Food Science and Technology
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 expertise is 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 flavoursome foods using innovative approaches and technologies in a sustainable way. 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 currently a professional member of the Institute of Food Technologists (IFT) and the New Zealand Institute of Food Science and Technology (NZIFST) and Global Harmonisation Initiative ambassador to New Zealand.
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