Desak Putu Ariska Pradnya Dewi, S.TP., M.Sc.

Research Interest

Food Processing and Sustainability
Plant-Based Product
Protein Fractionation
Product Development

Biography

Ariska completed her bachelor’s study in Bioprocess Technology at Brawijaya University. In the same year of her graduation, she received the Endowment Fund for Education (LPDP) scholarship to pursue her master’s degree at Wageningen University, Netherlands. She took Food Technology with Sustainable Food Process Engineering as her specialization. Prior to joining i3L, she did an internship in one of the food companies in Belgium as a Product Developer Intern. Currently, Ariska focuses on teaching at i3L and conducting research related to sustainable food processing.

Award

Year	Award	Source
2021-2022	I3L Internal Research Grant	I3L
2020-2022	I3L Internal CSR Grant	I3L
2020-2022	DIKTI Grant	DIKTI

Research Activity and Highlighted Project

Year	Title	Partners
2021-2022	Fermentation of Black sapote (Diospyros nigra) into wine	Inagro
2021-2022	Life Cycle Assessment of Plant-based Products	Burgreens
2020-2022	Red Fruit Oil Encapsulation and Application	DIKTI
2020-2021	Development of Plant-based Nugget

Selected Publication

Peng, Y., Dewi, D. P. A. P., Kyriakopoulou, K., & van der Goot, A. J. (2020). Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate. Innovative Food Science & Emerging Technologies, 66, 102501.