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Professor Indrawati Oey

Head of Department,
Professor

PhD (Leuven), MSc (Leuven), BSc (Bogor)

Indrawati Oey

Contact

Tel 479 8735 Ext 8735
Email indrawati.oey@otago.ac.nz
Office Hours 9am- 5pm (Mon-Fri)
Location Gregory 305

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About

Indra is the Food Science Head of Department. She is also actively involved in the teaching and supervising of our students.

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.

Indra is a Professional member of the Institute of Food Technologists (IFT), United States and a Fellow at the New Zealand Institute of Food Science and Technology. She had been internationally elected as a member-at-large of the Executive Committee Board of Non-thermal Processing Division at the Institute of Food Technologists (IFT), United States (2012-2015). She was the Chair of Training and Development for European Project funded NovelQ project (2005-2008) and Secretary of the Otago/Southland Branch New Zealand Institute of Food Science and Technology (2012-2015). She is currently a Principal Investigator of the Riddet Institute CoRE.

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Teaching

Course Co-ordinator

Contributor to

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Research

Research interests

  • 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

Research Projects

  • 2015 – 2021 Theme Leader for “Adding Value to Primary Products” for Ag@Otago Research Theme, University of Otago.
  • 2015 – 2021 Research grant: MBIE funding for “Food Industry Enabling Technology” FIET Project. Hosted by Massey University. Six institutions involved, UoO, Auckland University, Massey University, Plant and Food Research, AgResearch and Riddet Institute.
  • 2015 – 2018 Research grant: CaRED programme funded by New Zealand Ministry of Foreign Affair and Trade on “Women Empowerment through Sustainable Fisheries Products Development in Timor District of East Nusa Tenggara”. Collaboration between University of Gadjah Madha, Indonesia and Department of Food Science, University of Otago. Website: http://oia.ugm.ac.id/about-cared/.
  • 2015 – 2018 Research grant: Zespri Innovation on Understanding the impacts of plant nutrition on the storage potential of Gold3 kiwifruit (Project number FP1615). Collaboration with Assoc. Prof. Burritt (Botany).
  • 2015 - 2016 Research grant: Cresswell Jackson New Zealand Wine Trust grant for study on the effect of leave plugging and PEF treatment on red and white wine grapes. Collaboration with Assoc. Prof. Burritt (Botany) and Assoc. Prof. Hoffman (Lincoln University).
  • 2013 - 2015 NZ-Germany Science & Technology Programme : “Smart food production through non-thermal processing of NZ fruit and vegetables”. Royal Society. Contract no. FRG13-10.
  • 2014 NZ-China Science & Technology Programme: Novel Technologies for Food Safety. MBIE.
  • 2014 - 2016 COST Action TD 1104: European network for development of electroporation-based technologies and treatments (EP4Bio2Med).
  • 2011 International Relation Funding for US-NZ Science and Technology Workshop for “Postharvest Innovation”, Ministry of Science and Innovation, New Zealand , Contract no: 57712.

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Postgraduate Supervision

Supervision topics

Please contact me for a list of topics or to discuss your ideas.

Current students

Amali Alahakoon (PhD), "Feasibility study of using pulsed electric field as a pretreatment to improve textural and other quality traits of sous vide meat."

Nusyana Cham Pi (PhD, Botany), "Understanding the impacts of plant nutrition on the storage potential of Gold3 kiwifruit."

Sheba Mae Duque (PhD), "Understanding the effects of pulsed electric field on oat (Avena sativa) properties."

Stephen Giteru (PhD). “Characterization of kafirin-polysaccharide edible coatings for delivery of bioactive compounds in spray coating food applications.”

Tingting (Lily) Liu (PhD), "The effect of PEF processing on plant structure."

Yafei Liu (PhD), "Effect of pulsed electric protein on protein based food products"

Hajar Mohamad (PhD), "Perceptions of weaning foods during pregnancy and after birth. A cross-cultural study of first time mothers."

Rajkumar Nandakumar (PhD), "Understanding the effect of Pulsed Electric Field treatment on secondary metabolite production in Allium cepa L. suspension cultures."

Claudia Philipp (PhD), "Physicochemical behaviour of starch-protein mixtures during low-moisture extrusion."

