报告人：Indrawati Oey，新西兰奥塔哥大学，食品科学系

时间：2017年10月19日，下午3:00

地点：食品学院，三教305

邀请人：廖小军

联系人：吴晓蒙

欢迎感兴趣的老师和同学参加！

报告人简介：

Professor Oey is Head of Food Science Department at the University of Otago. She joined the University of Otago as Professor of Food Science in 2009 from Belgium, where she obtained her MSc and PhD degree from Catholic University of Leuven and then continued to be employed by Research Foundation-Flanders for several years. Her research expertiseis postharvest innovation and novel food processing technologies such as advanced heating, high hydrostatic pressure and pulsed electric fields. She is interested in developing safe, nutritious, fresh-like and flavor some foods using innovative approaches and technologies in a sustainable way. Her current research focuses on novel processing, product functionality and consumer perception. She was the Chair of Training and Career Development for EU-funded NovelQ project (Novel processing methods for the production and distribution of high-quality and safe foods, 2006-2008). She is the Fellow of New Zealand Institute of Food Science and Technology (NZIFST) and professional member of the Institute of Food Technologists (IFT). She is the Principal Investigator of Riddet Institute Center of Research Excellence and the Principal Investigator and Science Board of the Food Industry Enabling Technology (FIET) programme. She has published more than 300 publications including international peer-reviewed articles, book chapters, oral and poster presentation and project report.