By Office of Communications and Public Affairs
Dr. Sandi Darniadi has joined the School of Environment, Resources, and Development (SERD) at the Asian Institute of Technology (AIT) as an Assistant Professor in the Food Engineering and Bioprocess Technology (FEBT) Program, Department of Food, Agriculture, and Natural Resources (FANR). He holds a Ph.D. in Food Science and Nutrition from the University of Leeds, United Kingdom, and an M.Sc. in Food Technology from Universitas Pasundan, Indonesia. His research focuses on food process engineering and product development, particularly enhancing nutritional quality, safety, and sensory characteristics during processing.
With extensive experience leading research and product innovation, including roles as Senior Researcher at the National Research and Innovation Agency (BRIN) and Associate Researcher at the Indonesian Agency for Agricultural Research and Development (IAARD), Dr. Sandi has developed various value-added food products and holds three patents. His work also explores freeze-drying and spray-drying techniques to preserve the physico-chemical properties of fruits. In this interview, he shares his journey, research priorities, and aspirations at AIT.
1. What motivated you to join AIT and the Food Engineering and Bioprocess Technology Program at SERD, and how do you see AIT’s multidisciplinary environment supporting your research goals?
I’m drawn to AIT’s strong reputation for innovation and dedication to addressing important regional issues. The multidisciplinary environment at AIT, notably in the Food Engineering and Bioprocess Technology program, provides a unique opportunity to work with experts from diverse fields to address challenging food-related issues. I feel that the atmosphere will allow me to apply my research knowledge in food process engineering and product development to create meaningful impacts and solutions.
2. Your recent work uses freeze-drying and spray-drying to preserve nutritional quality in fruits. How can this research contribute to food security and value-added product development in the region, particularly for Southeast Asia’s agricultural producers?
My research aims to create sustainable and efficient preservation strategies that preserve the nutritional value of fruits. Using freeze-drying and spray-drying technologies, we can produce value-added products that are not only nutritious but also have a longer shelf life. This can help reduce food waste, enhance agricultural producers income, and provide consumers access to healthy and convenient food options.
3. You have developed several innovative food products and hold multiple patents. How do you envision leveraging AIT’s industry connections and research platforms to translate product ideas into commercial or community benefits?
I am delighted to leverage AIT’s industry connections and research platforms to commercialize my research findings. By engaging with industry partners, we can identify market needs and create products to address them. AIT’s research facilities can also provide access to cutting-edge equipment and facilities, allowing us to expand our product development and testing.
4. AIT emphasizes practical, real-world impact through collaboration with government, industry, and communities. What opportunities do you see for partnerships that can enhance food processing innovation and sustainability?
There are various opportunities for collaboration to drive food processing innovation and sustainability. For example, we can work with industry partners to create new food products that match consumers’ demand for healthier, more sustainable alternatives. We can also work with government agencies to support policies and regulations that encourage the expansion of the food processing industry. Furthermore, community-based partnerships can assist us in understanding the needs of local communities and developing solutions that are relevant to their contexts.
5. With experience in national research institutions and academia, how do you plan to integrate your research with teaching and student engagement at AIT, especially in guiding students toward industry-relevant skills and innovation?
I intend to combine my research and teaching by involving my students in my research projects and giving them hands-on experience in food process engineering and product development. I will also encourage students to think creatively and develop innovative solutions to real-world challenges. I aim to equip students with industry-relevant skills and prepare them for careers in the food sector.
6. What advice would you give to AIT students and young researchers who want to contribute to advancing food technology and developing nutritious, sustainable food products for the region?
My advice would be to be curious, open to new ideas, and enthusiastic about having a positive impact. Identify the problems that you are enthusiastic about solving, and don’t be hesitant to make changes and try new techniques. Also, build strong relationships with peers, mentors, and industry partners to stay up to date on the newest advances in the field and collaborate on innovative projects.
