Indrawati Oey (born 29 April 1970[1]) is a New Zealand food scientist, full professor at the University of Otago.[2]
Indrawati Oey | |
|---|---|
.jpg) Oey in 2010 | |
| Born | 29 April 1970 (age 54) |
| Alma mater | Katholieke Universiteit Leuven |
| Scientific career | |
| Fields | Food Science |
| Institutions | Katholieke Universiteit Leuven, University of Otago |
| Thesis | |
Early life and education
editOey was born in Malang, East Java, Indonesia in 1970.[3]
Academic career
editAfter 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]
Honours and awards
editIn 2016 Oey was elected a Fellow of the New Zealand Institute of Food Science and Technology.[11][12]
Selected works
edit- Oey, Indrawati, Martina Lille, Ann Van Loey, and Marc Hendrickx. "Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review." Trends in Food Science & Technology 19, no. 6 (2008): 320–328.
- Oey, Indrawati, Iesel Van der Plancken, Ann Van Loey, and Marc Hendrickx. "Does high pressure processing influence nutritional aspects of plant based food systems?." Trends in Food Science & Technology 19, no. 6 (2008): 300–308.
- Leong, Sze Ying, and Indrawati Oey. "Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables." Food Chemistry 133, no. 4 (2012): 1577–1587.
- Verbeyst, Lise, Indrawati Oey, Iesel Van der Plancken, Marc Hendrickx, and Ann Van Loey. "Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries." Food Chemistry 123, no. 2 (2010): 269–274.
- Van Loey, Ann, V. Ooms, C. Weemaes, Ilse Van den Broeck, Linda Ludikhuyze, Indrawati, S. Denys, and M. Hendrickx. "Thermal and Pressure− Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice: A Kinetic Study." Journal of Agricultural and Food Chemistry 46, no. 12 (1998): 5289–5294.
References
edit- ^ "Indrawati Oey". www.biw.kuleuven.be.
- ^ a b "Indrawati Oey". www.otago.ac.nz. University of Otago Department of Food Science. Retrieved 14 February 2018.
- ^ "Indrawati Oey". www.biw.kuleuven.be. Retrieved 4 May 2019.
- ^ "Researchers focus on food waste". www.odt.co.nz. 30 January 2012.
- ^ "Fears of missing furry hug behind citizenship decision". www.odt.co.nz. 4 August 2016.
- ^ "University opens food research lab". www.odt.co.nz. 21 April 2016.
- ^ "Our People | Riddet Institute". www.riddet.ac.nz. Retrieved 3 May 2019.
- ^ "Food quality specialist for Otago professorship". www.scoop.co.nz. 9 July 2009. Retrieved 4 May 2019.
- ^ Smith, George (29 June 2018). "University in New Zealand starts pulsed electric field French fry experiment". New Food. Retrieved 3 May 2019.
- ^ "Edible bioplastic – food wrap of the future?". Radio New Zealand. 5 June 2018. Retrieved 4 May 2019.
- ^ "NZIFST – List of Fellows". nzifst.org.nz. Retrieved 12 November 2023.
- ^ "Prof. Indra Oey". www.fiet.ac.nz. Retrieved 12 November 2023.
External links
edit- Indrawati Oey publications indexed by Google Scholar
- Indrawati Oey on LinkedIn
- Publications by Indrawati Oey at ResearchGate
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