Dr Surjawan earned his Ph.D. in Food Science from the University of Maine, USA. He later earned his Post Doc from the University of Nebraska in process engineering.
He has more than ten years of experience in research and directing research in foods and beverages. He has demonstrated in delivering successfully commercial products, saving costs and improving processing qualities. He was a Senior Research Food Scientist at the Schwan Food Company from 2005-08 here his main responsibilities were to research and develop new ingredient technologies or processes that can be commercialized into new products.
From 2008 he began working at Garuda Food Indonesia, firstly as head of Innovation and Technology Development where he lead 15 applied research scientists in conducting research for new innovative products. He was Head of International Food and Beverage Product Development. His main responsibilities were to provide technical support on new products and their developments and their food processing and packaging for the international market.
Dr Surjawan has an exciting research career. During his time at Garuda Food his research covered beverages, snacks and training from expertise world-wide. His experience covers in Food Extrusion (in chemical reaction thereof), Dairy Fermentation (a growth optimization of cheese cultures), Cereals Technology, Frozen Food Technology (minimalizaton of ice recrystallization in ice cream), Baking Technology (cookies & frozen dough), Beverages (Aseptic and non-Aseptic).
Dr Surjawan wishes to share his knowledge and experience here at i3L and he has the vision of establishing a Food Processing & Research Center for teaching & training for students, and for training and innovation workshop with industry or government partners on general or specific R&D projects.