Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist
40 biscuits
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Bio
Food Scientist and Technologist with 13 years work experienced in food manufacturing consumer goods and have master degree of food science and technology with GPA 3.9 in scale of 4.0. Field expertise on raw material, research and development - formulation, processing, packaging development and quality food safety. Strong knowledge, theoretical and technical for cereal, starch and bakery application
User points
Biscuits 40
Resolved questions 0
Tech talks questions 0
Published articles 40
Conference lecture 0
Biscuit People Academy 0
Articles
Evita Riviani Achmadi
wrote article
08 February 2024
Innovation for Managing Low Fat Biscuit Shelf Life
Design innovation in low fat biscuit formulation is the most efficient and effective way to reduce the saturated fat level in biscuits and increase oxidative stability to extend shelf life.
Evita Riviani Achmadi
wrote article
04 April 2023
Snack Cracker Innovation Using Sorghum
In recent years, there has been a growing demand for healthy, gluten-free snacks in the food industry. One innovative approach to meeting this demand is by using sorghum flour as a gluten-free alterna...
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Shorter processing times
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