Indrawati Oey
Born29 April 1971 (1971-04-29) (age 52)
Malang, East Java, Indonesia
Alma materKatholieke Universiteit Leuven
Scientific career
FieldsFood Science
InstitutionsKatholieke 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]

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 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

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.

References

  1. ↑ "Indrawati Oey". www.biw.kuleuven.be.
  2. 1 2 "Indrawati Oey". www.otago.ac.nz. University of Otago Department of Food Science. Retrieved 14 February 2018.
  3. ↑ "Indrawati Oey". www.biw.kuleuven.be. Retrieved 4 May 2019.
  4. ↑ "Researchers focus on food waste". www.odt.co.nz. 30 January 2012.
  5. ↑ "Fears of missing furry hug behind citizenship decision". www.odt.co.nz. 4 August 2016.
  6. ↑ "University opens food research lab". www.odt.co.nz. 21 April 2016.
  7. ↑ "Our People | Riddet Institute". www.riddet.ac.nz. Retrieved 3 May 2019.
  8. ↑ "Food quality specialist for Otago professorship". www.scoop.co.nz. 9 July 2009. Retrieved 4 May 2019.
  9. ↑ Smith, George (29 June 2018). "University in New Zealand starts pulsed electric field French fry experiment". New Food. Retrieved 3 May 2019.
  10. ↑ "Edible bioplastic - food wrap of the future?". Radio New Zealand. 5 June 2018. Retrieved 4 May 2019.
  11. ↑ "NZIFST - List of Fellows". nzifst.org.nz. Retrieved 12 November 2023.
  12. ↑ "Prof. Indra Oey". www.fiet.ac.nz. Retrieved 12 November 2023.


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