Prof. Indrawati Oey, University of Otago, New Zealand
Professor Oey is Head of Food Science Department at the University of Otago and Principal Investigator at the Riddet Institute. She joined Otago as Professor of Food Science in 2009 from Belgium, where she was trained at the Catholic University of Leuven and then worked at the Research Foundation – Flanders for several years. Her research expertise is postharvest innovation and novel food processing technologies including advanced heating, high hydrostatic pressure and pulsed electric fields, to create food products with unique health and sensory characteristics, in a sustainable way. She co-ordinated Training and Career Development for EU-funded project “Novel processing methods for high-quality and safe foods - NovelQ”. She is a fellow of the International Academic of Food Science and Technology (IAFoST) and the New Zealand Institute of Food Science and Technology (NZIFST). Professor Oey is also an Executive Board Member of Ag@Otago and a member of Food Waste Innovation which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.
« Go Back