At the 34th EFFoST International Conference, Professor Indrawati Oey will be joined by Prof. David Raubenheimer and Mr Wim Haentjens to discuss eating behaviours and diets, how we process our foods and how we can shape the food sector through policy during the first plenary session ‘Food science, technology and health in the 21st century'.
After completing a PhD at KU Leuven, Professor Indrawati Oey moved to the University of Otago and rose to full professor and head of the Department of Food Sciences. She is a principal investigator of the Riddet Institute, a national food research centre in New Zealand. Her work focuses on the biochemical reactions that affect multiple aspects of food quality, including texture, flavor, color, and nutrition.
At EFFoST2020, Prof Indrawati Oey will talk about the need to understand consumers to be able to trigger food innovation. In this interview, she shares her thoughts on the potential of non-thermal food processing and what is limiting the widespread use of this technology.
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Prof Indrawati Oey answers the following questions:
- How much does current food innovations rely on scientific insights and evidence?
- What is the role and impact of non-thermal processing operations on the food sector?
- What factors are limiting the widespread use of non-thermal processing?
- What can academia do to improve the training of the next generation of food professionals?
The 34th EFFoST International Conference will explore the theme 'Bridging high-tech, food-tech and health: Consumer-oriented innovations'. EFFoST2020 will be hosted by Technion, Israel Institute of Technology and held online from 10-12 November.
Make sure to register! Find the latest information on the EFFoST Conference website.