Josephine Christina, M.S.

Faculty of Food Science and Nutrition

Josephine Christina, M.S. was born in Jakarta and grew up in Singapore before completing her Bachelor of Science degree in Food Science and Technology with a concentration of Food Chemistry at University of California Davis, United States in 2012. Afterward, she was awarded Henry J. and Marjorie Atchison Becker Fellowship from University of Illinois Urbana-Champaign, United States to pursue her Master of Science degree in Food Science and Human Nutrition with a concentration of Food Processing Engineering. She investigated sodium reduction in snack foods via optimized microstructural design of sodium delivery system for her master’s research. Before joining i3L, Josephine worked at one of the largest food companies in Indonesia as a product developer in the corporate research and development division.

Josephine is passionate about creating better food systems, be it utilizing food wastage for functional properties, promoting food sustainability in growing populations or exploring new processes or ingredients that improve the nutritional quality of foods.

“I believe that it is the current generation’s duty to ensure that the next generation has access to higher quality of life through better foods and nutrition. At i3L, our Food Science program educates and trains students in scientific aspects of food and nutrition to prepare them for food challenges that Indonesia and the world face today and in the future.”

  • Sodium reduction in snack foods via optimized microstructural design of sodium delivery system. University of Illinois Urbana-Champaign. 2013-2015.
  • Phase behavior and interactions of food surfactant Aerosol-OT with α-lactalbumin in aqueous mixtures. University of California Davis. 2011-2013.
  • Christina, J., & Lee, Y. (2016). Modification of Sodium Release Using Porous Corn Starch and Lipoproteic Matrix. Journal of food science81(4).
  • Christina, J., Palma‐Salgado, S., Clark, D., Kahraman, O., & Lee, S. Y. (2016). Impact of Prior Consumption on Sour, Sweet, Salty, and Bitter Tastes. Journal of food science81(2).

Together we improve the quality of life

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