Indrawati Oey (born 29 April 1970) is a

New Zealand New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island count ...

food scientist, full professor at the

University of Otago , image_name = University of Otago Registry Building2.jpg , image_size = , caption = University clock tower , motto = la, Sapere aude , mottoeng = Dare to be wise , established = 1869; 152 years ago , type = Public research collegiate ...

Early life and education

Oey was born in Malang, East Java, Indonesia in 1970.

Academic career

After a PhD at Katholieke Universiteit Leuven, Oey moved to the

and rose to full professor and head of the Department of Food Sciences. She is a principal investigator of the Riddet Institute, a national food research centre in New Zealand. Her work has focused on the biochemical reactions that affect multiple aspects of food quality, including texture, flavour, colour, and nutrition. At Otaga, she has led a project on applications of pulsed electric field equipment to improve food quality and efficiency of processing. She has also worked on edible food packaging to tackle problems of current plastic packaging.

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 Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemist ...

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."

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 The ''Journal of Agricultural and Food Chemistry'' is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. Since 2015, Thomas Hofmann (Technical University of Munich) has been the editor-in-chief. The jou ...

46, no. 12 (1998): 5289–5294.

References

External links

* * * Living people Indonesian people of Chinese descent New Zealand nutritionists New Zealand women academics People from Malang KU Leuven alumni University of Otago faculty Academic staff of KU Leuven New Zealand chemists New Zealand people of Indonesian descent 1970 births {{NewZealand-academic-bio-stub