Abduh Setya (PhD), "Employment of Pulse Electric Field on the extraction of Polysaccharide from plant origin material"

Aswathi Soni (PhD), "Control of Bacillus spores in food."

Previous Students

Vidya Kethireddy (PhD), "Effect of pulsed electric field processing on yeast and wine production."

Pui Yee Lee (PhD 2015), "Chinese consumer perception on high hydrostatic pressure treated products."

Sze Ying Leong (PhD 2016), "Effect of pulsed electric field on release of phtochemicals from plant materials."

Farnaz Faridnia (PhD 2015), "Effect of pulsed electric field on meat and plant structure and quality."

Shahin Roohinejad (PhD 2014), "Development of stable and transparent microemulsion to extract bioacyibes from pulsed-electric field treated carrots."

Natasha Rodriquez (MSc - Human Nutrition), "Examining the health implications and substantiation of a health claim permitted by EFSA relating to the replacement of sucrose with fructose in commercially manufactured foods and beverages."

Pankaj Sharma (PhD 2014), "Structural and functional changes in the milk fat globule induced by heat and pulsed electric field treatment."

Raseetha Vani Siva Manikam (PhD 2013), "Feasibility of using combined proton transfer reaction mass spectrometry (PTR-MS) technique and biochemical analysis to assess the quality of broccoli florets during postharvest storage and minimal processing."

Kathryn Bradbury/Hunt (PhD 2012), "Monitoring the impact of a voluntary bread folic acid fortification programme on the folate status of New Zealand women of childbearing age."

International collaboration: Jomo Kenyatta University of Agriculture and Technology, Kenya.
Michael Maero Wawire (PhD 2013), "Optimization of nutritional and quality properties of African cowpea leaves (Vigna unguiculata) and other traditional African vegetables from farm to fork."

Fiona Zhang (MSc 2015) "Understanding Chinese consumer’s perception of freshness in orange juice."

Marcus Doo (Dafu Du) (MSc 2013) " Effect of pulsed electric field on carrots texture."

Sasha (Alexandra) Rozhkova (MSc - Botnay 2017), "Influence of field management and Pulsed Electric Field on the quality of New Zealand wine."

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Publications

Agyei, D., Akanbi, T. O., & Oey, I. (2019). Enzymes for use in functional foods. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 129-147). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00009-8

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2019). Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. Food Chemistry, 276, 164-173. doi: 10.1016/j.foodchem.2018.10.009

Roohinejad, S., Greiner, R., Oey, I., & Wen, J. (Eds.). (2018). Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. Hoboken, NJ: Wiley, 294p. doi: 10.1002/9781119247159

Leong, S. Y., & Oey, I. (2018). Pulsed electric fields processing of plant-based foods: An overview. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21653-3

Leong, S. Y., Burritt, D. J., & Oey, I. (2018). Utilising pulsed electric fields processing to modify the characteristics of plant-based foods. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21347-4

Edited Book - Research

Roohinejad, S., Greiner, R., Oey, I., & Wen, J. (Eds.). (2018). Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. Hoboken, NJ: Wiley, 294p. doi: 10.1002/9781119247159

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Chapter in Book - Research

Agyei, D., Akanbi, T. O., & Oey, I. (2019). Enzymes for use in functional foods. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 129-147). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00009-8

Leong, S. Y., & Oey, I. (2018). Pulsed electric fields processing of plant-based foods: An overview. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21653-3

Leong, S. Y., Burritt, D. J., & Oey, I. (2018). Utilising pulsed electric fields processing to modify the characteristics of plant-based foods. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21347-4

Roohinejad, S., Oey, I., Everett, D. W., & Greiner, R. (2018). Microemulsions. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. 231-262). Hoboken, NJ: John Wiley & Sons. doi: 10.1002/9781119247159.ch9

Oey, I., Faridnia, F., Roohinejad, S., Leong, S. Y., Lee, P. Y., & Kethireddy, V. (2017). High hydrostatic pressure processing at high temperature: Impact on quality attributes and future outlook from consumers' perspective. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 309-372). Boca Raton, FL: CRC Press.

Leong, S. Y., & Oey, I. (2017). Measures of food quality. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21140-2

Oey, I., Roohinejad, S., Leong, S. Y., Faridnia, F., Lee, P. Y., & Kethireddy, V. (2017). Pulsed electric field processing: Its technological opportunities and consumer perception. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 447-516). Boca Raton, FL: CRC Press.

