Indrawati Oey Explained

Indrawati Oey
Birth Place:	Malang, East Java, Indonesia
Fields:	Food Science
Workplaces:	Katholieke Universiteit Leuven, University of Otago
Alma Mater:	Katholieke Universiteit Leuven
Thesis1 Title:	Lipoxygenase inactivation by high pressure treatment at subzero and elevated temperatures: a kinetic study
Thesis1 Url:	http://limo.libis.be/primo-explore/fulldisplay?docid=32LIBIS_ALMA_DS71128775200001471&context=L&vid=KULeuven_UX&search_scope=ALL_CONTENT&tab=all_content_tab&lang=en_US
Thesis1 Year:	2000

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.

Notes and References

1. Web site: Indrawati Oey . www.biw.kuleuven.be.
2. Web site: Indrawati Oey . www.otago.ac.nz . University of Otago Department of Food Science . en-nz . 2018-02-14.
3. Web site: Indrawati Oey. www.biw.kuleuven.be. en. 2019-05-04.
4. Web site: Researchers focus on food waste . www.odt.co.nz . 30 January 2012 .
5. Web site: Fears of missing furry hug behind citizenship decision . www.odt.co.nz . 4 August 2016 .
6. Web site: University opens food research lab . www.odt.co.nz . 21 April 2016 .
7. Web site: Our People Riddet Institute. www.riddet.ac.nz. 2019-05-03.
8. Web site: Food quality specialist for Otago professorship. July 9, 2009. www.scoop.co.nz. 2019-05-04.
9. News: University in New Zealand starts pulsed electric field French fry experiment. Smith. George. 29 June 2018. New Food. 2019-05-03.
10. Web site: Edible bioplastic – food wrap of the future?. 5 June 2018. Radio New Zealand. en-nz. 2019-05-04.
11. Web site: NZIFST – List of Fellows . 2023-11-12 . nzifst.org.nz.
12. Web site: Prof. Indra Oey . 2023-11-12 . www.fiet.ac.nz . en-US.