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Experts in Food and Nutrition
David DuBois Sevim Beyza Ozturk Sarikaya Camila Argenta Fante Inayara Cristina Alves Lacerda Maria Aparecida Vieira Teixeira Garcia Anderson, David P. Maria Beatriz de Abreu Gloria Bennett, Blake K. Boadu, Fred Dharmasena, Senarath Dr. L. Kharlukhi Jung Hoon Lee Ann-Sofie Sandberg Anne-Marie Hermansson Rikard Landberg Marie Alminger Ulf Svanberg Ingrid Undeland Thomas Andlid H. S. Dhaliwal View MoreProfessor Indrawati Oey
Head of Department, Professor
Food science
Otago University
New Zealand
Her research focuses on the development of smart processing strategies using conventional and advanced food technologies to create healthier food products with unique sensory characteristics. Understanding mechanisms and kinetics of enzymatic and chemical reactions during processing and shelf life is a pre-requisite to assure the quality of food products. Also understanding consumer perception and acceptance of food products and processing technologies used are essential to achieve sustainable production and marketability of food products.
Food enzymes Conventional and advanced thermal food processing technologies Non-thermal food processing technologies e.g. high (hydrostatic) pressure, pulsed electric field, cold plasma, pulsed light. Kinetic modeling and process impact assessment Postharvest Innovation Bioavailability and bioactivity of secondary metabolites Consumer perception Technology transfer and dissemination to industrial food applications