Dilini Perera’s research focuses on the storage-induced Hard-to-Cook (HTC) phenomenon in Australian-grown Faba and Adzuki beans. The study investigates the hydration behavior of stored beans under different temperature and humidity conditions and analyses changes in macro molecules (starch, protein, lipid), cell wall polysaccharides, and microstructural properties during storage. The findings aim to improve our understanding of the HTC phenomenon and contribute to strategies for enhancing cooking quality of legumes. Dilini works under the supervision of A/Prof. Sushil Dhittal, Prof. Gil Garnier, Dr. Lavaraj Devkota and Dr. Joe Panozzo.