Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist
345 biscuits
Show User Info
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
Achievements
Biscuit Graduate
User points
Biscuits 345
Resolved questions 0
Tech talks questions 5
Published articles 60
Conference lecture 0
Biscuit People Academy 280
Articles
Evita Riviani Achmadi
wrote article
09 September 2024
Strategies for Managing Enzyme Applications in Babies Biscuits
Addressing baby biscuit formulation: balancing nutrition, texture, safety, and digestibility for optimal development
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...
Featured products
Zeppelin Systems GmbH
DymoMix - It is all about hydration
YOUR GUARANTEE FOR PREMIUM DOUGH
The DymoMix® works extremely quickly and dust-free, producing doughs with a homogeneous consistency....
Ishida Europe Limited
IX-GN
NEW: IX-GN-4044: high-performance X-ray inspection system
This new top-of-the range X-ray model offers the optimum sensitivity for...
Featured companies
