Desak Putu Ariska Pradnya Dewi, S.TP., M.Sc.
- Department of Food Technology
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.
