Professor Indrawati Oey is in the Food Science Department at the University of Otago. Her research expertise is postharvest and novel food processing technologies particularly advanced heating, high pressure and pulsed electric fields. She is interested in developing smart innovative approaches and technologies to produce clean label, safe, nutritious, fresh-like and flavoursome foods in a sustainable way. She has worked with a wide range of food companies on fruits and vegetables, beverage, seafood, meat and wine related projects and processing equipment companies.
Prior to joining University of Otago, she worked for Research Foundation-Flanders (Belgium) for 8 years. She was the Chair of Training and Career Development for European Union-funded NovelQ project (Novel processing methods for the production and distribution of high-quality and safe foods). She is a Fellow of the New Zealand Institute of Food Science and Technology (NZIFST) and a professional member of the Institute of Food Technologists (IFT). She is currently the Principal Investigator of Riddet Institute Center of Research Excellence and the theme leader for Ag@Otago in the area of Adding Value. She has published more than 300 publications including international peer-reviewed articles, book chapters, oral and poster presentations and industry project reports.