Poojary, M. M., Roohinejad, S., Barba, F. J., Koubaa, M., Puértolas, E., Jambrak, A. R., … Oey, I. (2017). Application of pulsed electric field treatment for food waste recovery operations. In D. Miklavcic (Ed.), Handbook of electroporation. Cham, Switzerland: Springer.

Leong, S. Y., Liu, T., Oey, I., & Burritt, D. J. (2017). Ascorbic acid in processed plant-based foods. In M. A. Hossain, S. Munné-Bosch, D. J. Burritt, P. Diaz-Vivancos, M. Fujita & A. Lorence (Eds.), Ascorbic acid in plant growth, development and stress tolerance. (pp. 431-469). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-74057-7_17

Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.

Leong, S. Y., & Oey, I. (2017). Berry juices. In I. Aguiló-Aguayo & L. Plaza (Eds.), Innovative technologies in beverage processing. (pp. 131-203). John Wiley & Sons.

Alahakoon, A. U., Faridnia, F., Bremer, P. J., Silcock, P., & Oey, I. (2016). Pulsed electric fields effects on meat tissue quality and functionality. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_179-1

Oey, I. (2016). Effects of high pressure on enzymes. In V. M. Balasubramaniam, G. V. Barbosa-Cánovas & H. L. M. Lelieveld (Eds.), High pressure processing of food: Principles, technology and applications. (pp. 391-431). New York: Springer. doi: 10.1007/978-1-4939-3234-4_19

Oey, I., Faridnia, F., Leong, S. Y., Burritt, D. J., & Liu, T. (2016). Determination of pulsed electric fields effects on the structure of potato tubers. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_151-1

Poojary, M. M., Roohinejad, S., Koubaa, M., Barba, F. J., Passamonti, P., Jambrak, A. R., Oey, I., & Greiner, R. (2016). Impact of pulsed electric fields on enzymes. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_173-1

Bekhit, A. E.-D., & Oey, I. (2012). Kiwifruit. In M. Siddiq (Ed.), Tropical and subtropical fruits: Postharvest physiology, processing and packaging. (pp. 479-502). Ames, IA: Wiley-Blackwell.

Oey, I. (2010). Effect of novel food processing on fruit and vegetable enzymes. In A. Bayindirli (Ed.), Enzymes in fruit and vegetable processing: Chemistry and engineering applications. (pp. 245-312). Boca Raton, FL: CRC Press. doi: 10.1201/9781420094343-c10

Oey, I., Duvetter, T., Sila, D. N., van Eyelen, D., Van Loey, A., & Hendrickx, M. (2008). High pressure processing to optimise the quality of in-pack processed fruit and vegetables. In P. Richardson (Ed.), In-pack processed foods: Improving quality. (pp. 338-357). Cambridge, UK: Woodhead.

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Chapter in Book - Other

Roohinejad, S., Greiner, R., Oey, I., & Wen, J. (2018). Preface. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. vii). Hoboken, NJ: Wiley. doi: 10.1002/9781119247159

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Journal - Research Article

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2019). Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. Food Chemistry, 276, 164-173. doi: 10.1016/j.foodchem.2018.10.009

Rodrigues, N., Peng, M., Oey, I., & Venn, B. J. (2018). Glycaemic, uricaemic and blood pressure response to beverages with partial fructose replacement of sucrose. European Journal of Clinical Nutrition. Advance online publication. doi: 10.1038/s41430-018-0134-x

Ginieis, R., Franz, E. A., Oey, I., & Peng, M. (2018). The “sweet” effect: Comparative assessments of dietary sugars on cognitive performance. Physiology & Behavior, 184, 242-247. doi: 10.1016/j.physbeh.2017.12.010

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2018). Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. Food Research International, 108, 465-474. doi: 10.1016/j.foodres.2018.03.075

Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2018). Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores: Analysis of differential gene expression and ion exchange. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2018.08.076

Giteru, S. G., Ali, M. A., & Oey, I. (2018). Solvent strength and biopolymer blending effects on physicochemical properties of zein-chitosan-polyvinyl alcohol composite films. Food Hydrocolloids. Advance online publication. doi: 10.1016/j.foodhyd.2018.08.006

