Belinda Priska Chentya Dewi
Dr. Belinda Priska Chentya Dewi
Institute of Food Science
Standort Muthgasse 18, 1190 Wien
Email belinda.dewi@boku.ac.at
Tel: +43 1 47654-75434
ORCID: 0000-0003-0340-3131
ResearcherId : 57191378880
Forschungsschwerpunkt
My research focuses on the phase behaviour and functionality of food ingredients from both established and emerging sources. In particular, I specialize in phase separation phenomena in biopolymer mixtures, especially protein–polysaccharide systems, and their impact on ingredient functionality. I aim to link fundamental understanding to practical applications, including hybrid meat products, dairy systems, and novel ingredients derived from precision fermentation and side streams. In addition, I explore the role of digitalization in food applications.
Laufbahn
- 2025 Postdoc in the Institute of Food Science (University of Natural Resources and Life Sciences (BOKU), Vienna)
- 2025 Postdoc (FFoQSI GmbH)
- 2022 - 2025 Head of Food Science (Fermify GmbH)
- 2021 - 2022 Research and Development (R&D) Manager (Godrej Consumer Products)
- 2015 - 2020 PhD in Physics and Physical Chemistry of Food (Food Physics) Thesis: Phase Separation in Biopolymer Mixtures (Wageningen University & Research (WUR))
- 2012 - 2014 MSc in Food Technology, Specialization of Product Design (Wageningen University & Research (WUR))
- 2011 - 2012 Management Trainee in Process Development & Quality Control (Indofood CBP)
- 2007 - 2011 BSc in Food Science and Technology (Bogor Agricultural University)
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