Edwin Hadrian was born in Jakarta, Indonesia. Edwin finished his study at the University of Pelita Harapan in Food Technology and obtained his master’s degree in Food Consumer Marketing at Sheffield Hallam University. He then decided to pursue his education further by earning a master’s degree in Food Technology at the University of Bonn, Germany. His primary interest is in food analysis and biotechnology, especially plant-based protein.
Previously, he was involved in one of the research centers for food manufacturing in the UK. And before joining i3L, he worked for an organization aiming to nurture farmers, fishers, and foragers in Indonesia by turning a local commodity into a value-added product. Now he seeks to contribute to society using a sustainable and environmentally friendly approach. Currently, he is working as a Faculty Member of the Food Science and Nutrition program at i3L.
Award
Year
Award
Source
2016
Vice-Chancellor Award
Mahasiswa Internasional Berprestasi
Research Activity and Highlighted Project
Year
Title
Partners
2021-present
Identification of Black sapote (Diospyros nigra) potential into wine
Effect of Disrupting Emulsion in Virgin Coconut Oil Using Different Papain Concentration on Lauric Acid Content and Physicochemical Properties
Selected Publication
Muliani, D., Nathania, E. A., Jeslin, J., Jayanti, Y. N., & Hadrian, E. (2021). Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute. Indonesian Journal of Life Sciences| ISSN: 2656-0682 (online), 3(2), 1-27.