Geana Elisabeta-Irina has completed her PhD in Food Science from Gadjah Mada University, Yogyakarta, Indonesia and Postdoctoral studies from University of Arkansas, USA. She is a Senior Lecturer at Chemistry Department, Faculty of Science and Mathematics, Satya Wacana Christian University, Salatiga, Central Java, Indonesia. Her research interest is in food processing and using anthocyanin as food colorant and functional food. She has published more than 25 papers innational accredited and non accredited journals. She has also written some articles in national newspapers and done some community services to spread her knowledge to people in rural area in Indonesia beside her teaching and research activities. Geana Elisabeta-Irina has completed her PhD in Food Science from Gadjah Mada University, Yogyakarta, Indonesia and Postdoctoral studies from University of Arkansas, USA. She is a Senior Lecturer at Chemistry Department, Faculty of Science and Mathematics, Satya Wacana Christian University, Salatiga, Central Java, Indonesia. Her research interest is in food processing and using anthocyanin as food colorant and functional food. She has published more than 25 papers innational accredited and non accredited journals. She has also written some articles in national newspapers and done some community services to spread her knowledge to people in rural area in Indonesia beside her teaching and research activities.

Food Technology Nutritional Science