Indrawati Oey
Researcher at University of Otago (born 1970)
From Wikipedia, the free encyclopedia
Indrawati Oey (born 29 April 1970[1]) is a New Zealand food scientist, full professor at the University of Otago.[2]
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Indrawati Oey | |
|---|---|
Oey in 2010 | |
| Born | 29 April 1970 (age 55) |
| Alma mater | Katholieke Universiteit Leuven |
| Scientific career | |
| Fields | Food Science |
| Institutions | Katholieke Universiteit Leuven, University of Otago |
| Thesis | |
Early life and education
Oey was born in Malang, East Java, Indonesia in 1970.[3]
Academic career
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 Otago, 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
In 2016 Oey was elected a Fellow of the New Zealand Institute of Food Science and Technology.[11][12]
Selected works
- 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.
