Indrawati Oey, PhD

Prof. Oey is Professor (Chair) of Food Science at the University of Otago, New Zealand. Her research focuses on the development of smart processing strategies using conventional and advanced food technologies to create safe and healthier food products with unique sensory characteristics. Understanding consumer perception and acceptance of food products as well as processing technologies used is essential to achieve sustainable production and marketability of food products. Prof. Oey is a Fellow for Food Standards Australia New Zealand (FSANZ), a Fellow for International Academy for Food Science and Technology (IAFST), a Fellow at the New Zealand Institute of Food Science and Technology and a Professional member of the Institute of Food Technologists (IFT), United States. She was the Chair of Training and Development for European Project funded NovelQ project (2005-2008). She has been awarded as Distinguished Professor by Institute of Food Science and Technology from Chinese Academy of Agricultural Sciences in 2017. She is currently a Principal Investigator of the Riddet Institute Center for Research Excellence (CoRE) leading Project 2.1 Novel processing to enhance plant protein functionality and utilization (2021-2027) and a Science Leader in the Ngā iwi i Te Rohe o Te Waiariki Working Group for Māori Aquaculture program. Prof. Oey is an active member of Food Waste Innovation, a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behavior.