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]
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.
indrawati, born, april, 1970, zealand, food, scientist, full, professor, university, otago, 2010born29, april, 1971, 1971, malang, east, java, indonesiaalma, materkatholieke, universiteit, leuvenscientific, careerfieldsfood, scienceinstitutionskatholieke, univ. Indrawati Oey born 29 April 1970 1 is a New Zealand food scientist full professor at the University of Otago 2 Indrawati OeyOey in 2010Born29 April 1971 1971 04 29 age 52 Malang East Java IndonesiaAlma materKatholieke Universiteit LeuvenScientific careerFieldsFood ScienceInstitutionsKatholieke Universiteit Leuven University of OtagoThesisLipoxygenase inactivation by high pressure treatment at subzero and elevated temperatures a kinetic study 2000 Contents 1 Early life and education 2 Academic career 3 Honours and awards 4 Selected works 5 References 6 External linksEarly 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 editOey 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 amp 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 amp 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 editIndrawati Oey publications indexed by Google Scholar Indrawati Oey on LinkedIn Publications by Indrawati Oey at ResearchGate nbsp nbsp nbsp This biographical article about a New Zealand academic is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Indrawati Oey amp oldid 1213291478, wikipedia, wiki, book, books, library,
