Thisun Ranpatabendi
Wageningen University Netherlands
Thisun Ranpatabendi is a Doctoral Researcher in the Food Quality and Design Chair Group at Wageningen University and Research, dedicated to advancing infant nutrition through the development of innovative functional ingredients for infant formula. His work focuses on improving formula digestibility, bioaccessibility, and gut microbiota modulation by incorporating bio-processed ingredients such as hydrolyzed plant proteins, prebiotics, probiotics, and postbiotics. To achieve this, Thisun employs a range of bio-processing techniques, including enzyme-assisted treatments, ultrasonication, microwave-assisted fermentation, bacterial fermentation, and varied pasteurization and sterilization methods, each tailored to preserve and enhance ingredient functionality. Hailing from Sri Lanka, Thisun holds both a Bachelor’s and Master’s degree in Food Science and Technology, bringing a strong scientific foundation and a global perspective to his research in infant nutrition.
