Polymer Science, Faculty of Applied Sciences The MSc in Polymer Science and Technology study program (SLQF 10) is enriched with a strong foundation of theoretical knowledge of nearly 550+ hours of course work and 120+ hours of practical classes, workshops, seminars and 3000+ notional hours of research component. Target Group...
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Offered through the Department of Statistics and Department of Computer Science Applications are invited from interested candidates for the M.Sc. in Data Science and Artificial Intelligence (SLQF 10) offered by the Department of Statistics and Department of Computer Science, University of Sri Jayewardenepura. This program has been designed for graduates with a basic knowledge in...
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Bakery products are considered as one of the most commonly consumed food category worldwide. Generally, wheat flour is the major ingredient and the gluten proteins (gliadin and glutenin) present in it are capable to form a viscoelastic network that causes to entrap the leavening gas within the dough mass itself during fermentation. This biological activity...
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Exposure to biomass fuel smoke is a health concern in Sri Lanka! Lay summary of the thesis submitted to Faculty of Graduate Studies, University of Sri Jayewardenepura for the award of MPhil degree in Physiology 2020. Firewood and plant materials are commonly used as cooking fuel in Sri Lanka. These are called “biomass fuel”. The...
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Sri Lanka boasts many traditional rice varieties that are remerging to replace the elite counterparts that have been bred by rice geneticists for better yields but not necessarily nutritional content. The traditional Sri Lankan rice varieties have higher nutritional properties compared to that of hybrid rice. A study was performed to unveil the beneficial outcomes...
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