Widya Indriani, S.T.P., M.Sc.

Research Interest

Maternal and Child Nutrition
Public Health Nutrition and Eating Behavior
Health and Wellness Product Development

Biography

Widya Indriani was born and grew up in Bandung, Indonesia. She completed her undergraduate study majoring in Food Technology at Padjadjaran University. Afterward, she started her professional career in the food and beverage industry as Quality Assurance for a restaurant chain in Indonesia. Due to her interest in food science and its association with human health, she continued to study human nutrition in 2018 at the University of Glasgow, Scotland. She received a scholarship from the Indonesia Endowment Fund for Education (LPDP).

Before joining i3L, Widya worked at a Non-Governmental Organization (NGO) in Mataram, West Nusa Tenggara, as a research assistant. She worked on a collaborative research project between the NGO and World Health Organization (WHO) on antenatal care during pregnancy.

Her research interests are in Maternal and Child Nutrition, Public Health Nutrition and Eating Behavior, and Health and Wellness Product Development. She conducted a study on Validation in Translation of the Universal Feeding Scale for Children Aged 6-24 Months in Indonesia for her master’s final project. During her master’s study, she took Public Health Nutrition as her specialization. She believes that along with nutrition education, a synergy between governmental, industrial, and community sectors can contribute significantly to the public’s health and wellbeing.

Award

Year	Award and Industrial Collaboration	Source
2024/2025	Literature review report and development of framework for recommended dietary allowance	GAIN
2023/2024	Consultation: Landscape Analysis of Maternal Infant Young Child Nutrition (MIYCN 1) Program in Indonesia	Vitamin Angels

Research Activity and Highlighted Project

Year	Source	Title	Partners/Funding Agency
2025/2026	Institution	Interplay Between Sensory Sensitivity, Food Frequency Intake, and Obesity Indicators in Adults	i3L
2024/2025	Institution	Development and evaluation of okara based probiotic beverage	i3L
2023/2024	Institution	Comparison of Dietary Diversity, Dairy Intake, and Antibiotics Consumption between Stunted and Non-stunted Children Aged 6-59 Months Old in Jakarta	i3L
2023/2024	Institution	Reformulation of Dairy-free, Lipid-based Ready-to-use Complementary Food (RUCF) made from MOCAF, Mung Bean, and Tempeh Flours to Improve its Nutritional and Physicochemical Properties	–
2023/2024	Institution	Soy and Sorghum Biscuits for Children Aged 3 to 5 Years: Product Development to Consumer Acceptance	University of Aegean / i3L

Selected Publication

Widya Indriani, Rayyane Mazaya Syifa Insani, & Darren Delfino. (2025). Proximate analysis of dairy-free, ready-to-use complementary food developed with MOCAF, mung bean flour, and tempeh flour . Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 8(1), 170–183. https://doi.org/10.20956/canrea.v8i1.1230

Indriani, W., Sebastian, F., & Muslimatun, S. (2023). Effects of Micronutrient Fortification, Baking Temperature, and Baking Time on Sensory Acceptance of Butter Cookies. Jurnal Gizi Dan Pangan, 18(Supp.1), 61–63. https://doi.org/10.25182/jgp.2023.18.supp.1.61-63