After a
PhD at
Katholieke Universiteit Leuven, Oey moved to the
University of Otago and rose to full professor and head of the Department of Food Sciences.[2][4][5][6] She is a principal investigator of the Riddet Institute, a national food research centre in New Zealand.[7]
Her work has focused on the biochemical reactions that affect multiple aspects of food quality, including texture, flavour, colour, and nutrition.[8] At Otaga, she has led a project on applications of pulsed electric field equipment to improve food quality and efficiency of processing.[9] She has also worked on edible food packaging to tackle problems of current plastic packaging.[10]
Oey, Indrawati, Martina Lille, Ann Van Loey, and Marc Hendrickx. "Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review."
Trends in Food Science & Technology 19, no. 6 (2008): 320–328.
Oey, Indrawati, Iesel Van der Plancken, Ann Van Loey, and Marc Hendrickx. "Does high pressure processing influence nutritional aspects of plant based food systems?."
Trends in Food Science & Technology 19, no. 6 (2008): 300–308.
Leong, Sze Ying, and Indrawati Oey. "Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables."
Food Chemistry 133, no. 4 (2012): 1577–1587.
Verbeyst, Lise, Indrawati Oey, Iesel Van der Plancken, Marc Hendrickx, and Ann Van Loey. "Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries."
Food Chemistry 123, no. 2 (2010): 269–274.
Van Loey, Ann, V. Ooms, C. Weemaes, Ilse Van den Broeck, Linda Ludikhuyze, Indrawati, S. Denys, and M. Hendrickx. "Thermal and Pressure− Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice: A Kinetic Study."
Journal of Agricultural and Food Chemistry 46, no. 12 (1998): 5289–5294.