Indrawati Oey | |
---|---|
Born | 29 April 1970 | (age 54)
Alma mater | Katholieke Universiteit Leuven |
Scientific career | |
Fields | Food Science |
Institutions | Katholieke Universiteit Leuven, University of Otago |
Thesis |
Indrawati Oey (born 29 April 1970[1]) is a New Zealand food scientist, full professor at the University of Otago.[2]
Oey was born in Malang, East Java, Indonesia in 1970.[3]
After a PhD at Katholieke Universiteit Leuven, Oey moved to the University of Otago and rose to full professor and head of the Department of Food Sciences.[2][4][5][6] She is a principal investigator of the Riddet Institute, a national food research centre in New Zealand.[7]
Her work has focused on the biochemical reactions that affect multiple aspects of food quality, including texture, flavour, colour, and nutrition.[8] At Otaga, she has led a project on applications of pulsed electric field equipment to improve food quality and efficiency of processing.[9] She has also worked on edible food packaging to tackle problems of current plastic packaging.[10]
In 2016 Oey was elected a Fellow of the New Zealand Institute of Food Science and Technology.[11][12]