Belinda Priska Chentya Dewi
Dr. Belinda Priska Chentya Dewi
Institute of Food Science
Location Muthgasse 18, 1190 Wien
Email belinda.dewi@boku.ac.at
Tel: +43 1 47654-75434
ORCID: 0000-0003-0340-3131, opens in new window.
ResearcherId : 57191378880
Materials physics Food testing Food processing engineering Polymer physics Food technology Material sciences Functional materials Product design Chemical physics
Research Focus
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.
Career
- 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)
Projects
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Publications
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