Peng, C., Svirskis, D., Lee, S. J., Oey, I., Kwak, H.-S., Chen, G., … Wen, J. (2018). Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta carotene. Pharmaceutical Development & Technology, 23(7), 682-688. doi: 10.1080/10837450.2017.1287729

Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G. T., … Oey, I. (2018). A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization. Foods, 7(10), 169. doi: 10.3390/foods7100169

Soni, A., Oey, I., Silcock, P., & Bremer, P. J. (2018). Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2018.01.006

Leong, S. Y., Du, D., & Oey, I. (2018). Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots. Innovative Food Science & Emerging Technologies, 47, 46-55. doi: 10.1016/j.ifset.2018.01.011

Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2018). A qualitative study of Malaysian parents’ purchase intention of functional weaning foods using the theory of planned behavior. Journal of Food Products Marketing. Advance online publication. doi: 10.1080/10454446.2018.1512919

Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2018). Parental attitudes toward weaning practices and weaning foods for health in Malaysia. British Food Journal. Advance online publication. doi: 10.1108/BFJ-01-2018-0031

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2018). Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. International Journal of Dairy Technology, 71(1), 10-19. doi: 10.1111/1471-0307.12379

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2018). Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-018-2155-9

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2017). Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Research International, 91, 161-170. doi: 10.1016/j.foodres.2016.12.005

Liu, T., Burritt, D. J., Eyres, G. T., & Oey, I. (2017). Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2017.11.085

Philipp, C., Buckow, R., Silcock, P., & Oey, I. (2017). Instrumental and sensory properties of pea protein-fortified extruded rice snacks. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2017.09.048

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2017). In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields. Food Chemistry, 231, 165-174. doi: 10.1016/j.foodchem.2017.03.136

Giteru, S. G., Oey, I., Ali, M. A., Johnson, S. K., & Fang, Z. (2017). Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets. Food Control, 80, 37-44. doi: 10.1016/j.foodcont.2017.04.029

Philipp, C., Azad Emin, M., Buckrow, R., Silcock, P., & Oey, I. (2017). Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour. Journal of Food Engineering. Advance online publication. doi: 10.1016/j.jfoodeng.2017.08.022

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology, 52(12), 2564-2571. doi: 10.1111/ijfs.13542

Liu, T., Dodds, E., Leong, S. Y., Eyres, G. T., Burritt, D. J., & Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers. Innovative Food Science & Emerging Technologies, 39, 197-208. doi: 10.1016/j.ifset.2016.12.010

Cai, Z., Song, L., Qian, B., Xu, W., Ren, J., Jing, P., & Oey, I. (2017). Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice. Food Chemistry, 245, 463-470. doi: 10.1016/j.foodchem.2017.10.119

Sotelo, K. A. G., Hamid, N., Oey, I., Pook, C., Gutierrez-Maddox, N., Ma, Q., Leong, S. Y., & Lu, J. (2017). Red cherries (Prunus avium var. Stella) processed by pulsed electric field: Physical, chemical and microbiological analyses. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2017.08.017

Nikmaram, N., Leong, S. Y., Koubaa, M., Zhu, Z., Barba, F. J., Greiner, R., Oey, I., & Roohinejad, S. (2017). Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control, 79, 62-73. doi: 10.1016/j.foodcont.2017.03.027

Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Research International, 100(2), 261-267. doi: 10.1016/j.foodres.2017.08.025

Leong, S. Y., Burritt, D. J., Hocquel, A., Penberthy, A., & Oey, I. (2017). The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells. Food Chemistry, 227, 404-412. doi: 10.1016/j.foodchem.2017.01.110

Philipp, C., Oey, I., Silcock, P., Beck, S. M., & Buckow, R. (2017). Impact of protein content on physical and micro-structural properties of extruded rice starch-pea protein snacks. Journal of Food Engineering, 212, 165-173. doi: 10.1016/j.jfoodeng.2017.05.024

Peng, M., Hautus, M. J., Oey, I., & Silcock, P. (2016). Is there a generalized sweetness sensitivity for an individual? A psychophysical investigation of inter-individual differences in detectability and discriminability for sucrose and fructose. Physiology & Behavior, 165, 239-248. doi: 10.1016/j.physbeh.2016.08.004

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2016). Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand. Food Quality & Preference, 48, 118-129. doi: 10.1016/j.foodqual.2015.09.002

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